Vanilla cream filled doughnuts—those delightful rings of fluffy dough, oozing with rich vanilla cream. They come dusted in sugar, promising bliss in every bite. I remember the first time I had one. It was at my favorite local bakery.
As I sank my teeth into the soft shell, the creamy filling burst forth like a sweet tidal wave, making my morning coffee seem dull by comparison. Ever since, they’ve held a special place in my heart (and stomach).
In this article, we’re diving deep into everything about these heavenly treats. From their history to how to create the perfect batch in your kitchen, I’ll share my journey into the world of vanilla cream filled doughnuts. You’ll soon discover why they’re a beloved favorite. Buckle up; it’s going to be a delicious ride!
What is Vanilla Cream Filled Doughnut?
Vanilla cream filled doughnuts are a classic pastry, enveloping a sweet, vanilla-flavored custard cream.
The exterior is usually golden-brown and airy, while the interior is luscious. This treat can be found in many bakeries, often paired with a cup of coffee. Somewhere between a traditional doughnut and an indulgent dessert, it strikes the right balance for any occasion.
When I think of these doughnuts, I picture bustling bakeries with patrons eagerly waiting to try them fresh out of the fryer. Each bite offers nostalgia and warmth, igniting memories of indulgent breakfasts or after-school snacks.
Why You’ll Love This Vanilla Cream Filled Doughnut
Bold Flavor: The combination of crispy dough and silky-smooth vanilla cream creates an irresistible contrast.
Versatility: They can be enjoyed any time of day—breakfast, dessert, or a sneaky midnight snack.
Make Them Your Own: Once you master the basic recipe, you can experiment with flavors or toppings to make them uniquely yours.
Comfort Food: There’s just something about biting into a doughnut that feels like a warm hug.
Shareable Happiness: Do you have friends or loved ones who might appreciate a sweet treat? Homemade doughnuts are perfect for sharing.
With all these reasons, who wouldn’t be tempted to make their own batch?
The Ingredients
Creating these donuts at home requires a handful of ingredients. Each one plays an essential role in crafting that perfect pastry. Here’s a breakdown:
For the Dough:
- 3 large eggs
- ⅓ cup granulated sugar
- 7 tablespoons unsalted butter
- ⅔ cup whole milk
- 2½ teaspoons active dry yeast
- 2 teaspoons kosher salt
- 3½ cups all-purpose flour
For the Pastry Cream:
- 6 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- 1½ cups whole milk
- ½ teaspoon kosher salt
- 4 egg yolks
- ¼ cup cake flour
For Frying:
- 1 gallon canola oil
For the Coating:
- 1 cup granulated sugar
Step by Step Instructions
Making doughnuts at home might seem a little intimidating, but I promise, it’s much easier than you think. Let’s break it down step by step.
Step 1: Prepare the Dough
Start by activating the yeast. In a bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5–10 minutes until frothy. This little fermentation party gets the yeast riled up!
In a large mixing bowl, beat the eggs, melted butter, and salt together. Once the yeast mixture bubbles up, pour it in. Blend these together.
Next, gradually add the flour, stirring until a dough forms. Mix until the dough pulls away from the sides. It should feel slightly sticky but smooth.
Step 2: Knead the Dough
Flour your countertop and turn the dough out. Knead it for about 8-10 minutes. You want it smooth and elastic. If it sticks too much, sprinkle a bit of flour, but don’t overdo it!
Step 3: First Rise
Place your dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot. This will take about an hour or until it doubles in size. Patience is key here.
Step 4: Make the Pastry Cream
While the dough rises, let’s whip up that creamy filling. In a saucepan, combine the whole milk, heavy cream, salt, and sugar. Heat it until it’s steaming but not boiling.
In another bowl, whisk the egg yolks and cake flour together. Temper the yolk mixture by whisking in a little of the hot milk mixture to prevent the eggs from scrambling.
