Description
Cream-Filled Donuts
Homemade donuts filled with cream and topped with a dusting of sugar—pure magic in every bite!
Ingredients:
2 3/4 cups all-purpose flour
2 tbsp sugar
1/2 tsp salt
1/2 cup warm milk
1 tsp yeast
1 egg
3 tbsp butter
Sweet cream or pastry cream for filling
Powdered sugar
Steps:
Dissolve yeast in warm milk with sugar.
Mix with flour, salt, egg, and butter. Knead and rise for 1 hour.
Shape donuts, rise again, and fry until golden.
Fill with cream and sprinkle sugar on top.
A delicious way to brighten your day!
#CreamyBites
Step-by-Step Guide
Follow these detailed instructions for perfect cream-filled donuts every time.
- Activate the yeast by dissolving it in the 1/2 cup of warm milk (about 110°F) with the 2 tablespoons of sugar. Let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture, egg, and softened butter. Mix until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the risen dough. Roll it out to about 1/2-inch thickness. Use a round cutter (about 3 inches) to cut out donut shapes. Place them on a parchment-lined baking sheet, cover, and let rise for another 30-45 minutes.
- Heat neutral oil (like canola or vegetable) in a deep pot to 350°F. Fry the donuts in batches for 1-2 minutes per side until golden brown. Drain on a wire rack over paper towels.
- Once completely cool, use a piping bag with a long tip to fill each donut with your sweet cream or pastry cream. Generously dust with powdered sugar before serving.
Serving Suggestions
Enjoy these cream-filled donuts fresh on the day they are made. For a special touch, serve alongside a cup of dark roast coffee or a glass of cold milk. You can also vary the filling with chocolate pastry cream, lemon curd, or even a simple whipped cream. A light drizzle of chocolate or vanilla glaze before the powdered sugar adds an extra layer of decadence.
How-to Summary
In short: Activate yeast in warm milk and sugar. Mix with dry ingredients, egg, and butter to form a dough. Knead, then let rise for 1 hour. Shape into rounds, proof again, and fry in 350°F oil until golden. Cool completely, fill with cream, and dust with powdered sugar.
Frequently Asked Questions
Can I bake these donuts instead of frying?
Yes, but the texture will be more like a baked bun. Bake at 375°F for 10-12 minutes. They will not have the classic crispy, fried exterior.
How do I know when the oil is at the right temperature?
Use a deep-fry or candy thermometer. If you don’t have one, drop a small piece of dough in the oil; it should sizzle and rise to the surface immediately.
Can I make the dough ahead of time?
Absolutely. After the first rise, punch down the dough, cover tightly, and refrigerate overnight. Let it come to room temperature before shaping and proceeding with the second rise.
Why are my donuts dense and heavy?
This is usually due to over-kneading the dough, using old/inactive yeast, or letting the dough rise in a place that is too cool.
What’s the best way to fill the donuts?
Use a piping bag fitted with a long, narrow tip (like a Bismarck tip). Insert the tip into the side of the cooled donut, squeeze gently, and pull the tip out as you fill until you feel the donut become slightly heavier.
Common Mistakes to Avoid
- Using milk that is too hot: This will kill the yeast. Aim for 105-110°F.
- Filling donuts while they are warm: The cream will melt and make the donut soggy. Ensure they are completely cooled.
- Crowding the fryer: Frying too many at once drops the oil temperature, leading to greasy, oily donuts.
- Not letting the dough proof fully: Rushing the rising times results in small, dense donuts.
Conclusion
Making homemade cream-filled donuts is a rewarding baking project that fills your kitchen with an irresistible aroma and yields treats far superior to store-bought versions. By following this guide, paying attention to yeast activation, frying temperature, and proper filling technique, you’ll master these #CreamyBites. The result is a light, fluffy, cream-filled delight that’s sure to brighten any day.
