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Preparation time

20 min

Makes about

15 doughnuts

Cooking time

30 mins + 4h30 to rise
Doughnut mixture 350g flour 12g fresh yeast 2 eggs 60ml milk 60ml water 30g butter 5g salt 37g sugar Tonka bean cream 2 egg yolks 190g milk 1 tonka bean 15g cornflour 55g sugar 10g butter
  1. Place the flour, salt and sugar in an electric mixer. Mix the fresh yeast with the slightly warmed milk and pour in. Add the water and eggs.
  2. Mix at speed 2-3. When the mixture forms a ball, reduce the speed until the mixture is smooth.
  3. Chop the butter and add gradually mixing all the time. Add a bit more flour if the mixture is too sticky. Continue to mix until the mixture is soft.
  4. Turn out into a greased bowl and form into a ball. Cover with a tea towel and leave to rise for a minimum of 4 hours. Meanwhile, make the tonka bean cream.
  5. Pour the milk into a saucepan and grate the tonka bean into the milk. Place over a gentle heat.
  6. Meanwhile, beat the egg yolks with the sugar.
  7. Add the cornflour and continue to whisk. When the mixture is smooth pour in the warm milk slowly, whisking continuously to avoid any lumps.
  8. Once you have mixed in all the milk and the mixture is smooth, pour it back into the saucepan and place over a gentle heat and stir continuously. As soon as the cream thickens it is ready. Remove from the heat and leave to cool, add the butter.
  9. Roll out the doughnut mixture until it is about 1 cm thick. Cut into circles about 6 cm in diameter with a cookie cutter or a glass.
  10. Place the circles on a sheet of baking parchment, and cover with a clean tea towel. Leave to rise for 30 mins.
  11. Heat the oil in deep fat fryer or large saucepan, and cook the doughnuts for 1 minute each side, then remove and place on kitchen paper to absorb the excess oil.
  12. Use a piping bag to fill the doughnuts with the tonka bean cream then roll in sugar for the finishing touch!
Recipe sent to us by our friend "Miam Yam"
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