Sugar-Free Chocolate Coconut Flour Brownies

Ingredients:

• 2 eggs
• 1/4 cup (35 g) stevia powder
• 1 tsp vanilla extract
• 4.2 oz (120 g) sugar-free chocolate (approximately 3/4 cup chopped)
• 2.8 oz (80 g) butter (approximately 1/3 cup)
• 1/3 cup (35 g) coconut flour
• 1/2 tsp baking powder

Directions:

• Preheat your oven to 180°C (360°F) and line a small baking dish with parchment paper.
• Melt the sugar-free chocolate and butter together in a heatproof bowl over simmering water (double boiler) or microwave in short bursts, stirring until smooth.
• In a separate bowl, whisk the eggs, stevia powder, and vanilla extract until well combined.
• Slowly add the melted chocolate mixture into the egg mixture, stirring continuously.
• In another bowl, mix coconut flour and baking powder.
• Fold the dry ingredients into the wet ingredients until the batter is well combined and smooth.
• Pour the batter into the prepared baking dish and smooth the top.
• Bake for about 15 minutes or until a toothpick inserted into the center comes out clean.
• Allow the brownies to cool before cutting them into squares. Enjoy!

Serving Suggestions:

• Top with whipped cream and a sprinkle of sugar-free chocolate shavings.
• Serve with a scoop of low-carb vanilla ice cream.
• Pair with fresh berries like raspberries or strawberries.
• Drizzle with sugar-free caramel or chocolate sauce.
• Enjoy with a cup of hot coffee or tea for an afternoon treat.

Cooking Tips:

• Ensure the butter and chocolate mixture is fully melted and smooth to avoid clumps in the batter.
• Do not overbake; check the brownies a few minutes early to ensure they remain moist.
• Sift the coconut flour before adding to avoid lumps.
• Use room temperature eggs to ensure even mixing and a smoother batter.
• Let the brownies cool completely before slicing to prevent them from crumbling.

Nutritional Benefits:

• Low-carb: Coconut flour is low in carbohydrates, making it perfect for keto and low-carb diets.
• Sugar-free: Sweetened with stevia, these brownies are a great alternative for those reducing sugar intake.
• Gluten-free: Coconut flour is naturally gluten-free, making this recipe suitable for people with gluten sensitivities.
• Rich in healthy fats: The butter and sugar-free chocolate provide a good dose of healthy fats to keep you satiated.
• High in fiber: Coconut flour adds dietary fiber, supporting digestion and promoting fullness.

Dietary Information:

• Keto-friendly
• Low-carb
• Sugar-free
• Gluten-free
• Vegetarian

Nutritional Facts (per serving, based on 12 servings):

• Calories: 110
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 40mg
• Sodium: 60mg
• Total Carbohydrates: 7g
• Dietary Fiber: 2g
• Sugars: 1g (naturally occurring)
• Protein: 3g

Storage:

Store brownies in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week for longer shelf life. Freeze for up to 3 months; thaw at room temperature before serving.

Savory Chicken and Vegetable Crescent Roll Bake

This Chicken and Vegetable Crescent Roll Bake is a deliciously easy and comforting dish that combines tender chicken, savory vegetables, and melted cheese wrapped in buttery crescent roll dough. Perfect for a weeknight dinner, a family gathering, or even as a crowd-pleasing appetizer, this recipe is sure to satisfy with its rich flavors and satisfying texture. Here’s a simple, step-by-step guide to making this irresistible dish.

Ingredients:

• 2 cans (8 ounces each) refrigerated crescent roll dough
• 2 cups cooked chicken, shredded
• 1 cup cooked vegetables (e.g., bell peppers, broccoli, onions)
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup cream cheese, softened
• 1/4 cup mayonnaise
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon poppy seeds (optional)
• Fresh thyme or parsley for garnish

Preparation:

Step 1: Preheat the Oven Begin by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prepare for the crescent roll bake. This ensures that the rolls will not stick to the pan and will bake evenly.

Step 2: Prepare the Filling In a large mixing bowl, combine the shredded chicken with the cooked vegetables. You can use any combination of vegetables you like, such as bell peppers, broccoli, onions, or even spinach. Add the softened cream cheese and mayonnaise, then stir in the garlic powder, onion powder, salt, and pepper. Mix everything together until the filling is smooth and fully combined. This mixture will serve as the creamy, flavorful base for the crescent rolls.

