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
Scale
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.
