
“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, with a cream filled center, ouch!! N

Let’s Make some Cream-Filled Donuts!
Doughnut ingredients :
- 4 cups all-purpose flour
- 2 1/2 teaspoon active yeast
- 2 eggs
- 1 1/4 cup warm milk
- 1/4 cup granulated sugar
- 3/4 cup unsalted butter
- 1/2 teaspoon salt
- shortening for frying ( use enough to be able to float the doughnuts in the hot oil)
- 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
- 3/4 cup butter at room temperature
- 1/2 cup shortening
- 4 cups confectioners sugar
- 1 teaspoon vanilla
- 1 tablespoon + 1 teaspoon whipping cream or evaporated milk

- 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

- 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
[…] Donut you love me many more? […]