This donut has the perfect crispy outer layer but a dreamy vanilla cream on the inside. Enjoy with a hot cup of coffee on a lazy Sunday morning, or any morning at that! Smart Recipes, American Recipes, Dairy Recipes, Recipes Dairy American Vanilla Cream-Filled Powdered Donuts Vanilla Cream-Filled Powdered Donuts Recipe | PT2H Serves 12 Ingredients: 2.33 Tablespoons Active Dry Yeast 1 Cup Warm Milk 2.5 Cups Bread Flour 1 Teaspoon Pure Vanilla Extract 3 Large Egg Yolks 2 Tablespoons Granulated Sugar 0.5 Teaspoon Salt 4 Tablespoons Unsalted Butter 4 Cups Vegetable Oil 0.33 Cup Powdered Sugar 2 Cups Whole Milk 1 Vanilla Bean 0.5 Cup Granulated Sugar 6 Egg Yolks 1.5 Cups All-Purpose Flour 0.25 Teaspoon Salt 1 Cup Heavy Cream In a medium bowl, combine 1 tablespoon yeast with 3/4 cup of warm milk. Stir until yeast dissolves. Add 3/4 cup bread four to the yeast mixture and stir until it is smooth. Cover with plastic wrap and set aside for 30 minutes. In a stand mixer with paddle attachment, add the flour mixture with remaining yeast, milk, vanilla, and 3 egg yolks. On low speed, mix until a smooth dough forms, about 30 seconds. Add 1 cup of bread flour, sugar and salt and mix on medium speed for another 30 seconds. Add butter and mix for 30 seconds more. With a dough hook attachment, add remaining bread flour a little at a time until incorporated. Mix until dough is smooth and not as sticky, about 1 minute. Cover with plastic and set aside for 1 hour. Remove plastic wrap and press down on dough to remove any air bubbles. Roll out dough and refrigerate. Meanwhile, in a medium pot over medium-low heat, add milk and vanilla bean and bring to a simmer. In a medium bowl, add egg yolks, sugar and flour and mix until fully combined. Add 1/3 cup hot milk to the egg mixture and quickly whisk together. Add egg mixture to the rest of the milk, quickly whisking until combined. Continue to whisk and cook mixture until smooth and creamy. Remove from heat and strain cream through a fine mesh strainer while discarding the vanilla bean. Place in refrigerator to chill. In a stand mixer on high speed, whisk heavy whipping cream until stiff peaks form, about 5 minutes. Fold into the cooled vanilla cream until fully combined. Cover and refrigerate. On 2 sheet pans, arrange silpats or parchment paper and set aside. On a lightly-floured surface, roll the dough out to approximately 1/2 inch thick. Cut into 20 even pieces and roll each into a ball. On the prepared sheet pans, arrange the dough balls about an inch apart. Cover with plastic wrap and put in a warm place to raise about 30 minutes. In a Dutch oven over medium-high heat, heat oil to 350 degrees. With a slotted spoon, transfer doughnuts in small batches into the oil and fry until golden brown, 1-2 minutes on each side. Transfer to a plate lined with paper towels to drain and cool at least 5 minutes. Repeat until all doughnuts are fried & cooled. Using a piping bag, fill doughnuts with cream and sprinkle with powdered sugar.

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