Vanilla Cream-Filled Doughnuts
What could be better than freshly made doughnuts? Vanilla cream-filled doughnuts, of course! Super soft freshly cooked doughnuts with creamy and smooth vanilla-laced filling in every bite is a craving buster for sure.
The filling can be made ahead and kept chilled. But I would advise to eat these filled doughnuts within 24 hours to avoid the filling getting spoiled. That is if they can last that long.
Ingredients
Doughnuts
450 grams all-purpose flour
Instructions
1. Combine flours, sugar, salt and instant yeast in a mixer bowl with a dough hook attachment.
2. Add eggs and cold milk. Mix on low speed until the dough forms a ball and cleans the sides of the bowl.
3. Add the shortening and continue mixing at Speed 2 for about 12 to 15 minutes.
4. When dough is smooth, shiny and pliable, form into a ball and place in a greased bowl. Cover with a towel or cling wrap.
5. Let dough rise until doubled about an hour or so.
6. Divide dough into 20 pieces about 50 grams each. Roll each piece into a smooth ball and place on a flour dusted tray. Cover with a plastic bag or cloth.
50 grams cake flour
100 grams sugar
12 grams salt
8 grams instant yeast
2 large eggs
200 grams very cold whole milk
65 grams shortening or butter
100 grams sugar
12 grams salt
8 grams instant yeast
2 large eggs
200 grams very cold whole milk
65 grams shortening or butter
1. Combine flours, sugar, salt and instant yeast in a mixer bowl with a dough hook attachment.
2. Add eggs and cold milk. Mix on low speed until the dough forms a ball and cleans the sides of the bowl.
3. Add the shortening and continue mixing at Speed 2 for about 12 to 15 minutes.
4. When dough is smooth, shiny and pliable, form into a ball and place in a greased bowl. Cover with a towel or cling wrap.
5. Let dough rise until doubled about an hour or so.
6. Divide dough into 20 pieces about 50 grams each. Roll each piece into a smooth ball and place on a flour dusted tray. Cover with a plastic bag or cloth.
8. Let dough balls rise at least an hours or until doubled in volume.
9. Heat up oil to 340°F and fry doughnuts about one minute on each side.
10. Drain on a cooling tray and roll in sugar.
11. Fill doughnuts with vanilla cream.
12. Serve right away. Enjoy!
Vanilla Cream Filling
1/3 cup cornstarch
3/4 cup refined sugar
2 cups fresh milk
3 egg yolks, slightly beaten
2 tablespoons butter
1/2 teaspoon vanilla extract
3/4 cup refined sugar
2 cups fresh milk
3 egg yolks, slightly beaten
2 tablespoons butter
1/2 teaspoon vanilla extract
1. Combine cornstarch and sugar in a saucepan. Add in milk.
2. Bring to a low simmer while stirring constantly.
3. Pour half cup of the hot mixture into beaten egg yolks. Add egg yolk mixture back to the sauce pan with the rest of the cream. Cook until the mixture is thick and coats the back of a spoon.
4. Transfer to a clean bowl. Add vanilla extract and butter.
5. Cover with cling wrap with the film touching the mixture.
6. Cool it down completely in the freezer until ready to use. Keep chilled.
7. Transfer cream filling into a pastry bag and fill the center of the doughnuts about two tablespoons each.
Makes about 20 doughnuts.
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