Step 3: Assemble the Rolls Next, unroll the crescent roll dough and separate it into individual triangles. Place a generous spoonful of the chicken and vegetable mixture at the wide end of each triangle. Sprinkle some shredded cheddar and mozzarella cheese on top of the filling. This adds extra flavor and helps the rolls to melt perfectly when baked.

Step 4: Roll and Arrange Carefully roll up each crescent dough triangle, starting from the wide end and rolling towards the point. Arrange the rolled-up dough in the prepared 9×13-inch baking dish, placing them in a single layer to ensure they cook evenly.

Step 5: Top with Cheese Once all the crescent rolls are arranged in the baking dish, sprinkle the remaining shredded cheddar and mozzarella cheese over the top. If you like a little extra flavor, sprinkle poppy seeds over the cheese for a crunchy and aromatic finish.

Step 6: Bake Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the crescent rolls are golden brown and the cheese is melted and bubbly. The rolls should be slightly crisp on the outside while remaining soft and gooey on the inside.

Step 7: Garnish and Serve Remove the dish from the oven and allow it to cool for a few minutes. Garnish with fresh thyme or parsley to add a pop of color and a burst of freshness. Slice the roll bake into individual portions and serve warm.

Enjoy Your Savory Crescent Roll Bake! This chicken and vegetable crescent roll bake makes for a satisfying meal that is simple to prepare yet packed with flavor. Serve it with a side salad or some roasted vegetables for a complete and hearty dinner. It’s a versatile recipe that can be customized with different fillings or cheese, so feel free to get creative! Enjoy every bite of this delicious comfort food.

Healthy Banana Oatmeal Muffins

These banana oatmeal muffins are the perfect combination of health and indulgence, making them a great choice for breakfast, snacks, or even dessert. They’re naturally sweetened with ripe bananas and stevia, making them a guilt-free treat that’s packed with wholesome ingredients like oatmeal, bananas, and eggs. The addition of coconut flakes and a drizzle of no-sugar chocolate syrup adds flavor and texture, while the chopped almonds provide a satisfying crunch. Moist, fluffy, and full of flavor, these muffins are sure to become a family favorite.

Table of Contents
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 muffins
Ingredients:
Directions:
Step 1: Preheat the Oven
Step 2: Mix the Wet Ingredients
Step 3: Add Dry Ingredients
Step 4: Fill the Muffin Tin
Step 5: Bake the Muffins
Step 6: Cool the Muffins
Step 7: Add Toppings
Storage Tips
Nutritional Information (per muffin):
Why These Muffins Are Healthy:
Why You’ll Love These Muffins:
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 muffins
Ingredients:
1 cup (90g) oatmeal
1 cup (240ml) water
2 eggs
A pinch of salt
1 tablespoon stevia sweetener
1 teaspoon vanilla extract
2 ripe bananas, mashed
1 tablespoon cocoa powder (7g)
1 teaspoon baking powder (5g)
1 tablespoon coconut flakes (6g)
Chopped almonds (for topping)
No-sugar chocolate syrup (for topping)
Directions:
Step 1: Preheat the Oven
Begin by preheating your oven to 180°C (350°F). Grease a muffin tin with cooking spray or line it with muffin liners to prevent the muffins from sticking.

Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine 1 cup oatmeal and 1 cup water. Stir the mixture and let it sit for a few minutes to allow the oatmeal to absorb the water. This will create a soft base for the muffins.

Add the following wet ingredients to the bowl:

2 eggs – for protein and to help bind the mixture together.
A pinch of salt – to enhance the flavors.
1 tablespoon stevia sweetener – for a natural, no-calorie sweetener.
1 teaspoon vanilla extract – for added warmth and depth of flavor.
2 ripe bananas, mashed – these will sweeten the muffins naturally and add moisture.
Stir the mixture until the ingredients are well combined. The mashed bananas will add a smooth texture, while the stevia and vanilla extract will give a subtle sweetness.

