Fluffy Berry Cream Cloud Donut
Indulge in these soft, airy donuts filled with luscious cream and bursting with berry flavor, perfect for any occasion.
Ingrédients
For the Donuts
- 2 ½ cups all-purpose flour The base of our fluffy donut
- ¼ cup sugar Adds a touch of sweetness to the dough
- 2 ¼ tsp instant yeast Helps the dough rise perfectly
- ½ tsp salt Balances sweetness and enhances flavor
- ½ cup warm milk Activates the yeast and adds moisture
- 2 tbsp warm water Another activator for the yeast
- 3 tbsp unsalted butter, softened Adds richness to the dough
- 2 large egg yolks Bind ingredients and enhance flavor
- 1 whole egg Bind ingredients and enhance flavor
- Oil for frying Choose a neutral oil with a high smoke point
- Powdered sugar for dusting Adds sweetness and visual appeal
For the Filling
- 1 cup heavy cream, cold For a rich, fluffy filling
- ¼ cup powdered sugar Sweetens the filling to perfection
- ½ tsp vanilla extract Adds depth to the flavor
- ½ cup mascarpone or cream cheese, softened Creates a creamy, luxurious texture
- ½ cup berry jam Raspberry, strawberry, or mixed berry for delightful sweetness
Instructions
Preparation
- Gather all your ingredients and ensure they are ready.
- In a large mixing bowl, mix the flour, sugar, yeast, and salt until well combined.
- Add the warm milk, warm water, softened butter, eggs, and egg yolks to the dry mixture. Stir until everything is well integrated, creating a sticky dough.
- Transfer the sticky dough onto a floured surface. Knead the dough for about 8–10 minutes until it becomes smooth and elastic.
- Place the kneaded dough in a greased bowl, covering it with a clean cloth. Let it rise for 1–1½ hours in a warm spot until it doubles in size.
- Once the dough has risen, punch it down and roll it out to about 1 inch thick on a floured surface. Use a large cutter to cut out rounds, placing them on parchment paper.
- Cover the cut-out rounds with a cloth and let them rise for an additional 30–45 minutes.
- In a deep skillet or fryer, heat the oil to a temperature between 170–175°C (340–350°F).
Frying
- Carefully place a few donuts into the hot oil, frying them for about 1–2 minutes on each side until golden brown.
- Remove them from the oil and rest on paper towels to absorb excess oil.
- While the donuts are still warm, toss them lightly in powdered sugar.
Filling
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Gently fold in the mascarpone or cream cheese until the mixture is thick and fluffy.
- Cut each donut horizontally, creating a sandwich. Pipe or spoon the fluffy cloud cream inside, then add a dollop of your berry jam in the center.
- Place the donut top back on and dust with more powdered sugar if desired.
Notes
These donuts are excellent for various occasions. Store in an airtight container at room temperature for up to 1-2 days, refrigerate for up to a week, or freeze for longer storage. For dietary adjustments, try dairy-free and gluten-free substitutes as mentioned in the article.