Vanilla cream-filled doughnuts from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 98) by Joanne Chang and Christie Matheson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Smokeydoke on April 14, 2017

    Yum, these are donuts all grown-up. They are rich and dense and taste nothing like the sweet glazed that you buy at the local franchise. I injected them with a homemade dark-chocolate pastry cream and it was indulgent. It was not sweet, if you want the cloying sweetness to satisfy young sweettooths, I recommend filling them with store-bought icing. The dough is a bit tricky but after a few tries, I got them to rise. I think her proofing times are a bit off.

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