Oven Doughnuts with Vanilla Cream

Put the flour, sugar, yeast, egg and yolk in a bowl.

Warm the milk and butter slightly (maximum 30°C) and melt the butter in it.

Add the lukewarm liquid to the bowl and knead everything together slowly with the dough hook for 10 minutes until a smooth dough is formed.

Let the dough stand covered for 30 minutes and then divide it into 80 g portions. Form them into balls and place them on a baking tray.

Now preheat the oven to 175°C top/bottom heat and let the balls rise for another 10-15 minutes and brush them with beaten egg.

Bake the dough balls for 15 minutes until golden and sprinkle with powdered sugar immediately after baking.

Cook a pudding from the milk, sugar and pudding powder according to package instructions.

Cover the still hot pudding with plastic wrap and let cool to room temperature.

Mix the cooled pudding well again until smooth and creamy.

Now whip the Guma Pâtisserie cream to a fairly firm consistency, add the pudding and continue to mix briefly until the cream has the stability to be piped.

Pour the resulting vanilla cream into a piping bag fitted with a rose nozzle.

Cut the doughnuts once and fill generously with the vanilla cream.

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