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If you have a sweet tooth and crave something delightfully indulgent, this Vanilla Cream Filled Donuts Recipe is your dream come true. Soft, pillowy donuts made from a tender yeast-raised dough are fried to golden perfection, then expertly filled with a luscious, smooth vanilla cream that’s rich but never overwhelming. Each bite offers a perfect balance of fluffy texture and creamy sweetness, making these donuts utterly irresistible whether you’re treating yourself or impressing friends and family. It’s a classic recipe that turns simple ingredients into a show-stopping, homemade delight.
Ingredients You’ll Need
Gathering the right ingredients makes all the difference in this Vanilla Cream Filled Donuts Recipe. Each component plays a critical role, from the richness of butter and eggs in the dough to the silky texture the vanilla cream filling brings. These ingredients are common pantry staples but when combined thoughtfully, they create magic.
- 4 1/2 cups all-purpose flour: Provides structure and chewiness for light, airy donuts.
- 3/4 cup lukewarm water: Activates the yeast and hydrates the dough properly.
- 1/4 cup granulated sugar: Adds subtle sweetness and helps yeast proof.
- 1 teaspoon active dry yeast: The essential leavening agent that gives donuts their rise and fluffiness.
- 3 eggs at room temperature: Contribute moisture, richness, and tenderness to the dough.
- 1/2 cup unsalted butter (cubed, room temperature): Adds richness and keeps the donuts tender.
- 1 tablespoon rum: Enhances flavor complexity and softens the dough’s texture.
- 1 teaspoon salt: Balances the sweetness and enhances overall flavor.
- 1/2 cup granulated sugar for coating: Creates a sweet, crunchy outer layer after frying.
- 1 cup milk: Forms the base for the creamy filling with subtle creaminess.
- 2 egg yolks: Thicken the filling and add luxurious texture.
- 1 tablespoon unsalted butter: Adds velvety smoothness to the cream filling.
- 1/4 cup granulated sugar (for filling): Sweetens the vanilla cream just right.
- 1 tablespoon cornstarch: Stabilizes the cream, preventing it from being runny.
- 1 teaspoon vanilla extract: Infuses the filling with its signature warm aroma and flavor.
How to Make Vanilla Cream Filled Donuts Recipe
Step 1: Activate the Yeast
Start by mixing the warm water, sugar, and yeast in a large bowl. Whisk them together until the yeast dissolves completely. Allow this mixture to sit for 5 to 10 minutes, giving it time to become foamy and bubbly — a sign that your yeast is alive and kicking, which is essential for those fluffy donuts.
Step 2: Prepare the Dough
Add in the flour, salt, eggs, and rum to the yeast mixture. Knead everything well, whether by hand or with a mixer attachment, until the ingredients start to come together. Slowly add in the cubed butter as you knead, making sure it’s fully incorporated until your dough is glossy and smooth. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free spot until it nearly doubles in size — this usually takes around two hours.
Step 3: Chill the Dough
After the dough has risen, punch it down gently to release excess air, then place it in the fridge to chill for 12-16 hours, preferably overnight. This step might seem like an extra wait, but trust me, it deepens the flavor and improves the texture dramatically, making your donuts even more irresistible.
Step 4: Shape and Proof the Donuts
Take the chilled dough and divide it into 12 equal pieces. Shape each piece into a smooth, round bun. Lay them on a baking sheet lined with parchment paper and lightly dusted with flour. Give them enough room to expand comfortably. Cover loosely with plastic wrap and let them proof again until doubled in size, about one hour. This second rise is what makes the donuts light and airy.
Step 5: Fry the Donuts
Heat about 2 inches of oil in a heavy-bottomed pot, such as cast iron, to a temperature between 330-350°F. Fry several donuts at once, letting them cook until golden brown on one side before flipping to the other side, about 1 to 2 minutes per side. Use a spider tool to remove them gently, then place on paper towels to drain excess oil. It’s important to keep an eye on the oil temperature for perfectly cooked donuts.
Step 6: Sugar Coating
While the donuts are still slightly warm, roll each one in 1/2 cup of granulated sugar. This coating adds a sweet, slightly crunchy exterior that contrasts beautifully with the soft interior. Set them aside to cool completely before filling.
Step 7: Prepare and Fill with Vanilla Cream
For the luscious vanilla filling, warm the milk in a saucepan, and while it heats, whisk together egg yolks, sugar, cornstarch, and vanilla extract in a separate bowl. Slowly pour the warm milk into the egg mixture while whisking, then return everything to the saucepan over medium heat. Stir constantly until the mixture thickens to a smooth, pudding-like consistency. Remove from heat, whisk in the butter until melted and smooth, then allow the filling to cool fully before filling the donuts. Once ready, use a piping bag with a small nozzle to inject the vanilla cream into each donut, filling them with that creamy, dreamy center you can’t wait to bite into.
How to Serve Vanilla Cream Filled Donuts Recipe
Garnishes
While these donuts are stunning on their own, a light dusting of powdered sugar or a quick drizzle of melted chocolate adds an extra touch of elegance. You could also sprinkle chopped toasted nuts or colorful sprinkles for a fun twist that makes each bite even more delightful.