Gradually add the egg mix back to the saucepan, stirring constantly until it thickens. It should coat the back of a spoon. Stir in the vanilla extract, and then transfer it to a bowl. Cover it with plastic wrap touching the surface to prevent a skin from forming.
Step 5: Shape the Doughnuts
Once the dough has risen, punch it down to remove the air. Roll it out on a floured surface about ½ inch thick. Use a round cutter to cut out the doughnuts, and place them on parchment paper sprinkled with flour. Re-roll the scraps to make more doughnuts.
Step 6: Second Rise
Cover the cut doughnuts with a towel again. Let them rise for another 30-45 minutes until puffed.
Step 7: Frying
Heat the canola oil in a deep pot or frying pan to 360°F (182°C). Fry the doughnuts in batches, being careful not to overcrowd the pan. Each side should take about 2-3 minutes until golden. Use a slotted spoon to transfer them to a wire rack set over paper towels to drain excess oil.
Step 8: Coat with Sugar
As soon as the doughnuts cool slightly, roll them in granulated sugar. This gives that wonderful touch.
Step 9: Fill Them with Cream
Using a piping bag fitted with a long, wide tip, fill each doughnut with the prepared pastry cream. Insert the tip into the side and squeeze gently until you feel resistance.
Tips & Tricks
Use Fresh Yeast: Always check the expiration date on your yeast. Old yeast leads to lackluster doughnuts.
Avoid Over-Kneading: Knead until smooth but try not to overdo it. This keeps the dough light and airy.
Monitor Oil Temperature: Maintain the oil temperature for consistent frying. Too hot, and they burn; too cool, and they absorb oil.
Make-Ahead Dough: Prepare the dough the night before and let it rise in the fridge. Just be sure to bring it back to room temperature before frying.
Quality Ingredients: Choose high-quality vanilla and dairy products for the best flavor in your cream.
Nutrition Information
You might be wondering about the nutrition facts. Here’s a general overview per doughnut (serving size varies based on size and recipe):
- Calories: Approximately 300-350 calories
- Protein: 4-5g
- Fat: 15-20g
- Carbohydrates: 35-40g
- Sugar: 10-15g
Keep in mind that these values can vary based on portion size and specific modifications.
Can I Store Vanilla Cream Filled Doughnuts?
Absolutely! If you’re making a big batch (or just want to enjoy them later), store the unfilled doughnuts in an airtight container at room temperature for up to 2 days. For longer storage, consider freezing them. Fill them just before you eat to keep the cream fresh. To reheat, simply thaw and warm slightly.
What Can I Serve with Vanilla Cream Filled Doughnuts?
Pairing doughnuts with the right kind of beverage can elevate your experience. Here are a few excellent options:
Coffee: A rich espresso or latte complements the sweetness incredibly well.
Milk: Old-school, classic choice. Always a favorite.
Tea: Try pairing with a fragrant Earl Grey or refreshing chamomile.
Hot Chocolate: For those indulgent moments, hot chocolate will feel like a hug in a cup.
Cold Brew: A great companion, especially on warm days.
Variations
Once you master the original recipe, you can mix it up! Here are some creative twists to inspire you:
Chocolate Cream Filling: Replace part of the pastry cream with cocoa powder for a chocolatey treat.
Berry Jam Center: Fill the doughnuts with a tart raspberry or strawberry jam for a fruity surprise.
Nutty Delight: Fold in chopped nuts or almond paste into the pastry cream for a crunchy bite.
Cinnamon Sugar Coating: Instead of plain sugar, blend in some ground cinnamon for a warm, spicy coating.
Coffee Flavored Cream: Infuse the pastry cream with espresso to satisfy coffee lovers.
Conclusion
Creating vanilla cream filled doughnuts in your own kitchen is pure joy. From mixing that soft dough to filling each doughnut with luscious cream, the process is as rewarding as enjoying the final product. You’ll find that one bite transports you back to simpler times—perhaps childhood breakfast treats or moments shared with loved ones.
