Berry Mascarpone Cream Donut Sandwiches
- Mixing bowls
- Kitchen scale
- kitchen thermometer
- Serrated knife
INGREDIENTS
- Sugar, for coating
- Fresh raspberries
- Fresh strawberries, sliced
- Strawberry jam
- Fresh mint leaves
- 8.5 cups/2 liters oil, for deep frying
Dough:
- 8 cups/1 kilogram all-purpose flour
- 1.75 ounces/50 grams fresh yeast
- ¾ cup/150 grams sugar
- ½ cup/100 grams oil
- 4 large eggs/200 grams
- 1 tablespoon vodka or brandy
- 1½ cups plus 1 tablespoon/360 milliliters lukewarm water
Mascarpone Cream:
- 1 cup plus 1 tablespoon/250 milliliters cold heavy cream
- 8.8 ounces/250 grams mascarpone cheese
- 1 teaspoon vanilla paste
- ¼ cup sugar
INSTRUCTIONS
- In a stand mixer fitted with a dough hook, combine the flour, yeast, and sugar. Mix on medium speed, then gradually add the eggs and oil. Add the water and brandy and continue mixing until smooth, elastic, and slightly sticky, about 15 minutes. Transfer to a lightly oiled bowl, cover, and let rise until doubled, or refrigerate overnight.
- Turn the dough onto a floured surface. Divide into 1¾-ounce (50-gram) pieces and roll into smooth balls. Set each on a parchment square, cover with a towel, and let rise again until doubled.
- Heat the oil to 320°F/160°C in a wide pot. Fry 4 donuts at a time until golden, about 2 minutes per side. Drain on a paper towel–lined tray, then roll in sugar.
- Whip the cream, mascarpone, vanilla paste, and sugar until firm. Chill until assembling.
- Slice each donut almost through so it opens like a sandwich. Fill with mascarpone cream, add berries, drizzle with strawberry jam, and finish with mint. Serve immediately.
FAQ
What type of flour is best for making these donut sandwiches?
All-purpose flour is the most versatile choice, offering a balance of protein content that provides structure while keeping the donuts soft and tender. Bread flour, which has higher protein, can also be used if a chewier texture is desired, but it may result in slightly denser donuts. Cake flour, with its lower protein content, is generally too soft and can create overly delicate dough that may not hold up during frying. Choosing a high-quality, fresh flour ensures the dough rises evenly and develops a light, airy interior.
For consistent results, sift the flour before measuring to prevent clumps and allow for uniform incorporation of yeast, sugar, and liquids. Measuring flour by weight rather than volume improves accuracy and ensures consistent size and texture across all donut sandwiches.
Is it possible to freeze donut sandwiches once assembled?
It is not recommended to freeze donut sandwiches after they are filled with mascarpone cream and fresh berries because the cream and fruit can release moisture and affect texture. However, you can freeze unfilled donut shells. Wrap them tightly in plastic wrap and store in a freezer-safe bag for up to one month. Thaw at room temperature and fill with mascarpone cream and berries just before serving. Freezing the shells instead of the assembled donut sandwiches preserves their light, airy texture and ensures the filling remains fresh and stable when ready to eat.
How do I adjust the recipe for a smaller batch of donut sandwiches?
It is not recommended to freeze donut sandwiches after they are filled with mascarpone cream and fresh berries because the cream and fruit can release moisture and affect texture. However, you can freeze unfilled donut shells. Wrap them tightly in plastic wrap and store in a freezer-safe bag for up to one month. Thaw at room temperature and fill with mascarpone cream and berries just before serving. Freezing the shells instead of the assembled donut sandwiches preserves their light, airy texture and ensures the filling remains fresh and stable when ready to eat.
How do I prevent my donuts from absorbing too much oil?
To prevent donut sandwiches from absorbing excess oil, maintain a steady frying temperature of 320°F/160°C. Oil that is too cool allows the dough to soak up more fat, resulting in greasy, heavy donuts. Conversely, oil that is too hot can cook the exterior too quickly while leaving the interior undercooked. Fry in small batches to avoid overcrowding, which can lower the oil temperature and increase oil absorption.
After frying, immediately transfer the donut sandwiches to a paper towel–lined tray to drain excess oil. Rolling the donuts in sugar while slightly warm, rather than hot, helps them retain their light texture and prevents sugar from sliding off. Using fresh, clean oil without food debris also contributes to even frying and prevents off-flavors.
Can I make the mascarpone cream ahead of time?
Yes, the cream for the donut sandwiches can be made ahead of time. Prepare the cream by whipping mascarpone cheese with cold heavy cream, sugar, and vanilla until firm peaks form. Once whipped, store the cream in an airtight container in the refrigerator for up to 24 hours. Chilling allows the cream to stabilize, making it easier to pipe or spread into the donuts without collapsing. Before assembling the donut sandwiches, give the cream a quick gentle stir to restore smoothness. Avoid over-whipping when refreshing, as this can cause the cream to break or separate.
What is the best way to store leftover donut sandwiches?
Leftover donut sandwiches should be stored in an airtight container at room temperature for up to 24 hours to maintain their texture and flavor. Avoid refrigerating if possible, as the cold can dry out the dough and make the donuts less tender. If storing longer than a day, it’s better to freeze the unfilled donut shells. Wrap them tightly in plastic wrap and place in a freezer-safe bag for up to one month. When ready to serve, thaw the donut shells at room temperature, then fill with freshly whipped mascarpone cream and berries.
What other fillings can I use for donut sandwiches?
Common alternatives include pastry cream, chocolate ganache, fruit preserves, or flavored whipped cream. For a seasonal twist, pumpkin or lemon curd can be used, while Nutella or peanut butter create rich, indulgent variations. Even savory fillings like cream cheese with fresh herbs or smoked salmon spread can be used for creative brunch-style donut sandwiches. When substituting fillings, consider the moisture content to prevent soggy donuts. Thicker fillings are ideal for maintaining structure and preventing leaks during assembly.
How can I make the dough ahead of time?
After kneading, cover the dough tightly and refrigerate overnight. Cold fermentation enhances the flavor and allows the yeast to develop slowly, resulting in a richer, slightly tangy taste. When ready to use, let the dough return to room temperature before shaping and performing the second rise. This ensures even fermentation and proper elasticity, making the donuts easier to shape. Preparing the dough ahead saves time on the day of frying and allows for a more consistent, airy texture in the finished donut sandwiches.
Why are my donut dense?
Dense donut usually result from under-proofing, over-mixing, or incorrect oil temperature. Make sure the dough doubles in size during both the first and second rises, which allows the yeast to create air pockets. Avoid overworking the dough once it has risen, as this can deflate the structure. Frying at the correct temperature, around 320°F/160°C, ensures the donuts puff properly while cooking evenly inside. Using fresh yeast and accurately measuring ingredients, especially flour, is essential.
What is Borekitas?
The name “borekitas” is thought to come from the Turkish word “börek”, which means “pie”. Borekas are believed to have originated in Asia, and were brought to the Middle East by Sephardic Jews during the 15th century. They quickly became popular throughout the region, and today there are many different variations of borekas, each with its own unique flavor.
