How to Prepare Delicious Cream-Filled Doughnuts
Introduction:
Elevate the flavors of your favorite treats by adding a delightful filling. From croissants with a luscious chocolate center to cheese-stuffed burger patties, fillings have the power to enhance the allure of various dishes. Doughnuts are no exception! While they are delightful on their own, incorporating a creamy and sweet filling takes them to a whole new level. If you want to indulge in a decadent breakfast, learn how to make homemade cream-filled doughnuts that rival those from your local doughnut shop.
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| Cream-Filled Doughnut |
Key Ingredients for Cream-Filled Doughnuts:
To create these scrumptious treats, you'll need the following essential ingredients:
- Yeast: Active dry yeast is recommended, although instant yeast can also be used with minor adjustments to the recipe.
- Flour: All-purpose flour works perfectly and is a common baking ingredient found in most kitchens.
- Milk: Opt for 2% milk for the best results, but whole or 1% milk can be used as substitutes. Milk adds richness, contributes to the dough's texture, and helps achieve a beautiful golden color when frying.
- Eggs: Eggs provide moisture, richness, and structure to the dough. Combining whole eggs with additional egg yolks adds color, flavor, and stability.
- Sugar: Granulated sugar enhances the golden brown color and adds sweetness to the doughnuts.
Cream-Filled Doughnuts Recipe:
This recipe, developed by the Taste of Home Test Kitchen, yields 16 delicious cream-filled doughnuts. The entire process, from start to finish, takes a few hours, including rising time for the dough. Here's a breakdown of the ingredients and directions:
Doughnuts:
- 1 package (1/4 ounce) of active dry yeast
- 1 cup of warm 2% milk (110° to 115°F)
- 3-1/2 cups of all-purpose flour, divided
- 1 large egg, at room temperature
- 2 large egg yolks, at room temperature
- 3/4 cup of sugar, divided
- 1/2 teaspoon of kosher salt
- 1/4 cup of melted butter
- 1 teaspoon of vanilla extract
- Oil for deep-fat frying
Filling:
- 1-1/2 cups of cold 2% milk
- 1 package (3.4 ounces) of instant vanilla pudding mix
Directions:
Step 1: Activate the yeast
In a large bowl, dissolve the active dry yeast in warm milk. Add 1 cup of flour and mix thoroughly. Allow the mixture to rise in a warm place for 30 minutes.
Step 2: Prepare the dough
Add the egg, egg yolks, 1/4 cup of sugar, and salt to the yeast mixture. Mix well. Beat in the melted butter, vanilla extract, and remaining 2-1/2 cups of flour. Avoid excessive kneading.
Step 3: Let the dough rise
Cover the dough and let it rise in a warm place until it doubles in size, approximately 45 minutes.
Step 4: Shape the doughnuts
Punch down the dough. On a lightly floured surface, roll it out to a thickness of 1/2 inch. Use a 2-1/2-inch biscuit cutter to cut out the doughnuts. Place them on lightly greased baking sheets.
Step 5: Allow the doughnuts to rise again
Cover the doughnuts and let them rise until they almost double in size, about 45 minutes.
Step 6: Prepare the filling
While the doughnuts are rising, prepare the filling. In a large bowl, beat the cold milk and instant vanilla pudding mix according to the package directions. Refrigerate until ready to use.
Step 7: Fry the doughnuts
In a deep-fat fryer or electric skillet, heat the oil to 375°F. Fry the doughnuts a few at a time for 1-1/2 to 2 minutes on each side or until golden brown. Drain the fried doughnuts on paper towels.
Step 8: Coat with sugar
After the doughnuts have slightly cooled, roll them in the remaining 1/2 cup of sugar.
Step 9: Fill the doughnuts
Using a pastry bag fitted with a small tip, fill the bag with the prepared pudding. Cut a small hole in the side of each doughnut and pipe the filling into it. Each doughnut should hold approximately 1/4 cup of filling.
Preparing Flavored Creams:
You can create various flavored creams for your doughnuts by using different instant pudding flavors. While the recipe recommends vanilla pudding mix, feel free to experiment with flavors such as chocolate, red velvet, pistachio, or banana cream. If you prefer homemade pudding, adjust the recipe by using slightly less milk to ensure a thicker consistency.