Vanilla Cream-Filled Doughnuts Recipe

Introduction

These Vanilla Cream-Filled Doughnuts are a delightful treat, perfect for breakfast or dessert. Soft, fluffy doughnuts are fried to golden perfection and filled with a smooth, homemade vanilla cream that melts in your mouth.

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1/4 cup warm water
• 3/4 cup warm milk
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 large egg
• 1/4 cup unsalted butter, melted
• 3 cups all-purpose flour
• 2 cups vegetable oil, for frying
• 1 cup whole milk
• 1/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Instructions

1. Step 1: In a small bowl, dissolve the yeast in warm water and let sit for about 5 minutes until foamy.
2. Step 2: In a mixing bowl, combine warm milk, sugar, salt, egg, melted butter, and yeast mixture.
3. Step 3: Gradually add flour, mixing until a soft dough forms.
4. Step 4: Knead the dough on a floured surface until smooth and elastic, about 8 minutes.
5. Step 5: Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
6. Step 6: Roll out the dough to about 1/2 inch thickness and cut into rounds using a doughnut cutter or two different sized round cutters.
7. Step 7: Cover doughnuts and let rise for another 30 minutes.
8. Step 8: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
9. Step 9: Fry doughnuts in batches until golden brown on both sides, about 1 minute per side.
10. Step 10: Remove and drain on paper towels.
11. Step 11: In a saucepan, combine sugar, cornstarch, and salt.
12. Step 12: Gradually whisk in the milk until smooth.
13. Step 13: Cook over medium heat, stirring constantly until mixture thickens and comes to a boil.
14. Step 14: Boil for 1 minute, then remove from heat.
15. Step 15: In a separate bowl, whisk egg yolks.
16. Step 16: Temper the yolks by slowly whisking in a small amount of the hot milk mixture, then return the yolk mixture to the saucepan.
17. Step 17: Cook for 2 more minutes, stirring constantly.
18. Step 18: Remove from heat and stir in butter and vanilla extract.
19. Step 19: Pour into a bowl, cover with plastic wrap directly on the surface, and chill until cool.
20. Step 20: Using a piping bag fitted with a small tip, fill each doughnut with the chilled vanilla cream.
21. Step 21: Dust with powdered sugar if desired and serve.

Tips & Variations

• For a richer flavor, substitute whole milk with half-and-half in the cream filling.
• If you don’t have a doughnut cutter, use two round cutters of different sizes to create the doughnut shape.
• Make sure the oil temperature stays steady at 350°F to cook doughnuts evenly without absorbing excess oil.
• Try filling the doughnuts with chocolate or fruit jam instead of vanilla cream for variety.

Storage

Store any leftover doughnuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 4 days, but bring them to room temperature before serving. Reheat briefly in a warm oven to refresh the doughnuts but avoid microwaving as it can make them chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the doughnuts gluten-free?

You can try a gluten-free flour blend suitable for yeast doughs, but the texture may differ. Using a mix designed for yeasted breads will yield the best results.

Is it possible to bake these doughnuts instead of frying?

Yes, you can bake them at 375°F (190°C) for about 12-15 minutes until golden. They won’t have quite the same crispy exterior but will still be delicious.

Vanilla Cream-Filled Doughnuts Recipe

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★★★★★

4.5 from 60 reviews

• Author: Naomi
• Total Time: 45 minutes
• Yield: 12 doughnuts 1x

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Description

These Vanilla Cream-Filled Doughnuts are light, fluffy, and freshly fried doughnuts filled with a smooth and creamy vanilla custard. Perfect as a delightful treat for breakfast or dessert, they combine the classic taste of homemade doughnuts with a rich, velvety vanilla cream filling that is sure to impress family and friends.

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Ingredients

Scale 1x2x3x

Dough

• 2 1/4 teaspoons active dry yeast
• 1/4 cup warm water
• 3/4 cup warm milk
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 large egg
• 1/4 cup unsalted butter, melted
• 3 cups all-purpose flour
• 2 cups vegetable oil, for frying

Vanilla Cream Filling

• 1 cup whole milk
• 1/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

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Instructions

1. Activate Yeast: In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Mix Wet Ingredients: In a large mixing bowl, combine the warm milk, granulated sugar, salt, egg, melted butter, and the activated yeast mixture. Stir together until evenly combined.
3. Add Flour: Gradually add the all-purpose flour to the wet ingredients while mixing, until a soft dough begins to form.
4. Knead Dough: Transfer the dough to a floured surface and knead it for about 8 minutes until it becomes smooth and elastic.
5. First Rise: Place the dough into a greased bowl, cover it, and let it rise in a warm place until it doubles in size, which typically takes 1 to 1.5 hours.
6. Shape Doughnuts: Roll out the risen dough to about 1/2 inch thickness. Use a doughnut cutter or two differently sized round cutters to cut out doughnut shapes.
7. Second Rise: Place the cut doughnuts on a surface, cover them, and let them rise for another 30 minutes until puffy.
8. Heat Oil: Heat the vegetable oil in a deep fryer or a large pot to 350°F (175°C), ensuring it’s hot enough for frying.
9. Fry Doughnuts: Fry the doughnuts in batches for about 1 minute on each side, or until they are golden brown and cooked through.
10. Drain Doughnuts: Remove the fried doughnuts and drain them on paper towels to remove excess oil.
11. Prepare Filling Base: In a saucepan, mix the granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk until the mixture is smooth and lump-free.
12. Cook Filling Thickener: Cook the milk mixture over medium heat, stirring constantly until it thickens and comes to a boil.
13. Boil Mixture: Allow the mixture to boil for 1 minute, then remove it from the heat.
14. Whisk Egg Yolks: In a separate bowl, whisk the egg yolks until smooth.
15. Temper Yolks: Slowly add a small amount of the hot milk mixture into the egg yolks while whisking continuously to temper them and prevent curdling.
16. Combine Mixture: Return the tempered yolks to the saucepan with the rest of the milk mixture.
17. Cook Filling: Cook the combined mixture on medium heat for 2 more minutes, stirring constantly until fully thickened.
18. Finish Filling: Remove the saucepan from heat and stir in the unsalted butter and vanilla extract until smooth and creamy.
19. Chill Filling: Pour the vanilla cream into a bowl, cover with plastic wrap placed directly on the surface to prevent a skin from forming, and refrigerate until cool and set.
20. Fill Doughnuts: Using a piping bag fitted with a small tip, carefully inject the chilled vanilla cream into each doughnut.
21. Optional Garnish: Dust the filled doughnuts with powdered sugar if desired and serve fresh.

Notes

• Ensure the oil temperature is maintained at 350°F to achieve golden, non-greasy doughnuts.
• Do not skip the second rise after shaping to ensure light and airy doughnuts.
• The vanilla cream filling can be made a day ahead and refrigerated to save time.
• Use fresh yeast for best rising results and flavor.
• Store filled doughnuts refrigerated and consume within 2 days for best quality.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Frying
• Cuisine: American

Keywords: Vanilla cream doughnuts, homemade doughnuts, fried doughnuts, custard-filled doughnuts, sweet dough recipe