Here’s a recipe for Cream-Filled Sugar Doughnuts that are soft, fluffy, and filled with a luscious vanilla cream. These homemade doughnuts are perfect for satisfying your sweet tooth!
Ingredients
For the Doughnuts:
- 2 1/4 tsp (1 packet) active dry yeast
- 2/3 cup warm milk (110°F/43°C)
- 3 1/2 cups all-purpose flour (plus extra for dusting)
- 1/3 cup granulated sugar
- 1/2 tsp salt
- 2 large eggs
- 1/4 cup unsalted butter, softened
- 1 tsp vanilla extract
- Oil for frying (e.g., vegetable or canola oil)
For the Cream Filling:
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/2 cup heavy cream, whipped to stiff peaks
For Coating:
- 1/2 cup granulated sugar (for rolling)
Instructions
1. Make the Dough:
- In a small bowl, dissolve the yeast in warm milk. Let it sit for 5-10 minutes until frothy.
- In a large mixing bowl or stand mixer, combine flour, sugar, and salt.
- Add the yeast mixture, eggs, softened butter, and vanilla extract. Mix until a dough forms.
- Knead the dough on a floured surface (or with a dough hook) for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
2. Prepare the Cream Filling:
- In a saucepan, whisk together milk, sugar, cornstarch, and egg yolk. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
- Remove from heat and stir in vanilla extract. Transfer to a bowl, cover with plastic wrap (pressed directly onto the surface to prevent a skin from forming), and refrigerate until cool.
- Once cooled, fold in the whipped cream until smooth. Transfer to a piping bag fitted with a small round tip.
3. Shape and Fry the Doughnuts:
- Punch down the risen dough and roll it out on a floured surface to about 1/2-inch thickness.
- Use a round cutter (about 3 inches in diameter) to cut out doughnut shapes. Re-roll scraps as needed.
- Place the doughnuts on a floured baking sheet, cover with a towel, and let them rise for 30-45 minutes until puffy.
- Heat oil in a deep pot or fryer to 350°F (175°C). Fry the doughnuts in batches for 1-2 minutes per side, or until golden brown.
- Drain on a paper towel-lined plate.
4. Fill and Coat the Doughnuts:
- Once the doughnuts are cool enough to handle, use a skewer or piping tip to poke a hole in the side of each doughnut.
- Pipe the cream filling into the center of each doughnut until it feels slightly heavy.
- Roll the filled doughnuts in granulated sugar to coat.
Tips for Success:
- Ensure the oil temperature stays consistent (use a thermometer) to avoid greasy or undercooked doughnuts.
- For a richer filling, you can add a tablespoon of butter to the cream mixture while it’s still warm.
- Serve the doughnuts fresh for the best texture.
Enjoy your homemade Cream-Filled Sugar Doughnuts!