Step 3: Add Dry Ingredients
Next, stir in the following dry ingredients to bring structure and flavor to the muffins:

1 tablespoon cocoa powder (7g) – for a hint of chocolate flavor.
1 teaspoon baking powder (5g) – to help the muffins rise and become fluffy.
1 tablespoon coconut flakes (6g) – for a tropical twist and added texture.
Stir until everything is fully incorporated. The batter will be slightly thick but should still be easy to stir.

Step 4: Fill the Muffin Tin
Grease your muffin tin or line it with muffin liners. Spoon the batter into each muffin cup, filling each about ¾ full. This will allow enough room for the muffins to rise during baking without overflowing.

Step 5: Bake the Muffins
Place the muffin tin into the preheated oven and bake for 30 minutes. To check if the muffins are done, insert a toothpick into the center of one of the muffins. If it comes out clean, they’re ready. If the toothpick has batter on it, bake for an additional 2-3 minutes.

Step 6: Cool the Muffins
Once the muffins are golden brown and cooked through, remove them from the oven and let them cool in the muffin tin for a few minutes. Afterward, transfer the muffins to a wire rack to cool completely.

Step 7: Add Toppings
Once the muffins have cooled slightly, it’s time to add the finishing touches:

Chopped almonds – sprinkle over the top of each muffin for a crunchy texture.
No-sugar chocolate syrup – drizzle over the muffins for a touch of sweetness without the added sugar.
These toppings add extra flavor and crunch to complement the soft and moist texture of the muffins.

Storage Tips
Refrigerator Storage: Store the cooled muffins in an airtight container in the refrigerator for up to 5 days.
Freezer Storage: To store them for a longer period, wrap each muffin individually in plastic wrap and place them in a freezer-safe container. They’ll stay fresh for up to 2 months. To thaw, simply leave them at room temperature or reheat them in the microwave for a few seconds.
Nutritional Information (per muffin):
Calories: ~130
Protein: 4g
Fat: 6g
Carbohydrates: 18g
Fiber: 3g
Sugar: 7g (from the natural sugars in bananas)
Sodium: 100mg
Why These Muffins Are Healthy:
Oatmeal: Packed with fiber, oatmeal helps with digestion and keeps you feeling full longer.
Bananas: Naturally sweet and rich in potassium, bananas provide a great source of energy.
Eggs: Full of high-quality protein, eggs help with muscle repair and growth.
Stevia: A natural sweetener that has no calories, it provides sweetness without raising blood sugar levels.
Coconut Flakes: Rich in healthy fats, they add a bit of crunch and a tropical flavor to the muffins.
Almonds: Topping the muffins with almonds adds a healthy dose of fats and protein, along with a satisfying crunch.
Why You’ll Love These Muffins:
These banana oatmeal muffins are a healthy yet indulgent treat that’s both satisfying and delicious. The use of natural sweeteners, nutritious ingredients, and simple preparation makes them an ideal choice for anyone looking for a balanced breakfast or snack. They are perfect for busy mornings or a mid-afternoon snack, providing a burst of energy and nutrients when you need them most.

The combination of moist bananas, fluffy oatmeal, and rich cocoa powder offers a decadent taste without the guilt. The addition of almonds and a drizzle of chocolate syrup makes them feel like a special treat, but with a healthier twist.

Enjoy these banana oatmeal muffins fresh from the oven or save them for later—either way, they’re a delightful, wholesome option that everyone will love.

Luxurious Stuffed Cabbage Croquettes with Dual Sauces

Ingredients

For the Cabbage Layer

• 600g (21 oz) cabbage
• 3 eggs
• 3 tablespoons flour
• Salt to taste
• Vegetable oil for frying

For the Filling

• ½ cup basmati rice
• 500g (17.6 oz) mixed minced meat (pork and beef)
• 50g (1.7 oz) butter
• 2 medium onions, finely chopped
• 1 large carrot, grated
• 2 cloves garlic, minced
• 1 tablespoon Italian herb mixture
• ½ tablespoon paprika
• Fresh parsley and dill, chopped
• Black pepper to taste

For the Tomato Sauce

• 50g (1.7 oz) butter
• 2 tablespoons flour
• 2 tablespoons tomato paste
• 500ml (2 cups) water
• 1 teaspoon salt
• ½ teaspoon dried garlic
• ½ teaspoon dried onion
• 3 bay leaves

For the Garlic-Dill Sauce

• 4 tablespoons sour cream
• Fresh dill, chopped
• 1 clove garlic, minced
• Salt to taste

