🍩 Fresh Cream Doughnuts (Yeast-Raised, Filled with Cream)
Makes 8–10 doughnuts | Total time: ~2.5 hours (includes rising time)
Ingredients:
For the dough:
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2¼ tsp (1 packet) active dry yeast
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¾ cup warm milk (about 110°F / 43°C)
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2 tablespoons sugar
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2½ cups all-purpose flour (plus more for dusting)
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½ teaspoon salt
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2 egg yolks
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3 tablespoons unsalted butter, softened
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1 teaspoon vanilla extract
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Oil, for frying (vegetable or canola)
For the filling:
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1 cup heavy cream (chilled)
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2 tablespoons powdered sugar (or to taste)
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1 teaspoon vanilla extract
For coating:
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Granulated sugar (about ½ cup) for rolling
Instructions:
1. Make the Dough:
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In a small bowl, mix warm milk, yeast, and 1 tablespoon sugar. Let sit for 5–10 minutes until foamy.
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In a large bowl, combine flour, salt, and remaining sugar.
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Add yeast mixture, egg yolks, vanilla, and softened butter.
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Mix and knead for 6–8 minutes by hand (or 3–5 minutes with a dough hook) until soft and smooth.
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Form into a ball, cover, and let rise in a warm place for 1–1.5 hours or until doubled.
2. Shape the Doughnuts:
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Turn dough out onto a floured surface and roll to about ½ inch (1.2 cm) thick.
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Cut out rounds using a 2.5–3 inch cutter.
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Place on parchment-lined tray, cover lightly, and let rise again for 30–40 minutes until puffy.
3. Fry the Doughnuts:
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Heat oil in a deep pot to 340–350°F (170–175°C).
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Fry doughnuts in batches, 1–2 minutes per side, until golden brown.
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Drain on paper towels, then roll warm doughnuts in granulated sugar.
4. Whip the Cream:
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In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
5. Assemble:
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Once doughnuts are completely cool, slice them halfway like a sandwich (not all the way through).
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Spoon or pipe whipped cream generously into the center.
📝 Tips:
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For extra stability, add 1–2 tablespoons mascarpone or stabilized whipped cream.
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Best eaten fresh the same day, but unfilled doughnuts can be frozen and thawed before filling.
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Add strawberries or jam for a fruity twist!
Would you like a baked version or a custard-filled variation too?