Vanilla Cream-Filled Doughnuts

There’s something magical about biting into a warm, fluffy doughnut filled with smooth, sweet vanilla cream. The combination of a perfectly fried doughnut and a rich filling makes for a delightful treat that goes beyond any ordinary breakfast. Whether you’re planning a special brunch or simply indulging in a sweet afternoon snack, these Vanilla Cream-Filled Doughnuts are sure to be a hit. Follow this detailed guide, and you’ll be on your way to creating your very own batch of homemade goodness.

Top Reasons to Make Vanilla Cream-Filled Doughnuts

• Incredible Flavor: The rich vanilla cream filling perfectly complements the soft doughnut, creating a flavor explosion in every bite.
• Freshness Guaranteed: Homemade doughnuts are fresher than any store-bought option, allowing you to enjoy them warm right out of the fryer.
• Customizable: Personalize your doughnuts with various toppings or fillings to suit your taste preferences.
• Fun Activity: Making doughnuts can be a fun and rewarding baking experience, perfect for family bonding or a gathering with friends.

Ingredient Notes

• Active Dry Yeast: Essential for the dough to rise, giving the doughnuts their light and airy texture.
• Whole Milk: At room temperature, it helps to activate the yeast and creates a tender dough.
• All-Purpose Flour: This is the main structure of the doughnuts, providing the right balance of protein and gluten.
• Granulated Sugar: Sweetens the dough and enhances the overall flavor of the doughnut.
• Kosher Salt: Balances the sweetness and elevates the flavors.
• Eggs: Contributes to the richness of the dough and helps bind the ingredients together.
• Unsalted Butter: Adds richness and flavor to the dough, making it soft and tender.
• Cake Flour: Used in the cream filling to create a smooth and velvety texture.
• Vanilla Extract: Provides the classic vanilla flavor that pairs beautifully with the cream filling.
• Heavy Cream: Adds richness and helps create a luscious vanilla cream filling.
• Canola Oil: Ideal for frying due to its high smoke point and neutral flavor.

Toolbox for This Recipe

• Mixing Bowls: For combining the ingredients.
• Whisk: To mix the dough and filling smoothly.
• Rolling Pin: For rolling out the dough to the desired thickness.
• Cookie Cutter: To cut out the doughnut shapes.
• Frying Thermometer: Ensures the oil is at the right temperature for frying.
• Cooling Rack: To drain excess oil after frying.
• Piping Bag: For filling the doughnuts with cream easily.

Stepwise Method: Vanilla Cream-Filled Doughnuts

Step 1: Prepare the Dough

In a large mixing bowl, combine 2.5 teaspoons of active dry yeast with 162.67 ml of room temperature whole milk. Let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.

Step 2: Mix the Dry Ingredients

In another bowl, whisk together 3 cups of all-purpose flour, 66.67 g of granulated sugar, and 2 teaspoons of kosher salt.

Step 3: Combine Wet Ingredients

Once the yeast mixture is ready, add in 3 eggs and 7 tablespoons of softened unsalted butter, cut into pieces. Mix well until combined.

Step 4: Combine Wet and Dry Mixtures

Gradually add the flour mixture to the wet ingredients, stirring until a dough begins to form.

Step 5: Knead the Dough

Transfer the dough to a floured surface and knead it for about 5-7 minutes until smooth and elastic.

Step 6: First Rise

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.

Step 7: Prepare the Cream Filling

In a saucepan, heat 1 cup (366 ml) of whole milk and 100 g of granulated sugar over medium heat. In a separate bowl, whisk together 31.25 g of cake flour, 0.5 teaspoon of kosher salt, 4 egg yolks, and 1 teaspoon of vanilla extract. Once the milk is warm, slowly pour it into the egg mixture while whisking continuously.

Step 8: Thicken the Cream

Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in 6 tablespoons of heavy cream. Transfer to a bowl, cover with plastic wrap, and refrigerate until cool.

Step 9: Roll Out the Dough

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out to about ½ inch thickness.

Step 10: Cut the Doughnuts

Using a cookie cutter, cut out the doughnut shapes and place them on a parchment-lined baking sheet. Cover and let them rise for another 30-45 minutes.

Step 11: Heat the Oil

In a deep pot, heat 1 gallon of canola oil to 350°F (175°C).

Step 12: Fry the Doughnuts

Carefully place the doughnuts in the hot oil, frying a few at a time, until golden brown on both sides. Use a slotted spoon to transfer them to a cooling rack.

Step 13: Fill the Doughnuts

Once cooled, use a piping bag to fill each doughnut with the chilled vanilla cream filling.

Step 14: Coat with Sugar

Roll the filled doughnuts in 200 g of granulated sugar to finish them off beautifully.

Holiday-Friendly Variations

• Chocolate-Dipped: Dip the tops of the doughnuts in melted chocolate for an indulgent treat.
• Maple Glaze: Drizzle a maple glaze over the doughnuts for a fall-inspired flavor.
• Cinnamon Sugar: Roll the doughnuts in a mixture of cinnamon and sugar for a tasty twist.
• Fruit-Filled: Substitute the vanilla cream with fruit preserves for a fruity variation.

Pro Tips & Notes

• Ensure your yeast is fresh for the best rise.
• Don’t skip the resting time; it’s crucial for developing flavor and texture.
• Use a thermometer to maintain the oil temperature for even frying.
• Experiment with other fillings like chocolate or lemon curd for variety.

Storage Pro Tips

Store any leftover doughnuts in an airtight container at room temperature for up to two days. For longer storage, you can freeze the unfilled doughnuts. Just make sure they are well-wrapped to prevent freezer burn. When ready to enjoy, thaw and fill with cream before serving.

Quick Q&A

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Simply add it directly to the dry ingredients without proofing it first.

How can I tell if my doughnuts are cooked through?

The doughnuts should be golden brown on the outside and spring back when lightly pressed. If unsure, you can cut one open to check for doneness.

Can I make the dough in advance?

Absolutely! You can prepare the dough the night before, let it rise, punch it down, and store it in the refrigerator overnight. Just bring it back to room temperature before rolling and cutting.

What is the best way to fill the doughnuts without making a mess?

Using a piping bag fitted with a small round tip will help you fill the doughnuts neatly without spilling the cream.

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Serve & Enjoy

Once you’ve filled your Vanilla Cream-Filled Doughnuts, serve them up on a beautiful platter. Pair them with a hot cup of coffee or tea, and watch as everyone delights in these homemade treats. The light, fluffy texture combined with the creamy filling is bound to bring smiles and satisfaction. Whether for a special occasion or just because, these doughnuts are sure to impress. Happy baking!