Description
Soft homemade yeast doughnuts fried until golden and filled with a rich vanilla cream, then dusted with powdered sugar for a classic bakery-style treat.
Ingredients
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk (about 110°F / 43°C)
- 2 tablespoons unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 3 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/2 cup powdered sugar for dusting
Instructions
- In a large bowl combine flour, sugar, instant yeast, and salt.
- Add warm milk, softened butter, egg, and vanilla extract and mix until a soft dough forms.
- Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise for about 1 hour until doubled in size.
- Roll the dough to about 1/2 inch thickness on a floured surface.
- Cut rounds using a doughnut cutter or a 3-inch round cutter.
- Place the dough rounds on a parchment-lined tray, cover, and let rise for another 30 minutes.
- Heat vegetable oil in a deep pot to 350°F (175°C).
- Fry the doughnuts in batches for 1–2 minutes per side until golden brown.
- Remove and drain on paper towels and allow to cool completely.
- To make the filling, heat the milk in a saucepan until warm but not boiling.
- In a bowl whisk sugar, cornstarch, and egg yolks until smooth.
- Slowly whisk the warm milk into the egg mixture.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
- Remove from heat and stir in butter and vanilla extract.
- Let the custard cool completely then fold in the heavy cream.
- Transfer the filling to a piping bag with a narrow tip.
- Insert the tip into the side of each doughnut and pipe the cream inside.
- Dust with powdered sugar before serving.
Notes
- Ensure the milk is warm, not hot, so the yeast activates properly.
- Maintain frying oil around 350°F (175°C) for evenly cooked doughnuts.
- Allow doughnuts to cool before filling to prevent the cream from melting.
- Use a piping bag with a narrow tip to fill the doughnuts neatly.
- Unfilled doughnuts can be frozen and filled later.
- For extra flavor, roll the fried doughnuts in cinnamon sugar instead of powdered sugar.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 290 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg
