Cinnamon Sugar Donuts with Hibiscus Cream Filling
Light yeast donuts rolled in cinnamon sugar and filled with hibiscus pastry cream. Tips for proofing, frying at 350°F, make-ahead custard and swaps.
This delicious recipe comes to us courtesy of Jessica Sheridan at Mangio, Mangiamo. You can visit her website for more amazing recipes like this one.
Yield: 8 donuts
- Make the dough in two rises for light, airy donuts and keep ingredients at room temperature.
- Infuse milk with hibiscus, strain, then chill the pastry cream at least 2 hours before filling.
- Fry at about 350°F, do not overcrowd the pan, roll in cinnamon sugar and pipe the custard after cooling.
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Preparation Instructions:
Instructions for donuts:
In a stand mixer with dough hook attachment, add dry ingredients to bowl of mixer. In a separate small bowl, add 3 tbsp of lukewarm water and sprinkle yeast and one teaspoon of sugar on top. Set aside for 5 minutes, until yeast mixture is foamy.
Make a well in the center of the dry ingredients, then pour in the buttermilk, egg, melted butter and yeast mixture. Mix with the dough hook until a dough forms, about 5 minutes.
Cover with a dish towel and set aside until at least doubled in size, about an hour.
Once the dough has doubled, place it on a floured surface and knead lightly. Using a rolling pin, roll out to 1/2″ thickness. Cut with a round, sharp cookie cutter (about 3″ diameter). Re-knead to scraps and repeat until 8 donuts are cut.
Place each doughnut on a piece of parchment or waxed paper, then place on a cookie sheet. Place in a warm, draft free place (like an oven with the oven light on), for another hour, until risen again.
In a heavy bottomed pan or Dutch oven, heat oil to about 350ºF
Carefully place the doughnuts into the hot oil. Turn once as soon as they become golden brown on the underside and remove them and place on a paper towel lined plate to cool slightly.
Instructions for Hibiscus Cream:
In a medium saucepan, heat the milk and hibiscus leaves to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes.
In a bowl, whisk the egg yolks and sugar until light and fluffy.
Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated.
Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter.
Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
Chill at least 2 hours or until ready to pipe (the custard can be made up to 24 hours in advance)
Assembly:
Place cooled pastry cream in a pastry bag with tip attachment.
Roll donuts in cinnamon sugar mixture. Insert piping bag tip into end of donut and fill.
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Frequently Asked Questions
How do I know the dough has doubled in size?
Look for the dough to be about twice its original volume and to hold a slight indentation when you press it with your finger. This usually takes about 1 hour in a warm, draft free spot.
Can I use active dry yeast or instant yeast instead of the yeast called for?
Yes. Active dry yeast should be proofed in the lukewarm water with a pinch of sugar as in the recipe. Instant yeast can be sprinkled into the dry ingredients and usually works without preproofing. Use the same amount and watch rising times.
Can I make the hibiscus cream or dough ahead of time?
Yes. The hibiscus pastry cream can be made up to 24 hours ahead and must be chilled. The dough can be refrigerated after the first rise for up to 24 hours for a slow ferment, or you can shape and freeze the cut rounds for later frying.
How do I prevent donuts from getting greasy?
Keep the oil at a steady 350°F and avoid overcrowding the pan. Let the oil return to temperature between batches. Fry until golden, flip once, and drain on paper towels to remove excess oil.
Can I bake these donuts instead of frying them?
Yes. Bake at about 350 to 375°F for roughly 10 to 12 minutes until golden. Baked donuts will be lighter and less crisp than fried ones but still delicious. Roll in cinnamon sugar and fill after cooling.
What can I use instead of hibiscus for the filling?
You can substitute other floral or fruity infusions such as rose tea, rooibos, or a light berry puree. Infuse the milk the same way and taste for sweetness before cooking the custard.
My pastry cream is lumpy. How do I fix it?
Pass the cooked custard through a fine mesh strainer to remove lumps. If it is curdled, blend briefly with an immersion blender, then strain and chill. Cook gently and whisk constantly next time to avoid lumping.
How do I know the dough has doubled in size?
Look for the dough to be about twice its original volume and to hold a slight indentation when you press it with your finger. This usually takes about 1 hour in a warm, draft free spot.
Can I use active dry yeast or instant yeast instead of the yeast called for?
Yes. Active dry yeast should be proofed in the lukewarm water with a pinch of sugar as in the recipe. Instant yeast can be sprinkled into the dry ingredients and usually works without preproofing. Use the same amount and watch rising times.
Can I make the hibiscus cream or dough ahead of time?
Yes. The hibiscus pastry cream can be made up to 24 hours ahead and must be chilled. The dough can be refrigerated after the first rise for up to 24 hours for a slow ferment, or you can shape and freeze the cut rounds for later frying.
How do I prevent donuts from getting greasy?
Keep the oil at a steady 350°F and avoid overcrowding the pan. Let the oil return to temperature between batches. Fry until golden, flip once, and drain on paper towels to remove excess oil.
Can I bake these donuts instead of frying them?
Yes. Bake at about 350 to 375°F for roughly 10 to 12 minutes until golden. Baked donuts will be lighter and less crisp than fried ones but still delicious. Roll in cinnamon sugar and fill after cooling.
What can I use instead of hibiscus for the filling?
You can substitute other floral or fruity infusions such as rose tea, rooibos, or a light berry puree. Infuse the milk the same way and taste for sweetness before cooking the custard.
My pastry cream is lumpy. How do I fix it?
Pass the cooked custard through a fine mesh strainer to remove lumps. If it is curdled, blend briefly with an immersion blender, then strain and chill. Cook gently and whisk constantly next time to avoid lumping.
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