Chocolate Cream Donuts
Origin of the recipe
Make melt-in-your-mouth homemade doughnuts, fried in oil, with a fragrant chocolate filling. These doughnuts—simply round, not ring-shaped—are called German or Berliner doughnuts and have been around since the 18th century. Legend has it that a former artilleryman turned pastry chef was the first to fry these tiny dough "cannonballs" in oil. Berliners are usually filled with jam, but chocolate is also a great option!
What do you need for cooking?
Ingredients
-
Bread flour
-
Milk
-
Sugar
-
Dry yeast
-
Egg
-
Salt
-
Butter
Filling
-
Dark chocolate
-
Milk
-
Cornstarch
Coating
-
Sugar
-
Vegetable oil
Kitchen utensils
- Bowls
- Baking tray
- Whisk
- Ladle
- shoulder blade
- Pastry bag
- Deep frying pan or wok
- Film
- Paper
- Wand
- Spatula
- Hand mixer
Step-by-step recipe
Step 1:
Pour 300 ml of milk into a ladle on the stove.
Step 2:
Add 30 g of cornstarch. Stir with a whisk.
Step 3:
Add 80 grams of dark chocolate and melt, stirring over low heat.
Step 4:
When the mixture thickens, stir quickly with a spatula. Turn off the heat when the cream becomes lumpy, transfer it to a bowl, and let it cool.
Step 5:
Gently beat the cooled cream with a hand mixer.
Step 6:
Pour 160 ml of warm milk into a bowl, add 50 grams of sugar and a tablespoon of dry yeast. Stir until the yeast dissolves.
Step 7:
Beat in the egg and stir.
Step 8:
Add 350 g of bread flour.
Step 9:
Sprinkle the flour with two teaspoons of salt and first stir it into the flour without touching the liquid part, and then mix the entire contents of the bowl.
Step 10:
Knead the dough in a bowl with your hands.
Step 11:
Add room temperature butter and knead the dough again until it becomes smooth.
Step 12:
Place the dough in a warm place, cover and let it rise 2-3 times in size.
Step 13:
After an hour, turn the dough out onto a surface and knead to remove any air bubbles.
Step 14:
Using a spatula, divide the dough into 10 equal parts.
Step 15:
Knead each portion again and roll into a ball. Place each ball on a square of parchment paper, place on a baking sheet, cover with plastic wrap, and let rise for half an hour until doubled in size.
Step 16:
Fry the donuts in oil at a low temperature until light brown.
Step 17:
Remove the donuts with a slotted spoon and let them cool.
Step 18:
Use a chopstick to make space inside the donuts for the cream.
Step 19:
Roll donuts in sugar.
Step 20:
Using a pastry bag, fill the donuts with chocolate cream.
Cooking tips
For yeast dough, use warm, but not hot ingredients (no more than 36 degrees), otherwise the yeast will not rise.
To knead the dough well, stretch it, press it and hit it on the surface.
When rolling the dough into balls, wrap it inward and then roll it so that the balls become uniform in consistency and do not fall apart.
