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Vanilla Cream-Filled Doughnuts

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These pillowy-soft doughnuts are golden-fried and filled with luscious vanilla pastry cream. Finished with a dusting of powdered sugar, they’re a bakery-style indulgence you can make at home.

Ingredients

Scale
  • For the dough:
  • 2 1/4 teaspoons active dry yeast
  • 3/4 cup warm milk (110°F / 43°C)
  • 1/4 cup granulated sugar
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/4 cup unsalted butter, softened
  • Vegetable oil (for frying)
  • For the vanilla cream filling:
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 egg yolks
  • 1/4 cup cornstarch
  • 2 tablespoons unsalted butter
  • 1 tablespoon pure vanilla extract
  • For finishing:
  • Powdered sugar, for dusting

Instructions

  1. Make the dough: In a small bowl, dissolve yeast in warm milk with 1 teaspoon of the sugar. Let sit for 5–10 minutes until foamy.
  2. In a large bowl, mix flour, salt, remaining sugar, eggs, and softened butter. Add the yeast mixture and knead until smooth and elastic (about 8–10 minutes).
  3. Cover and let the dough rise in a warm place until doubled in size, about 1 hour.
  4. Punch down the dough and roll out to 1/2 inch thickness. Cut into rounds using a cookie cutter or glass. Place on a parchment-lined baking sheet and cover. Let rise for 30 minutes.
  5. Heat oil to 350°F (175°C). Fry doughnuts 2–3 at a time for 1–2 minutes per side, or until golden. Drain on paper towels.
  6. Make the filling: In a saucepan, heat milk until steaming. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
  7. Slowly pour hot milk into the egg mixture while whisking. Return mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.
  8. Remove from heat and stir in butter and vanilla. Let cool, then refrigerate until ready to use.
  9. Once doughnuts are cool, slice halfway through or fill using a piping bag inserted into the side.
  10. Dust with powdered sugar and serve.

Notes

  • For best results, chill the vanilla cream before piping into the doughnuts.
  • Doughnuts are best enjoyed the day they’re made.
  • You can prepare the filling a day ahead and refrigerate.
  • Use a kitchen thermometer to keep frying oil at a steady 350°F.

Nutrition

Keywords: cream-filled doughnuts, vanilla custard donuts, bakery donuts, homemade doughnuts, dessert

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