Vanilla Cream Filled Doughnuts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VANILLA CREAM-FILLED DOUGHNUTS



Vanilla Cream-Filled Doughnuts image

A recipe for sweet, yeasted doughnuts that are tossed in sugar and filled with a light vanilla cream.

Provided by Michelle

Categories     Dessert

Time 12h

Number Of Ingredients 16

2½ teaspoons active dry yeast
⅔ cup whole milk (at room temperature)
3½ cups all-purpose flour
⅓ cup granulated sugar
2 teaspoons kosher salt
3 eggs
7 tablespoons unsalted butter, at room temperature, cut into 8 pieces ((3½ ounces))
1½ cups whole milk
½ cup granulated sugar
¼ cup cake flour
½ teaspoon kosher salt
4 egg yolks
1 teaspoon vanilla extract
6 tablespoons heavy cream
1 gallon canola oil
1 cup granulated sugar

Steps:

  • Make the Dough: 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 the flour, sugar, salt and eggs; mix on low speed until the dough comes together, about 3 minutes. Add the butter, two pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, a total of 5 to 6 minutes. Remove the dough from the bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours.
  • Make the Pastry Cream: While the dough is chilling, make the pastry cream. In a small bowl, whisk together the sugar, flour and salt. In a medium bowl, whisk together the egg yolks until well combined, about 30 seconds. Slowly whisk in the flour mixture until thick and pasty. In a medium saucepan over medium heat, warm the milk until bubbles just start to form around the edges (do not let the milk boil).
  • Remove the milk from the heat and slowly drizzle into the egg mixture, whisking constantly. Scrape the egg mixture back into the saucepan and place over medium heat, whisking constantly until the mixture thickens and comes to a boil, about 3 minutes. Boil, whisking, for 10 seconds (the cream will become thick and glossy and won't have any foam on top), then immediately remove from heat.
  • Pour the pastry cream through a fine mesh sieve set over a small bowl and whisk in the vanilla. Cover with plastic wrap, pressing the plastic wrap against the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 4 hours and up to 3 days.
  • Prepare the Doughnuts: Line a baking sheet with parchment paper and spray lightly with non-stick cooking spray; set aside. Place the refrigerated dough on a well-floured work surface and gently roll into a 12-inch square (it should be about ½-inch thick). Cut the dough into 9 doughnuts using a 3½-inch round cutter. Transfer the doughnuts to the prepared baking sheet, cover with a piece of plastic wrap that has been sprayed with non-stick cooking spray, and place in a warm spot until they've doubled in height and feel poufy and pillowy, 2 to 3 hours.
  • Fry the Doughnuts: Fill a large, heavy-bottomed pot with 3 inches of oil and place over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. While the oil heats, line a baking sheet with a double layer of paper towels for draining the doughnuts. Place the sugar in a small bowl and set aside.
  • Working with three doughnuts at a time, carefully lower the doughnuts into the hot oil and fry until golden brown on the underside, 2 to 3 minutes. Carefully turn the doughnuts over and fry for an additional 2 to 3 minutes, or until the other side is golden brown as well. Using a slotted spoon or a spider strainer, remove the doughnuts to the paper towel-lined baking sheet. Repeat with the remaining doughnuts.
  • As soon as the doughnuts are cool enough to handle, toss them in the sugar one at a time to evenly coat them. Return the doughnuts to the paper towel-lined pan and allow to cool completely, 30 to 40 minutes.
  • Fill the Doughnuts: While you're waiting for the doughnuts to cool, beat the 6 tablespoons of heavy cream on medium-high speed until still peaks form. Whisk the chilled pastry cream to loosen it up, then gently fold in one-third of the whipped cream. Fold in the remaining whipped cream until no white streaks remain.
  • Transfer the cream to a pastry bag fitting with a small round decorating tip (a Wilton #12 would work well for this). Poke a hole in the side of each doughnut and fill with pastry cream. The doughnuts should be served as soon as they are filled. They are best the same day they are made.

