Ingredients
For the Donut Dough
3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
2 1/4 teaspoons (1 packet) active dry yeast
3/4 cup warm milk (110°F)
1/4 cup warm water (110°F)
1/4 cup unsalted butter, softened
2 large eggs
Vegetable oil for frying
For the Vanilla Cream Filling
1 cup whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
3 tablespoons cornstarch
4 large egg yolks
2 teaspoons vanilla extract
For the Topping
1/2 cup powdered sugar (optional)
1/4 cup melted chocolate (optional).
Step-by-Step Instructions
Step 1: Prepare the Dough
Activate the Yeast: In a small bowl, combine the warm water and yeast. Let it sit for about 5 minutes until foamy.
Mix the Dough: In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, warm milk, softened butter, and eggs. Mix until a soft dough forms.
Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment.
First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
Step 2: Prepare the Vanilla Cream Filling
Heat the Milk and Cream: In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until it begins to simmer, then remove from heat.
Mix the Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Combine and Cook: Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 5-7 minutes).
Add Vanilla: Remove from heat and stir in the vanilla extract. Let the cream cool completely before using. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Step 3: Shape and Fry the Donuts
Roll Out the Dough: Once the dough has risen, punch it down to release air. Roll it out on a floured surface to about 1/2-inch thickness.
Cut the Donuts: Use a donut cutter or a round cookie cutter to cut out donut shapes. If you don’t have a donut cutter, use a glass and a small bottle cap to cut out the center hole.
Second Rise: Place the cut donuts on a baking sheet lined with parchment paper. Cover with a damp cloth and let them rise for another 30 minutes or until puffy.
Heat the Oil: In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
Fry the Donuts: Carefully lower the donuts into the hot oil, frying a few at a time. Fry for about 1-2 minutes on each side or until golden brown. Use a slotted spoon to remove the donuts and place them on paper towels to drain excess oil.
Step 4: Fill and Decorate the Donuts
Fill the Donuts: Once the donuts are cool enough to handle, fill a pastry bag fitted with a small round tip with the vanilla cream. Insert the tip into the side of each donut and squeeze gently to fill.