Instructions

Prepare the Rice

1. Cook rice in 1 cup hot water until tender
2. Set aside to cool

Prepare the Cabbage

1. Chop cabbage finely
2. Mix with eggs, flour, and salt
3. Let rest for 10 minutes

Make the Filling

1. Sauté in butter:

• Chopped onions
• Grated carrot
• Minced garlic

1. Add minced meat and cook until browned
2. Season with:

• Italian herbs
• Paprika
• Salt and pepper

1. Mix in cooked rice and fresh herbs

Form the Croquettes

1. Take portions of cabbage mixture
2. Create a pocket in each
3. Fill with meat mixture
4. Form into oval shapes

Frying

1. Heat oil in a large pan
2. Fry croquettes until golden brown
3. Drain on paper towels

Make the Tomato Sauce

1. Melt butter and add flour
2. Add tomato paste and water
3. Season with:

• Salt
• Dried garlic and onion
• Bay leaves

1. Simmer until thickened

Prepare Garlic-Dill Sauce

1. Mix sour cream with:

• Chopped dill
• Minced garlic
• Salt

Professional Tips

• Keep oil temperature consistent for even browning
• Don’t overcrowd the pan when frying
• Test one croquette first to check seasoning
• Make ahead and reheat in oven

Nutrition Information (per croquette)

• Calories: 320
• Protein: 15g
• Carbohydrates: 18g
• Fat: 22g
• Fiber: 3g
• Iron: 2mg

Storage & Reheating

• Store in airtight container for up to 3 days
• Reheat in oven at 350°F (175°C)
• Sauces keep separately for up to 5 days

Serving Suggestions

• As main course with both sauces
• As appetizers for parties
• With fresh green salad
• As part of a buffet spread

These croquettes offer a perfect balance of textures and flavors:

• Crispy exterior
• Tender cabbage layer
• Savory meat filling
• Complementary sauces

Perfect for:

• Family dinners
• Special occasions
• Make-ahead meals
• Party appetizers

This recipe transforms simple ingredients into an elegant dish that’s sure to become a family favorite, combining traditional flavors with modern presentation.

Cheesy Beef and Potato Casserole Recipe

Ingredients

Serves 6-8

• 4 medium potatoes (peeled and cut into chunks)
• Water (enough to boil potatoes)
• 1 tsp (5 g) salt (for boiling potatoes)
• 1 medium onion (finely chopped)
• 1-2 tbsp olive oil (for cooking)
• 1-2 cloves garlic (minced)
• 1 carrot (diced)
• 2 stalks celery (diced)
• 450 g (1 lb) ground beef
• Salt and black pepper (to taste)
• ½ tsp (2.5 g) smoked paprika
• 1 zucchini (thinly sliced)
• 150 g (⅓ lb) cherry tomatoes (halved)
• 28 g (2 tbsp) butter
• 28 g (2 tbsp or 1 oz) all-purpose flour
• 240 ml (1 cup) milk
• Fresh dill (chopped, to taste)
• 113 g (4 oz) mozzarella cheese (shredded)

Step-by-Step Instructions

1. Cook the Potatoes

Start by peeling and cutting the potatoes into evenly sized chunks to ensure even cooking. Place the potatoes in a large pot and add enough water to cover them. Add 1 teaspoon of salt to the water, then bring it to a boil over medium-high heat. Allow the potatoes to cook for 20-30 minutes until they are fork-tender.

Once the potatoes are cooked, drain the water and mash them until smooth. Set the mashed potatoes aside while you prepare the rest of the casserole.

2. Prepare the Meat Filling

In a large skillet, heat 1-2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Next, add the diced carrot and celery to the pan, cooking for 5-7 minutes until softened. These vegetables add both flavor and texture to the casserole.

Add the ground beef to the pan, breaking it up with a spatula as it cooks. Continue to cook until the beef is browned and no longer pink. Season the mixture with salt, black pepper, and ½ teaspoon of smoked paprika for a subtle smoky depth.

Once the beef is cooked through, stir in the thinly sliced zucchini and halved cherry tomatoes. Cook for an additional 5 minutes until the vegetables are soft and everything is well combined. Set the meat and vegetable mixture aside.

3. Prepare the White Sauce

In a small saucepan, melt 28 grams (2 tablespoons) of butter over medium heat. Once melted, stir in the flour and cook for 1-2 minutes to form a roux. This step helps thicken the sauce while adding a rich, nutty flavor.

Gradually whisk in the milk, ensuring there are no lumps. Continue to cook the sauce, stirring constantly, until it thickens to a creamy consistency, about 5 minutes. Season the sauce with salt and pepper, then stir in the freshly chopped dill for a bright, herby flavor. Set the sauce aside.

4. Assemble the Casserole

Preheat your oven to 180°C (350°F).

In a large casserole dish, spread the mashed potatoes evenly across the bottom, creating a thick, comforting base. Next, spoon the meat and vegetable mixture over the mashed potatoes, ensuring an even layer.

Pour the prepared white sauce over the top of the beef and vegetables, allowing it to seep through the layers and bind everything together. Finally, sprinkle the shredded mozzarella cheese evenly over the entire casserole, adding a layer of cheesy goodness that will melt to perfection in the oven.

5. Bake the Casserole

Place the assembled casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, golden, and bubbly. The edges should be slightly crisp, with the center hot and delicious.

6. Serve

Once the casserole is finished baking, remove it from the oven and allow it to cool for a few minutes before slicing. This will help the layers set, making it easier to serve. Garnish with extra fresh dill if desired, and enjoy this cheesy, hearty meal.

Nutrition Information (per serving)

• Calories: 380
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 80mg
• Sodium: 550mg
• Total Carbohydrates: 25g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 24g

Tips for the Best Casserole

1. Choose the Right Potatoes: Russet or Yukon Gold potatoes work best for mashing, giving the dish a fluffy, creamy texture.
2. Ground Beef Substitutes: You can substitute ground beef with ground turkey or chicken for a leaner version, or even use plant-based ground meat for a vegetarian option.
3. Make Ahead: This casserole can be prepared ahead of time. Simply assemble it, cover with plastic wrap, and store in the refrigerator for up to 24 hours before baking.
4. Add More Cheese: If you’re a cheese lover, feel free to add extra mozzarella or even mix in some cheddar for a sharper flavor.

No-Bake Chocolate Biscuit Cake

Ingredients

For the Cake:

• • 600g biscuits (digestive biscuits or graham crackers preferred)
  • 120g sugar

• • 60g cocoa powder
  • 250ml milk
  • 60g butter

• A pinch of vanilla extract

For the Glaze:

• • 100g dark chocolate
  • 130ml heavy cream (33% fat)

Directions

Prepare the Cake Base:

1. 1. Line the Pan:
      • Line a round cake pan or rectangular baking dish with parchment paper or plastic wrap, ensuring there is overhang on the sides for easy removal.
   2. Crush the Biscuits:
      • • Crush the biscuits into small pieces using a plastic bag and rolling pin or a food processor for coarse crumbs.

       

   3. Make the Chocolate Mixture:
      • In a saucepan, mix sugar, cocoa powder, milk, and butter over medium heat. Stir until smooth and the butter melts. Remove from heat and add a pinch of vanilla extract.

1. 1. Combine and Press:
      • Combine the crushed biscuits with the chocolate mixture, ensuring all the biscuit pieces are well coated.
      • Press the mixture into the prepared pan, smoothing it out evenly.

Prepare the Glaze:

5. 5. Melt the Chocolate:
      • Chop the dark chocolate and place it in a heatproof bowl.
      • Heat the heavy cream until it boils, then pour it over the chocolate. Wait a minute, then stir until smooth.

5. Spread the Glaze:
   • Spread the glaze evenly over the cake.

Chill and Serve:

7. 7. Refrigerate:
      • • Refrigerate the cake for at least 4 hours or until set.

       

   8. Serve:
      • Lift the cake out using the parchment overhang, slice, and serve chilled.

Nutritional Information

• Calories: 350 kcal per serving
• Servings: 8 servings

Why You’ll Love This Recipe

• • No-Bake: Perfect for hot days when you don’t want to turn on the oven.

• Quick and Easy: Simple steps make this dessert easy to prepare.
• Rich and Delicious: Combines the rich flavors of cocoa and dark chocolate with the satisfying crunch of biscuits.

