Hello, today we’re going to learn together an incredible recipe for chocolate and vanilla doughnuts. So grab your pen and paper to write down all the ingredients and follow the instructions.
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How to make chocolate and vanilla doughnuts
Make this tasty and easy recipe for chocolate and vanilla donuts today. Remember that we’re going to start by listing all the ingredients, so before you begin, sort out all the ingredients and then move on to the full recipe.
Ingredients:
For the Donuts:
- 2 cups (250g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 teaspoon salt
- 2/3 cup (160ml) warm milk
- 2 tablespoons (30g) unsalted butter, melted
- 1 large egg
For the Vanilla Cream Filling:
- 1 cup (240ml) whole milk
- 1/4 cup (50g) granulated sugar
- 2 tablespoons cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
For the Chocolate Cream Filling:
- 1 cup (240ml) whole milk
- 1/4 cup (50g) granulated sugar
- 2 tablespoons cornstarch
- 2 large egg yolks
- 1/2 cup (85g) semisweet chocolate, chopped
For the Topping:
- Powdered sugar for dusting
Instructions:
Making the Donut Dough
Activate the Yeast: In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until it becomes frothy.
Mix the Dough: In a large bowl, combine the flour, sugar, and salt. Add the melted butter, egg, and yeast mixture. Mix until a dough forms.
Knead the Dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic.
Let it Rise: Place the dough in a lightly greased bowl, cover with a towel, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
Tip: If you’re having trouble with the dough rising, place it in a slightly warm oven (about 100°F or 38°C) to speed up the process.
Preparing the Cream Fillings
Vanilla Cream Filling:
Heat the Milk: In a saucepan, heat the milk over medium heat until it just begins to boil.
Mix the Egg Yolks: In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
Combine and Thicken: Slowly pour the hot milk into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens. Remove from heat and stir in the vanilla extract. Let it cool completely.
Chocolate Cream Filling:
Heat the Milk: In a saucepan, heat the milk over medium heat until it just begins to boil.
Mix the Egg Yolks: In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
Combine and Thicken: Slowly pour the hot milk into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens. Remove from heat and stir in the chopped chocolate until smooth. Let it cool completely.
Shaping and Frying the Donuts
Roll Out the Dough: Once the dough has doubled in size, turn it out onto a floured surface and roll it out to about 1/2 inch thick.
Cut the Donuts: Use a donut cutter or two round cutters (one larger and one smaller) to cut out the donut shapes. Place the donuts on a floured baking sheet.
Fry the Donuts: Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully add the donuts to the oil, a few at a time, and fry until golden brown, about 1-2 minutes per side. Remove with a slotted spoon and drain on paper towels.
Tip: Be sure not to overcrowd the fryer to maintain the oil temperature and ensure even cooking.
Filling and Serving the Donuts
Fill the Donuts: Once the donuts are cool enough to handle, use a small knife or a piping bag with a filling tip to make a hole in the side of each donut. Fill half of the donuts with vanilla cream and the other half with chocolate cream.
Dust with Powdered Sugar: Lightly dust the filled donuts with powdered sugar for an extra touch of sweetness.
