Vanilla cream-filled donuts are a classic treat that is perfect for any occasion. They can be enjoyed as a sweet breakfast pastry or as an afternoon snack with a cup of coffee. No matter how they are eaten, these donuts are sure to satisfy any sweet tooth with their delicious combination of soft dough and rich vanilla cream filling.
The filling of vanilla cream is what sets these donuts apart from regular donuts. The cream is a rich and velvety custard that is made with vanilla bean, milk, cream, eggs, sugar, and cornstarch. The vanilla bean adds a delicate flavor and aroma that complements the sweetness of the cream perfectly.
How To Make:
To make the donuts, the dough is rolled out and cut into rounds before being left to rise. Once the dough has doubled in size, it is carefully lowered into hot oil and fried until golden brown. The donuts are then removed from the oil and left to cool before being filled with vanilla cream.
To fill the donuts, a piping bag is filled with vanilla cream and a small hole is made in the side of each donut. The cream is then piped into the donut until it is full, and the hole is sealed with a little bit of the dough.
Once the donuts are filled, they can be dusted with powdered sugar or drizzled with a sweet glaze. Some bakers even add a sprinkle of cinnamon on top for an extra flavor boost.
Tips and Variations:
Tips:
To make the dough, use a stand mixer or a hand mixer. This will ensure that the dough is well mixed and will rise properly.
When rolling out the dough, be sure to not roll it too thin. You want the dough to be about 1/2 inch thick so that the donuts are fluffy and not too dense.
Make sure the oil is heated to the correct temperature before frying the donuts. The ideal temperature for frying is between 350-375°F (175-190°C).
Use a piping bag or a ziplock bag with the corner cut off to fill the donuts with vanilla cream. This will ensure that the cream is evenly distributed throughout the donut.
Variations:
Chocolate cream-filled donuts: Instead of vanilla cream, use chocolate cream to fill the donuts.
Glazed donuts: After frying the donuts, dip them in a simple glaze made of powdered sugar, milk, and vanilla extract.
Cinnamon sugar donuts: Mix cinnamon and sugar together and sprinkle it on top of the fried donuts.
Fruit-filled donuts: Fill the donuts with your favorite fruit jam or jelly instead of vanilla cream.
Nutella-filled donuts: Fill the donuts with Nutella or your favorite chocolate spread for a decadent treat.
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- Oil for frying
- For the vanilla cream filling:
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions:
Combine the flour, sugar, salt, baking soda, and baking powder in a mixing dish.
In another bowl, whisk together melted butter, milk, egg, and vanilla extract.
After adding the liquid components, quickly combine the dry ingredients.
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour.
On a floured surface, roll out the chilled dough to a thickness of about 1/4 inch.
Cut out doughnut shapes with a donut cutter. Place the donuts on a floured surface and let them rest for 10 minutes.
In a large pot or deep fryer, heat oil to 350°F.
Carefully place the donuts into the hot oil and fry until golden brown, about 1-2 minutes on each side.
Using a slotted spoon, remove the donuts from the oil and set them on a wire rack to cool.
To make the vanilla cream filling, combine heavy cream, milk, sugar, cornstarch, egg yolk, and vanilla extract in a saucepan.
Boil the mixture, stirring continuously, over medium heat, until it thickens and boils.
Remove the saucepan from heat and let the mixture cool for 5-10 minutes.
Using a piping bag or a small spoon, fill the cooled donuts with the vanilla cream filling.
Serve and enjoy!