Description
These delightful donuts feature a tender, golden-fried dough, generously dusted with a fine layer of powdered sugar. Each donut is filled with a rich, velvety cream, offering a harmonious balance of sweet and airy textures. The light, fluffy dough provides a perfect contrast to the smooth, cool filling, creating an inviting treat.
Ingredients
Scale
- *For the Dough:*
- 2 ¼ teaspoons active dry yeast
- ½ cup warm milk (105-115°F / 40-46°C)
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted
- ½ teaspoon salt
- 2 ½ cups all-purpose flour, plus more for dusting
- Vegetable oil, for frying
- *For the Cream Filling:*
- 1 ½ cups heavy cream, cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- *For Dusting:*
- ½ cup powdered sugar
Instructions
- **Activate Yeast:** In a large bowl, combine warm milk and granulated sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy.
- **Prepare Dough:** Add the egg, melted butter, and salt to the yeast mixture. Gradually add the flour, mixing until a shaggy dough forms.
- **Knead Dough:** Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- **First Rise:** Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- **Shape Donuts:** Gently punch down the risen dough. Roll it out on a lightly floured surface to about ½-inch thickness. Using a 3-inch round cutter, cut out donuts. Gather scraps, re-roll, and cut more donuts.
- **Second Rise:** Place the cut donuts on parchment-lined baking sheets, leaving space between them. Cover loosely and let rise for another 30-45 minutes, or until visibly puffy.
- **Fry Donuts:** Heat 2-3 inches of vegetable oil in a large heavy-bottomed pot or Dutch oven to 350°F (175°C). Carefully lower 2-3 donuts into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, until golden brown.
- **Cool Donuts:** Remove fried donuts with a slotted spoon or spider and place them on a wire rack lined with paper towels to drain excess oil. Let cool completely.
- **Prepare Filling:** In a cold bowl with cold beaters, whip the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
- **Fill Donuts:** Once donuts are completely cool, use a small knife or skewer to create a hole in the side of each donut. Fit a piping bag with a round tip and fill it with the whipped cream. Insert the tip into the hole and pipe cream until the donut feels full and slightly heavy.
- **Dust:** Generously dust the filled donuts with powdered sugar before serving.
Notes
Ensure your milk is not too hot, as it can kill the yeast.
Maintain an oil temperature of 350°F (175°C) for even cooking and to prevent greasy donuts.
Do not over-knead the dough, as it can result in tough donuts.
For best results, fill and serve donuts immediately, as the cream can soften the dough over time.
Store any leftover filled donuts in the refrigerator for up to 2 days.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 320
- Fat: 20g
- Carbohydrates: 38g
- Protein: 4g