Vanilla and Chocolate Filled Donuts with Thermomix

Instructions

1. Dough:
2. Add the flours and salt to the mixing bowl, then sift for 10 seconds at speed 8.
3. Set aside the sifted mixture.
4. Warm the milk and add the crumbled yeast, stirring.
5. In the mixing bowl, combine eggs, sugars, milk with yeast for 6 seconds at speed 4.
6. Add the reserved flours for 10 seconds at speed 4.
7. Let the mixture rest for 20 minutes to hydrate the flour particles.
8. Afterward, using the dough hook, add the butter in pieces for 1 minute, continuing at dough speed.
9. Once all the butter is incorporated, knead for about 6-8 minutes at dough speed. Transfer the dough to a lightly greased bowl, cover, and let it rise until doubled in size (approximately 2 hours, depending on your kitchen temperature).
10. Once doubled in size, deflate the dough by kneading for 1 minute by hand.
11. Creams:
12. Combine all cream ingredients in the mixing bowl, except for the chocolate, for 10 seconds at speed 3.
13. Then, cook for 10 minutes at 100°C at speed 3 (use the basket instead of the measuring cup).
14. Divide the mixture into two bowls; add the previously melted chocolate to one of them. Cover both with plastic wrap touching the surface to prevent a skin from forming. Refrigerate once cooled.
15. Shaping:
16. Weigh the dough and divide it into 12 portions. Roll each portion into a ball, cover, and let them rest for 10 minutes. Afterward, gently flatten each ball.
17. Cover and let them rise again for about 1.5 hours, depending on your kitchen temperature.
18. Once risen, heat sunflower oil in a pan, and fry the donuts in batches of 3 over medium-low heat (around 4.5 to 5 on the stove). Ensure they cook through without remaining raw inside.
19. Once golden brown, flip them and cook on the other side. Drain on paper towels.
20. Use a straw to make a hole for filling. Optionally, coat the chocolate-filled ones in sugar and cocoa, and the vanilla-filled ones in sugar.
21. Let them cool before filling. Once cooled, fill with the creams using a piping bag or a plastic bag with the tip cut off. Now, present and enjoy!
22. Just savor the goodness, bon appétit!