Nutrition Facts : Calories 678 kcal, Carbohydrate 85 g, Protein 12 g, Fat 32 g, SaturatedFat 11 g, Cholesterol 184 mg, Sodium 704 mg, Fiber 2 g, Sugar 43 g, ServingSize 1 serving

VANILLA CREAM-FILLED DOUGHNUTS



Vanilla Cream-Filled Doughnuts image

These decadent doughnuts from chef Joanne Chang's "Flour" cookbook quickly sell out every time she makes them at her Boston-based Flour Bakery + Cafe.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes nine 4-inch doughnuts

Number Of Ingredients 10

1 package (2 1/2 teaspoons) active dry yeast, or 2/3 ounce fresh cake yeast
2/3 cup milk, room temperature
3 1/2 cups unbleached all-purpose flour, plus more for baking sheet
1 1/3 cups sugar
2 teaspoons coarse salt
3 large eggs
7 tablespoons unsalted butter, room temperature, cut into 6 to 8 pieces
Canola oil, for frying
6 tablespoons heavy cream
Pastry Cream, chilled

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.

VANILLA CREAM–-FILLED DOUGHNUTS



Vanilla Cream–-Filled Doughnuts image

For years before I opened Flour, I had a notebook where I kept menu ideas for when I finally had my own dream bakery. It was filled with all of the pastries I had read about in cookbooks, learned to make at my jobs, and savored on my travels. When it came time to write a menu for the bakery, I realized it was impossible to include everything I wanted to offer. These doughnuts barely made the cut. After all, we were opening less than a block away from an outpost of the ubiquitous Dunkin' Donuts chain. But they ended up being a Flour best-seller. I first learned how to make doughnuts at Payard. A French pastry chef taught me how to make doughnuts that make Americans swoon, though they scarcely resemble what you get at the competition down the street. We only make them on Sundays, and they sell out every week.

Provided by Joanne Chang

Categories     Milk/Cream     Dairy     Breakfast     Brunch     Dessert     Fry     Christmas     Picnic     Thanksgiving     Halloween     Birthday     Family Reunion     Shower     Party     Advance Prep Required     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes nine 4-inch doughnuts

Number Of Ingredients 11

1 package (2 1/2 teaspoons) active dry yeast or 2/3 ounce (18 grams) fresh cake yeast
2/3 cup (160 grams) milk, at room temperature
3 1/2 cups (490 grams) unbleached all-purpose flour
1 1/3 cups (270 grams) sugar
2 teaspoons kosher salt
3 eggs
7 tablespoons (3/4 stick/100 grams) butter, at room temperature, cut into 6 to 8 pieces
Canola oil, for frying
Vanilla Cream Filling
6 tablespoons (90 grams) heavy cream
Pastry Cream , chilled

Steps:

