Cream-Filled Donuts – Soft, Fluffy & Irresistible

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  1. In a bowl, whisk together flour, sugar, yeast, and salt.
  2. Add warm milk, egg, butter, and vanilla extract. Mix until combined.
  3. Knead for 8-10 minutes until the dough is smooth and elastic.
  4. Place the dough in a greased bowl, cover, and let it rise for 1 hour, until doubled in size.

Step 2: Prepare the Cream Filling

  1. In a saucepan, heat milk over medium heat until warm (but not boiling).
  2. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
  3. Slowly pour the warm milk into the egg mixture, whisking constantly.
  4. Return the mixture to the saucepan and cook over low heat, stirring continuously, until thickened (about 3-4 minutes).
  5. Remove from heat, stir in butter and vanilla extract, then cool completely.

Step 3: Shape & Fry the Donuts

  1. Roll out the dough to ½-inch thickness and cut into circles using a biscuit cutter or glass.
  2. Place on a baking sheet, cover, and let rise for 30 minutes.
  3. Heat oil to 350°F (175°C) in a deep pan.
  4. Fry each donut for 1-2 minutes per side until golden brown.
  5. Drain on a paper towel and let cool.

Step 4: Fill & Serve

  1. Using a piping bag, fill each donut with vanilla cream through a small hole.
  2. Roll donuts in powdered sugar or granulated sugar.
  3. Serve fresh and enjoy!

Serving & Storage Tips

✔ Best enjoyed fresh but can be stored in an airtight container for 2 days.
✔ Keep in the fridge if storing longer and reheat slightly before eating.
✔ Freeze unfilled donuts for up to 2 months.

Variants & Substitutions

  • Chocolate Cream Filling: Add 2 tablespoons cocoa powder to the custard.
  • Lemon Cream Donuts: Mix 1 teaspoon lemon zest into the filling.
  • Strawberry Cream: Blend strawberries into whipped cream for a fruity twist.

FAQ

1. Can I bake these donuts instead of frying?

Yes! Bake at 375°F (190°C) for 12-15 minutes, then brush with butter.

2. How do I get my donuts extra fluffy?

Let the dough rise fully before frying and don’t over-knead.

3. Can I use store-bought pudding for the filling?

Absolutely! Vanilla pudding works as an easy substitute.

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