Super Soft Yeast Doughnuts with Boston Cream Filling
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I have always been following my Cake Doughnut recipe for my son D, who is very fond of Doughnuts. Sometime back, while having the store bought doughnuts, he asked me if I could make something like those. There started my search for yeast based doughnut recipe. I tried a few recipes, but they didn’t get the desired results. I was always wondering why my doughnuts were not getting really soft. During my search, I stumbled upon the recipe from myhomemadeheaven. One interesting thing I found in the recipe, was the use of Tangzhong (recipe given below). Tangzhong imparts moisture into the doughnuts and makes them softer.
On reading further, I realised where I went wrong with my previous trials. In all the recipes that I tried, I had ended up adding extra flour so that the dough doesn’t stick. That is a strict no-no. Another aspect to take care of is that we should not over-knead the dough. With these aspects take care of, I made the doughnuts with Boston Cream Filling inside. All I was waiting for was D’s feedback. “Perfect !!!”, is what he said. It’s time to do my Happy Dance 🙂
Note: You may prepare the Boston Cream well in advance and refrigerate for better results.