  • In a stand mixer fitted with the dough hook, combine the yeast and milk. Stir together briefly, then let sit for about 1 minute to dissolve the yeast. Add the flour, 1/3 cup (70 grams) of the sugar, the salt, and the eggs and mix on low speed for about 1 minute, or until the dough comes together. Then, still on low speed, mix for another 2 to 3 minutes to develop the dough further. Now, begin to add the butter, a few pieces at a time, and continue to mix for 5 to 6 minutes, or until the butter is fully incorporated and the dough is soft and cohesive.
  • Remove the dough from the bowl, wrap tightly in plastic wrap, and refrigerate for at least 6 hours or up to 15 hours.
  • Lightly flour a baking sheet. On a well-floured work surface, roll out the dough into a 12-inch square about 1/2 inch thick. Using a 3 1/2- to 4-inch round biscuit cutter, cut out 9 doughnuts. Arrange them on the prepared baking sheet, cover with plastic wrap, and place in a warm spot to proof for 2 to 3 hours, or until they are about doubled in height and feel poufy and pillowy.
  • When ready to fry, line a tray or baking sheet large enough to hold the doughnuts with paper towels. Pour oil to a depth of about 3 inches into a large, heavy saucepan and heat over medium-high heat until hot. To test the oil, throw in a pinch of flour. If it sizzles on contact, the oil is ready. (It should be 350 degrees if you are using a thermometer.) Working in batches, place the doughnuts in the hot oil, being careful not to crowd them. Fry on the first side for 2 to 3 minutes, or until brown. Then gently flip them and fry for another 2 to 3 minutes, or until brown on the second side. Using a slotted spoon, transfer the doughnuts to the prepared tray and let cool for a few minutes, or until cool enough to handle.
  • Place the remaining 1 cup (200 grams) sugar in a small bowl. One at a time, toss the warm doughnuts in the sugar to coat evenly. As each doughnut is coated, return it to the tray to cool completely. This will take 30 to 40 minutes.
  • To make the vanilla cream filling: While the doughnuts are cooking, whip the heavy cream until it holds stiff peaks. Using a rubber spatula, fold it into the pastry cream . You should have about 3 cups.
  • When doughnuts are completely cooled, poke a hole in the side of each doughnut, spacing it equidistant between the top and bottom. Fit a pastry bag with a small round tip and fill the bag with the filling. Squirt about 1/3 cup filling into each doughnut. Serve immediately.

VANILLA CREAM FILLING FOR DOUGHNUTS



Vanilla Cream Filling for Doughnuts image

Make and share this Vanilla Cream Filling for Doughnuts recipe from Food.com.

Provided by Traci Jeff Poole2

Categories     Breads

Time 35m

Yield 2 cups

Number Of Ingredients 7

1/3 cup all-purpose flour
2/3 cup sugar
1/4 teaspoon salt
2 cups milk, scalded
2 tablespoons butter
3 egg yolks, beaten
1/2 teaspoon vanilla

Steps:

  • Mix flour, sugar, and salt together.
  • Add the dry ingredients to the scalded milk--add all slowly/stirring.
  • Heat over a double boiler until thick and smooth. **about 15 minutes**.
  • Add butter.
  • Pour mixture over the egg yolks, stirring constantly.
  • Cool and add vanilla.

Nutrition Facts : Calories 668.8, Fat 26.7, SaturatedFat 15.1, Cholesterol 347.9, Sodium 503.6, Carbohydrate 94.9, Fiber 0.6, Sugar 67, Protein 13.9

VANILLA CREAM



Vanilla Cream image

This cream is the perfect filling for mini Boston Cream Pie Cupcakes that will please any crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 6

2 large egg yolks
1/4 cup sugar
2 tablespoons plus 1/2 teaspoon cornstarch
Pinch of salt
1 cup whole milk
1/2 teaspoon pure vanilla extract

Steps:

  • Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
  • Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
  • Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.

DUNKIN DONUTS VANILLA FILLED DOUGHNUTS (COPYCAT)



Dunkin Donuts Vanilla Filled Doughnuts (Copycat) image

I bought tons of recipe boxes from an auction recently, they are all on hand written index cards. NOTE: none of these have time or servings on them so I am guesstimating those.

Provided by Cookin In Texas

Categories     Breads

Time 2h5m

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 13

1 (1/4 ounce) package quick-rising yeast
1/8 cup tap water, warm
3/4 cup milk, lukewarm scalded then cooled
1/4 cup sugar
1/2 teaspoon salt
1 egg
1/4 cup shortening
2 1/2 cups all-purpose flour
1/4 cup vegetable shortening
1/4 cup butter or 1/4 cup margarine
1/2 teaspoon clear vanilla extract
2 cups sifted confectioners' sugar
1 tablespoon evaporated milk

Steps:

  • Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg, shortening and 1 cup of flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes.
  • Stir in remaining flour until smooth. Cover and let rise in warm place until double, approximately 50-60 minutes.
  • Turn dough onto floured surface. Roll dough 1/2-inch thick. Cut with round cookie cutter. Cover and let rise on floured baking sheets until double, 30-40 minutes.
  • Heat vegetable oil in deep fryer or Dutch oven to 350 degrees F. Slide doughnuts into hot oil. Turn doughnuts as they turn golden brown, about one minute on each side. Remove carefully from oil (do not prick surfaces) and drain.
  • When cool, make small hole to insert vanilla filling (recipe follows) . Take a sharp narrow knife and carefully make a large cavity inside of the doughnut to hold the filling. Fill the doughnuts generously and dust heavily with confectioners' sugar.
  • Vanilla Filling: Cream butter and shortening, gradually add sugar 1/2 cup at a time. Add milk and vanilla, beat until light and fluffy.

Nutrition Facts : Calories 318.1, Fat 13.7, SaturatedFat 5.3, Cholesterol 28.2, Sodium 146.8, Carbohydrate 45.1, Fiber 0.9, Sugar 23.8, Protein 4.1

HOLLAND CREAM (WHITE CREAM FILLING)



Holland Cream (White Cream Filling) image

This is the white cream filling used in Smear Faces, Cream Horns, etc. I have looked forever for the Holland cream recipe for donuts. I have never had any luck. I have worked on this recipe for a long time. I use this in my donuts at my cake shop.

Provided by Anonymous

Categories     Desserts     Fillings     Cream Fillings

Time 30m

Yield 100

Number Of Ingredients 6

1 cup white sugar
½ cup water
1 cup vegetable oil
2 cups vegetable shortening
1 teaspoon clear vanilla extract
8 cups confectioners' sugar

Steps:

  • In a saucepan over medium heat, stir the white sugar and water until the sugar has dissolved and the mixture is boiling. Remove from heat, and let cool completely. Pour the syrup into a large mixing bowl, and beat in vegetable oil, shortening, and clear vanilla extract with an electric mixer on high speed to blend.
  • Beat in the confectioners' sugar, 1 cup at a time, until the filling is thick and fluffy. If it's too thick, beat in a tablespoon of water at a time until it's the correct consistency.

Nutrition Facts : Calories 102.4 calories, Carbohydrate 12 g, Fat 6.3 g, SaturatedFat 1.4 g, Sodium 0.1 mg, Sugar 11.8 g

More about "vanilla cream filled doughnuts recipes"

VANILLA CREAM-FILLED DOUGHNUTS - NEWEST RECIPES
vanilla-cream-filled-doughnuts-newest image
2014-10-17 1. Make the Dough: 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 the flour, sugar, salt and eggs; mix on low …
From completerecipes.com
See details


CREAM CHEESE FILLED DONUT RECIPE - ALL INFORMATION ABOUT ...
Vanilla Cream -Filled Doughnuts Recipe Recipe | Epicurious best www.epicurious.com. Lightly flour a baking sheet. On a well-floured work surface, roll out the dough into a 12-inch square about 1/2 inch thick. Using a 3 1/2- to 4-inch round biscuit cutter, cut out 9 doughnuts. See more result ›› See also : Crab Tarts Appetizer , Doughnut Flour Mix 41. Visit site . Share this result …
From therecipes.info
See details


VANILLA CREAM-FILLED DOUGHNUTS | DESSERTS, DONUT RECIPES ...
Jan 12, 2014 - These decadent doughnuts from chef Joanne Chang's "Flour" cookbook quickly sell out every time she makes them at her Boston-based Flour Bakery + Cafe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore • …
From pinterest.ca
See details


GLAZED VANILLA BEAN DOUGHNUTS - RECIPE - FINECOOKING
Warm fried dough. Sweet vanilla bean glaze. Enough said.
From aqfoods.wew.selfip.com
See details


