Ingredients
For the donuts
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon orange zest
- 1/2 teaspoon kosher salt
- 1 extra-large egg, lightly beaten
- 1 1/4 cups whole milk
- 2 tablespoons unsalted butter, melted
- 2 teaspoons pure vanilla extract
For the filling:
- 1 recipe for Italian Pastry Cream or Italian Chocolate Pastry Cream
Instructions
- Make Italian pastry cream as directed and let cool in fridge at least 4 hours to overnight.
- Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
- Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, and salt. In a small bowl, whisk together the egg, milk, melted butter, orange zest, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
- Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
- For the topping, melt the 8 tablespoons of butter in an 8-inch sauté pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
- To fill the donuts, simple cut them in half and ad 1-2 tablespoons of the prepared pastry cream in the center of the cut donut and cover with the other half. Best fresh. Store in an airtight container in the fridge.
- Prep Time: 15 min
- Cook Time: 30-35 minutes
- Category: Sweet
- Method: Italian
- Cuisine: Italian