filled donuts

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

Vanilla Cream-Filled Doughnuts

dry yeast

⅔ cup whole milk (at room temperature)

all-purpose flour

sugar

salt

eggs

unsalted butter, at room temperature, cut into 8 pieces ((3½ ounces))

milk

cake flour

vanilla extract

heavy cream

canola oil

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.

Discover the joy of homemade filled donuts with our easy recipe. Perfect for indulgent treats any time!

Filled Donuts Recipe

butter

flour

300 g pastry cream

liquid cream

icing sugar

Sugar

the lightly beaten egg, the melted butter, the sugar and the mixture of milk and yeast.

Beat the dough vigorously for 20 minutes,

until it becomes soft and elastic

By hand: In a bowl, combine the butter, egg,

sugar and a pinch of salt.

Add milk with baking powder and flour.

Mix well and transfer everything to a lightly floured work surface.

Keep kneading with your hands until you get a smooth, elastic dough.

Put the dough in a bowl covered with a cloth and let rise until it has doubled in volume.

My advice is to leave it in a turned off oven with the light on.

After the rising time, roll out the dough into a rectangle

half a centimeter thick on a lightly floured work surface.

Using a cookie cutter, cut out 6cm discs.

Place the donuts on a baking sheet and put a square of baking paper under each donut.

This will help you pick them up without touching them with your hands

once they are up, to dip them in the hot oil.

Cover the donuts with a cloth and let rise another 1 hour.

Meanwhile, prepare the Italian diplomat cream

by mixing the pastry cream with the liquid cream whipped with the two tablespoons of icing sugar.

Pour the oil into a saucepan with high edges and,

once very hot, plunge the donuts (no more than 2 at a time)

so as not to lower the temperature of the oil.

Let rise and brown for 5 to 6 minutes per donut.

To give a sweet touch to these delicious donuts

Put the Italian diplomate cream in a piping bag and fill the donuts.

With a pastry robot:

Don&#039;t wait until Paczki Day (aka Fat Tuesday or Mardis Gras) to enjoy one of these soft traditional Polish donuts filled with jelly, custard, or other delicious fillings! Paczki are homemade jelly donuts are even better than the ones you can get at your favorite local bakery.

Paczki (Jelly Donuts)

water

sugar (divided (100 grams))

Canola oil (for frying (or vegetable or peanut oil))

granulated sugar (for coating the outside of the donuts)

Raspberry jam, Nutella, apple pie filling, lemon curd, pastry cream, etc., (for filling)

Combine the yeast, warm water, and 1 tablespoon of the sugar in a bowl. Let it sit for 5-10 minute until foamy to proof.

In a large mixing bowl, combine the remaining sugar, warm milk, butter, egg, egg yolks, vanilla, and salt. Add the proofed yeast and 2 cups of the flour, then beat using the paddle attachment for 1-2 minutes until smooth.

Switch to the dough hook and continue to add the remaining flour, 1 cup at a time, kneading between additions. Once the flour has been added, knead on medium-low speed for about 5 minutes until smooth. The dough will be sticky and soft, but should start to clean off the side of the bowl. You can also knead by hand for 7-9 minutes on a lightly floured surface instead. If the dough is really sticking to the bowl, you can add a little more flour, 1/2 cup at a time, until the dough is workable. But for the lightest paczki, try not to add too much flour.

Transfer the paczki dough to a clean, lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1-2 hours or in the fridge overnight.

Turn out dough onto a lightly floured surface and roll out to about 1/2-inch thick. Use a 3- to 3 1/2-inch round biscuit or donut cutter (or cup or lid about that size) to cut out rounds, then place them on baking sheets lined with parchment paper with space between them to rise. You may need to dip the cutter into flour between each cut so it doesn&#39;t stick to the dough.

Cover the circles of dough loosely with plastic wrap and let them rise for 30-60 minutes until puffy and doubled in size. Or place them in the fridge for a slow proof overnight so they are ready to fry in the morning.

Heat about 3 inches of oil over medium heat in a large cast iron skillet to 325 to 350°F. Fry 3-5 donuts at a time for 2-3 minutes on one side, then flip and fry for another 1-2 minutes on the second side until golden brown with a pale stripe around the middle.

Transfer the fried paczki to a paper towel-lined baking sheet with a wire slotted spoon to drain excess oil. Toss in granulated sugar while still hot. Or let cool completely, then roll or dust in powdered sugar.

Fit a piping bag fitted with an open piping tip and fill with your filling of choice. Stick the piping tip into the side of a donut and squeeze until the filling starts to pool at the top of the donut. If you have a hard time getting your piping bag into the side of your paczki you can make a slit with a knife to get things started.

Serve immediately for best results, or store upright at room temperature for up to 2 days.

Amy, I am beginner this recipe paczki beatiful

Made these exactly like the recipe and they turned out great! Filled them with homemade prune butter and coated in powdered sugar. Very authentic tasting and delicious :)

Not as as difficult as you might think to make. The doughnut had great flavor, very nice and airy texture. I tried Cherry and raspberry fillings (canned), I think next time I’ll make my own fruit filling.

I have been making Paczki for many years and have tried at least a dozen recipes, but this recipe was the best and was outstanding!  The dough rose very well, wasn't too sticky and fried up beautifully!  I dipped them in regular sugar while still very warm and filled them with my homemade cherry jelly when they were completely cool. Excellent recipe, not too sweet and as soft as air.  Will make again and not just on Fat Tuesday.

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The most viewed filled donuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Vanilla Cream-Filled Doughnuts

Filled Donuts Recipe

Paczki (Jelly Donuts)

Top 3 filled donuts recipes from across the web

The most viewed filled donuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vanilla Cream-Filled Doughnuts

Filled Donuts Recipe

Paczki (Jelly Donuts)

The most viewed filled donuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine