Cream Filled Donuts

by

Introduction

Cream-filled donuts are a classic indulgence that combine the light, fluffy texture of homemade donuts with a luscious, creamy filling. Whether you’re enjoying them for breakfast, brunch, or as a special treat, these donuts are sure to satisfy your sweet cravings. The dough is made with a rich yeast base, fried to golden perfection, and then filled with a velvety vanilla cream, making every bite a delightful experience. These donuts can be customized with different fillings such as custard, chocolate cream, or even fruit jams, making them a versatile treat for any occasion.

Ingredients Quantity

For the Donut Dough

  • All-purpose flour: 4 cups
  • Granulated sugar: ⅓ cup
  • Active dry yeast: 2 ¼ teaspoons (1 packet)
  • Warm milk: 1 cup (110°F/43°C)
  • Unsalted butter: ¼ cup, melted
  • Eggs: 2 large, room temperature
  • Salt: ½ teaspoon
  • Vanilla extract: 1 teaspoon
  • Vegetable oil: For frying

For the Vanilla Cream Filling

  • Whole milk: 2 cups
  • Granulated sugar: ⅔ cup
  • Cornstarch: ¼ cup
  • Egg yolks: 4 large
  • Vanilla extract: 1 teaspoon
  • Unsalted butter: 2 tablespoons
  • Heavy cream: ½ cup, whipped to stiff peaks

For Coating

  • Powdered sugar: 1 cup (for dusting)
  • Granulated sugar: ½ cup (optional, for rolling the donuts)

Optional Ingredients

  • Chocolate Ganache: For a chocolate-glazed finish.
  • Fruit Jam: For a fruity filling variation.
  • Cinnamon Sugar: For a sweet, spiced coating.

Instructions

Making the Donut Dough

  1. Activate the Yeast: In a small bowl, combine the warm milk, 1 tablespoon of sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy and bubbly, indicating the yeast is active.
  2. Combine the Ingredients: In a large mixing bowl, combine the flour, remaining sugar, salt, and activated yeast mixture. Add the melted butter, eggs, and vanilla extract.
  3. Knead the Dough: Using a stand mixer fitted with a dough hook or kneading by hand, mix until a soft dough forms. Continue kneading for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky to the touch.
  4. First Rise: Transfer the dough to a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Shaping and Frying the Donuts

  1. Roll Out the Dough: Once the dough has risen, punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it out to about ½-inch thickness.
  2. Cut the Donuts: Use a 3-inch round cutter to cut out donut rounds. Reroll the scraps as needed. Place the rounds on a parchment-lined baking sheet and cover with a cloth. Let them rise for another 30 minutes until puffed.
  3. Heat the Oil: In a large, heavy-bottomed pot, heat about 3 inches of vegetable oil to 350°F (175°C).
  4. Fry the Donuts: Carefully lower the donuts into the hot oil, frying 2-3 at a time. Fry for about 1-2 minutes per side, or until golden brown. Use a slotted spoon to transfer the fried donuts to a wire rack lined with paper towels to drain excess oil.

Making the Vanilla Cream Filling

  1. Prepare the Custard Base: In a medium saucepan, heat the milk over medium heat until it starts to steam (but not boil). In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
  2. Temper the Eggs: Slowly pour a small amount of the hot milk into the egg mixture, whisking constantly to temper the eggs and prevent curdling. Gradually add the tempered egg mixture back into the saucepan with the remaining milk, stirring constantly.
  3. Cook the Cream: Continue to cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble. Remove from heat and stir in the butter and vanilla extract.
  4. Cool and Fold in Whipped Cream: Transfer the custard to a bowl, cover with plastic wrap directly on the surface, and cool completely in the refrigerator. Once cooled, fold in the whipped cream for a lighter texture.

Filling the Donuts

  1. Fill the Donuts: Using a piping bag fitted with a long, narrow tip, fill each donut with the prepared vanilla cream. Insert the tip into the side of the donut and squeeze until the donut feels full but not bursting.
  2. Coat the Donuts: Roll the filled donuts in powdered sugar or granulated sugar, or leave plain if desired.

Serving

  1. Serve and Enjoy: Serve the cream-filled donuts fresh. They are best enjoyed the day they are made.

Tips for Success

  • Proper Dough Consistency: The dough should be soft and slightly tacky but not sticky. If it’s too sticky, add a little more flour (1 tablespoon at a time) until it reaches the right consistency.
  • Maintain Oil Temperature: Keep the oil temperature consistent at 350°F (175°C). If the oil is too hot, the donuts will brown too quickly and may be raw in the center; if too cool, they will absorb excess oil.
  • Avoid Overfilling: Fill the donuts gently to avoid splitting them. A small amount of filling is usually enough.

Recommendations

  • Storing: Store the donuts in an airtight container at room temperature for up to 1 day. They are best enjoyed fresh.
  • Flavor Variations: Try filling with chocolate pastry cream, Nutella, lemon curd, or strawberry jam for different flavors.
  • Glazing: Dip the donuts in a simple powdered sugar glaze or chocolate ganache for an extra touch of sweetness.

These light, fluffy cream-filled donuts are a delicious treat that will bring smiles to everyone’s faces. Enjoy with a cup of coffee or tea for a perfect homemade bakery experience! 🍩🍦

Leave a Comment