There are a lot of recipes in The Great Scandinavian Baking Book that I have on my list of recipes to try. Today I can scratch “Filled Donuts” off that list but I know I will be making them again. My son and I had quite the time making and decorating these.
Personally I will forgo the cream filling on mine next time, but that is only because of appearance. The husband thought they were good but to me the cream filling looked a lot like uncooked dough and was a little unappetizing for me. I’m sort of picky about that sort of thing, but if you are not then I say go for it. It sort of has a custard-like texture to it. I think I would prefer to use raspberry preserves or better yet blueberry pie filling! I did a few here in raspberry and they were delicious.
This recipe makes 1 dozen medium-sized donuts.
Filled Donuts by Beatrice Ojakangas
1 TB active dry yeast
1/4 cup warm water
1/2 cup whipping cream
1/3 cup softened butter
2 TB sugar
2 cups flour
2/3 cup whipping cream
1 TB flour
1 TB sugar
1 tsp vanilla
1 egg yolk
You will also need vegetable oil for deep frying and whatever sugars, frosting, etc. you would like for decoration if you choose to decorate them.
In a large bowl, dissolve the yeast in the warm water. Let stand 5 minutes. Stir in the whipping cream, butter, sugar, and egg. Add 1 cup of the flour and beat until smooth. Stir in the remaining flour gradually, beating until dough is smooth and satiny. Cover and let rest 30 minutes. Beat again until smooth. Let rest another 30 minutes.
Meanwhile, mix all the filling ingredients in a heavy saucepan. Stir over medium heat until mixture comes to a boil and thickens, about 5 minutes. Cool before using.
Turn out dough on a lightly floured board and shaped into a smooth ball. Roll out to make an 18-inch square. Spoon 2 teaspoons of filling at a time onto the dough, spaced about 3 inches apart, over half the dough. Fold the other half of dough over. Cut out the cakes with a cup or glass with a blunt rim. with fingers, check to see that the edges are well sealed. Place puffs on a lightly floured piece of waxed paper to rise. Let rise until almost doubled, about 30 to 45 minutes.
Here are what mine looked like:
Heat oil for frying to 375 degrees. Keep an eye on the thermometer. Mine got hot fast and then I had to bring it back down again. Lower the puffs, a few at a time, into the oil and fry until golden brown on both sides. Remove and drain in paper toweling.
I rolled some of mine in just plain sugar:
Poured icing on some:
My son requested pink sprinkles. . .
I prefer the traditional. . .
But really, who could resist this?
Here’s that cream filling I was telling you about:
And one that is raspberries and cream:
As you can imagine, the combinations are endless and they are fairly easy to make. You could really impress someone at a bake sale or get-together by walking in with a box of these pretties! Makes me want to drive up to Duluth and thank Beatrice Ojakangas in person for this awesome recipe!