Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 teaspoons active dry yeast
- ½ cup warm milk
- ¼ cup granulated sugar
- 2 large eggs
- ½ teaspoon salt
- ¼ cup unsalted butter, softened
- Vanilla extract (1 teaspoon)
- For the cream filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Oil for frying
Instructions
- Begin by activating the yeast. In a small bowl, combine warm milk and sugar, then sprinkle the active dry yeast. Let sit for 5–10 minutes until frothy.
- In a large bowl, mix flour and salt. Add eggs, softened butter, vanilla extract, and the yeast mixture. Mix until a soft dough forms, then knead for about 8 minutes until smooth and elastic.
- Cover with a damp cloth or plastic wrap and let rise in a warm area for 1 to 1.5 hours, until doubled in size.
- While rising, prepare the cream filling by whipping heavy cream with powdered sugar and vanilla until stiff peaks form. Refrigerate until needed.
- Gently punch down the dough and turn onto a floured surface. Roll out to about ½ inch thickness and cut into circles.
- Heat oil to 350°F (175°C). Fry doughnuts in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
- Cool the fried doughnuts enough to handle. Fill them using a piping bag with cream filling inserted into the side of each doughnut.
Notes
- Ensure oil temperature is maintained at 350°F for perfect frying.
- Use a piping bag fitted with a small tip for filling to avoid mess.
- Refrigerate leftover cream-filled doughnuts for best freshness.
- Dust with powdered sugar or drizzle with chocolate or caramel for serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 doughnut
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
