Traditional Brazilian Stuffed Cream Doughnuts
Ingredients
Dough
- 3 fresh yeast cakes (45g)
- 1 teaspoon salt
- 4 tablespoons sugar
- 2 tablespoons butter
- 1 tablespoon vanilla extract
- 2 eggs
- 2 cups warm water
- 8 cups all-purpose flour
- oil for frying
- 1 cup powdered sugar, for dusting
Filling
- 1 liter milk
- 4 egg yolks
- 2 cups sugar
- 1 cup all-purpose flour
- 2 tablespoons vanilla extract
Preparation
Mix the yeast, salt, and sugar in a bowl
Add the butter, vanilla extract, eggs, and water, and mix well
Gradually add the flour, kneading until it comes away from the hands
Shape 20 small balls with the dough and let rise for 20 minutes
Fry, a few at a time, in hot oil, submerged, for 10 minutes or until golden brown
Remove and drain on paper towels
In a saucepan, place the filling ingredients, mix well, and cook over medium heat, stirring constantly, for 10 minutes or until thickened
Remove and let cool, stirring occasionally
Cut the doughnuts in half horizontally and fill with the cream
Dust with powdered sugar and serve