VANILLA CREAM DOUGHNUTS - SECRETRECIPENOTEBOOK.COM
These vanilla cream filled doughnuts are what you need for your coffee break. They are soft and fluffy and filled with a super-easy pastry scented with vanilla and fresh lemon. The dough is whipped up quickly - just leave some extra time for dough and doughnut rising. For doughnut lovers, we have a recipe for simple doughnuts and dark mini doughnuts filled with lemon …
From secretrecipenotebook.com
See details


KETO CREAM FILLED DONUTS - THE HUNGRY ELEPHANT
2020-06-05 Fry for 5-7 minutes until it becomes a dark golden brown. Continue to cook the rest of the donuts. Let them cool. Stir together the ingredients for the filling. Use a piping bag and nozzle to puncture a hole in the side, bottom or top of the donut and fill with the cream. Continue to fill the rest of the donuts. Enjoy!
From thehungryelephant.ca
See details


WHITE CREAM FILLING FOR DONUTS RECIPE - CAKE DECORIST
White cream filling for donuts recipe is really tasty and enjoyable. If you like cream-filled donuts, you are in for a treat. The main reason is that you can make this recipe at home. Also, imagine a thin crispy exterior filled with white cream. It may be much work, but these white cream-filled donuts are worth it.
From cakedecorist.com
See details


COPYCAT DUNKIN' DONUTS' VANILLA FILLED DOUGHNUTS RECIPE ...
While the doughnuts are rising, make the vanilla filling. In a mixing bowl, cream together the shortening and butter until smooth and blended. Gradually add the confectioners' sugar (1/2 cup at a time) with the mixer running. Add the vanilla and milk and beat the filling until light and fluffy. The filling can be stored up to 2 weeks in an airtight container in the refrigerator.
From cdkitchen.com
See details


BRIOCHE DOUGHNUTS WITH RICH VANILLA CREAM - JERNEJ KITCHEN
2016-01-26 Prepare the vanilla cream. Whisk together vanilla sugar, corn starch, and a pinch of salt in a saucepan. Whisk together milk and eggs in a separate bowl. Add milk mixture to the saucepan. Also, add the butter. Cook over medium heat until mixture comes to a boil, then lower the heat and cook for one minute. Remove from heat.
From jernejkitchen.com
See details


DOUGHNUTS WITH RICH VANILLA CREAM - DELICIOUS RECIPES
2021-12-03 A recipe for sweet yeasted doughnuts with light vanilla cream filling and tossed in sugar. not too fatty brioche doughnuts with delicious vanilla cream. Inside is soft, light, and loaded with the most delectable vanilla cream. Ingredients. 2/3 ounce fresh cake yeast or 1 packet (2 1/2 teaspoons) active dried yeast; 2/3 cup room temperature milk
From 50krecipes.com
See details


VANILLA CREAM-FILLED DONUTS - COOKIE DOUGH AND OVEN MITT
2016-04-08 First, this sugar coated vanilla cream-filled donuts and the other.. Well, that's a surprise for another day. The beautiful brown shell and the soft, fluffy insides aren't enough. I had to throw some fresh vanilla cream inside. They were bites of heaven, if I'm honest, but don't worry. I'll share the recipe with you so you too can have bites of heaven with me.
From cookiedoughandovenmitt.com
See details


VANILLA CUSTARD CREAM DONUTS [NO OVEN] - ドーナツ カスタード
How To Make Vanilla Custard Cream Doughnuts Recipe [ASMR]ドーナツ カスタード の作り方 [Eating sound]Instagram: https://www.instagram.com/ohnino2/Facebook ...
From youtube.com
See details


10 BEST FILLED DOUGHNUTS RECIPES - YUMMLY
2022-03-27 Vanilla Cream-Filled Doughnuts Brown Eyed Baker granulated sugar, eggs, kosher salt, vanilla extract, unsalted butter and 11 more Blackberry Jam Filled Doughnuts milk-and.blogspot.com
From yummly.com
See details