Quick and Delicious Cake Roll Recipe

When time is short, whip up this scrumptious cake roll! It’s so good, you’ll want it 3 times a week! 

Ingredients:

For the Cake:

• 100g water
• 100g milk
• A pinch of salt
• A pinch of sugar
• 80g butter
• 130g flour
• 3 eggs

For the Custard Filling:

• 2 eggs
• 150g sugar
• 30g cornstarch
• 400g milk
• Vanilla extract
• 50g butter

Instructions

1. In a saucepan, combine water, milk, salt, sugar, and butter. Heat until the butter melts.
2. Add flour, stirring continuously to avoid lumps.
3. Cook for 2-3 minutes until the mixture thickens.
4. Transfer to a bowl and let it cool.
5. Gradually add 3 eggs, mixing until you get a smooth, elastic dough.
6. Spread the dough evenly in a baking form lined with parchment paper.
7. Bake at 200°C (392°F) for 30 minutes.
8. Allow the cake to cool.

For the Custard Filling:

1. In a bowl, whisk 2 eggs with sugar and cornstarch.
2. In a saucepan, heat milk with vanilla until it thickens.
3. Remove from heat, add the egg mixture, and stir until it thickens.
4. Add butter and mix until melted.
5. Spread the custard evenly over the cooled cake.
6. Carefully roll up the cake.
7. Refrigerate for 1 hour.
8. Dust with powdered sugar before serving.

Enjoy your delicious cake roll!

Heavenly Custard Cream Donuts (Vanilla & Chocolate) 

Ingredients (Makes 12 Donuts):

For the Custard Cream:

– For Vanilla Custard:
– 3 egg yolks
– 50g cane sugar
– 16g cake flour
– 250ml milk
– 1/3 vanilla bean

For Chocolate Custard:

– 3 egg yolks
– 45g granulated sugar
– 16g cake flour
– 250ml milk
– 50g sweet chocolate

For the Donuts:

– 350g bread flour
– 150g cake flour
– 70g granulated sugar
– 6g salt
– 6g instant dry yeast
– 2 eggs + milk to make 285g
– 45g unsalted butter

For Coating:

– Granulated sugar
– Cocoa powder

Instructions:

For the Custard Cream (Vanilla & Chocolate):

1. In separate bowls, prepare the vanilla custard and chocolate custard.
2. In each bowl, whisk 3 egg yolks until smooth.
3. Add cane sugar for vanilla custard and granulated sugar for chocolate custard. Mix well.
4. Sift cake flour into each mixture and combine until it forms a smooth paste.
5. In a saucepan, heat milk separately for both custards.
6. For the vanilla custard, split the vanilla bean and scrape the seeds. Add the seeds and the pod to the milk. Heat until just simmering.
7. For the chocolate custard, chop the sweet chocolate finely and add it to the hot milk. Stir until the chocolate is fully melted.
8. Remove the vanilla pod from the vanilla custard and gradually add the hot milk to each custard mixture, stirring constantly.
9. Return each custard to the saucepan and cook over low heat, stirring continuously, until it thickens. Remove from heat and let them cool.

For the Donuts:

10. In a mixing bowl, combine bread flour, cake flour, granulated sugar, salt, and instant dry yeast.
11. Add eggs and milk mixture (285g) to the dry ingredients. Mix until a dough forms.
12. Knead the dough for about 10 minutes or until it’s smooth and elastic.
13. Gradually add unsalted butter and continue kneading until fully incorporated.
14. Cover the dough and let it rise for about 1 hour or until it doubles in size.
15. Roll out the dough to about 1.5cm thickness and cut out rounds using a donut cutter or a glass.
16. Place the doughnuts on a baking sheet lined with parchment paper, cover, and let them rise for another 30 minutes.
17. Heat vegetable oil in a deep pan to 180°C (350°F).
18. Carefully fry the donuts until they are golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.

For Coating:

19. While the donuts are still warm, coat them with granulated sugar for the vanilla custard ones and cocoa powder for the chocolate custard ones.

Fill the Donuts:

20. Once the donuts are cool, use a piping bag to fill them with the vanilla and chocolate custard creams.

Enjoy your delectable Custard Cream Donuts!

Pro Tip: Feel free to get creative with your coatings and add sprinkles or powdered sugar for extra flair!