Indulge in Bliss: Vanilla Cream-Filled Doughnuts – Your Ultimate Guide to Sweet Perfection

Few treats evoke such widespread joy as a perfectly crafted doughnut, and at the pinnacle of this delightful hierarchy stands the classic Vanilla Cream-Filled Doughnuts. Imagine a fluffy, golden cloud of fried dough, generously piped with a rich, silky smooth vanilla cream that melts in your mouth with every bite. This isn’t just a dessert; it’s an experience, a nostalgic trip to your favorite bakery, now achievable in your own kitchen. While some might think of the similar Vanilla Bavarian Cream Doughnuts, our recipe focuses on a luscious, pure vanilla cream that is simply irresistible. Get ready to master the art of homemade bliss and elevate your dessert game to extraordinary heights.

What You’ll Need

Gathering your ingredients beforehand makes the process smooth and enjoyable. Here’s everything you’ll need to create these heavenly doughnuts from scratch.

For the Dough:
1 cup whole milk, warm (105-115°F / 40-46°C)
1/2 cup granulated sugar, divided
2 1/4 tsp active dry yeast (1 standard packet)
4 cups all-purpose flour, plus more for dusting
1/2 tsp salt
2 large eggs, room temperature
6 tbsp unsalted butter, melted and cooled
1 tsp vanilla extract

For the Vanilla Cream Filling:
1 1/2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
2 tsp vanilla bean paste or vanilla extract
2 tbsp unsalted butter, softened

For Frying and Finishing:
4 cups vegetable oil, for frying (or enough to fill pot 3 inches deep)
1/2 cup powdered sugar, for dusting

 

Preparation Instructions

Creating these delectable Vanilla Cream-Filled Doughnuts is a labor of love, but every step is worth the incredible payoff. Follow these detailed instructions to achieve bakery-quality results. Don’t worry, the process is simpler than it seems, even for those who might be familiar with the nuances of a Vanilla Bavarian Cream Doughnuts recipe.

For the Dough:
1. Activate Yeast: In a large bowl, combine warm milk, 2 tablespoons of the granulated sugar, and yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and salt.
3. Mix Wet Ingredients: To the activated yeast mixture, add the remaining granulated sugar, eggs, melted butter, and vanilla extract. Whisk until well combined.
4. Form Dough: Gradually add the flour mixture to the wet ingredients, mixing with a wooden spoon or dough hook until a shaggy dough forms.
5. Knead: Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and slightly tacky.
6. First Rise: Place the dough in a lightly greased bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

For the Vanilla Cream Filling:
1. Heat Milk: In a medium saucepan, heat 1 1/4 cups of whole milk over medium heat until it begins to simmer around the edges.
2. Prepare Yolk Mixture: In a separate heatproof bowl, whisk together the remaining 1/4 cup milk, granulated sugar, cornstarch, and egg yolks until the mixture is smooth and lump-free.
3. Temper Eggs: Slowly drizzle about half of the hot milk into the egg yolk mixture, whisking constantly to temper the yolks and prevent them from scrambling.
4. Cook Cream: Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium-low heat, whisking continuously, until the cream thickens significantly and comes to a gentle boil for 1 minute.
5. Finish Cream: Remove the saucepan from the heat. Stir in the vanilla bean paste (or extract) and the softened butter until fully incorporated and the cream is smooth and glossy.
6. Chill: Pour the vanilla cream into a shallow dish. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming as it cools. Chill in the refrigerator for at least 2 hours, or until it is firm enough to pipe.

Assemble and Fry:
1. Punch Down Dough: Once the dough has doubled, gently punch it down to release the air and turn it out onto a lightly floured surface.
2. Shape Doughnuts: Roll the dough to an even thickness of about 1/2-inch. Use a 2.5-3 inch round cookie cutter to cut out doughnut shapes. Carefully transfer the cut doughnuts to parchment-lined baking sheets. Reroll any scraps once to cut additional doughnuts.
3. Second Rise: Cover the cut doughnuts loosely with plastic wrap or a clean kitchen towel and let them rise again for 30-45 minutes, or until they are visibly puffy and light.
4. Heat Oil: While the doughnuts are rising, heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Use a deep-fry thermometer to monitor the temperature; aim for 350°F (175°C).
5. Fry Doughnuts: Carefully lower 3-4 doughnuts into the hot oil at a time, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, until they are golden brown and cooked through.
6. Drain: Using a slotted spoon or spider, remove the fried doughnuts and place them on a wire rack lined with paper towels to drain any excess oil. Let them cool completely before filling.

