Berry Cream Filled Donuts with Ruby Chocolate
- Mixing bowls
- Immersion blender
- Bain-marie
- Piping bags
- kitchen thermometer
- Kitchen scale
INGREDIENTS
Dough:
- 8 cups/1 kilogram all-purpose flour
- 1¾ ounces/50 grams fresh yeast
- ½ cup/120 grams sugar
- 3 ounces/80 grams unsalted butter
- 2 large eggs/100 grams
- 2 large egg yolks/40 grams
- 1¾ –2 cups/400–450 grams cold water
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons brandy
Filling:
- 1¼ cups/300 milliliters heavy cream
- â…“ cup sugar
- 3½ ounces/100 grams mascarpone
- 3½ ounces/100 grams cherry purée
- 3½ ounces/100 grams frozen raspberry purée
- 2 tablespoons/25 grams cornstarch
- 6 large egg yolks/125 grams
- 1¾ ounces/50 grams ruby chocolate
- 1¾ ounces/50 grams unsalted butter
- 1 teaspoon vanilla extract
Chocolate coating:
- 1.1 pounds/500 grams ruby chocolate
- â…“ cup oil
Chantilly topping:
- 2 cups/500 milliliters heavy cream
- 1 tablespoon vanilla pudding powder
- 3 tablespoons powdered sugar
- 1 teaspoon raspberry powder
For finishing:
- Broken meringue kisses
- Freeze-dried cherry/raspberry pieces
- Powdered sugar
INSTRUCTIONS
- Make the dough by mixing yeast, sugar, eggs, yolks, vanilla, brandy, and water in a stand mixer with a dough hook on low for 3 minutes. Add flour, salt, and butter, then knead on medium speed until smooth, about 5 minutes. Wrap and refrigerate for 1 hour.
- Divide dough into 1.4 ounces/40-gram portions. Roll into tight balls, place on a parchment-lined tray, and loosely cover. Let rise in a warm spot until doubled.
- Heat oil to 350°F/175°C. Carefully fry each donut for 2–3 minutes per side. Remove and cool.
- For the filling, bring berry purées, cream, and mascarpone to a simmer. Whisk sugar, egg yolks, cornstarch, and vanilla in a bowl, then gradually pour in hot mixture while whisking. Return to the pan, cook on medium until thickened and bubbling. Pour over chocolate and blend with an immersion blender. Add butter and blend. Press plastic wrap on the surface and chill until ready.
- Melt chocolate with oil over a bain-marie for the coating.
- Whip cream with pudding powder, powdered sugar, and raspberry powder until stable. Transfer to a piping bag with a medium French star tip.
- Fill each donut from the top with berry cream using a #3 (7 mm) round tip. Dip halfway into chocolate. Sprinkle with meringue and freeze-dried berries. Pipe a Chantilly rosette and finish with more meringue and berries. Dust lightly with powdered sugar.
FAQ
How do I keep cream filled donuts from deflating after frying?
Keeping the donuts from deflating after frying primarily comes down to controlled proofing, steady oil temperature, and careful handling. When the dough over-proofs, the internal air pockets become too fragile, causing the donuts to collapse once they leave the fryer. Proof the shaped dough only until it has doubled, not more. Maintaining the oil at 350°F ensures the exterior sets quickly enough to support the interior structure. If the temperature dips, the donuts soften and deflate; if it climbs too high, the outside darkens too quickly without forming a stable shell. Cool the donuts on a rack, never stacked, to prevent steam from weakening the crust, which helps the cream filled donuts stay tall and airy.
Why does my ruby chocolate coating seize or thicken too quickly when dipping?
Ruby chocolate is more sensitive to heat and moisture than dark or milk chocolate, which makes it prone to seizing when coating cream filled donuts. If melted too quickly or overheated, the cocoa butter separates, creating a thick, pasty texture. Using a bain-marie and stirring constantly prevents hot spots that cause seizing. Even a drop of water from condensed steam can thicken the chocolate instantly, so keep bowls and utensils completely dry. Adding a small amount of neutral oil, as in this recipe, helps maintain fluidity and shine. Allow the donuts to cool fully before dipping, because warmth from the donut can accelerate thickening. Proper temperature control keeps ruby chocolate smooth and easy to work with.
