Ingredients:
For the Donuts:
2 1/4 teaspoons of active dry yeast
1/2 cup of warm water (110°F/45°C)
1/4 cup of granulated sugar
1/2 cup of warm milk
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1/4 cup of unsalted butter, melted
1 teaspoon of salt
2 large eggs
4 cups of all-purpose flour
Vegetable oil for frying
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For the Cream Filling:
1 cup of heavy cream
1/2 cup of powdered sugar
1 teaspoon of vanilla extract
For the Sugar Coating:
1 cup of granulated sugar
Instructions:
Prepare the Dough:
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In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, combine the sugar, warm milk, melted butter, salt, and eggs. Mix well.
Add the yeast mixture to the bowl and stir to combine.
Gradually add the flour, one cup at a time, mixing until a soft dough forms.
Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic.
Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Cut and Fry the Donuts:
After the dough has risen, punch it down and turn it out onto a floured surface.
Roll the dough to about 1/2-inch thickness.
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Use a round cutter to cut out donut shapes.
Place the cut donuts on a baking sheet lined with parchment paper and cover with a towel. Let them rise for another 30 minutes.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Fry the donuts in batches, turning once, until golden brown on both sides, about 1-2 minutes per side.
Use a slotted spoon to transfer the donuts to a paper towel-lined plate to drain.
Prepare the Cream Filling:
In a mixing bowl, whip the heavy cream until it starts to thicken.
Add the powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
Transfer the whipped cream to a piping bag fitted with a small round tip.
Fill the Donuts:
Once the donuts have cooled slightly, use a small knife to make a small hole in the side of each donut.
Insert the piping bag into the hole and fill each donut with the whipped cream.
Coat the Donuts:
Roll the filled donuts in granulated sugar until evenly coated.
Serve:
Serve the cream-filled donuts immediately, or store them in an airtight container in the refrigerator for up to 2 days.
Tips for Perfect Cream-Filled Donuts:
Oil Temperature: Make sure the oil is at the correct temperature for frying to ensure the donuts cook evenly and are not greasy.
Filling: Be gentle when filling the donuts to avoid tearing them. Ensure the cream is whipped to stiff peaks for easy filling.
Serving: These donuts are best enjoyed fresh but can be stored in the refrigerator and brought to room temperature before serving.
Enjoying Your Cream-Filled Donuts:
These cream-filled donuts are a delightful indulgence that can be enjoyed any time of day. Pair them with a hot cup of coffee or tea for a perfect treat.