Filling and Finishing:
1. Prepare Filling: Once the doughnuts are completely cool and the cream filling is thoroughly chilled, remove the plastic wrap and whisk the cream filling vigorously until it’s smooth and pliable.
2. Fill Doughnuts: Transfer the cream filling to a piping bag fitted with a Bismark tip (a long, narrow tip designed for filling) or a plain round tip (about 1/4 inch diameter).
3. Pipe Cream: Using a small skewer or the tip of a knife, make a small hole in the side of each cooled doughnut. Insert the piping tip into the hole and gently squeeze the bag, filling each doughnut with about 1-2 tablespoons of cream until it feels weighty and slightly expanded.
4. Dust and Serve: Generously dust the filled doughnuts with powdered sugar just before serving.

Fun Twists & Serving Ideas

While the classic Vanilla Cream-Filled Doughnuts are perfect on their own, a little creativity can elevate them even further!

1. Chocolate Drizzle: Melt some dark or milk chocolate and drizzle it artfully over the powdered sugar-dusted doughnuts for a decadent touch.
2. Fruit Garnish: Serve with a side of fresh berries (strawberries, raspberries, or blueberries) for a burst of color and a tart counterpoint to the sweet cream.
3. Coffee Companion: Pair your doughnuts with a strong cup of coffee or a creamy latte. The bitterness of the coffee beautifully complements the sweetness of the vanilla cream.
4. Nutty Crunch: Finely chop some toasted almonds or pistachios and sprinkle them on top of the doughnuts after dusting with powdered sugar.
5. Spiced Sugar Dusting: Instead of plain powdered sugar, mix a pinch of cinnamon or cardamom into the powdered sugar for an extra layer of aromatic flavor.

FAQ

Q: Can I bake these doughnuts instead of frying?
A: While you can bake a yeast doughnut, the texture will be different – more like a rich roll than a classic fried doughnut. For the authentic light and airy texture, frying is recommended.

Q: How far in advance can I make the vanilla cream filling?
A: You can make the vanilla cream filling up to 2-3 days in advance. Store it in an airtight container with plastic wrap pressed directly onto the surface to prevent a skin, and keep it in the refrigerator. Whisk well before using.

Q: Can I prepare the dough the night before?
A: Yes, you can do a slow, cold rise. After the first rise, punch down the dough, place it back in the greased bowl, cover tightly, and refrigerate overnight. On the day of, let it come to room temperature for about 30-60 minutes before rolling and cutting.

Q: What’s the best way to store leftover doughnuts?
A: Store filled doughnuts in an airtight container in the refrigerator for up to 2 days. The dough can get a bit dense, so they are best enjoyed fresh.

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can use instant yeast. You won’t need to activate it in warm milk first; you can mix it directly with the dry ingredients. However, the quantities are similar for active dry and instant yeast in most recipes.

Conclusion

There’s truly nothing quite like biting into a freshly made Vanilla Cream-Filled Doughnuts. The effort involved in creating these golden beauties is undeniably rewarded with a taste experience that far surpasses anything you can buy. From the pillowy soft dough to the luscious, pure vanilla cream, every element combines to create a masterpiece of confectionery. Whether you’re making them for a special occasion or just to treat yourself, these doughnuts are guaranteed to impress. And while they share a lineage with other cream-filled pastries like the Vanilla Bavarian Cream Doughnuts, the distinct simplicity and elegance of this vanilla cream recipe truly sets it apart. Embrace the joy of baking and savor every single decadent bite!

Recipe Note

For the lightest and fluffiest doughnuts, ensure your oil temperature remains consistent throughout frying. Too low, and the doughnuts will absorb too much oil; too high, and they’ll brown too quickly on the outside while remaining raw inside. Use a thermometer for best results!