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Vanilla Cream––Filled Doughnuts

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Introduction

Discover the delightful combination of fluffy doughnuts and rich vanilla cream filling in this classic recipe. “Vanilla Cream–Filled Doughnuts” offers a delectable treat that’s perfect for breakfast or as an indulgent dessert.

Tips for This Recipe

To ensure the dough is light and fluffy, let it rise until doubled in size. For the vanilla cream filling, chill it before piping to keep the doughnuts fresh.

Why You Will Love This Recipe

The balance of a tender crumb with the velvety vanilla cream filling makes these doughnuts a favorite. They’re a delightful homage to traditional baking, elevated with modern precision and care.

Ingredients

  • 1 package (2 1/2 teaspoons) active dry yeast or 2/3 ounce (18 grams) fresh cake yeast
  • 2/3 cup (160 grams) milk, at room temperature
  • 3 1/2 cups (490 grams) unbleached all-purpose flour
  • 1 1/3 cups (270 grams) sugar
  • 2 teaspoons kosher salt
  • 3 eggs
  • 7 tablespoons (90 grams) butter, at room temperature, cut into 6 to 8 pieces
  • Canola oil for frying
  • 6 tablespoons (90 grams) heavy cream for the vanilla cream filling

Advised Equipment

  1. Doughnut Tray (Heavy-duty aluminum tray designed to hold dough or batter for uniform frying)
  2. Digital Scale (Accurate tool for precise ingredient measurement crucial in baking and pastry work)
  3. Food Processor with Dough Blade (Equipment for efficiently mixing vanilla cream filling)
  4. Stand Mixer (Electric appliance that aids in dough preparation by automating the kneading process)
  5. Heavy-Duty Dough Hook Attachment (Attachment designed to handle specific tasks related to dough making on stand mixers)
  6. French Press (Tool for brewing coffee, potentially used as an accompaniment to doughnuts)
  7. Doughnut Hole Punch Tool (Device crafted to create round holes in doughnuts)
  8. Candy Thermometer (Instrument for monitoring temperature during frying to ensure proper cooking of the doughnuts)
  9. Heat-Resistant Oven Mitts (Safety equipment essential for handling hot trays after frying)

History of the Recipe

Doughnuts, with a rich history dating back to the early 19th century in America, have evolved significantly. This “Vanilla Cream–Filled Doughnut” recipe represents a modern twist on an age-old tradition. With its roots potentially tracing back to Dutch settlers, this dessert has become beloved worldwide.

Fun Facts About This Recipe

Did you know that the process of frying doughnuts involves precise temperature control? Using a candy thermometer can help avoid overcooking, which is crucial for achieving the perfect crispy exterior and soft interior. Additionally, the use of heavy cream in this vanilla cream filling adds an element of richness that complements the fluffy dough base.

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Vanilla Cream––Filled Doughnuts

Vanilla Cream––Filled Doughnuts

amanda

Equipment

  • - Doughnut Tray (Heavy-duty aluminum tray designed to hold dough or batter for uniform frying)

  • - Digital Scale (Accurate tool for precise ingredient measurement crucial in baking and pastry work)

  • - Food Processor with Dough Blade (Equipment for efficiently mixing vanilla cream filling)

  • - Stand Mixer (Electric appliance that aids in dough preparation by automating the kneading process)

  • - Heavy-Duty Dough Hook Attachment (Attachment designed to handle specific tasks related to dough making on stand mixers)

  • - French Press (Tool for brewing coffee, potentially used as an accompaniment to doughnuts)

  • - Doughnut Hole Punch Tool (Device crafted to create round holes in doughnuts)

  • - Candy Thermometer (Instrument for monitoring temperature during frying to ensure proper cooking of the doughnuts)

  • - Heat-Resistant Oven Mitts (Safety equipment essential for handling hot trays after frying)

  • - Dixie Cup Set (Collection of disposable cups potentially used for measuring vanilla cream filling portions)

  • - Corkscrew and Wine Openers (Optional accessories that could be included in serving style if desired, not directly related to doughnut making process)

Ingredients

  • 1 package (2 1/2 teaspoons) active dry yeast or 2/3 ounce (18 grams) fresh cake yeast

  • 2/3 cup (160 grams) milk, at room temperature

  • 3 1/2 cups (490 grams) unbleached all-purpose flour

  • 1 1/3 cups (270 grams) sugar

  • 2 teaspoons kosher salt

  • 3 eggs

  • 7 tablespoons (3/4 stick/100 grams) butter, at room temperature, cut into 6 to 8 pieces

  • Canola oil, for frying

  • 6 tablespoons (90 grams) heavy cream

  • Pastry Cream , chilled

Instructions

1

Instruction 1

In a stand mixer fitted with the dough hook, combine the yeast and milk. Stir together briefly, then let sit for about 1 minute to dissolve the yeast. Add the flour, 1/3 cup (70 grams) of the sugar, the salt, and the eggs and mix on low speed for about 1 minute, or until the dough comes together. Then, still on low speed, mix for another 2 to 3 minutes to develop the dough further. Now, begin to add the butter, a few pieces at a time, and continue to mix for 5 to 6 minutes, or until the butter is fully incorporated and the dough is soft and cohesive.
2

Instruction 2

Remove the dough from the bowl, wrap tightly in plastic wrap, and refrigerate for at least 6 hours or up to 15 hours.
3

Instruction 3

Lightly flour a baking sheet. On a well-floured work surface, roll out the dough into a 12-inch square about 1/2 inch thick. Using a 3 1/2- to 4-inch round biscuit cutter, cut out 9 doughnuts. Arrange them on the prepared baking sheet, cover with plastic wrap, and place in a warm spot to proof for 2 to 3 hours, or until they are about doubled in height and feel poufy and pillowy.
4

Instruction 4

When ready to fry, line a tray or baking sheet large enough to hold the doughnuts with paper towels. Pour oil to a depth of about 3 inches into a large, heavy saucepan and heat over medium-high heat until hot. To test the oil, throw in a pinch of flour. If it sizzles on contact, the oil is ready. (It should be 350 degrees if you are using a thermometer.) Working in batches, place the doughnuts in the hot oil, being careful not to crowd them. Fry on the first side for 2 to 3 minutes, or until brown. Then gently flip them and fry for another 2 to 3 minutes, or until brown on the second side. Using a slotted spoon, transfer the doughnuts to the prepared tray and let cool for a few minutes, or until cool enough to handle.
5

Instruction 5

Place the remaining 1 cup (200 grams) sugar in a small bowl. One at a time, toss the warm doughnuts in the sugar to coat evenly. As each doughnut is coated, return it to the tray to cool completely. This will take 30 to 40 minutes.
6

Instruction 6

To make the vanilla cream filling: While the doughnuts are cooking, whip the heavy cream until it holds stiff peaks. Using a rubber spatula, fold it into the pastry cream . You should have about 3 cups.
7

Instruction 7

When doughnuts are completely cooled, poke a hole in the side of each doughnut, spacing it equidistant between the top and bottom. Fit a pastry bag with a small round tip and fill the bag with the filling. Squirt about 1/3 cup filling into each doughnut. Serve immediately.
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