Delicious cream filled donuts that can be oven baked or fried.

Ingredients: for the dough: 250ml water 25g yeast 1 egg 1 egg yolk 2 tsp sugar 500g flour 100g butter 6g saltcustard cream, as needed sugar, as needed


1. Start by preparing the dough and letting it rise for at least one hour.

2. Roll out the dough and cut out the donuts.

3. Let it rise again for at least two hours.

4. Fry the donuts in hot oil and cover them in sugar.

5. Fill them with custard before serving.

Here's the ingredients of the other two video recipes.



300 g flour

1 egg

35 g softened butter

35 g sugar

1 grip salt

1 tbsp yeast

125 ml warm milk

For the stuffing:

35 g softened butter

35 g sugar

1 tsp cinnamon


1. Add flour, egg, butter, sugar and salt into a large bowl. Dissolve the yeast in warm milk and add it to the rest of the ingredients. Mix everything to get a soft dough. Cover the bowl with a cloth and let it rest for an hour.

2. After this time, spread the dough on a work surface. Brush the surface with softened butter.

3. Then, using a spoon, sprinkle the cinnamon and sugar mix.

4. Roll the dough and cut an angle of about 45°.

5. Bake at 180°C/350°F for 20 min.




500 g (1 pound);

2/3 cup yogurt;

90 g (3 oz) sugar;

1/3 cup vegetable oil;

10 g (0.3 oz) fresh yeast;

½ cup milk, warm.


1 ¼ cup milk;

2 egg yolks;

2 tbsp sugar;

2 tbsp flour;

1 tbsp cocoa powder;

a pinch of vanilla powder.


1. Dissolve fresh yeast in warm milk.

2.Mix sugar, flour, melted butter, yogurt and yeast solution together until the dough forms. Knead the dough until smooth, cover with plastic wrap and leave to proof for about 1 hour (or until doubles in size).

3.Meanwhile prepare the pastry cream. Mix egg yolks with sugar, flour and vanilla powder. Gradually add milk, while whisking, to prevent lumps.

4.Place cream base over medium heat and cook, stirring, until thickened.

5.Divide pastry cream in half, mix one half with cocoa powder. Cover cream with plastic wrap tightly and leave to cool down.

6.Divide the dough into 9 equal parts. Roll each one out, place and tablespoon of cooled cream inside and gather the ends of the dough to seal the cream completely.

7.Place buns seam side down on parchment covered baking sheet, brush with egg wash and leave for 30 minutes.

8.Fill two pastry bags with leftover cream and draw swirls on top of each bun.

9.Bake for 25 minutes at 180C/350F. Let cool down before serving.