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Vanilla Cream-Filled Doughnuts Recipe

★★★★★

4.5 from 60 reviews
  • Author: Naomi
  • Total Time: 45 minutes
  • Yield: 12 doughnuts 1x

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.

Ingredients

Scale

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

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

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Find it online: https://naomifletcher.com/vanilla-cream-filled-doughnuts-recipe/