Hot Cream Filled Doughnuts Recipe

Proof yeast

In a small bowl combine warm water (110°F) and 1 tsp of the sugar from the dough ingredients. Sprinkle the instant dry yeast over the water, stir gently, and let sit 5–8 minutes until foamy.

In the bowl of a stand mixer fitted with the dough hook, whisk together flour, remaining 1 tbs sugar, and salt. Add eggs, warm milk, softened butter, and the proofed yeast mixture.

Mix on low speed until ingredients come together, then increase to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If too sticky, add flour 1 tbsp at a time; if too dry, add milk 1 tsp at a time.

Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size, about 60–90 minutes.

Turn the risen dough out onto a lightly floured surface and gently deflate. Roll to 3/4-inch (about 2 cm) thickness. Use a 3-inch round cutter to cut doughnuts; gather scraps and reroll once to cut additional rounds. Place rounds on a parchment-lined tray, cover loosely, and let proof 30–40 minutes until puffy.

While dough proofs, prepare the hot pastry cream. In a saucepan, heat 2 cups whole milk over medium heat until just simmering (small bubbles at the edge). Remove from heat.

In a bowl whisk together egg yolks, 1/2 cup granulated sugar, and cornstarch until smooth and pale.

Temper the yolk mixture by slowly adding about 1/2 cup of the hot milk into the yolks while whisking constantly to raise the yolk temperature. Then pour the yolk mixture back into the saucepan with the remaining milk, whisking continuously.

Return to medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 2–3 minutes. Boil for 30–60 seconds while whisking to cook out any starchy taste.

Remove from heat and whisk in 2 tablespoons butter and 1 tsp vanilla until smooth. To keep cream hot for filling, transfer to a stainless bowl set over a warm (not boiling) water bath or keep covered and reheat gently before injecting. If storing, press plastic directly on surface and chill; reheat gently with whisking before use.

In a medium saucepan combine 2 cups blackberries, 1/2 cup sugar, and 1 tbsp lemon juice (plus zest if using). Mash lightly with a potato masher or fork.

Bring mixture to a simmer over medium heat, stirring frequently. Continue to simmer 10–12 minutes until the berries break down and the mixture thickens. Skim any foam off the top.

For a smoother marmelatta, press through a fine-mesh sieve to remove seeds; for a chunkier jam, leave as-is. Keep warm or transfer to a small bowl for filling.

Place chopped chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup heavy cream until it just begins to simmer (do not boil).

Pour hot cream over chocolate and let sit 1 minute, then stir gently until smooth. Stir in 1 tsp butter and 1 tsp corn syrup if using, to add shine and a silkier texture. Keep warm over a double boiler or in a thermos; if it thickens too much, rewarm gently and stir in a splash of cream.

Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a candy or instant-read thermometer to maintain temperature. Do not overcrowd (fry 3–4 doughnuts at a time depending on pot size).

Carefully slide proofed dough rounds into the oil, frying until golden brown on the bottom, about 1–1.5 minutes, then flip and fry the other side 1–1.5 minutes until deep golden. Total fry time ~3 minutes depending on size and thickness.

Use a slotted spoon to transfer doughnuts to a wire rack set over a baking sheet or to paper towels to drain briefly. While still warm (but not hot-oil hot), roll doughnuts in confectioners' sugar or dust with powdered sugar. For a crunchy finish, roll in coarse sugar while warm.

Fit a piping bag with a long thin filling tip (or use a small spatula and a paring knife). Fill one piping bag with hot pastry cream and another with warm blackberry marmelatta. For forks-and-knife service, you may offer both on the side; for filled doughnuts do the following:

Insert the piping tip into the side of each doughnut and gently squeeze to inject about 2–3 tablespoons of hot pastry cream into each doughnut. For variety, inject some doughnuts with blackberry marmelatta (about 1.5–2 tbsp) and some with pastry cream, and finish select doughnuts by dipping the top into warm chocolate fonduta and allowing it to set slightly.

Serve immediately while cream is warm for the 'hot cream' effect. If holding briefly, keep filled doughnuts in a warm (not hot) oven (about 150°F / 65°C) for up to 30 minutes; note fillings will cool and set over time.