Donut you love me many more?

“Yes, of course I still love you my dear donut, but, as much as I do want many more, I will only have one”

…and then a cow flew by!! Just one, who are you kidding? This batch makes 15!! Oh no, that definitely spells trouble, so I am going to have to give some of these doughnuts away…..but just some. These are yeast doughnuts, fried in oil, then filled with cream. Ouch, not exactly diet friendly. Sorry dieters, but next week I will blog a salad just for you!

Doughnut ingredients:

  1. 4 cups all-purpose flour
  2. 2 1/2 teaspoon active yeast
  3. 2 eggs
  4. 1 1/4 cup warm milk
  5. 1/4 cup granulated sugar
  6. 3/4 cup unsalted butter
  7. 1/2 teaspoon salt
  8. shortening for frying ( use enough to be able to float the doughnuts in the hot oil)
  9. 2 cups of confectioners sugar for dusting doughnuts

Making the dough…

*Make this dough the day before you plan on cooking them.

  • warm the milk in the microwave to about 110℉
  • add sugar and the yeast to the milk and let it stand for 10 minutes or until it is very foamy

  • blend together the eggs and the melted butter in a mixing bowl
  • add the milk mixture and blend
  • add flour and salt and mix on low speed using a dough hook on your stand mixer or knead dough by hand until it is smooth
  • put the finished dough into a greased bowl, cover with plastic and refrigerate overnight
  • the next day place the dough on a floured work area and roll out into a flat disk 1/2 inch thick
  • using a cookie cutter or doughnut press, press the cutter completely through the dough

  • place the uncooked doughnuts onto a greased cookie sheet
  • cover the doughnuts with a damp towel and let the doughnuts rise for at least 1 hour until they are puffed up to double their original size *in cooler temperatures, the doughnuts make take longer to rise

while the doughnuts are rising, make the cream filling:

Cream Filling Ingredients

  1. 3/4 cup butter at room temperature
  2. 1/2 cup shortening
  3. 4 cups confectioners sugar
  4. 1 teaspoon vanilla
  5. 1 tablespoon + 1 teaspoon whipping cream or evaporated milk
vanilla cream filling
  • in a large mixing bowl, blend together butter and shortening with a hand mixer
  • add sugar, vanilla and cream
  • stir together with a spoon until the mixture is crumbly
  • blend on high speed with the mixer until the filling is light and fluffy
vanilla cream filling in a pastry bag
  • place the filling into a pastry bag with a filling tip attached, when the bag is full, twist the excess bag to close the bag

Cooking the doughnuts

  • place shortening in a deep skillet on medium heat
  • heat oil until it reaches 400℉ ( use a thermometer or drop a tiny bit of dough into the oil, if the dough bubbles rapidly it is ready)
  • drop doughnuts into hot oil ( don’t overcrowd them, as you need some space to flip them over)
  • when the doughnut is golden, flip it carefully to cook the other side
  • using a slotted spoon, carefully remove the doughnuts from the oil, and place them on a cooling rack over layered paper towels.
  • while the doughnuts are still warm, place them in a bowl of confectioners sugar to cover them on both sides
  • cool the doughnuts completely
  • when the doughnuts are cooled, use the pastry bag to fill each doughnut by pushing the piping tip into the side of the doughnut
  • fill the doughnut with the cream ( you will be able to see the center of the doughnut puff up slightly)
  • when all the doughnuts are filled, use a pastry brush to dust off the excess powdered sugar and even it out
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