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Directions:
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Vanilla Cream-Filled Doughnuts
I first began experimenting with doughnuts at home almost as a challenge to myself… I was practically willing myself to love doughnuts. As it turned out, like with many things, I found the doughnuts that I fried up at home to taste significantly better than the ones I was offered as a kid. I started off with easy buttermilk doughnuts (the sugar coated ones were my favorite!), then moved on to beignets and apple fritter doughnuts. The apple fritter ones were the first that I tackled in the “yeasted doughnut” category and I really loved the light and fluffy texture that the interior of the doughnuts had, so when I saw that these cream-filled doughnuts were yeast-based I was elated.
Vanilla Cream-Filled Doughnuts
They turned out exactly as I had hoped – a thin, crisp exterior that gives way to an airy and tender center filled with a pastry cream that has been lightened up by whipped cream. The doughnuts are rolled in a coating of granulated sugar while they’re still warm, which causes it to just sort of melt onto the exterior of the doughnut. When you bite into them, they’re crisp, a little crunchy from the sugar and smooth and creamy inside. Basically, they are cream-filled doughnut perfection. They are a bit time-consuming (almost all of it is non-active prep time, though), so just be sure to plan ahead and accordingly. They are well worth it!
Next up… cake doughnuts!
Vanilla Cream-Filled Doughnuts
One year ago: Texas Sheet Cake and Peanut Butter and Jelly Cupcakes
Two years ago: Moon Pies
Three years ago: Asiago Bagels
Vanilla Cream-Filled Doughnuts
yield: 9 DOUGHNUTS prep time: 40 MINScook time: 20 MINSchilling time: 11 HRStotal time: 12 HRS
A recipe for sweet, yeasted doughnuts that are tossed in sugar and filled with a light vanilla cream.
4.41 (97 ratings)
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Ingredients
For the Dough:
2½ teaspoons (2.5 teaspoons) active dry yeast
⅔ cup (162.67 ml) whole milk, at room temperature
3½ cups (437.5 g) all-purpose flour
⅓ cup (66.67 g) granulated sugar
2 teaspoons kosher salt
3 eggs
7 tablespoons unsalted butter, at room temperature, cut into 8 pieces, (3½ ounces)
For the Pastry Cream:
1½ cups (366 ml) whole milk
½ cup (100 g) granulated sugar
¼ cup (31.25 g) cake flour
½ teaspoon (0.5 teaspoon) kosher salt
4 egg yolks
1 teaspoon vanilla extract
6 tablespoons heavy cream
For Frying:
1 gallon (3.79 l) canola oil
For the Coating:
1 cup (200 g) granulated sugar
Instructions
Make the Dough: In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk; let stand until yeast is dissolved, about 1 minute. Add the flour, sugar, salt and eggs; mix on low speed until the dough comes together, about 3 minutes. Add the butter, two pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, a total of 5 to 6 minutes. Remove the dough from the bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours.
Make the Pastry Cream: While the dough is chilling, make the pastry cream. In a small bowl, whisk together the sugar, flour and salt. In a medium bowl, whisk together the egg yolks until well combined, about 30 seconds. Slowly whisk in the flour mixture until thick and pasty. In a medium saucepan over medium heat, warm the milk until bubbles just start to form around the edges (do not let the milk boil).
Remove the milk from the heat and slowly drizzle into the egg mixture, whisking constantly. Scrape the egg mixture back into the saucepan and place over medium heat, whisking constantly until the mixture thickens and comes to a boil, about 3 minutes. Boil, whisking, for 10 seconds (the cream will become thick and glossy and won't have any foam on top), then immediately remove from heat
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Vanilla Cream-Filled Doughnuts
I first began experimenting with doughnuts at home almost as a challenge to myself… I was practically willing myself to love doughnuts. As it turned out, like with many things, I found the doughnuts that I fried up at home to taste significantly better than the ones I was offered as a kid. I started off with easy buttermilk doughnuts (the sugar coated ones were my favorite!), then moved on to beignets and apple fritter doughnuts. The apple fritter ones were the first that I tackled in the “yeasted doughnut” category and I really loved the light and fluffy texture that the interior of the doughnuts had, so when I saw that these cream-filled doughnuts were yeast-based I was elated.
Vanilla Cream-Filled Doughnuts
They turned out exactly as I had hoped – a thin, crisp exterior that gives way to an airy and tender center filled with a pastry cream that has been lightened up by whipped cream. The doughnuts are rolled in a coating of granulated sugar while they’re still warm, which causes it to just sort of melt onto the exterior of the doughnut. When you bite into them, they’re crisp, a little crunchy from the sugar and smooth and creamy inside. Basically, they are cream-filled doughnut perfection. They are a bit time-consuming (almost all of it is non-active prep time, though), so just be sure to plan ahead and accordingly. They are well worth it!
Next up… cake doughnuts!
Vanilla Cream-Filled Doughnuts
One year ago: Texas Sheet Cake and Peanut Butter and Jelly Cupcakes
Two years ago: Moon Pies
Three years ago: Asiago Bagels
Vanilla Cream-Filled Doughnuts
yield: 9 DOUGHNUTS prep time: 40 MINScook time: 20 MINSchilling time: 11 HRStotal time: 12 HRS
A recipe for sweet, yeasted doughnuts that are tossed in sugar and filled with a light vanilla cream.
4.41 (97 ratings)
PRINT
PIN
RATE
Ingredients
For the Dough:
2½ teaspoons (2.5 teaspoons) active dry yeast
⅔ cup (162.67 ml) whole milk, at room temperature
3½ cups (437.5 g) all-purpose flour
⅓ cup (66.67 g) granulated sugar
2 teaspoons kosher salt
3 eggs
7 tablespoons unsalted butter, at room temperature, cut into 8 pieces, (3½ ounces)
For the Pastry Cream:
1½ cups (366 ml) whole milk
½ cup (100 g) granulated sugar
¼ cup (31.25 g) cake flour
½ teaspoon (0.5 teaspoon) kosher salt
4 egg yolks
1 teaspoon vanilla extract
6 tablespoons heavy cream
For Frying:
1 gallon (3.79 l) canola oil
For the Coating:
1 cup (200 g) granulated sugar
Instructions
Make the Dough: In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk; let stand until yeast is dissolved, about 1 minute. Add the flour, sugar, salt and eggs; mix on low speed until the dough comes together, about 3 minutes. Add the butter, two pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, a total of 5 to 6 minutes. Remove the dough from the bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours.
Make the Pastry Cream: While the dough is chilling, make the pastry cream. In a small bowl, whisk together the sugar, flour and salt. In a medium bowl, whisk together the egg yolks until well combined, about 30 seconds. Slowly whisk in the flour mixture until thick and pasty. In a medium saucepan over medium heat, warm the milk until bubbles just start to form around the edges (do not let the milk boil).
Remove the milk from the heat and slowly drizzle into the egg mixture, whisking constantly. Scrape the egg mixture back into the saucepan and place over medium heat, whisking constantly until the mixture thickens and comes to a boil, about 3 minutes. Boil, whisking, for 10 seconds (the cream will become thick and glossy and won't have any foam on top), then immediately remove from heat.
Pour the pastry cream through a fine mesh sieve set over a small bowl and whisk in the vanilla. Cover with plastic wrap, pressing the plastic wrap against the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 4 hours and up to 3 days.
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