Donut you love me many more?

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“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!! Not exactly diet friendly. Sorry dieters, but next week I will blog a salad just for you!

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Let’s Make some Cream-Filled Donuts!

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
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Making the dough…

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*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

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  • blend together the eggs and the melted butter in a mixing bowl
  • add the milk mixture and blend
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  • 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
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  • using a cookie cutter or doughnut press, press the cutter completely through the dough

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  • place the uncooked doughnuts onto a greased cookie sheet
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  • 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
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  • 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
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  • 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

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  • 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)
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  • drop doughnuts into hot oil ( don’t overcrowd them, as you need some space to flip them over)
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  • 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.
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  • while the doughnuts are still warm, place them in a bowl of confectioners sugar to cover them on both sides
  • cool the doughnuts completely
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  • 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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