Saffron Donuts with Pastry Cream

Course Dessert, Snack
Keyword Donuts
Prep Time 10 minutes
Cook Time 2 minutes


  • 260 g ( 2 cups) All purpose Flour /Maida
  • 1/4 tsp Salt
  • 2 pinch of Saffron
  • 1/2 tbsp Active Dry Yeast
  • 1/2 cup Milk
  • 2 tbsp Sugar
  • 1 Egg
  • 40 g Unsalted Butter
  • 1/2 tsp Ossoro's Kesar Gulab Essence
  • Oil for frying

To make Pastry Cream:

  • 1/2 cup Milk
  • 1 Egg Yolk
  • 1/4 cup Sugar
  • 2 tbsp All purpose Flour / Maida
  • pinch Salt
  • 2 drops Ossoro's Kesar Gulab Essence

For dusting:

  • 1 tsp Cinnamon Powder
  • 1/2 cup Castor Sugar


  1. Warm the Milk to dissolve yeast. Temperature of milk shouldn't be too high. Test it with your finger - dip your finger in milk and if you can bare the heat for 5 seconds you are good to go.

  2. Add 1 tsp of Sugar and yeast to milk and give it a mix.

  3. Wait for 5 min, let yeast dissolve and become frothy. (If its not frothy, discard and start with new yeast)

  4. Once its frothy add in remaining sugar, melted butter, egg, saffron and whisk it.

  5. Whisk in Ossoro's Kesar Gulab Essence.

  6. Add in 1 1/2 cup Flour and salt.

  7. Mix using a spatula.

  8. If its too sticky add in the remaining flour slowly.

  9. Once it forms a dough, transfer it on to work surface.

  10. Knead for 5 minutes.

  11. Place the dough in a bowl, apply oil on all sides.

  12. Cover it with cling film and let it raise in a warm place for 1 1/2 hours. (You can preheat the oven to 100 C and switch it off, place the bowl in it to keep it warm.)

  13. Once doubled, punch it back and roll to 1/2 " thick.

  14. Cut the dough using a round cutter and place it on a tray.

  15. Apply oil and make sure it doesn't dry.

  16. Allow it to raise for another 20 minutes.

  17. Deep fry the raised donuts.

To make Pastry Cream:

  1. In a bowl, Whisk in yolk and sugar till smooth.

  2. Add in the flour and salt. Whisk till smooth.

  3. Luke warm the Milk. (if the milk is too warm, it will cook the egg)

  4. Slowly pour in the milk while whisking in the yolk.

  5. Put back on the heat and whisk consistently.

  6. Flour will start to cook and will thicken.

  7. When its thick enough and cooked well for 2 minutes, remove from heat.

  8. Strain the cream to get rid of any lumps in there.

  9. Whisk in Ossoro's Kesar Gulab Essence.

  10. Transfer it to a glass jar and using a cling film cover it directly on top to avoid a layer forming.

  11. Poke the donuts and fill with this pastry cream.

  12. Dust it with cinnamon and sugar. Enjoy!