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Directions:
1. Make the dough:
In a small bowl, dissolve the yeast and sugar in the warm milk. Let it sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture, melted butter, and eggs.
Mix everything until a dough forms. Knead the dough for about 5-8 minutes, either by hand or using a stand mixer, until it’s smooth and elastic.
Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
2. Shape and fry the donuts:
Once the dough has risen, punch it down and roll it out on a lightly floured surface to about ½ inch thick.
Use a donut cutter or two round cookie cutters to cut out the donut shapes (a large circle for the donut and a smaller one for the hole).
Heat the vegetable oil in a deep pot to 350°F (175°C). Fry the donuts in batches, about 2-3 minutes on each side or until golden brown.
Remove the donuts and place them on a paper towel-lined plate to drain excess oil.
3. Make the cream filling:
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip, or it will turn into butter.
Transfer the whipped cream into a piping bag or a plastic sandwich bag with the tip cut off.
4. Fill the donuts:
Once the donuts have cooled slightly, use a skewer or a knife to poke a hole in the side of each donut.
Pipe the whipped cream into each donut, filling it generously.
5. Optional glaze:
In a small bowl, mix the powdered sugar, milk, and vanilla extract to create a smooth glaze.
Dip the tops of the filled donuts into the glaze and let it set for a few minutes.
6. Serve and enjoy:
Your cream-filled donuts are ready to be devoured! Serve them fresh for the most irresistible, melt-in-your-mouth experience.
These cream donuts are perfect for a special treat or an indulgent breakfast. Enjoy the fluffy, creamy goodness!
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