baking · vegetarian
Guava and cream cheese doughnuts
Fluffy yeasted doughnuts filled with sweet cream cheese, dipped in a guava glaze and topped with a brown butter, walnut and graham cracker crumble.
- Time
- 90min
- Steps
- 7
Ingredients
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Allergens
Contains milk, egg, wheat and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Deep pot for frying, Piping bag.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Mix the flour, sugar, yeast and salt. Add the milk and eggs and knead 5 minutes, then knead in the butter until smooth and elastic. Cover and rise until doubled, about 1.5 hours.
-
2
Roll to 1.5 cm (1/2 in) thick and cut 9 cm (3.5 in) rounds without holes. Proof on floured parchment for 45 minutes until puffy.
-
3
Fry at 175°C (350°F) for 1-1.5 minutes a side until golden. Drain and cool.
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4
Beat the cream cheese with the powdered sugar and vanilla and put in a piping bag.
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5
Melt the guava paste with the water until smooth, then whisk in the powdered sugar for the glaze.
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6
Brown the butter, then toss with the graham crumbs, walnuts, brown sugar and salt. Cool.
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7
Poke a small hole in each doughnut and pipe in the filling. Dip the tops in guava glaze and sprinkle with crumble.
