Pastry Cream Filled Doughnut Holes    

Servings per recipe: 9 doughnut holes  


For the dough 

  • 1 3/4 cups Just About Foods All-Purpose Flour, plus more for sprinkling  
  • ¼ teaspoon salt  
  • ¼ teaspoon cream of tartar  
  • ¼ teaspoon baking soda  
  • 4 tablespoons brown sugar  
  • 2 tablespoons instant yeast  
  • 1 teaspoon apple cider vinegar  
  • 4.5 fl oz warm milk  
  • 2 tablespoons melted butter  
  • 1 egg  
  • Enough oil for frying  
  • Icing sugar for sprinkling 

For the pastry cream 

  • 2 egg yolks  
  • ¼ cup sugar 
  • Pinch of salt 
  • 1 teaspoon honey (optional) 
  • 2 tablespoons cornstarch 
  • 1 cup milk  
  • 1 teaspoon vanilla extract 


For the pastry cream, in a heat proof bowl, whisk the egg yolks, sugar, cornstarch, and salt until pale in color and creamy. 

In a saucepan, heat the milk until warm and pour slowly into the egg mixture while whisking. Return the mixture to the saucepan and bring it to a boil over medium heat mixing continuously until it thickens, add the vanilla extract and the honey, and turn off the heat. 

Pour the pastry cream in a bowl and cover it with plastic film making sure the plastic is touching the cream. Let it cool down at room temperature and then refrigerate it. 

For the dough, in a small bowl rehydrate the instant yeast with the warm milk and a pinch of sugar, slightly mix and set aside for 10 minutes or until foamy.  

In a large bowl whisk together the rest of the sugar, flour, salt, cream of tartar, and baking soda. Add the rehydrated yeast, apple cider, egg, melted butter and the apple cider vinegar; mix until a uniform dough is form. Cover the bowl with plastic film and let it proof for 30 minutes or until doubled in size.   

On a deep pot put approximately 3” of oil and let it heat over medium heat, meanwhile, on a slightly floured surface knead the proofed dough to release the air. Roll it out and cut into circles 1 ½” in diameter. Fry each doughnut hole in the previously heated oil until both sides are golden brown, about 1 minute per side. It is important to not overcrowd the pot, so all the doughnuts’ holes are evenly fried.  

Transfer the fried doughnuts holes to a rack over kitchen paper and let them cool.   

Take out the pastry cream out of the fridge and whisk it to smooth it out; pour it into a pastry bag with a small tip. With a chopstick, make holes in the doughnut and fill them with the pastry cream. 

Sprinkle with icing sugar and enjoy! 

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