Fluffy Cream-Filled Doughnuts

These Fluffy Cream-Filled Doughnuts are the epitome of indulgence. With their light and airy texture, these doughnuts are filled with a rich and creamy custard that oozes with every bite. Perfect for breakfast, dessert, or a sweet treat any time of the day, these doughnuts are sure to satisfy your cravings and impress anyone lucky enough to try them.

Recipe:

Ingredients:

For the Doughnuts:

• 3 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1 cup warm milk (about 110°F)
• 2 large eggs
• 1/3 cup unsalted butter, softened
• 1 teaspoon salt
• Vegetable oil (for frying)

For the Cream Filling:

• 2 cups milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract

For the Topping:

• Powdered sugar (for dusting)

Instructions:

1. Make the Doughnuts:
   • In a small bowl, combine the warm milk, a pinch of sugar, and the yeast. Let it sit for about 5-10 minutes until it becomes frothy.
   • In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, eggs, and softened butter. Mix until a dough forms.
   • Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
   • Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
   • Once risen, punch down the dough and roll it out to about 1/2 inch thick on a floured surface. Use a round cutter to cut out doughnut shapes.
   • Place the doughnut rounds on a baking sheet lined with parchment paper. Cover with a cloth and let them rise again for about 30 minutes.
2. Prepare the Cream Filling:
   • In a medium saucepan, heat the milk over medium heat until it begins to simmer.
   • In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
   • Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
   • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
   • Remove from heat and stir in the butter and vanilla extract. Transfer the custard to a bowl, cover with plastic wrap directly on the surface to prevent skin from forming, and let it cool.
3. Fry the Doughnuts:
   • Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
   • Carefully fry the doughnuts, a few at a time, until golden brown on both sides, about 1-2 minutes per side.
   • Remove with a slotted spoon and drain on paper towels. Allow them to cool slightly.
4. Fill and Finish:
   • Fill a piping bag fitted with a small round tip with the cooled custard.
   • Insert the tip into the side of each doughnut and squeeze to fill with cream.
   • Dust the filled doughnuts with powdered sugar before serving.

Enjoy your delightful, homemade fluffy cream-filled doughnuts!

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