Vanilla Cream-Filled Doughnuts✨

Vanilla Cream-Filled Doughnuts✨

Soft, fluffy, and dusted with sugar, these Vanilla Cream-Filled Doughnuts are the kind of treat that makes everyone stop and smile. Golden on the outside and filled with silky vanilla pastry cream on the inside, each bite is a burst of sweetness and nostalgia. Whether you’re making them for a special breakfast, a party, or just because—you’re guaranteed to impress. Let’s dive into this irresistible bakery-style delight!

You Will Need:

For the Dough:

• 2 1/4 teaspoons (1 packet) active dry yeast

• 3/4 cup warm milk (110°F or 43°C)

• 1/4 cup granulated sugar

• 2 1/2 cups all-purpose flour

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• 1/4 teaspoon salt

• 2 large eggs

• 1/4 cup unsalted butter, softened

• Vegetable oil (for frying)

• Granulated sugar (for rolling)

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For the Vanilla Cream Filling:

• 2 cups whole milk

• 1/2 cup granulated sugar

• 4 large egg yolks

• 1/4 cup cornstarch

• 1 tablespoon unsalted butter

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• 1 1/2 teaspoons pure vanilla extract

Instructions:

1. Prepare the Dough

In a small bowl, combine the warm milk, yeast, and a teaspoon of sugar. Let sit for 5–10 minutes until foamy. In a large bowl, mix the flour, remaining sugar, and salt. Add the eggs, softened butter, and the yeast mixture. Knead for 7–10 minutes (by hand or mixer) until smooth and elastic. Cover the dough and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.

2. Shape and Second Rise

Punch down the dough and roll it out on a floured surface to about 1/2 inch thickness. Use a round cutter (about 3 inches wide) to cut out circles. Place the rounds on a parchment-lined tray, cover lightly, and let them rise for another 30–45 minutes.

3. Fry the Doughnuts

Heat oil in a deep pot to 350°F (175°C). Fry the doughnuts in batches, about 1–2 minutes per side, until golden brown. Remove and drain on paper towels. While still warm, roll each doughnut in granulated sugar.

Make the Vanilla Cream:

1. In a medium saucepan, heat milk over medium heat until steaming but not boiling.

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2. In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth.

3. Slowly pour the hot milk into the egg mixture while whisking constantly. Return the entire mixture to the saucepan.

4. Cook over medium heat, stirring constantly, until thickened (about 3–5 minutes).

5. Remove from heat and stir in butter and vanilla. Let it cool completely, then transfer to a piping bag.

Fill the Doughnuts:

Use a knife to make a small hole in the side of each doughnut. Insert the piping bag and squeeze the vanilla cream into the center until filled generously.

Final Touch:

These Vanilla Cream-Filled Doughnuts are best enjoyed fresh and warm, but they also keep beautifully for a day or two. Their soft texture and creamy filling make them perfect for sharing—or savoring all by yourself.

Once you take that first bite, you’ll understand why homemade is always worth it. 😍🍩

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