ADVERTISEMENT
Instructions:
1. Prepare the Dough:
-
Activate the yeast: In a small bowl, mix the warm milk with 1 tablespoon of sugar and the active dry yeast. Let it sit for about 5-10 minutes until it becomes foamy.
-
Mix wet ingredients: In a large bowl, whisk together the eggs, melted butter, and vanilla extract. Add the yeast mixture to this bowl once it’s foamy.
-
Add dry ingredients: Add the remaining sugar, salt, and flour (1/2 cup at a time). Add the ground nutmeg if using. Mix with a spoon or your hands until it forms a dough.
-
Knead the dough: Once the dough has come together, knead it on a lightly floured surface for about 5-7 minutes until it’s smooth and elastic.
-
Let the dough rise: Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
2. Shape the Donuts:
-
Preheat the oven to 375°F (190°C) and grease a donut pan or line it with parchment paper.
-
Once the dough has risen, punch it down to release the air. Roll it out on a lightly floured surface to about 1/2-inch thickness.
-
Use a donut cutter or two round cookie cutters (one large and one small) to cut out donut shapes.
-
Carefully place the donuts into the greased donut pan. If you don’t have a donut pan, you can also shape them into balls and place them on a baking sheet.
-
Let the donuts rest and rise for an additional 15-20 minutes while you prepare the filling.
3. Bake the Donuts:
-
Bake the donuts for 10-12 minutes until they’re golden brown and cooked through.
-
Remove the donuts from the oven and let them cool on a wire rack.
4. Make the Cream Filling:
-
Whip the cream: In a chilled bowl, use a hand mixer to whip the heavy cream until it begins to thicken. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
-
Prepare the piping bag: Transfer the whipped cream to a piping bag (or a plastic ziplock bag with the tip of the corner cut off). If you don’t have a piping bag, you can also use a spoon.
5. Fill the Donuts:
-
Once the donuts have cooled, use a knife to make a small slit or hole in the side or bottom of each donut.
-
Insert the piping bag into the hole and gently squeeze to fill the donut with the cream filling. Be careful not to overfill, as the cream will spill out.
-
If you’d like, drizzle the donuts with melted chocolate or dust them with powdered sugar for a finishing touch.
6. Serve and Enjoy:
-
These donuts are best served fresh, but you can store them in an airtight container in the fridge for up to 2 days. If you prefer, warm them up slightly before serving for that fresh-from-the-oven taste.
Why You’ll Love These Baked Donuts:
-
No frying: These are baked, not fried, which means you can enjoy a lighter version of a delicious treat without compromising on flavor.
-
Soft and fluffy: The dough is incredibly soft, and the cream filling is rich and decadent, creating the perfect donut texture.
-
Customizable filling: You can use any filling you like, from whipped cream to custard, chocolate mousse, or even fruit preserves!
-
Less mess: Baking the donuts means less cleanup compared to frying. Plus, these donuts are easier to make in batches!
Tips for Success:
-
Let the dough rise properly: The dough needs time to rise and develop flavor, so don’t rush it.
-
Make sure the donuts are fully baked: Check that the donuts are golden brown and fully cooked through before removing them from the oven.
-
Filling variations: For a chocolate twist, you can add a bit of cocoa powder to the whipped cream, or fill the donuts with chocolate ganache!
These soft and delicious cream-filled baked donuts are a fun and indulgent treat that’s sure to satisfy your donut cravings. Let me know how they turn out or if you want any more variations!
