Doughnuts/muffins with vanilla and chocolate cream

Name: Doughnuts/muffins with vanilla and chocolate cream
Ingredients: Ingredients: (12 pieces) 500 g flour 100 g sugar 1 packet of Dr. Oetker vanilla sugar grated zest of one orange 2 egg yolks 200 ml milk 2 tablespoons oil 50 g melted butter 7 g Dr. Oetker dry yeast +

Dessert - Doughnuts/muffins with vanilla and chocolate cream by Carmina F. - Recipia

Doughnuts or muffins with vanilla and chocolate cream – a delicious recipe for special moments Do you dream of savoring a dessert that delights your senses? Then doughnuts or muffins with vanilla and chocolate cream are the perfect choice! These treats, easy to prepare, have a fluffy texture and a perfect blend of flavors that will make you fall in love with them at first bite. Preparation time: 20 minutes Baking time: 25-30 minutes Total time: 1 hour and 50 minutes (includes rising) Number of servings: 12 doughnuts/muffins The history of doughnuts and muffins is fascinating, with deep roots in culinary tradition. These sweet delights have evolved over time, being adapted into various shapes and recipes, but their essence remains the same: a fluffy dough filled with flavors that tantalize your taste buds. Necessary ingredients: For doughnuts/muffins: - 500 g flour - 100 g sugar - 1 packet vanilla sugar Dr.Oetker - Grated zest of one orange - 2 egg yolks - 200 ml milk - 2 tablespoons oil - 50 g melted butter - 7 g dry yeast Dr.Oetker - 1 egg yolk for brushing For the cream: - 4 eggs - 180 g sugar - 500 ml milk - 80 g flour For the glaze (chocolate ganache): - 100 g dark chocolate - 100 ml liquid cream Pilos Preparation: 1. Preparing the dough: - Start by strictly following the order of ingredients to achieve perfect dough. In the bread machine bowl, first add 200 ml of warm milk. Make sure it is not hot, so as not to kill the yeast. - Then add 50 g of melted butter, 2 tablespoons of oil, 2 egg yolks, 100 g sugar, 1 packet of vanilla sugar, and the grated zest of one orange. - Continue with 500 g of flour, and finally sprinkle 7 g of dry yeast. Close the bread machine lid and set it to the kneading and rising program. Let the dough rise for 1 hour and 30 minutes, until it nearly reaches the lid of the machine. 2. Shaping the doughnuts/muffins: - After the dough has risen, remove it from the bowl and divide it into 12 equal balls. Use your oiled hands to prevent sticking. - Place the balls in muffin molds, preferably silicone, for an easy release and non-stick result. If you don’t have silicone molds, you can use paper cups in a muffin tray. - Let them rise for 20 minutes. This step is essential for the doughnuts to become fluffy. 3. Baking: - Preheat the oven to 180°C. - After the 20 minutes of rising, brush each doughnut/muffin with an egg yolk to achieve a golden and appetizing crust at the end. - Place the tray in the oven and bake for 25-30 minutes, until they are golden and beautifully browned. 4. Preparing the vanilla cream: - In a saucepan, bring 500 ml of milk to a boil along with a vanilla pod. This will add extraordinary flavor to the cream. - In a separate bowl, beat 4 eggs with 180 g of sugar and 80 g of flour until you obtain a creamy mixture. - When the milk starts to boil, slowly pour it over the egg mixture, stirring continuously to avoid curdling the eggs. - Put everything back on the heat and cook until it thickens like a pudding. Once the cream reaches the desired consistency, let it cool. 5. Preparing the chocolate glaze: - Break 100 g of dark chocolate into pieces and melt them in a double boiler together with 100 ml of liquid cream Pilos. Stir until you obtain a smooth and glossy mixture. 6. Assembling the doughnuts/muffins: - Use a piping bag to fill each doughnut/muffin with the previously prepared vanilla cream. Here you can add a splash of orange or rum flavor if you want to give them an even more intense taste. - After filling them, glaze each doughnut/muffin with the chocolate ganache. Let them cool slightly, then they are ready to enjoy! Useful tips: - If you want to personalize the recipe, you can add chocolate pieces or candied fruits to the dough. - For an even more intense flavor, you can replace regular sugar with brown sugar or add a bit of cinnamon to the dough. - These doughnuts/muffins pair perfectly with a cup of coffee or tea, making them ideal for brunch or a party. Nutritional benefits: These doughnuts/muffins with vanilla and chocolate cream are rich in carbohydrates, providing quick energy. Additionally, they contain proteins from eggs and milk, while dark chocolate brings beneficial antioxidants for health. However, consumption should be moderate, considering the sugar and fat content. Frequently asked questions: - Can I use other types of flour? Yes, you can experiment with whole wheat or gluten-free flour, but note that the texture will be different. - How can I store the doughnuts/muffins? They can be stored in an airtight container at room temperature for 2-3 days or in the fridge for a week. - Can I freeze the doughnuts? Yes, you can freeze the unfilled doughnuts. When you want to enjoy them, let them thaw at room temperature and fill them with cream. These doughnuts/muffins with vanilla and chocolate cream are more than just a simple dessert; they are a culinary experience that will bring a smile to your face! So, don’t hesitate, put on your apron, and let’s cook together!

Ingredients

Ingredients: (12 pieces) 500 g flour 100 g sugar 1 packet of Dr. Oetker vanilla sugar grated zest of one orange 2 egg yolks 200 ml milk 2 tablespoons oil 50 g melted butter 7 g Dr. Oetker dry yeast +

Preparation

The only condition for successfully making dough with a bread machine is to follow the order of adding the ingredients. Therefore, in the bread machine's pan, the ingredients should be added in this order: warm milk, melted butter, oil, egg yolks, sugar, vanilla sugar, orange zest, flour, and finally yeast. Close the lid and set the bread machine to the kneading and rising program. After one hour and 30 minutes, the dough will rise to the top of the machine. Remove the dough, divide it into 12 roughly equal balls, and place each ball into muffin molds. I used silicone molds because I really like them; they are very easy to work with and there is no risk of sticking. If you don't have silicone molds, place paper cups in the muffin tray. This option is more convenient than greasing them with butter and lining them with flour. Let them rise for another 20 minutes, then brush them with egg yolk and bake in a preheated oven for 25-30 minutes. Boil the milk with the vanilla pod. Beat the eggs with sugar and flour until frothy. Pour the hot milk over the eggs, mix well, then cook the cream until it thickens like pudding. Let the cream cool, then put it in a piping bag and fill the muffins. Break the chocolate into pieces and melt it in a double boiler together with the liquid cream. Mix until smooth, then glaze each muffin. Break the chocolate into pieces and melt it in a double boiler together with the liquid cream. Mix until smooth, then glaze each muffin.

Doughnuts/muffins with vanilla and chocolate cream

Ingredients

Preparation

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