Side Dishes
Serve these donuts alongside a hot cup of coffee, chai tea, or even a rich cold brew for a perfect breakfast or afternoon treat. A bowl of fresh berries or a simple fruit salad can also balance out the richness with some refreshing brightness.
Creative Ways to Present
For a party, arrange your Vanilla Cream Filled Donuts Recipe on a decorative tiered stand which makes a fabulous centerpiece. Or, serve them in individual glass jars with a spoon for a whimsical take. You can even sandwich two donuts together with extra cream for a double-decker delight.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the filled donuts in an airtight container at room temperature for up to two days. Avoid refrigeration unless your environment is very warm, as that can dry out the donuts and alter the texture of the vanilla cream filling.
Freezing
To freeze, place the filled donuts in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They will keep well for up to one month. Thaw at room temperature before serving for best results.
Reheating
Gently reheat the donuts in a microwave for about 15 seconds or in a warm oven at low heat to revive their softness. Avoid overheating as it can melt the filling or dry out the dough.
FAQs
Can I make the dough without chilling overnight?
Yes! While chilling overnight enhances flavor and texture, you can skip that step if you’re short on time. Just allow the dough to rise once and proceed with shaping and frying — your donuts will still be delicious.
What type of oil is best for frying these donuts?
Neutral oils with high smoke points like vegetable oil, canola oil, or peanut oil work best. They fry evenly without imparting unwanted flavors and handle the high heat needed perfectly.
How do I know when the vanilla cream filling is the right consistency?
The filling should be thick enough to hold its shape but still creamy. It thickens as it cools, so remove from heat once it coats the back of a spoon and stirs smoothly without lumps.
Can I substitute the rum in this recipe?
Absolutely! The rum adds a subtle depth, but you can replace it with an equal amount of milk or water if you prefer a non-alcoholic version without compromising the texture.
Is it possible to bake instead of fry the donuts?
You can bake the donuts at 375°F for about 12-15 minutes until golden, but frying gives that classic crispy exterior and tender, moist inside that baking can’t quite replicate.
Final Thoughts
There’s something truly special about homemade Vanilla Cream Filled Donuts Recipe — from mixing the dough and waiting for that perfect rise to the heavenly moment of biting into the creamy center. It’s a rewarding process that fills your kitchen with wonderful aromas and your heart with joy. I truly hope you give this recipe a try and experience the delight of sharing these warm, tender donuts with your loved ones!
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Vanilla Cream Filled Donuts Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 18 hours 50 minutes
- Yield: 12 donuts
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
Homemade Vanilla Cream Filled Donuts are fluffy, golden-fried treats filled with a smooth and creamy vanilla custard. This delightful recipe combines a soft yeast dough fried to perfection and a rich vanilla pastry cream, making for an irresistible dessert or snack. Perfect for sharing with family and friends, these donuts have a sweet sugar coating and a luscious filling that melts in your mouth.
Ingredients
Donut 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, cut into cubes (1 stick)
- 1 tablespoon rum
- 1 teaspoon salt
Sugar 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 granulated sugar, and active dry yeast in a large bowl. Whisk until the yeast dissolves and let it sit for 5-10 minutes until the mixture becomes foamy, confirming the yeast is active.
- Prepare Dough: Add the flour, salt, eggs, and rum to the yeast mixture. Knead the dough thoroughly either using a mixer with a dough attachment or by hand. Gradually incorporate the room temperature butter cubes while kneading until the dough is glossy and smooth.
- First Rise: Cover the bowl with plastic wrap and set it in a warm, draft-free area to rise until nearly doubled in size, approximately two hours.
- Chill Dough: Punch down the dough to remove air bubbles and refrigerate it for 12-16 hours or overnight. This resting period enhances flavor and texture, though it can be skipped if pressed for time.
- Shape Donuts: Divide the chilled dough into 12 equal pieces. Shape each piece into a smooth bun and place on a parchment-lined baking sheet dusted with flour, ensuring adequate spacing between donuts for proofing. Cover lightly with plastic and allow to proof for about 1 hour, or until doubled in size.
- Heat Oil: In a heavy pot or cast iron pan, heat 2 inches of oil to between 330°F and 350°F, preparing for frying.
- Fry Donuts: Carefully drop several donuts into the hot oil. Fry for 1-2 minutes on each side until golden and cooked through. Use a spider or slotted spoon to remove the donuts, placing them on paper towels to drain excess oil.
- Coat Donuts: While the donuts are still slightly warm, roll each one in 1/2 cup granulated sugar. Set aside to cool completely before filling.
- Make Vanilla Cream Filling: In a saucepan, heat the milk until just about to boil. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens into a custard. Remove from heat, stir in butter and vanilla extract, and let cool completely.
- Fill Donuts: Using a piping bag fitted with a small nozzle, pierce each donut on the side and fill it generously with the cooled vanilla cream.
Notes
- For best flavor, allow the dough to chill overnight before shaping and frying.
- Maintain the oil temperature between 330°F and 350°F to ensure donuts cook evenly without absorbing excess oil.
- If you don’t have a thermometer, test the oil by dropping a small piece of dough; it should sizzle and rise to the surface quickly.
- Allow the vanilla cream filling to cool completely before filling the donuts to prevent melting or leakage.
- Store filled donuts in the refrigerator and consume within 1-2 days for optimal freshness.
- You can substitute rum with vanilla extract if preferred.
