Best Cream Filled Donuts Recipes

BOMBOLONI ALLA CREMA - ITALIAN CREAM-FILLED DONUTS RECIPE - (4.6/5)

Steps:

• 1.Place flours, sugar, instant yeast, vanilla bean seeds, zest of your choice and salt in a large bowl. Using a large whisk, whisk to well combine. 2.Make a well in the centre; pour in the warm milk. Work together the milk and the dry ingredients with the tips of your fingers. 3.Add the eggs all at once; work together the ingredients until you have a rough ball of dough. 4.Gradually add the butter, one-piece-at-a-time, working each piece of butter into the dough before adding the next. 5.Transfer dough to a clean, lightly floured work surface; knead until smooth and elastic (not sticky), 10 to 15 minutes. 6.Transfer dough back to the large bowl; cover with a sheet of plastic wrap and leave to rise in a warm place, 1½ to 2 hours. 7.When the dough has doubled in volume, transfer to a clean, floured work surface. 8.Roll the dough out to a thickness of about 1 cm (a little less than ½-inch); using a cookie cutter or glass cut out rounds about 7-cm to 7½-cm (2¾-inch to 3-inch) in diameter (keep the cuts as close together as possible). (Gather up the leftover pieces, give a quick knead to bring the pieces together, return dough to the bowl, cover and leave to rise in a warm place until double in volume, about ½-hour and proceed to roll out and cut out rounds. At this point if you have any remaining dough, gather together re-roll and cut rounds until all of the dough has been used.) 9.Place the rounds on a parchment lined baking sheet lightly sprayed with vegetable spray, cover with a sheet of plastic wrap and leave to rise in a warm place until doubled in volume (they should appear full of air), 1½ to 2 hours. (I find it much easier to remove the rounds from the parchment paper when I lightly coat the parchment with vegetable spray opposed to flouring the parchment sheet. I also used a 3-inch deep baking pan instead of a baking sheet to place my rounds in to rise, this ensures the tops of my bomboloni will not stick to the plastic wrap.) 10.Heat oil in a 6-litre/quart heavy-bottomed saucepan over medium heat to between 160° C and 170° C (320° F and 340° F), about 20 minutes. (Check your oil frequently while frying bomboloni to maintain these temperatures. If you have a thermometer attach to the saucepan to monitor the temperature of the oil.) 11.Prepare 2 large plates for draining and rolling of bomboloni. Layer one plate with 3 to 4 sheets of paper towel for draining, and the other plate with a thin layer of caster sugar, for rolling, set-aside until ready to use. 12.Fry four to six bombolone at-a-time to ensure even frying. Fry until golden on both sides, 3 to 5 minutes. (Bomboloni should be golden on both sides creating a distinct line lighter in colour in between - can be difficult at times to achieve because the bomboloni have a mind of their own and they puff up while cooking, sometimes more on one side than the other.) Remove bombolone, one-at-a-time, with a spider skimmer or slotted spoon, drain on paper towels and immediately roll in caster sugar until evenly coated. 13.While bomboloni are still warm fill with Crema Pasticcera (Italian pastry cream). To fill bomboloni, transfer Crema Pasticcera to a large pastry bag fitted with a ½-cm to 1-cm (¼-inch to ½-inch) plain round tip. Use a sharp paring knife to make a small hole (in the centre) on the top of each bombolone. Insert pastry tip into the hole of the bombolone and pipe crema until the bombolone feels heavy; continue to fill until you have a mound of pastry cream visual on the top of the bombolone. 14.Bomboloni are best enjoyed on the day they are made. Serve immediately. Crema Pasticcera {Italian Pastry Cream}: 1.In a small saucepan bring milk, vanilla bean, and vanilla bean seeds just to the boil over medium heat. Remove from heat, cover and let steep 10 to 12 minutes. 2.In a large bowl, using a large hand whisk, cream together egg yolks and sugar until thick and pale. 3.Add the flour and whisk to well combine. 4.Gradually, in a steady stream, add the hot milk mixture to the egg mixture; whisking constantly until well combined. 5.Return the milk-egg mixture to the saucepan and cook over medium heat, whisking constantly, until thickened, about 3 to 5 minutes. 6.Remove from heat and strain Crema Pasticcera through a fine mesh sieve into a 20-cm (8 inch) square dish or 23 X 33 cm (9 X13 inch) rectangular dish. Discard solids. (A little tip for you - I remove the vanilla bean; give it a quick rinse and then allow it to dry and use it when I am making syrups or compotes (gives the compote or syrup a hint of vanilla taste) or I also place the vanilla bean in a mason jar (a large one because I continue to add beans and top with more sugar as I go along) with sugar and make my own vanilla sugar (make sure the vanilla bean is completely dry before storing with sugar.) (This time I saved the vanilla bean and used it to make my stems for decorating the completed Pesche.) Place a sheet of plastic wrap directly onto Crema Pasticcera to prevent a skin from forming while cooling. When Crema Pasticcera has completely cooled place in refrigerator to chill until ready to fill cookies.

