Baked Donuts With Cream Filling Recipes

VANILLA CREAM-FILLED DOUGHNUTS

Steps:

• In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk; let stand until yeast is dissolved, about 1 minute. Add flour, 1/3 cup sugar, salt, and eggs; mix on low speed until dough comes together, about 1 minute. Continue mixing on low 2 to 3 minutes more. Add butter, a few pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, 5 to 6 minutes.
• Remove dough from bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours.
• Lightly flour a baking sheet; set aside. On a well-floured work surface, roll out dough into 12-inch square about 1/2 inch thick. Using a 3 1/2-to-4-inch round biscuit cutter, cut out 9 doughnuts. Transfer to prepared baking sheet and cover with plastic wrap; let stand in a warm spot until they've doubled in height and feel poufy and pillowy, 2 to 3 hours.
• Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches; heat over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, place doughnuts in the hot oil, taking care not to crowd them. Fry until golden brown on one side, 2 to 3 minutes; turn and continue frying on remaining side until golden, 2 to 3 minutes more. Using a slotted spoon, transfer doughnuts to a paper towel-lined baking sheet until cool enough to handle.
• Place remaining cup of sugar in a small bowl. Toss doughnuts in sugar, one at a time, to evenly coat. Return doughnuts to paper towel-lined baking sheet to cool completely, 30 to 40 minutes.
• Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Gently fold in pastry cream; you should have 3 cups of filling. Transfer to a pastry bag fitted with a small round tip; set aside.
• Poke a hole in the side of each cooled doughnut and fill with about 1/3 cup filling; serve immediately.

CREAM FILLED DOUGHNUTS

Steps:

• Gather the ingredients.
• Scald 1 1/2 cups milk in a medium saucepan. Stir in the granulated sugar, salt, and butter. Remove from heat and cool to lukewarm.
• Add the warm water to a large mixing bowl . Sprinkle the yeast over the water and stir the mixture gently until the yeast dissolves.
• Combine the cooled milk-butter mixture with the yeast. Add the eggs and half the flour and mix until smooth.
• Stir in the lemon zest and enough of remaining flour to make a soft dough; mix well (you may not need all the flour).
• Turn the dough out onto the lightly floured surface and knead for about 8 minutes, or until smooth and elastic. Alternatively, use a stand mixer fitted with the paddle attachment on medium speed for about 4 minutes.
• Place in a lightly buttered bowl, turning to coat all sides. Cover tightly and let the dough rise in a warm place, free from drafts, for about 45 minutes, until doubled in bulk.
• Punch the dough down and turn it out onto the lightly floured surface. Divide it in half. Cover the unused half to prevent it from drying out.
• Roll out one half into a large round, about 1/2 inch thick.
• Cut doughnut rounds with a floured 3-inch circle or biscuit cutter.
• Place the doughnuts on a baking sheet. Repeat with the remaining half of the dough. Combine the dough scraps and continue cutting doughnuts until the dough is used. Cover with a lightweight kitchen towel and let rise in a warm place, free from draft, until doubled in size, about 30 minutes.
• Heat the oil in a deep, heavy, large pan until it reaches 365 F. Fry the doughnuts in batches (so not to overcrowd the pan) until golden brown and cooked throughout, turning once to brown both sides, about 2 minutes per side.
• Drain on paper towels and repeat with the remaining dough. Let the doughnuts thoroughly cool before filling.
• Meanwhile, make the filling. Pour the cold milk into a deep bowl. Add the pudding mix and whisk until well blended and thick, about 1 minute. Refrigerate, covered, for at least 5 to 10 minutes.
• Spoon the pudding into a pastry bag with a wide nozzle. Poke a hole in the side of each doughnut. Pipe the pudding into the cooled doughnuts.
• Sift confectioners' sugar over the filled doughnuts, if using. Keep the doughnuts refrigerated until ready to serve. Store leftovers covered in the refrigerator.

BAKED DONUTS WITH CREAM FILLING

Steps:

• DONUTSIn mixing bowl, add dry ingredients of 1 1/2 cups flour, sugar, salt, and yeast. Stir with a fork to combine. Add warmed milk, oil, vanilla, and yolks. Beat on medium-high for two minutes. I use the dough hook for my mixer. Turn the mixer down and slowly add a 1/4 cup flour. Knead with the dough hook for another couple of minutes. If the dough is still very sticky, add a couple of tablespoons flour and combine in with dough hook. the dough should be clinging to the hook and pulled away from the sides. Set aside. Let the dough rest 10-15 minutes. Prepare a cookie sheet by placing parchment paper on it. On a floured surface, roll to about 1/2 inch thick and cut out circles using a biscuit cutter or jar lid. Place the cutouts on the sheet pan. Cover for about 45 minutes. Set in a warm place, not on the stove but can be near the stove. Preheat oven to 375 degrees. Bake 10 minutes. Have melted butter in a bowl and the sugar in a ziplock bag when the donuts come out of the oven. Upon removing from oven, use a pastry brush to butter both sides of baked donuts. Drop each donut in the ziplock bag and shake until the donut is covered with sugar. Use a pastry bag with a small round tube to insert cream into the side of the donut. CREAM FILLING In a small saucepan whisk the sugar and cornstarch. Add milk and yolk and whisk well. Cook on medium-high stirring frequently until thickened. Pour in a bowl to cool.