Princess donuts à la Diana

Princes donuts are a true classic that always impresses with their lightness and rich cream. The preparation requires a little patience (especially when baking), but the result is worth the effort!

 

Baked dough

• 250 ml water

• 100 g butter

• a pinch of salt

• 150 g plain flour

• 4 eggs (room temperature)

 

Procedure:

Bring the water, butter and salt to a boil.

Once it boils, add the flour and stir vigorously over the heat with a wooden spoon until the dough forms a ball that separates from the bowl (a white layer forms at the bottom).

Cool the dough slightly, then add the eggs one at a time. Each egg must be completely mixed in before adding the next. The dough must be smooth and shiny.

Use a piping bag to pipe the balls onto the baking sheet.

Baking: Bake at 200 °C for about 20–25 minutes.

Important: Never open the oven during baking, otherwise the donuts will fall!

 

Vanilla cream

• 500 ml milk

• 4 egg yolks

• 100 g sugar

• 1 vanilla sugar (or paste)

• 50 g cornstarch (thickener)

• 250 ml sweet cream (for whipping)

 

Procedure:

Take a few tablespoons of the milk and mix them with the egg yolks, sugar and starch.

Bring the remaining milk to the boil with the vanilla, then stir in the prepared mixture.

Cook over medium heat for a few minutes until the cream thickens (like pudding).

Cover the cream with foil (directly on the surface) and cool completely.

Gently fold the whipped sweet cream into the cooled cream.

 

Assembly

Cut the baked and cooled donuts in half.

Spread the bottom with vanilla cream.

Add a layer of whipped cream for extra fluffiness.

Cover with the top and sprinkle with powdered sugar.

 

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