Ingredients:
For the Dough:
- 1 cup warm milk
- 1 package (2 1/4 teaspoons) active dry yeast
- 1/4 cup granulated sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 large eggs
- 1/4 cup unsalted butter, melted and cooled
For the Filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For Frying:
- Vegetable oil, for frying
Instructions:
Make the Dough:
- Activate the Yeast: In a small bowl, combine warm milk, yeast, and sugar. Let sit for 10 minutes, or until foamy.
- Combine Dry Ingredients: In a large bowl, whisk together flour and salt.
- Mix Wet and Dry Ingredients: Add the activated yeast mixture, eggs, and melted butter to the dry ingredients. Mix until a dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1-2 hours.
- Shape the Doughnuts: Punch down the dough and roll it out on a lightly floured surface to about 1/2 inch thickness. Cut out doughnuts using a 2 1/2-inch round cutter and a 1-inch round cutter for the centers.
- Second Rise: Place the doughnuts on a baking sheet lined with parchment paper, cover, and let rise for 30 minutes.
- Fry the Doughnuts: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the doughnuts, a few at a time, for 1-2 minutes per side, or until golden brown.
- Drain and Cool: Remove the doughnuts from the oil and drain on paper towels. Let cool completely.
Make the Filling:
- Whip the Cream: In a cold bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Donuts:
- Fill the Doughnuts: Use a piping bag fitted with a small round tip to fill the cooled doughnuts with the whipped cream filling.
- Dust with Powdered Sugar: Dust the filled doughnuts with powdered sugar, if desired.
Enjoy your homemade cream-filled donuts!