How to Make Cream-Filled Doughnuts

Prepare the Dough: Combine flour, sugar, yeast, salt, eggs, and milk. Knead until smooth and elastic, then let it rise in a warm place until doubled in size, about 1-2 hours.

Shape the Dough: Roll out the dough on a floured surface to about 1/2-inch thickness. Use a round cutter to cut out circles and let them rise again until puffy, around 30-45 minutes.

Heat the Oil: In a large pot, heat oil to 350°F (175°C). Fry the doughnuts in batches until golden brown, about 1-2 minutes per side, then drain on paper towels.

Prepare the Cream Filling: Whip together heavy cream, sugar, and vanilla extract until stiff peaks form. Alternatively, make a custard or pastry cream if preferred.

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Fill the Doughnuts: Using a piping bag fitted with a small tip, fill each doughnut with the prepared cream. Poke a hole in the side of each doughnut and gently squeeze in the filling.

Add Toppings: Dust the filled doughnuts with powdered sugar or dip them in a glaze made from powdered sugar, milk, and vanilla extract. Allow the glaze to set if using.

Serve and Enjoy: Serve the cream-filled doughnuts fresh. They can be stored in an airtight container at room temperature for up to two days, but are best enjoyed on the same day they are made.

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