Stuffed donuts (Corinne)

Stuffed donuts (Corinne)

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I regularly make this recipe for my son because we can easily diversify the filling of these donuts. I also propose to school for their various holidays and it is always a success among gourmets but also with their parents.


  • - 30 g fresh baker's yeast
  • - 170 ml warm milk
  • - 100 g of powdered sugar
  • - 550 g bread flour
  • - 100 g of butter
  • - 2 eggs
  • - 1 half teaspoon of salt
  • - Nutella, compote, jam, brown cream ...


In the bread machine or in a food processor, place in the following order: Crumbled yeast, warm milk, sugar, flour, softened butter, previously beaten eggs and salt. Start the MAP or the robot, after five minutes to check the elasticity of the dough which must become a firm but elastic ball. It should not crumble Let the paste 1H30 rest in the MAP or closed robot. On the floured work table, roll out the dough to a thickness of one centimeter. Using an inverted glass, cut discs evenly. On one half of the discs, place a spoonful of Nutella, jam, compote .... Using a brush dipped in warm water, wet the turn of each disc. Then place a natural disk and join the edges by pressing hard on the edge of the donut. Then give a spherical shape to each donut by modeling it with the hand. Let stand 1 hour. In a hot frying bath, dip the donuts. Take them out as soon as they are well colored on both sides. Deposit them on paper towels. Sprinkle with icing sugar once warmed.