Cream-Filled Doughnuts Recipe

Cream-Filled Doughnuts Recipe

Ingredients:

For the dough:

• 1 cup (240 ml) whole milk, lukewarm
• 1/4 cup (50g) granulated sugar
• 2 teaspoons (7g) active dry yeast
• 3 1/2 cups (440g) all-purpose flour
• 1/2 teaspoon salt
• 3 large eggs
• 1/4 cup (60g) unsalted butter, softened

For the custard filling:

• 2 cups (480 ml) whole milk
• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch
• 6 large egg yolks
• 1 teaspoon vanilla extract

For frying and finishing:

• Vegetable oil, for frying
• Granulated sugar, for coating
• Whipped cream, for topping (optional)

Instructions:

1. Prepare the Dough:
   • Dissolve the sugar in lukewarm milk and sprinkle the yeast over the top. Let it sit for about 5-10 minutes until frothy.
   • In a large bowl, combine the flour and salt. Add the yeast mixture and eggs, and mix until a sticky dough forms.
   • Gradually add the butter, kneading until the dough is smooth and elastic, about 10 minutes. This can be done with a stand mixer fitted with a dough hook.
   • Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1-2 hours.
2. Prepare the Custard:
   • In a saucepan, heat the milk and half of the sugar over medium heat until steaming.
   • Whisk the egg yolks, cornstarch, and remaining sugar in a bowl. Gradually pour the hot milk into the egg mixture, whisking constantly.
   • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened, about 5-7 minutes.
   • Remove from heat, stir in the vanilla extract, and cover with plastic wrap directly on the surface to prevent a skin from forming. Chill completely in the refrigerator.
3. Fry the Doughnuts:
   • Turn the risen dough out onto a floured surface and roll out to about 1/2 inch thick. Cut out doughnut shapes using a round cutter.
   • Let the cut doughnuts rise, uncovered, until puffy, about 30 minutes.
   • Heat oil in a deep-fryer or large pot to 350°F (175°C). Fry the doughnuts until golden brown on each side, about 2 minutes per side. Drain on paper towels.
4. Assemble the Doughnuts:
   • Roll the warm doughnuts in granulated sugar.
   • Fill a pastry bag fitted with a long nozzle with the chilled custard. Insert the nozzle into the side of each doughnut and gently fill with custard.
   • Optionally, top each with a dollop of whipped cream before serving.

Enjoy these cream-filled doughnuts as a special treat, perfect for a sweet breakfast or an indulgent dessert!