Princess donut are unavoidable food on the table on almost every celebration, whether it is a birthday, new year or any other occasion. Young or old, everybody eats them gladly. There are few variants of princess donut (fruits are added, stuffing of vanilla pudding…)
Traditional princess donut
Cream (stuffing for princess donut)
Put water in a pot (water is needed so that milk doesn’t “catch on” for the bottom of the pot) then put milk and put it to boil.
Mix 4 whole eggs and 4 yolks with sugar, than add flour and mix all that.
When the milk boils put it off fire and slowly pour the mass of eggs and flour, mix it with mixer, lower the fire and put back the cream on it. Mix it the whole time and be careful that cream doesn’t get caught on the bottom. Do this in a pot with a thick bottom and on light fire. The cream thickens relatively quickly, so leave it on a side for a while.
The rest four egg whites mix with four spoons of sugar so it’s completely firm.
Use spoon or a ladle to slowly add egg whites to hot cream and mix it good.
Let the cream cool down. Put powder sugar on the cream, on that way while cooling down there will be no crust.
Separately mix sweet sour cream – other option is snow of egg whites on a steam.
Cool down the cream before you start filling the dough.
Cook water and grease on strong fire. When the liquid boils add all the flour at once and mix while the mass doesn’t start to separate from the bottom of the dish. Put the dough in another dish and add eggs one by one. Mix it good after each egg.
Dough is done when it gets shiny surface and falls off from the ladle in a large pieces.
Use a bushing for creams or with a help of two spoons (the result is more or less the same, so use whatever is easier for you) to create dough for cream puffs
Make the dough for princess donut in a shape of piles with the help off bushing for cream or with two spoons (the result is more or less the same, so use whatever is easier for you) and put them on greasy paper on a baking sheet. Piles shouldn’t be bigger than a big walnut because the dough will grow in high and width.
Bake it on a strong fire 225-250oC (450-500oF) for 15 minutes (if you are making bigger donuts you should bake 15 minutes, smaller ones are being baked less time). Leave baked dough for donuts to get cold for at least one hour.
Slice the baked dough and will it with the cream for princess donut with yellow and white cream and on top spray powder sugar and cool it down in a refrigerator before serving.
They are excellent with coffee and freshly squeezed juice.
Stuffed donuts keep under a bell (for cakes) out of the fridge, otherwice they can get too hard.
Do not open the owen first 20 minutes because the dough for donuts will go down.
2.5 dl water
125 g fat or margarine
125 g plain flour
1 dl water
1.2 liters of milk
16 tablespoons sugar
16 tablespoon flour
4 tablespoons sugar
500 ml sweet cream
Salty princess donut
All the ingredients mix togehter and leave in the fridge for at least 1 hour or prepare filling and leave overnight in the fridge. The dough is made in the same way as for the sweet princess donut.
When the dough is baked cut it in half and fill.
Your salty princess donut are finished.
Ingredients for salty princess donut:
250 g finely chopped cooked or baked chicken or turkey
2 cloves finely chopped garlic
1 small clove finely chopped purple onions
salt and ground pepper to taste
2 tbsp mayonnaise
2 tbsp sour cream
20 g finely chopped dried cranberries
50 g roasted and cut walnuts
1 tbsp finely chopped parsley