Vanilla Cream Filled Donuts Recipe | Episode 377




  • 400 g all purpose flour
  • 3 tbsp white sugar
  • pinch salt
  • 10 g dry yeast
  • 60 ml milk, lukewarm
  • 80 ml vegetable oil
  • 110 ml water, lukewarm
  • 2 eggs
  • 1 tbsp butter, softened
Vanilla Cream: 
  • 3 egg yolks
  • 350 ml milk
  • 65 g white sugar
  • 1/2 tsp salt
  • 1 tsp vanilla bean paste 
  • 9 tbsp heavy cream
For Coating:
  • 100 g white sugar

-Warm the Milk: Warm the milk in the saucepan until you start to see wisps of steam. It should not actually be boiling. 
-Make the Egg-flour Base: In a medium bowl, whisk together the egg yolks, flour and 2 tbsp of the milk. This will form a thick paste. It's fine if the paste looks crumbly or smooth; the important thing is that the ingredients are thoroughly combined. 
-Add the Milk to the Egg Mixture: Pour a little of the hot milk into the eggs and whisk to combine. Continue pouring the milk slowly into the eggs, whisking continuously. It's ok to switch back and forth between pouring milk and whisking if you can't manage both at the same time. When all the milk has been added to the eggs, pour everything back into the saucepan. Add the sugar. 
-Heat the Pastry Cream: Set the pan back over medium heat. Whisk constantly. At first, the pastry cream will look very thin and frothy, but it will start to thicken after a few minutes. When it has thickened to a pudding-like consistency, stir the vanilla into the pastry cream. Pause whisking every few seconds to see if the cream has come to a boil. If you see large bubbles popping on the surface, whisk for a few more seconds and then remove the pan from heat. 
-Strain and cool the Pastry Cream: Pour the cream into the strainer set over the bowl. Stir to push it through the strainer. This will catch any bits of cooked egg that may be in your pastry cream. 
-Cover the pastry cream with a piece of plastic wrap pressed right up against the surface of the cream and chill completely. 
-Chill at least 2 hrs in refrigerator before using. 
-Stir in the heavy cream. Transfer to a large piping bag with a large tip. Refrigerate until using.

2. Make the dough:
-In a small bowl, combine the sugar, lukewarm milk, lukewarm water and yeast. Stir together and let sit for about 5 minutes.
- In a medium mixing bowl, combine the all purpose flour, eggs, pinch salt and oil. Stir in the yeast mixture. Add the butter, stir until incorporated. Add more flour if dough is too sticky. Knead until a smooth ball of dough begins to form. 
-Divide dough into 13 pieces each about 70 grams. Roll each piece into balls. 

Place on a parchment paper lined tray.
-Cover with a clean kitchen towel. 
-Allow to rise for about 60 minutes.

3. Fill a large heavy-bottomed pot with frying oil (such as canola, sunflower or peanut) about 3 inches deep, and heat it over medium heat until the oil reaches 350ºF on a deep fry thermometer. Alternatively, preheat a countertop deep fryer to 350ºF.

4. Place the doughnuts into the oil and fry both sides golden brown over medium heat. As the donuts are done, remove them from the oil with a slotted spoon and place them on a plate lined with paper towels. Continue the process until all the donuts are fried. Let them sit until they’re cool enough to handle.

5. Roll the donuts in sugar. Make a hole in each side of the donuts. Use the handle of a wooden spoon or stick to poke a hole three quarters of the way into the donut. Gently move it around to create a nice-size cavity for the filling. Fill the donuts with the vanilla cream. 


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