Add the lukewarm water, sugar, yeast, lemon zest, rum, vanilla extract, and eggs to the bowl of a stand mixer. Use a fork or a whisk to mix it.
If you are using active dry yeast, make sure to first activate it by mixing it with a teaspoon of sugar and a cup of warm water. Wait a few minutes until the top is foamy, and then add the rest of the ingredients as directed.
Put a dough hook on the stand mixer and put the flour, salt, and nutmeg in the bowl. Knead the dough on low to medium speed for about 5 to 8 minutes, until it is smooth and shiny and doesn’t stick to the sides of the bowl.
Then, while the mixer is still going at a medium-low speed, add the butter one cube at a time. It will look like it’s not coming together but don’t worry. Just keep adding it, and it will eventually come together into a sticky dough.
Once you’ve added all the butter and the dough is mixed but still sticky, knead it on low to medium speed for another 5 to 10 minutes, or until it becomes smooth and elastic again and starts pulling away from the sides.
Move the dough to a large bowl that has been lightly floured or greased to keep it from sticking. Wrap in plastic wrap and put in the fridge overnight to rise.
When your dough is ready, punch it to deflate it, move it to a clean, lightly floured surface, and give it a quick knead. Make about 18 pieces of dough that each weighs between 60 and 65 grams. (I always do this with a kitchen scale)
Each piece of dough should be rolled into a smooth ball and put on a baking sheet with squares of baking paper.
Cover them with a clean tea towel or plastic wrap and let them rest and rise for another 2 to 4 hours. (The exact time will depend on how warm and humid the room is where you are letting them proof.)
You don’t want your doughnuts to rise too much, or they’ll be hollow on the inside and soak up a lot of oil. When the dough is done, heat about 1.5 liters of vegetable oil in a pan with a heavy bottom. Between 170 and 180 degrees Celsius is a good range for the oil. That is between 340 and 350F.
Fry 3–4 doughnuts at a time for 2–3 minutes on each side, or until golden. Put them on a plate with paper towels on it. Let them cool down all the way before you fill them and sprinkle sugar on top.
To make the Bavarian cream filling:
In a medium-sized pot, heat the milk until it just starts to boil.
In the meantime, whisk the egg yolks, egg, cornstarch, sugar, and salt together in a separate bowl.
Once the milk is hot enough to scald, slowly pour 2/3 of it into the egg mixture while whisking so you don’t cook the eggs.
Once you’ve warmed up the egg mixture, put it back in the pan with the rest of the milk and keep whisking it until it thickens.
Cook for another 1–2 minutes to make sure the cornstarch doesn’t leave a taste in your mouth.
Once it’s done, add the vanilla and butter and whisk until everything is smooth and silky.
Put the pastry cream through a sieve into a clean bowl to get rid of any cooked egg lumps and bits.
Cover the surface with cling film (plastic wrap) to keep the skin from forming. Let it cool for about an hour at room temperature, then put it in the fridge to finish cooling.
Move the cold pastry cream to a mixing bowl. It will be stiff and gelatinous. Use an electric hand mixer to mix it until it becomes creamy again.
Whisk the cold heavy cream into stiff peaks in a separate bowl, then add it to the pastry cream. Mix everything together at a medium-high speed until it’s smooth and all the ingredients are mixed in.
Put the Bavarian cream in a disposable piping bag and cut the end off before using. A piping nozzle is not needed.
assembly:
Coat the doughnuts in a cinnamon-sugar mixture and place them vertically on a baking tray.
Cut the middle (where the white line is) with a small knife or scissors to make a hole for the filling.
Fill with the vanilla cream that has been made. When they start to grow, you’ll know you’ve put in enough.
NOTES
If you don’t have a stand mixer, you can use an electric hand mixer with a dough-kneading attachment, a wooden spoon, or your hands!
If you don’t already have one, I recommend getting a kitchen scale. They’re cheap, easy to use, and always give the same results when baking.
Check out the post for more advice and information!
NUTRITION
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