Best Vanilla Cream Filled Doughnuts Recipes
VANILLA CREAM-FILLED DOUGHNUTS
These decadent doughnuts from chef Joanne Chang's "Flour" cookbook quickly sell out every time she makes them at her Boston-based Flour Bakery + Cafe.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes nine 4-inch doughnuts
Number Of Ingredients 10
Steps:
- 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 flour, 1/3 cup sugar, salt, and eggs; mix on low speed until dough comes together, about 1 minute. Continue mixing on low 2 to 3 minutes more. Add butter, a few pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, 5 to 6 minutes.
- Remove dough from bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours.
- Lightly flour a baking sheet; set aside. On a well-floured work surface, roll out dough into 12-inch square about 1/2 inch thick. Using a 3 1/2-to-4-inch round biscuit cutter, cut out 9 doughnuts. Transfer to prepared baking sheet and cover with plastic wrap; let stand in a warm spot until they've doubled in height and feel poufy and pillowy, 2 to 3 hours.
- Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches; heat over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, place doughnuts in the hot oil, taking care not to crowd them. Fry until golden brown on one side, 2 to 3 minutes; turn and continue frying on remaining side until golden, 2 to 3 minutes more. Using a slotted spoon, transfer doughnuts to a paper towel-lined baking sheet until cool enough to handle.
- Place remaining cup of sugar in a small bowl. Toss doughnuts in sugar, one at a time, to evenly coat. Return doughnuts to paper towel-lined baking sheet to cool completely, 30 to 40 minutes.
- Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Gently fold in pastry cream; you should have 3 cups of filling. Transfer to a pastry bag fitted with a small round tip; set aside.
- Poke a hole in the side of each cooled doughnut and fill with about 1/3 cup filling; serve immediately.
VANILLA CREAM-FILLED DOUGHNUTS
For years before I opened Flour, I had a notebook where I kept menu ideas for when I finally had my own dream bakery. It was filled with all of the pastries I had read about in cookbooks, learned to make at my jobs, and savored on my travels. When it came time to write a menu for the bakery, I realized it was impossible to include everything I wanted to offer. These doughnuts barely made the cut. After all, we were opening less than a block away from an outpost of the ubiquitous Dunkin' Donuts chain. But they ended up being a Flour best-seller. I first learned how to make doughnuts at Payard. A French pastry chef taught me how to make doughnuts that make Americans swoon, though they scarcely resemble what you get at the competition down the street. We only make them on Sundays, and they sell out every week.
Provided by Joanne Chang
Categories Milk/Cream Dairy Breakfast Brunch Dessert Fry Christmas Picnic Thanksgiving Halloween Birthday Family Reunion Shower Party Advance Prep Required Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes nine 4-inch doughnuts
Number Of Ingredients 11
Steps:
- In a stand mixer fitted with the dough hook, combine the yeast and milk. Stir together briefly, then let sit for about 1 minute to dissolve the yeast. Add the flour, 1/3 cup (70 grams) of the sugar, the salt, and the eggs and mix on low speed for about 1 minute, or until the dough comes together. Then, still on low speed, mix for another 2 to 3 minutes to develop the dough further. Now, begin to add the butter, a few pieces at a time, and continue to mix for 5 to 6 minutes, or until the butter is fully incorporated and the dough is soft and cohesive.
- Remove the dough from the bowl, wrap tightly in plastic wrap, and refrigerate for at least 6 hours or up to 15 hours.
- Lightly flour a baking sheet. On a well-floured work surface, roll out the dough into a 12-inch square about 1/2 inch thick. Using a 3 1/2- to 4-inch round biscuit cutter, cut out 9 doughnuts. Arrange them on the prepared baking sheet, cover with plastic wrap, and place in a warm spot to proof for 2 to 3 hours, or until they are about doubled in height and feel poufy and pillowy.
- When ready to fry, line a tray or baking sheet large enough to hold the doughnuts with paper towels. Pour oil to a depth of about 3 inches into a large, heavy saucepan and heat over medium-high heat until hot. To test the oil, throw in a pinch of flour. If it sizzles on contact, the oil is ready. (It should be 350 degrees if you are using a thermometer.) Working in batches, place the doughnuts in the hot oil, being careful not to crowd them. Fry on the first side for 2 to 3 minutes, or until brown. Then gently flip them and fry for another 2 to 3 minutes, or until brown on the second side. Using a slotted spoon, transfer the doughnuts to the prepared tray and let cool for a few minutes, or until cool enough to handle.
- Place the remaining 1 cup (200 grams) sugar in a small bowl. One at a time, toss the warm doughnuts in the sugar to coat evenly. As each doughnut is coated, return it to the tray to cool completely. This will take 30 to 40 minutes.
- To make the vanilla cream filling: While the doughnuts are cooking, whip the heavy cream until it holds stiff peaks. Using a rubber spatula, fold it into the pastry cream . You should have about 3 cups.
- When doughnuts are completely cooled, poke a hole in the side of each doughnut, spacing it equidistant between the top and bottom. Fit a pastry bag with a small round tip and fill the bag with the filling. Squirt about 1/3 cup filling into each doughnut. Serve immediately.
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