CREAM-FILLED DONUTS

Steps:

• Microwave water and butter in medium microwaveable bowl on HIGH 45 sec. or until butter is melted; pour into large mixing bowl. Stir in buttermilk. Add egg; mix well.
• Combine sugar, yeast and 2 cups flour. Add to buttermilk mixture; beat on low speed with electric mixer fitted with paddle attachment 5 min.
• Add salt; beat 2 min. Add remaining flour; beat on low speed 1 min. or just until blended.
• Transfer dough to separate large bowl sprayed coated with cooking spray; cover with damp towel. Let rise in warm place 1 hour or until dough is doubled in volume.
• Divide dough into 16 pieces; roll each into ball. Place, 4 inches apart, on baking sheet sprayed with cooking spray; lightly spray tops of balls with additional cooking spray. Cover. Let rise in warm place 45 min.
• Place wire cooling rack on paper towel-covered baking sheet. Heat oil to 350°F in Dutch oven or large saucepan. Carefully add 4 dough balls, 1 at a time, to hot oil; cook 2 min. or until donuts are golden brown, turning after 1 min.
• Use slotted spoon to transfer donuts to prepared wire rack; cool completely.
• Add chocolate and coffee to COOL WHIP in medium bowl; stir gently until blended. Partially cut each donut horizontally in half; fill with COOL WHIP mixture, adding about heaping 1 Tbsp. COOL WHIP mixture to each donut.

BISQUICK COOKIES AND CREAM FILLED DONUTS

Steps:

• 1. Mix together in a large bowl, bisquick, baking powder and water and set a side to raise 10 minutes.
• 2. Mix together in a medium bowl the crushed cookies and cream cheese.
• 3. Roll bisquick dough into 15 balls. Flatten each ball. Add a heaping tablespoon of filling to each flattened ball and wrap the bisquick around filling. seal shut.
• 4. heat oil to to hot and drop three at a time into the hot oil and fry until brown and done inside.
• 5. remove from oil and roll in powdered sugar and set a side. repeat until all are made.
• 6. NOTE: If you find they are not quite done inside you can microwave the powered donuts for 1 minute.

PEANUT BUTTER CREAM FILLED DONUTS RECIPE - (4.4/5)

Steps:

• In the bowl of electric mixer, with the dough hook attached, add milk and yeast, stir and let sit until yeast dissolves, about 1 to 2 minutes. Add flour, 1/3 cup sugar, salt, eggs, and vanilla, mixing on low speed until combined, then on medium-low speed for 2 to 3 minutes. Gradually add in softened butter, mixing until the butter is combined and the dough is soft, about 5 minutes. The dough will probably be sticky, so if needed add in a few teaspoons of flour to remove it from the bowl. Wrap it in plastic wrap and refrigerate for 4 to 6 hours or overnight. PEANUT BUTTER PASTRY CREAM: While the dough is refrigerating, make the pastry cream since it has to chill. In a small bowl, stir together flour, sugar, and salt. In a large bowl, whisk together egg yolks. Slowly add the flour mixture to the eggs, whisking until smooth and pasty. Heat a saucepan over medium heat and add milk, allowing it to heat until bubbles form around the edges, but not boil. Remove the milk and slowly add it to the egg and flour mixture, whisking constantly until combined. Once smooth and mixed, add the entire mixture back to the saucepan, heating over medium heat and stirring constantly. Cook until it thickens and comes to a boil, about 2-3 minutes. Immediately remove from heat and strain through a fine mesh sieve. Then whisk in vanilla and peanut butter. Place in a bowl and cover with plastic wrap, pressing it until it touches the surface of the cream. Chill for at least 4 hours or overnight. Remove donut dough and place on a floured surface. Roll it out until it is about 1/2 inch thick, then use a standard size biscuit cutter and cut out as many rounds as you can. Place on a baking sheet in a warm place and let rise for 2-3 hours, until they've doubled in size. Heat a few inches of oil over medium-high heat in a large saucepan. Once the oil reaches 350°F, add the doughnuts 2 to 3 at a time and fry until golden brown, about 2 to 3 minutes per side. Make sure you are using a thermometer, do not allow your oil to get too hot. The doughnuts need nearly 4 to 5 full minutes in the oil so the insides cook, and if it's too hot the dough will burn and the inside won't be all of the way cooked. After frying, transfer each doughnut to a paper towel to let the excess oil drain. Let them cool to the touch, the roll in the remaining sugar. Give the doughnuts another 30 to 45 minutes to cool completely. While this is happening, beat the cold heavy cream in your electric stand mixer or with a handheld mixer until stiff peaks form. Fold in the peanut butter pastry cream, taking a few good minutes to fold it in completely with a large spatula. Using a pastry bag, a ziplock bag, or even a spoon, poke a hole inside the side of the doughnut and fill it with a bit of the pastry cream. To make the chocolate drizzle, heat the heavy cream until warm then pour over the chopped chocolate. Stir continuously until melted and smooth, then cover or drizzle the doughnuts. Serve immediately.