CREAM DONUTS Recipe

Instructions

Step 1: Make the Donut Dough

1. Mix the Dry Ingredients: In a large mixing bowl, combine the flour, sugar, yeast, and salt.
2. Add Wet Ingredients: In a separate bowl, mix the warm milk, water, butter, and eggs. Gradually add this mixture to the dry ingredients, stirring until a dough forms.
3. Knead the Dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes, until smooth and elastic. If the dough is too sticky, add a bit more flour.
4. Let It Rise: Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm place for 1-2 hours, or until it doubles in size.

Step 2: Make the Custard Cream Filling

1. Heat the Milk: In a medium saucepan, heat the milk over medium heat until it begins to simmer. Do not boil.
2. Whisk the Egg Yolks and Sugar: In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale in color.
3. Temper the Eggs: Gradually add a small amount of the hot milk to the egg mixture, whisking continuously to prevent curdling. Slowly pour the egg mixture back into the saucepan with the remaining milk, whisking constantly.
4. Thicken the Custard: Continue to cook over medium heat, stirring constantly, until the mixture thickens to a custard consistency, about 3-4 minutes. Remove from heat, stir in the vanilla extract and butter, and let cool. Cover and refrigerate until ready to use.

Step 3: Shape and Fry the Donuts

1. Roll Out the Dough: Once the dough has risen, punch it down and roll it out on a floured surface to about ½-inch thickness.
2. Cut the Donuts: Use a round cutter (about 3 inches in diameter) to cut out donut shapes. Place them on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
3. Heat the Oil: In a large pot, heat the vegetable oil to 350°F (175°C).
4. Fry the Donuts: Fry the donuts in batches, about 1-2 minutes per side, or until golden brown. Use a slotted spoon to transfer them to a wire rack lined with paper towels to drain.

Step 4: Fill and Finish the Donuts

1. Fill the Donuts: Once the donuts are cool enough to handle, use a piping bag fitted with a filling tip to fill each donut with the custard cream. Insert the tip into the side of the donut and squeeze gently until filled.
2. Dust with Powdered Sugar: Finish by dusting the donuts generously with powdered sugar.

Tips for Making Perfect Cream Donuts

• Use Fresh Yeast: Make sure your yeast is fresh and active for the dough to rise properly.
• Don’t Overheat the Oil: Keep the oil temperature steady to avoid burning the donuts. Too hot, and the donuts will brown too quickly without cooking through.
• Let the Custard Cool Completely: Ensure the custard filling is cooled before piping it into the donuts to prevent it from becoming runny.

Variations

• Chocolate Cream Donuts: Add 2 tablespoons of cocoa powder to the custard for a chocolatey filling.
• Fruit-Flavored Cream: Mix a fruit puree (like strawberry or raspberry) into the custard for a fruity twist.
• Glazed Donuts: Instead of dusting with powdered sugar, dip the tops of the donuts in a simple sugar glaze.

Storing the Donuts

• At Room Temperature: Store the filled donuts in an airtight container for up to 2 days.
• Refrigeration: Refrigerate for up to 5 days to keep the cream fresh. Bring them to room temperature before eating.

Conclusion

These cream-filled donuts are a delightful treat that combines the joy of making homemade pastries with the pleasure of indulging in a sweet and creamy dessert. Whether enjoyed as a breakfast item or a special snack, this recipe offers a wonderful way to make bakery-quality donuts at home. Give this recipe a try, and you’ll find that there’s nothing quite like the taste of freshly made cream donuts!