Berry donut with vanilla cream and red greape skin whipped cream
(ingredients are calculated for 18 mini donuts)
Preheat the oven to 230 degrees with both top and bottom cooking options enabled (210 degrees is enough in case of a fan oven). To prepare the donuts, first break the eggs into a small bowl. Then start to heat and mix the water, butter, salt and vanilla sugar in a pot. As soon as the butter melts gradually add the flour to the mixture while constantly stirring it until it is smooth. Raise the heat to a medium degree and mix and stir the dough with a wooden spoon for 3-4 minutes until it gets a little sticky on the bottom but detached from the sides of the pot. You also might hear a sizzling or rustling sound at this point. Then put the dough into a bigger bowl and start whisking it with a hand mixer then slowly add the eggs to the mix, always waiting for the dough to dissolve all the egg before adding the next portion. Next fill the dough into a tubular piping bag and start making walnut sized pieces on a baking tray covered with cooking paper, leaving 6-7 cm between each ball. Sprinkle the tray and the donuts with a wet hand several times, to ensure enough steam is generated during baking. The donuts should bake for 10 minutes at 230 degrees and for another 15-20 minutes at 160 degrees. Don’t open the oven for at least 15 minutes. Close to the end of the baking session turn the tray so the other half of the donuts get brown as well.
To prepare the cream, mix the milk, the sugar, the scraped vanilla seeds and the leftover vanilla stick together and heat them. Then mix the egg with the corn starch, then as the milk gets warm remove the vanilla stick. Spoon some of the milk into the eggs using a ladle to balance the heat differences. Add the egg mixture to the milk and stir it over medium heat until it gets dense. As soon as it starts boiling, mix it constantly for about 1-2 minutes. Then put it away from the heat and mix the butter and the salt into the cream. Pour it into a fitting bowl and cover it with wrapping foil in a way it touches the surface of the cream, to avoid skin formation. Let it cool for a few minutes then put it into a fridge.
Mix the whipping cream with 1-2 tablespoons of powdered sugar then whip it. Split the cream into a 1/3 – 2/3 ratio. Mix the grape skin powder to the smaller portion, then stir the bigger portion into the vanilla cream.
To fill the donuts cut them with a corrugated knife then put half coffespoon of berry jam into them. Fill a piping bag with the vanilla cream then stuff the donuts with it. Then fill the bag with the grape skin powder whipped cream and crown the donuts with it. Next put a few berries on top and close the donuts with the upper half, finally ice it with some powdered sugar.
Recipe, photos: Hanna Smuczer