WHITE CREAM DONUT FILLING RECIPE - ALL INFORMATION ABOUT ...
Donuts: To make the dough, in a medium bowl combine 3 cups of the flour, the yeast, sugar and salt. Stir together with a fork and set aside. In the bowl of a stand mixer fitted with the dough hook, combine the milk and eggs. Add the flour mixture and mix on low speed for 3-4 minutes or until a ball of dough forms.
From therecipes.info
See details


VANILLA CREAM FILLED DONUTS - KITCHEN FUN WITH MY 3 SONS
2021-03-06 Cream Filled Donuts. These brioche donuts are by far one of my favorites with a crispy out shell, light and soft center, and filled with a delicious vanilla filling. These donuts are so rich in flavor and the aroma is phenomenal. This recipe is one of the best donuts recipes to make because of how simple and easy it is to make.
From kitchenfunwithmy3sons.com
See details


BAVARIAN CREAM DONUT RECIPE - RECIPES.NET
2021-10-21 Start by warming up the milk until lukewarm, about 90 to 100 degrees F. Add sugar and mix to dissolve. Add yeast. Add the flour and salt. Add eggs 1 at a time, mixing with a spatula or the paddle attachment of a stand mixer. Add vanilla and nutmeg. Switch to the dough hook. Knead dough on medium-low for about 1 minute.
From recipes.net
See details


VANILLA MARSHMALLOW CREAM FILLED DONUTS - OR WHATEVER YOU DO
2019-06-04 Add the flour, sugar, salt, eggs, and melted butter. Mix to combine using the dough hook, and continue kneading for 3 - 4 minutes. Remove from the mixer into a gallon baggie that's been lightly sprayed with cooking spray. Close the baggie and flatted out the dough. Place in the refrigerator to chill for 1-2 hours.
From orwhateveryoudo.com
See details


VANILLA CREAM-FILLED DOUGHNUTS | RECIPE | VANILLA CREAM ...
Oct 8, 2014 - A recipe for Cream-Filled Doughnuts that are tossed in sugar. Oct 8, 2014 - A recipe for Cream-Filled Doughnuts that are tossed in sugar. Oct 8, 2014 - A recipe for Cream-Filled Doughnuts that are tossed in sugar. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, …
From pinterest.ca
See details


CREAM FILLED DOUGHNUTS RECIPE - THE SPRUCE EATS
2022-01-18 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 …
From thespruceeats.com
See details


DOUGHNUT - WIKIPEDIA
Other native doughnut recipes include the shakoy, kumukunsi, ... However, they can be filled with vanilla or chocolate cream. Other types of doughnuts are uštipci and fritule. [citation needed] France. The French beignet, literally "bump", is the French and New Orleans equivalent of a doughnut: a pastry made from deep-fried choux pastry. Germany. German Berliner. In …
From en.wikipedia.org
See details


VANILLA CUSTARD CREAM-FILLED DOUGHNUT - BOOK RECIPE
2020-05-18 Making vanilla custard pastry cream: Pour the milk and vanilla bean (split and scraped) and simmer until the edge starts to bubble. In a mixing bowl, add and whip egg yolks and sugar until pale yellow. And then, add and mix flour. Slowly pour the (1)milk into (2)egg mixture. Strain the (3)mixture and simmer in a pot on medium-low heat.
From book-recipe.com
See details


DOUGHNUTS WITH CUSTARD CREAM RECIPE - FOOD NEWS
The baked custard donut recipe is a vanilla custard cream-filled doughnut. This is a classic and delicious, old fashioned dessert that can be made with just a few ingredients. Frequently Asked Questions What is a custard filled donut called? The donut is called a Boston Cream.
From foodnewsnews.com
See details


VANILLA CREAM FILLED DONUTS RECIPE | EAT SMARTER USA
For the cream: Cut the vanilla bean in half and scrape out the inside. Bring the cream to a boil with the milk and vanilla in a saucepan. Beat the yolks with the sugar in a bowl until creamy. Mix in the flour. Slowly stream in the hot milk, whisking continuously. Transfer back into the pot and remove the vanilla bean. Whisk over low heat until ...
From eatsmarter.com
See details


