Peaches and Donuts Cream

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  • 3 1/4 cups cake flour
  • 1 1/4 cups powdered sugar
  • 1 pinch of salt
  • 2 x 7 g dry yeast
  • 100 g unsalted butter, melted
  • 1 cup whole milk with heated cream
  • 3 egg yolks


  • 2 peaches
  • 1 cup of sugar jam
  • 2 tablespoons of lemon juice


  • 150 ml thick cream
  • 3 tablespoons icing sugar
  • 1 tablespoon of boiled water
  • 1 teaspoon of gelatin powder


  1. Combine 3 1/4 cups of flour and a pinch of salt in a medium bowl and set aside.

  2. Separate 3 eggs and reserve the yolks.

  3. Chop 100g of butter and microwave for 50 seconds or until melted, set aside.

  4. Microwave 1 cup of milk for 40 seconds or until it warms above room temperature.

  5. Add 1/4 cup powdered sugar to hot milk and beat until dissolved. Add dry yeast to milk and mix gently until well mixed and yeast is "wet." Let stand for 10 minutes.

  6. Recover all your prepared ingredients, create a well in the flour and pour the yeast mixture and the egg yolks. Using a knife, gradually mix the walls of your well with the wet ingredients until all the ingredients have come together.

  7. Lightly flour the table, tilt the dough and knead several times until the dough is smooth.

  8. Place your dough in a clean, lightly greased mixing bowl and cover the wrap loosely. Place it in a warm, dry place and let it test for 1 hour or until the dough has doubled in size.

  9. Lightly flour the top of your bench and tilt your dough. Knead 2 or 3 times to remove excess air and then roll out the dough to about 2 cm thick.

  10. Allow the dough to sit for two minutes, and then, with an 8 cm diameter cutter, cut as many rounds as you can. Discard leftovers.

  11. Spread the rounds on a sheet of baking paper and place them on plastic wrap. Let stand for 30 minutes or until they have doubled in size.

  12. Meanwhile, fill a medium saucepan halfway with oil and simmer. Slowly increase the oil temperature to around 170 ° C.

  13. Line a large bowl with a paper towel and fill another bowl with 1 cup of powdered sugar and place them next to your stove.

  14. Once your oil is up to temperature, gently drop your dough rounds into the oil 2 or 3 at a time and cook for 1 1/2 minutes on each side. Remove the donuts from the oil, place them on the paper towel to drain the excess oil, and then add the sugar. Continue until all rounds of dough have been fried.

  15. Marmalade: While your donuts cool, cut 2 peaches into eighths and place them in a medium saucepan with 2 tablespoons of lemon juice and 1 cup of sugar jam. Place over medium heat and simmer until sugar is dissolved and peaches are slightly clear.

  16. Strain the jam into an airtight container to separate the fruit and place the liquid in the refrigerator to put.

  17. Cream: Boil the kettle and place 1 tablespoon of water in a small bowl or cup, sprinkle 1 teaspoon of gelatin powder on the surface of the water and beat until well incorporated.

  18. Place 150 ml of cream and 3 tablespoons of icing sugar in a medium bowl and with electric beaters, beat until the cream has soft peaks.

  19. Turn beaters on low and continue whisking while pouring gelatin water into cream as close to beaters as possible. Whisk until cream has stiff peaks and place in refrigerator to set.

  20. Once the donuts have cooled and your jam and cream have set, combine equal parts of jam and cream in a piping bag, pierce the side of each donut with a knife, and press the piping bag into the center of the Mrs. Gently squeeze the piping bag until pressure pushes the nozzle out of the hole. Continue until all donuts have been filled.


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