Easy Vanilla Cream-Filled Doughnuts

Indulge in the sweet treat with our Vanilla Cream-Filled Doughnuts recipe. This guide is designed to take you through the journey of creating the most delectable, fluffy, and creamy doughnuts that are sure to impress anyone who takes a bite. Perfect for breakfast, brunch, or a delightful dessert, these doughnuts combine a soft, tender exterior with a luscious vanilla cream center, promising a taste of heaven with every bite.

Ingredients for the Dough

• 1 cup milk, lukewarm
• 2 1/4 teaspoons instant yeast
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 4 1/4 cups all-purpose flour, plus additional for dusting
• 1/2 cup unsalted butter, at room temperature
• Canola oil, for deep frying

Ingredients for the Vanilla Cream Filling

• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons cornstarch
• 1/2 cup milk

How To Make Vanilla Cream-Filled Doughnuts

1. Begin by activating the yeast in a large mixing bowl. Combine the lukewarm milk with the instant yeast, stirring gently to ensure it dissolves completely. Allow the mixture to sit for 5 minutes, or until it becomes frothy, indicating that the yeast is active.
2. To the yeast mixture, add the eggs, sugar, and salt, whisking until the ingredients are thoroughly combined. Begin incorporating the flour gradually, starting with half of the quantity, and mix until a smooth batter forms.
3. Add the remaining flour and the softened butter to the mixture. Using your hands or a dough hook attachment on a stand mixer, knead the dough for about 8-10 minutes, or until it becomes soft, elastic, and slightly sticky.
4. Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.

Shaping the Doughnuts

1. Once the dough has risen, transfer it to a lightly floured surface. Roll out the dough to a thickness of 1/2 inch. Using a doughnut cutter or a large round cutter with a smaller cutter for the holes, cut out the doughnut shapes.
2. Place the cut doughnuts on parchment-lined baking sheets, ensuring they are spaced apart to allow for expansion. Cover them with a kitchen towel and let them rise for an additional 30 minutes, or until they are puffy and have increased in size.

Frying the Doughnuts

1. Heat the canola oil in a deep fryer or a large, deep pan to 375°F (190°C). Carefully place the doughnuts into the hot oil, frying in batches to avoid overcrowding, which can lower the oil’s temperature.
2. Fry each doughnut for about 1 minute per side, or until they are golden brown and cooked through. Use a slotted spoon to transfer the fried doughnuts to a wire rack set over paper towels to drain and cool.

Preparing the Vanilla Cream Filling

1. In a medium saucepan, whisk together the heavy cream, sugar, vanilla extract, and cornstarch until smooth. Gradually add the milk, stirring constantly to prevent lumps.
2. Place the saucepan over medium heat and cook the mixture, stirring continuously, until it thickens into a custard-like consistency. Remove from heat and transfer the filling to a bowl to cool to room temperature. Once cooled, the filling can be transferred to a piping bag fitted with a narrow nozzle.

Assembling the Doughnuts

1. Once the doughnuts have cooled, use a small knife to make a hole in the side of each doughnut. Insert the nozzle of the piping bag into the hole and gently fill the doughnut with the vanilla cream filling. Repeat this process until all doughnuts are filled.
2. Dust the filled doughnuts with powdered sugar or drizzle with a simple glaze if desired, serving them fresh for the best taste and texture.

Conclusion

These Vanilla Cream-Filled Doughnuts are not just a treat to the taste buds but a journey into the world of baking that brings joy and satisfaction. Perfect for any occasion, these doughnuts are sure to become a favorite among friends and family. Remember, the key to perfect doughnuts lies in the quality of ingredients, patience during the proofing process, and the love with which they are made.