Homemade cream-filled doughnuts

Introduction

Cream-filled doughnuts are a decadent treat beloved by many, offering a soft, pillowy exterior and a luscious creamy center. This recipe combines the airy texture of yeast-raised doughnuts with a smooth and flavorful vanilla pastry cream, creating a bakery-quality indulgence. Perfect for special occasions or a cozy weekend project, these doughnuts are worth the effort.

Ingredients

For the Dough:

• 2½ teaspoons active dry yeast
• ⅔ cup whole milk (room temperature)
• 3½ cups all-purpose flour
• ⅓ cup granulated sugar
• 2 teaspoons kosher salt
• 3 large eggs
• 7 tablespoons unsalted butter (room temperature, cut into 8 pieces)

For the Pastry Cream:

• 1½ cups whole milk
• ½ cup granulated sugar
• ¼ cup cake flour
• ½ teaspoon kosher salt
• 4 egg yolks
• 1 teaspoon vanilla extract
• 6 tablespoons heavy cream (whipped to stiff peaks)

For Frying:

• 1 gallon canola oil

For Coating:

• 1 cup granulated sugar

Instructions

1. Prepare the Dough:
   • Mix yeast and milk in the bowl of a stand mixer. Let sit for 1 minute until dissolved.
   • Add flour, sugar, salt, and eggs. Mix on low speed until combined (about 3 minutes).
   • Add butter two pieces at a time, mixing until fully incorporated. Continue until the dough is soft and smooth (5–6 minutes).
   • Wrap the dough in plastic wrap and refrigerate for at least 6 hours (up to 15 hours).
2. Make the Pastry Cream:
   • Whisk sugar, flour, and salt in a small bowl. In another bowl, whisk egg yolks until thick and pale.
   • Heat milk in a saucepan until bubbles form along the edges (do not boil).
   • Slowly whisk hot milk into the egg mixture, then return to the saucepan and cook until thick and glossy (about 3 minutes). Stir constantly to avoid lumps.
   • Strain through a fine mesh sieve and stir in vanilla extract. Cover with plastic wrap (pressed against the surface) and refrigerate for at least 4 hours.
3. Shape the Doughnuts:
   • Roll chilled dough on a floured surface into a 12-inch square (½ inch thick).
   • Use a 3½-inch round cutter to make 9 doughnuts. Place on a parchment-lined tray, cover lightly with plastic wrap, and let rise in a warm spot for 2–3 hours until puffed and pillowy.
4. Fry the Doughnuts:
   • Heat oil to 350°F in a deep pot. Fry doughnuts in batches (3 at a time) for 2–3 minutes per side until golden brown.
   • Remove and drain on a paper towel-lined tray. Toss each doughnut in sugar while still warm.
5. Fill the Doughnuts:
   • Whip heavy cream to stiff peaks and gently fold into chilled pastry cream.
   • Transfer cream to a piping bag with a round tip. Poke a hole in each doughnut and fill with cream until slightly firm to the touch.
   • Serve immediately for the freshest taste.

Conclusion

Homemade cream-filled doughnuts are a labor of love that yields an unparalleled reward: a crisp, golden exterior and a silky, flavorful filling. While time-intensive, the process is straightforward and perfect for creating a delightful homemade dessert. These doughnuts are best enjoyed fresh, making them an excellent treat for sharing with family and friends.

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