A recipe for sweet, yeasted doughnuts that are tossed in sugar and filled with a light vanilla cream.
Ingredients:
For the Dough:
- 2½teaspoonsactive dry yeast
- ⅔cupwhole milk(at room temperature)
- 3½cupsall-purpose flour
- ⅓cupgranulated sugar
- 2teaspoonskosher salt
- 3eggs
- 7tablespoonsunsalted butter, at room temperature, cut into 8 pieces((3½ ounces))
For the Pastry Cream:
- 1½cupswhole milk
- ½cupgranulated sugar
- ¼cupcake flour
- ½teaspoonkosher salt
- 4egg yolks
- 1teaspoonvanilla extract
- 6tablespoonsheavy cream
For Frying:
- 1galloncanola oil
For the Coating:
- 1cupgranulated sugar
Directions:
- Make the Dough: In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk; let stand until yeast is dissolved, about 1 minute. Add the flour, sugar, salt and eggs; mix on low speed until the dough comes together, about 3 minutes. Add the butter, two pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, a total of 5 to 6 minutes. Remove the dough from the bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours.
- Make the Pastry Cream: While the dough is chilling, make the pastry cream. In a small bowl, whisk together the sugar, flour and salt. In a medium bowl, whisk together the egg yolks until well combined, about 30 seconds. Slowly whisk in the flour mixture until thick and pasty. In a medium saucepan over medium heat, warm the milk until bubbles just start to form around the edges (do not let the milk boil).
- Remove the milk from the heat and slowly drizzle into the egg mixture, whisking constantly. Scrape the egg mixture back into the saucepan and place over medium heat, whisking constantly until the mixture thickens and comes to a boil, about 3 minutes. Boil, whisking, for 10 seconds (the cream will become thick and glossy and won't have any foam on top), then immediately remove from heat.
- Pour the pastry cream through a fine mesh sieve set over a small bowl and whisk in the vanilla. Cover with plastic wrap, pressing the plastic wrap against the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 4 hours and up to 3 days.
- Prepare the Doughnuts: Line a baking sheet with parchment paper and spray lightly with non-stick cooking spray; set aside. Place the refrigerated dough on a well-floured work surface and gently roll into a 12-inch square (it should be about ½-inch thick). Cut the dough into 9 doughnuts using a 3½-inch round cutter. Transfer the doughnuts to the prepared baking sheet, cover with a piece of plastic wrap that has been sprayed with non-stick cooking spray, and place in a warm spot until they've doubled in height and feel poufy and pillowy, 2 to 3 hours.
- Fry the Doughnuts: Fill a large, heavy-bottomed pot with 3 inches of oil and place over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. While the oil heats, line a baking sheet with a double layer of paper towels for draining the doughnuts. Place the sugar in a small bowl and set aside.
- Working with three doughnuts at a time, carefully lower the doughnuts into the hot oil and fry until golden brown on the underside, 2 to 3 minutes. Carefully turn the doughnuts over and fry for an additional 2 to 3 minutes, or until the other side is golden brown as well. Using a slotted spoon or a spider strainer, remove the doughnuts to the paper towel-lined baking sheet. Repeat with the remaining doughnuts.
- As soon as the doughnuts are cool enough to handle, toss them in the sugar one at a time to evenly coat them. Return the doughnuts to the paper towel-lined pan and allow to cool completely, 30 to 40 minutes.
- Fill the Doughnuts: While you're waiting for the doughnuts to cool, beat the 6 tablespoons of heavy cream on medium-high speed until still peaks form. Whisk the chilled pastry cream to loosen it up, then gently fold in one-third of the whipped cream. Fold in the remaining whipped cream until no white streaks remain.
- Transfer the cream to a pastry bag fitting with a small round decorating tip (a Wilton #12 would work well for this). Poke a hole in the side of each doughnut and fill with pastry cream. The doughnuts should be served as soon as they are filled. They are best the same day they are made.
Recipe Notes:
Nutritional values are based on one serving
Nutrition:
Calories: 678kcal
Fat: 32g
Saturated fat: 11g
Cholesterol: 184mg
Sodium: 704mg
Potassium: 197mg
Carbohydrates: 85g
Fiber: 2g
Sugar: 43g
Protein: 12g
Vitamin A: 710%
Calcium: 101%
Iron: 2.8%
Hi Michelle, I really would love to try out this recipe. I do not have a deep-fry thermometer, can i fry the doughnuts without checking the temperature of the oil?
Hi,
Can normal flour be used instead of the cake flour in this recipe? Thanks.
Hi Maryam, I haven’t tried it, but regular flour should work. Sift it 3-5 times before adding it to the recipie.
They look amazing! thanks for posting
Would you please clarify what “½-inch” is? Re-read #5, I want to make sure my dough is the proper thickness before I overindulge on these bad boys. Thanks for the recipe!
Hi Amelia, I’m so sorry for that little glitch. It is 1/2-inch. Enjoy the doughnuts!
I see many recipes that call for kosher salt. Now what if you don’t have kosher salt can you use sea salt or table salt?? Also are you able to use regular butter instead of the unsalted??
Thank you for your posts I’ve found some great recipes on here and plan on making these as well as the Krispy Kreme copycat doughnuts, and the nut rolls. I’m excited to try them… THANK YOU.
TINA
Moon Twp PA
Hi Tina, You can substitute table salt, but use less – cut out about 25% from the kosher salt measurement. And if you use regular butter, then you can omit the salt in the recipe. Enjoy! :)
Hi Michelle! I love your blog and have made several of your recipes! I’m thinking about trying doughnuts for the first time on Christmas and this recipe looks great! I’m hoping you can help me with the cream. I’ve had “cream-filled” doughnuts that have a more yellow, custardy-filling and ones with a pure white, creamy filling. What’s the difference and which one is this filling? My husband loves the white-creamy filling so I want to make sure to get it right for him!
Hi Janelle, I think the white filling is usually a soft icing, not pastry cream or custard. This particular recipe gets you the custard filling. I hope that helps!
They look so crispy on the outside – bet they taste like heaven on the inside!
They were to die for… I would not make them again though. Out of curiosity, I timed myself during the five steps of preparation and cleanup time after each step. Over a period of thirty-six hours I spent seven hours of kitchen time on these doughnuts. Ie: Time to heat the oil then cool the oil and store it then, cleanup. Can’t leave hot oil unattended… kids and all. Piping bag and cleanup. Flour on counter and cleanup. Preparation of pastry cream then chill then cleanup. I am an “instant gratification” type of cook. This recipe has too many steps for my patience. Overall, h-mm-mm. I’d rather spend $15 in a doughnut shop when they are freshly made. Not quite as good but who has the time? This is not meant as a put-down for your recipe, it was great. It is a scathing remark about my desire to work that long for that much difference in flavor.
Hi! Can I make these and save them for the next day? Everytime I’ve tried a recipe they get tough after a day????
Hi Carmen, Yeah unfortunately doughnuts are one of those things that are definitely best served the day they are made. You can still eat them the next day, but as you’ve found, they’re not as fresh.
Bravo!!!!
Vanilla cream are the mother of all donuts.
I have some pumpkin puree and I’d love to make the creme filling pumpkin flavored, any tips on how I can do that? Thank you!
Hi Chrissy, You could whisk some of your pumpkin puree into the vanilla cream.
Hey! I have the doughnuts proofing right now, I cant wait until I can fry them and try them.
I have a question, can I re-roll the excess dough that I used to cut the first 9 doughnuts?
I can probably get about 4-5 more, or would that make that batch tough?
Thanks! :)
Hi Alyssa, You can, they just won’t be QUITE as good as the first pass :)