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Vanilla Cream-Filled Doughnuts Recipe

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4.3 from 42 reviews

Indulge in these classic Vanilla Cream-Filled Doughnuts featuring a fluffy, golden-fried dough exterior filled with a luscious vanilla bean cream. Perfectly crispy on the outside and decadently creamy inside, these doughnuts offer a delightful treat for any occasion.

Ingredients

Dough

  • 3½ cups (420g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 2¼ teaspoons (1 packet) active dry yeast
  • ¾ cup (180ml) warm whole milk
  • ¼ cup (57g) unsalted butter, softened
  • 2 large eggs
  • ½ teaspoon salt
  • Vegetable oil, for frying

Vanilla Cream Filling

  • 1 tablespoon vanilla bean paste
  • 3 tablespoons cornstarch
  • 1½ cups (360ml) heavy cream

For Serving

  • Powdered sugar, for dusting

Instructions

  1. Prepare Oil and Cooling Rack: Preheat your oil-filled pot or fryer to 350°F (175°C) and set a cooling rack lined with paper towels to drain the doughnuts after frying.
  2. Activate Yeast: In a bowl, combine warm milk and active dry yeast. Let sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active and ready.
  3. Make the Dough: Add sugar, eggs, softened butter, salt, and flour to the yeast mixture. Knead the ingredients until you achieve a smooth and elastic dough, which takes about 8–10 minutes by hand.
  4. First Rise: Place the dough in a greased bowl, cover it, and allow it to rise in a warm place for 1 to 1½ hours, or until it has doubled in size.
  5. Shape Doughnuts: Roll the dough out to about ½-inch thickness and cut into circles using a doughnut cutter or round cutter. Arrange the dough rounds on a surface and let them rise again for 30 minutes to become puffy.
  6. Fry Doughnuts: Carefully fry the doughnuts in batches in the preheated oil at 350°F for 1–2 minutes per side or until they turn golden brown. Remove and drain on the paper towel-lined cooling rack to remove excess oil.
  7. Prepare Vanilla Cream Filling: In a saucepan over medium heat, whisk together heavy cream, vanilla bean paste, and cornstarch continuously until the mixture thickens into a smooth custard. Allow it to chill thoroughly in the refrigerator until fully set.
  8. Fill and Serve: Using a piping bag, inject the chilled vanilla cream into the slightly warm doughnuts. Finish by dusting the filled doughnuts with powdered sugar and serve immediately for best flavor and texture.

Notes

  • Chill the cream filling fully before piping to prevent runniness and ensure a stable filling.
  • Maintain the oil temperature at a steady 350°F for even frying and a perfect golden crust.
  • Fry doughnuts in small batches to avoid oil temperature drops and oil absorption.
  • The dough and the cream filling can be prepared a day in advance for easier assembly on serving day.

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