As a kid I loved vanilla cream filled donuts. Back in Iran there was a special place in down town In Rasht (One of Iran's north cities) that sold incredible donuts. Every time I was in downtown I had to have one!
When I came to Canada, I tried different kinds of donuts but, none of them had the taste I was looking for and the one I used to eat as a kid. Until...my mom sent a recipe for this donuts. I tried the recipe and yes! It was the one I was looking for. With the first bite I went back to Rasht!
Here is the recipe for the amazing donuts!
Ingredients to activate the yeast:
- 1 tablespoon dry yeast
- 1 tablespoon all-purpose flour
- 1 tablespoon sugar
- 1/3 cup warm water
In a medium bowl pour warm water and add flour and sugar now add dry yeast and let it sit for 10 minutes until yeast is all puffy and water is bubbly. your yeast is good to go.
- 1 tablespoon dry yeast
- 1 tablespoon all-purpose flour
- 1 tablespoon sugar
- 1/3 cup warm water
In a medium bowl pour warm water and add flour and sugar now add dry yeast and let it sit for 10 minutes until yeast is all puffy and water is bubbly. your yeast is good to go.
Ingredients for the dough:
- 4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cups warm milk
- 1/2 cup sugar
- 1/4 cup canola oil
- 1 egg
In a medium saucepan add sugar, warm milk, oil and salt and put the pot on medium heat and stir until the sugar is dissolved and mixture is warm (do not boil).
Add active yeast to the mixture and stir.
Add flour little by little and mix until you have a non sticky dough.
Cover the dough with a towel and put it in a warm place for an hour until double the size and poufy.
Divide the dough into 2 parts.
Lightly flour a clean surface and roll out each one of the divided dough to 12 inch squares about 1/2 inch thick and with a round biscuit cutter , cut donuts.
Lay cut donuts in a baking tray and let them rest for another half an hour to an hour until doubled in size.
Fill half of a small sauce pan with oil and put it on medium-high heat until hot.
Fry each side of donuts for 2 minutes or until brown then flip them and fry the other side for another 2 to 3 minutes.
Place fried donuts in a tray and let them cool for a few minutes.
When donuts are completely cooled, poke a hole in the side of each doughnut spacing it between top and bottom.
Fit a pastry bag with a small round tip and fill the bag with the filling. Squirt about 1/3 cup filling into each donut.
I divided the donuts to 3 batches.
Filled one batch with vanilla cream, the other batch with pitted dates and the last batch with Nutella.
Ingredients for vanilla filling:
- 1 cup sugar
- 3/4 cup flour
- 45 grams butter
- 1 1/2 cup milk
- 1 teaspoon vanilla
In a medium saucepan add sugar, milk and flour and put it on a low-medium heat stir constantly add butter and stir until mixture is thick. At the end add vanilla stir about 1 or 2 minutes and remove from heat.
- 1 cup sugar
- 3/4 cup flour
- 45 grams butter
- 1 1/2 cup milk
- 1 teaspoon vanilla
In a medium saucepan add sugar, milk and flour and put it on a low-medium heat stir constantly add butter and stir until mixture is thick. At the end add vanilla stir about 1 or 2 minutes and remove from heat.