So, why wait? Gather your ingredients and take on the challenge. With a little patience and practice, you’ll be serving up delicious homemade doughnuts that will become a staple in your kitchen. Whether paired with coffee in the morning or enjoyed as a sweet afternoon treat, they are bound to delight anyone who takes a bite. Enjoy the sweet journey!
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Vanilla Cream Filled Doughnuts – Simple Food Dishes
Description
Vanilla cream filled doughnuts—those delightful rings of fluffy dough, oozing with rich vanilla cream. They come dusted in sugar, promising bliss in every bite. I remember the first time I had one. It was at my favorite local bakery.
As I sank my teeth into the soft shell, the creamy filling burst forth like a sweet tidal wave, making my morning coffee seem dull by comparison. Ever since, they’ve held a special place in my heart (and stomach).
Ingredients
For the Dough:
For the Pastry Cream:
For Frying:
For the Coating:
Instructions
Step 1: Prepare the Dough
-
Start by activating the yeast. In a bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5–10 minutes until frothy. This little fermentation party gets the yeast riled up!
In a large mixing bowl, beat the eggs, melted butter, and salt together. Once the yeast mixture bubbles up, pour it in. Blend these together.
Next, gradually add the flour, stirring until a dough forms. Mix until the dough pulls away from the sides. It should feel slightly sticky but smooth.
Step 2: Knead the Dough
-
Flour your countertop and turn the dough out. Knead it for about 8-10 minutes. You want it smooth and elastic. If it sticks too much, sprinkle a bit of flour, but don't overdo it!
Step 3: First Rise
-
Place your dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot. This will take about an hour or until it doubles in size. Patience is key here.
Step 4: Make the Pastry Cream
-
While the dough rises, let's whip up that creamy filling. In a saucepan, combine the whole milk, heavy cream, salt, and sugar. Heat it until it’s steaming but not boiling.
In another bowl, whisk the egg yolks and cake flour together. Temper the yolk mixture by whisking in a little of the hot milk mixture to prevent the eggs from scrambling.
Gradually add the egg mix back to the saucepan, stirring constantly until it thickens. It should coat the back of a spoon. Stir in the vanilla extract, and then transfer it to a bowl. Cover it with plastic wrap touching the surface to prevent a skin from forming.
Step 5: Shape the Doughnuts
-
Once the dough has risen, punch it down to remove the air. Roll it out on a floured surface about ½ inch thick. Use a round cutter to cut out the doughnuts, and place them on parchment paper sprinkled with flour. Re-roll the scraps to make more doughnuts.
Step 6: Second Rise
-
Cover the cut doughnuts with a towel again. Let them rise for another 30-45 minutes until puffed.
Step 7: Frying
-
Heat the canola oil in a deep pot or frying pan to 360°F (182°C). Fry the doughnuts in batches, being careful not to overcrowd the pan. Each side should take about 2-3 minutes until golden. Use a slotted spoon to transfer them to a wire rack set over paper towels to drain excess oil.
Step 8: Coat with Sugar
-
As soon as the doughnuts cool slightly, roll them in granulated sugar. This gives that wonderful touch.
Step 9: Fill Them with Cream
-
Using a piping bag fitted with a long, wide tip, fill each doughnut with the prepared pastry cream. Insert the tip into the side and squeeze gently until you feel resistance.
Nutrition Facts
Servings 9
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 15g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use Fresh Yeast: Always check the expiration date on your yeast. Old yeast leads to lackluster doughnuts.
- Avoid Over-Kneading: Knead until smooth but try not to overdo it. This keeps the dough light and airy.
- Monitor Oil Temperature: Maintain the oil temperature for consistent frying. Too hot, and they burn; too cool, and they absorb oil.
- Make-Ahead Dough: Prepare the dough the night before and let it rise in the fridge. Just be sure to bring it back to room temperature before frying.
- Quality Ingredients: Choose high-quality vanilla and dairy products for the best flavor in your cream.
