Stuffed Donuts Recipe: A Delicious Treat with a Sweet History 🍩
Introduction
Stuffed donuts are a delightful twist on the classic donut, combining the crispy golden exterior we all love with a surprise filling on the inside. Whether you enjoy them filled with chocolate, cream, jam, or even savory fillings, stuffed donuts can satisfy anyone’s sweet tooth. This recipe will guide you through making these soft, pillowy donuts at home. A perfect treat for breakfast, dessert, or any time you want to indulge in something sweet!
The History of Donuts: A Sweet Journey
The history of donuts is as rich as their taste. The origins of donuts can be traced back to Dutch settlers in America, who made a fried dough pastry called “olykoeks,” which means “oily cakes.” However, the round shape with a hole in the middle came into play later when a New England ship captain, Hanson Gregory, is credited with inventing the hole in the 1840s. This allowed the donut to cook more evenly.
Fast forward to today, and donuts are enjoyed all over the world, with countless variations and fillings. In fact, stuffed donuts, which were originally filled with jam or custard, have now expanded to include a wide range of delicious fillings, from fruit preserves to chocolate ganache.
Ingredients
For the Dough:
- 1 cup of milk (warm)
- 1 tablespoon dry yeast
- 3 tablespoons icing sugar
- 2 tablespoons vegetable oil
- 3 cups all-purpose flour (plus extra for dusting)
- 1/2 teaspoon salt
- 1 large egg
For the Filling (choose one or more!):
- Nutella or chocolate spread
- Fruit jam (strawberry, raspberry, blueberry)
- Custard
- Cream cheese (sweetened or plain)
- Lemon curd
For the Coating:
- 1/2 cup granulated sugar (for dusting)
- 1 teaspoon cinnamon (optional)
Instructions
- Activate the Yeast: In a small bowl, add the warm milk and sprinkle the dry yeast on top. Stir to dissolve and let it sit for 5-10 minutes until it becomes foamy and bubbly.
- Prepare the Dough: In a large mixing bowl, whisk together the flour, icing sugar, and salt. Once the yeast mixture is activated, add it to the flour mixture along with the vegetable oil and egg. Stir to combine.
- Knead the Dough: Transfer the dough to a floured surface and knead it for 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to add too much. You want the dough to be soft and slightly tacky.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rise in a warm spot for about 1-1.5 hours, or until it doubles in size.
- Shape the Donuts: Once the dough has risen, punch it down gently and turn it out onto a floured surface. Roll it out to about 1/2 inch thickness. Use a donut cutter or two round cutters (one large and one small) to cut out donut shapes. If you don’t have a cutter, you can use a drinking glass for the outer ring and a bottle cap for the hole.
- Second Rise: Place the cut donuts onto a parchment-lined baking sheet, cover them with a towel, and let them rise for another 30 minutes.
- Heat the Oil: In a deep frying pan or pot, heat vegetable oil to about 350°F (175°C). Make sure there’s enough oil to fully submerge the donuts. You can test the oil temperature by dropping a small piece of dough in; it should bubble up and rise quickly.
- Fry the Donuts: Carefully lower the donuts into the hot oil, a few at a time. Fry for about 1-2 minutes on each side until they are golden brown. Don’t overcrowd the pan—fry in batches if necessary.
- Stuff the Donuts: Once the donuts are fried and cooled slightly, use a piping bag or a spoon to stuff them with your desired filling (chocolate spread, jam, custard, etc.). You can do this by inserting the piping tip into the side of the donut or making a small hole and gently filling the center.
- Coat the Donuts: For the final touch, mix granulated sugar and cinnamon in a bowl. Roll the filled donuts in the mixture for a sweet, cinnamon-sugar coating.
Methods & Tips:
- Ensure Proper Yeast Activation: The key to fluffy donuts is the yeast! Make sure your milk isn’t too hot, as it can kill the yeast. Warm (but not hot) milk is perfect.
- Frying Temperature: Keep an eye on your oil temperature. If it’s too hot, the donuts will burn on the outside and remain raw inside. If it’s too cold, they’ll absorb too much oil.
- Filling Variations: The world is your oyster when it comes to fillings. Feel free to experiment with Nutella, caramel, whipped cream, or even savory fillings like cheese or ham!
Conclusion
Stuffed donuts are the epitome of indulgence. From the soft, fluffy dough to the sweet filling, every bite is pure joy. Whether you’re making them for a special occasion or just to treat yourself, this recipe is sure to be a hit. With endless filling possibilities, you can make these donuts your own and customize them to suit any taste. So, get your hands doughy, fry up these golden delights, and enjoy a warm, freshly made stuffed donut with your loved ones.
Donut Lovers Unite! 🍩❤️
There’s no better way to share the joy of donuts than with those closest to you. Whether it’s for a family gathering, a brunch date, or just a cozy afternoon treat, stuffed donuts bring people together, one delicious bite at a time. So go ahead, grab your ingredients, and let’s make some memories with these tasty delights!
What do you think, are you ready to make a batch of stuffed donuts? What filling would you choose first?