Description
This recipe guides you through making classic vanilla cream filled donuts from scratch. The donuts are made with a soft, enriched yeast dough that is fried to golden perfection and then rolled in sugar. They are filled with a rich vanilla cream custard, creating a delightful contrast of fluffy dough and creamy filling, perfect for a decadent treat or special occasion.
Ingredients
Scale
Dough
- 4 1/2 cups all-purpose flour
- 3/4 cup lukewarm water
- 1/4 cup granulated sugar
- 1 teaspoon active dry yeast
- 3 eggs, room temperature
- 1/2 cup unsalted butter, room temperature (1 stick, cut into cubes)
- 1 tablespoon rum
- 1 teaspoon salt
Coating
- 1/2 cup granulated sugar
Vanilla Cream Filling
- 1 cup milk
- 2 egg yolks
- 1 tablespoon unsalted butter
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Activate Yeast: Combine the lukewarm water, 1/4 cup sugar, and active dry yeast in a large bowl. Whisk to dissolve and let sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make Dough: Add flour, salt, eggs, and rum to the yeast mixture. Knead the mixture well either using a stand mixer with a dough hook or by hand. Gradually add the cubed butter while kneading until the dough is glossy and smooth. Cover with plastic wrap and let rise in a warm, draft-free area until nearly doubled in size, about 2 hours.
- Chill Dough: Punch down the risen dough to release air, then refrigerate for 12-16 hours or overnight. This step improves flavor and texture but can be skipped if short on time.
- Shape Donuts: Divide the chilled dough into 12 equal pieces. Shape each into a smooth round bun and place on a parchment-lined baking sheet dusted with flour. Leave ample space between each. Cover lightly with plastic wrap and proof for about 1 hour or until doubled in size.
- Fry Donuts: Heat 2 inches of oil in a heavy pot or cast iron skillet to 330-350°F. Fry the donuts in batches, carefully lowering them into the oil. Cook for about 1-2 minutes per side until golden brown. Remove with a spider or slotted spoon and drain on paper towels.
- Coat Donuts: Once the donuts have cooled slightly but are still warm, roll each one in 1/2 cup granulated sugar until fully coated. Set aside to cool completely before filling.
- Prepare Vanilla Cream Filling: In a saucepan, combine milk, sugar, and cornstarch. Heat gently while stirring. In a separate bowl, whisk the egg yolks. Temper the egg yolks by gradually adding some of the hot milk mixture into them while whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened to a custard consistency. Remove from heat and stir in butter and vanilla extract. Let cool completely.
- Fill Donuts: Transfer the cooled vanilla cream to a piping bag fitted with a small round tip. Poke a hole in the side of each donut and pipe in the cream filling until full.
Notes
- For best flavor and texture, allow the dough to chill overnight before shaping.
- Use a thermometer to maintain oil temperature between 330-350°F to ensure even frying without greasiness.
- If preferred, the vanilla cream can be made a day in advance and stored covered in the refrigerator.
- Store filled donuts in an airtight container in the refrigerator and consume within 2 days for freshness.
- When rolling donuts in sugar, do so while they are warm to ensure the sugar sticks well.