BEST VANILLA PASTRY CREAM RECIPE - THERESCIPES.INFO
Vanilla Pastry Cream Recipe | Allrecipes best www.allrecipes.com. Instructions Checklist Step 1 Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.n Step 2 Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.n Step 3 When the milk just begins to boil, remove from heat …
From therecipes.info
See details


VANILLA-CREAM DOUGHNUT RECIPE: HOW TO MAKE DONUTS AT HOME ...
2016-11-21 There are many types of doughnuts to enjoy, but one classic doughnut never seems to fail: Vanilla Cream. Joanne Chang’s Vanilla Cream-Filled Doughnuts seem to be popular in particular, as they ...
From simplemost.com
See details


MELT IN YOUR MOUTH VANILLA CUSTARD CREAM DONUTS RECIPE ...
2020-11-22 Vanilla Custard Cream Donuts Recipe ( Doughnut Recipe ) Learn how to make donuts that are melt in your mouth and filled with a luscious custard cream ! Homemade Custard Donuts Recipe ( In the video you see me using 2 eggs because I doubled the recipe ) : If you’re making this dough by hand, because it’s quite sticky here’s the right ...
From book-recipe.com
See details


ORANGE VANILLA CUSTARD DOUGHNUTS - ANA'S BAKING CHRONICLES
2019-02-20 Soft (and fluffy like a cloud) homemade doughnuts filled with light and silky orange vanilla pastry cream. One of my (many) new year's resolutions was to finally conquer the art of DOUGH. First up are, obviously, doughnuts. The first time I actually made them was a year ago. Since then, I tried a couple of different recipes and read A LOT in ...
From anasbakingchronicles.com
See details


VANILLA CREAM-FILLED DOUGHNUTS | RECIPE | DESSERTS, DONUT ...
Vanilla Cream-Filled Doughnuts. 109 ratings · Vegetarian. Martha Stewart Living. 2M followers . Just Desserts ... A mini creme brulee doughnut recipe inspired by Doughnut Plant. A Cozy Kitchen | Cozy Authentic and Latin Inspired Recipes. Best of A Cozy Kitchen Recipes. What's For Breakfast. Breakfast Dishes . Breakfast Recipes. Dessert Food. Brunch Recipes. Drink …
From pinterest.com
See details


CREAM FILLED DOUGHNUTS RECIPE - COOKIST.COM
Tips For Vanilla Cream Filled Doughnuts. These Cream Filled Doughnuts can also be made in the Airfryer. Simply cover the bottom of the air fryer basket with parchment paper. Cook the plates doughnuts at 350°F/180°C until browned and puffed up about 7 to 8 minutes. Remove from the basket and drain on paper.
From cookist.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How do you make vanilla donuts with shortening?
While the doughnuts are rising, make the vanilla filling. In a mixing bowl, cream together the shortening and butter until smooth and blended. Gradually add the confectioners' sugar (1/2 cup at a time) with the mixer running. Add the vanilla and milk and beat the filling until light and fluffy.
How do you fill doughnuts with heavy cream?
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.
How do you make yeast doughnuts at home?
A homemade version of Dunkin' Donuts' popular yeast-raised, vanilla cream filled, deep-fried doughnuts. Place the warm water in a mixing bowl. Sprinkle the yeast evenly over the water to dissolve. When it has bubbled (proofed), add the milk, sugar, salt, egg, shortening, and 1 cup of the flour.
What is the best way to make a donut pie?
Fry the doughnuts in deep hot fat, 365 F, until golden brown, turning once to brown both sides. Drain on paper towels; cool the doughnuts thoroughly before filling. While the doughnuts are cooling, pour the 4 cups of cold milk into a deep bowl. Add the pudding mix and beat until well blended and thick, about 1 minute.

Related Search