Fresh Cream Donuts

Shoe Lover

Does anyone have a recipe for those long doughnuts that you get in the bakery? With the fresh cream in the middle and the syrup down the centre? They are a favourite of my boyfriends and I'd love to make them as a surprise The way to a man's heart being through his stomach and all that

Faith

Oh yum. Thanks for setting up that craving! :pac:

tan11ie

Oh my favorite of all cakes!!! delish...

Explosive_Cornflake

Not what you are looking for, but Lidl sell them frozen and I remember them being ok.
Probably couldn't be as good as fresh though.

Shoe Lover

Thanks Cornflake but I kinda wanted to make them myself - I like a challenge

Acoshla

Tbh I don't think you'll be able to recreate them exactly as most bakeries make them from a packet mix that you can't recreate the taste of from real ingredients, but homemade donuts are even nice IMO. Any donut recipe would do really for them, it's just the shape that makes them any different from other mass produced bakery donuts.

Shoe Lover

This is very disappointing I'll just have to make something else - maybe Black Forest Gateau! :pac::pac::pac::pac::pac:

lil-ms-vodka

This might be of use, maybe replace the maple syrup with strawberry syrup


For a seriously indulgent treat, try home-made doughnuts, delectably filled with maple syrup

Servings: 5-10
Preparation Time: 20 minutes, plus resting
Cooking Time: 20 minutes


Ingredients
250g strong white flour, plus extra for dusting
1 pinch Salt
40g caster sugar, plus extra for sprinkling
30g Butter, softened
150ml water
20g fresh yeast
500ml vegetable oil, or sunflower oil for deep-frying
200ml maple syrup


Method
1. Place the flour, salt , caster sugar, butter, water and yeast in a large bowl and mix together, then tip out onto a lightly floured surface and knead for five minutes.

2. Put the dough back in the bowl and leave for 30 minutes, until doubled in size.

3. Divide the dough into 75g pieces and shape into balls.

4. Put on your floured surface and leave to rise until doubled in size, around 30 minutes.

5. Pour the vegetable oil into a large heavy-based pan and heat to 170ºC or to a medium heat.

6. Lower each of the doughnuts into the oil and fry until brown, then roll them over and fry the other side, around five minutes in all. If you find it difficult to roll the doughnuts over, then pierce them slightly with a knife.

7. Once the dougnuts are browned, tip them straight away into a bowl full of caster sugar and coat well.

8. Cool them on a wire rack and then pierce the centre of the doughnut with the tip of an icing bag filled with the maple syrup.

9. Insert as much maple syrup as you can into the doughnut, without too much oozing out.

rubadub

that maple syrup sounds nice, never heard of it before.

lil-ms-vodka wrote: »

7. Once the dougnuts are browned, tip them straight away into a bowl full of caster sugar and coat well.

Most of the long cream donuts have icing/powdered sugar on them, they also seem a bit moister than regular ones.

I hate when swiss rolls get covered in granulated sugar. Don't mind it on regular donuts but not on those long ones.

You can usually get strawberry syrups in the jelly section of the supermarket along with custard etc.

Shoe Lover

Thanks for that ppl! I might try the jam ones first, then maybe attempt the cream ones!

mewa

Cream Buns

450g Strong flour
55g sugar
1 teaspoon honey
6g salt
45g butter room temperature
20g milk
180g/ml water
14g instant yeast ( or 28g fresh yeast)
1 egg


With a dough hook fitted to a mixer, mix all ingredients to together at low speed, once the dough has started to come together, increase to medium speed and mix for 7 minutes
Cover with cling (touching the surface of dough) and allow the dough to rest 45mins-one hour

Divide the dough into 8 pieces and allow rest another 10 minutes before shaping.

Shape into long rolls (let me know if you need help with this)

Allow the dough to prove on a prepared tray until almost double in size,

Cooking Methods:

You can now either:

1. Deep Fry to fully cooked. Soak in syrup when hot
2. Briefly fry on both sides for about 1 minute per side and finish in a preheated oven set at 170C for about 25 minutes - when the buns are out of the oven, pour over some stock syrup over the hot buns for a beautiful sweet crisp skin.
3. Bake in oven for about 25-30 minutes at 170C and sprinkle with stock syrup when still hot and out of oven

　
Either way you cook them do pour over the syrup when they are hot out of oven/pan-(they should make a sizzling sound when you do this) so you'll have a tasty sweet crisp bun.

Stock Syrup

• 360g sugar
• 420g water

Bring sugar and water to the boil. Remove from heat when sugar is totally dissolved.

Chantilly Creme:

for every 500g cream, add 40g sieved icing sugar and a few drops of vanilla extract. Whisk together

Jam

Heat a little with water strawberry/raspberry jam, when liquid pass through a sieve to remove bits.

Assembly
Roll bun in sugar or dust wity icing sugar, brush inside with syrup if you wish, Fill the cold bun with the cream and jam

Corvo

@ Mewa...


:pac::pac::pac: Droool

mewa

Double drool right back at ya:)- I can't stop thinking about cream buns now-I dreamt about them last night! I'm going to have to make some today.

mewa

Image245.jpg Made them yesterday, yum

Caros

Yummalicious!

phormium

ok now that's just mean to show a pic, now I'm going to have to make some too!

Shoe Lover

They look fabulous! I'm so trying them! thanks

Sigma Force

Want to make these too, is it 20g or 20 ml of milk. 420 g or 420ml of water?
How do you shape them?

rubadub

Sigma Force wrote: »

is it 20g or 20 ml of milk. 420 g or 420ml of water?

Either one will do, 1ml of milk or water weighs approx 1gram. It is easier to keep dumping stuff into a bowl and zeroing your weighing scale, then you do not have to bother with a liquid measuring jug.

Sigma Force

Cool, didn't know that. Looking forward to having a go at these just keep forgetting to buy yeast.

leahyl

mewa wrote: »

Image245.jpg Made them yesterday, yum

Dear God that looks incredible!!!:pac:

mewa

Sigma Force re. how to shape them- sorry haven't been on internet for while. Have attached pictures for how to shape the buns.

mewa

have to upload pics in parts because can't get them to upload as one

mewa

part 2

mewa

part 3 of shaping cream buns

mewa

You can make a chocolate version by adding approx 20g of cocoa to the bun mix.

The picture shows a chocolate bun with maple syrup, bun ganache or jam is great too