What is the best way to store cream filled donuts?
Storing cream filled donuts requires balancing moisture control with food safety. Filled donuts should never be refrigerated uncovered, because the chill makes the dough firm and the moisture causes the ruby chocolate coating to sweat. The best method is to store them in a single layer in a shallow container, loosely covered so air can circulate without drying the donuts. They remain freshest for about 6–8 hours after assembly. If storing components separately, keep the fried donuts at room temperature for up to a day and the berry cream refrigerated in an airtight container. Assemble shortly before serving.
Best way to fill the donuts with berry cream
The most effective way to fill cream filled donuts without leaks is to ensure the donuts are completely cooled before adding the berry filling. Warm donuts cause the cream to thin, which increases the chance of seepage at the entry point. Using a #3 round tip allows controlled pressure and minimizes tearing. Insert the tip into the top center of the donut and gently squeeze until the donut feels slightly heavier, which indicates proper filling without overloading. The berry cream itself must be fully chilled and thickened to maintain structure when piped. Once filled, handle the donuts minimally until the crumb settles around the cream, locking it inside. This prevents leakage when dipping in ruby chocolate or applying toppings.
How do I prevent the donuts from absorbing too much oil while frying?
Begin with a dough that has been properly kneaded and rested, since underdeveloped gluten tends to soak up oil. The dough temperature also matters; cold dough entering the fryer tends to absorb more oil, while room-temperature dough fries cleanly. Keep your oil consistently at 350°F, since lower temperatures allow oil to penetrate the dough before the crust forms. Flip the donuts only once during frying to maintain even cooking and avoid breaking the surface. Drain them immediately on a wire rack rather than paper towels, which trap steam and soften the crust. This ensures the cream filled donuts stay light rather than greasy.
What is the ideal temperature for frying the donuts?
The ideal frying temperature for cream filled donuts is 350°F, which balances proper expansion with even browning. At this temperature, the dough rapidly forms a thin, crisp shell that traps steam inside, allowing the center to rise without becoming dense. If the oil is too hot, the outside darkens before the interior cooks, resulting in raw or heavy centers. If it is too cool, the donut absorbs oil and struggles to lift, losing its characteristic airy texture. Use a deep-fry thermometer or a reliable digital probe to maintain temperature stability, since even 10–15°F fluctuations can affect the final texture. Frying for 2–3 minutes per side at this temperature creates consistently fluffy and well-cooked donuts.
How far in advance can I prepare cream filled donuts without losing freshness?
Cream filled donuts are best enjoyed the day they are made, but several steps can be prepared in advance to preserve freshness. The dough can be mixed, kneaded, and refrigerated overnight to develop flavor without affecting texture. The berry cream filling can be fully cooked and chilled 24 hours ahead, ensuring it thickens properly before piping. Once fried, unfilled donuts maintain their structure for several hours if stored uncovered on a rack. After filling, the donuts remain fresh for about 6–8 hours, depending on humidity and temperature. The Chantilly topping is most stable when piped just before serving. Preparing each component strategically keeps the cream filled donuts tasting as fresh as possible.
Why is my berry filling too runny?
A runny berry filling for cream filled donuts usually comes from not cooking the custard long enough or from mismeasured thickening agents. Cornstarch must be heated until the mixture bubbles to activate its full thickening power. If the mixture is heated only to steaming, it will never fully set, even after chilling. The ratio of yolks also matters, since they provide structure when heated correctly, but become loose if undercooked. Frozen purées introduce extra water, so they must be weighed accurately and heated thoroughly. Once finished, the filling must chill completely; warm filling appears set but becomes runny when piped.
What type of oil is best for frying the donuts?
The best oil for frying is one with a high smoke point and a neutral flavor, such as canola, peanut, or refined sunflower oil. These oils remain stable at the required 350°F and do not impart unwanted aroma to the dough. Using oils with lower smoke points, like unrefined coconut or extra-virgin olive oil, leads to faster breakdown and off-flavors. Oil quality also matters; old or reused oil darkens the donuts too quickly or creates bitter notes. Using a deep pot with enough oil helps maintain temperature stability when the donuts are added. Clean, neutral oils allow the flavor of the dough, berry filling, and ruby chocolate coating to shine without interference in cream filled donuts.
