Cream-filled donuts are a delightful treat that combines the fluffy texture of a classic donut with the rich, creamy filling inside. These homemade donuts are perfect for satisfying your sweet tooth and are sure to impress friends and family. Whether enjoyed as a breakfast indulgence or an afternoon snack, these cream-filled donuts are irresistible.
Recipe:
INGREDIENTS:
For the Donuts:
2 1/4 teaspoons active dry yeast
3/4 cup warm milk (110°F/45°C)
1/4 cup granulated sugar
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup unsalted butter, softened
2 large egg yolks
1 teaspoon vanilla extract
Vegetable oil (for frying)
For the Cream Filling:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
INSTRUCTIONS:
For the Donuts:
Activate the Yeast:
In a small bowl, dissolve the active dry yeast in the warm milk. Let it sit for about 5 minutes, or until it becomes frothy.
Prepare the Dough:
In a large bowl, whisk together the flour, sugar, and salt.
Add the yeast mixture, softened butter, egg yolks, and vanilla extract to the dry ingredients. Mix until a dough forms.
Knead the Dough:
Transfer the dough to a floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Shape the Donuts:
Once the dough has risen, punch it down to release the air. Roll the dough out on a floured surface to about 1/2-inch thickness.
Using a round cookie cutter or a glass, cut out circles of dough. Place the dough circles on a baking sheet lined with parchment paper. Cover them with a towel and let them rise for another 30-45 minutes.
Fry the Donuts:
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Fry the donuts in batches, about 1-2 minutes per side, or until they are golden brown. Use a slotted spoon to transfer the fried donuts to a paper towel-lined plate to drain excess oil.
For the Cream Filling:
Prepare the Cream Filling:
In a medium bowl, whip the heavy whipping cream with the powdered sugar and vanilla extract until stiff peaks form.
Fill the Donuts:
Once the donuts have cooled, use a small knife to make a hole in the side of each donut.
Transfer the whipped cream filling to a piping bag fitted with a small round tip.
Pipe the cream filling into each donut until filled.
Serve:
Dust the filled donuts with powdered sugar if desired.
Enjoy your homemade cream-filled donuts fresh!
Tips:
Ensure the oil is at the correct temperature for frying to avoid greasy or undercooked donuts.
You can customize the cream filling by adding different flavors or even using custard or jam.
Store the donuts in an airtight container in the refrigerator for up to 2 days.