Homemade Yeast Doughnuts Recipe (filled with chocolate pastry cream!) (video)
This week we used the pastry cream we made last week to fill some yeast doughnuts. This is a very simple recipe, and doesn't really require a deep fryer, though the temperature control of a deep fryer makes this sort of recipe easier, for sure. You can also do it in a cast iron dutch oven or similar, but you'll want to watch your temperature carefully to make sure it doesn't get too hot or dip too low when you've added the doughnuts. If your oil is too hot, the outsides will get dark before the insides are cooked, and if it's too cold, the oil will soak into the dough.
We kept the outsides simple, and just dipped them in sugar. You can mix other things in with your sugar if you want some more interesting flavours, and also depending on what you're stuffing the doughnuts with. We added just a tiny amount of orange blossom water to the dough to give it a lovely aromatic component. Despite the small amount we used, it was definitely still noticeable after they were cooked, and it was lovely.
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