Cream-Filled Donuts Recipe

20m
Prep Time

2m
Cook Time

22m
Ready In

Recipe: #15081

October 24, 2014

Categories: Desserts, Baby Shower, Birthday, Brunch, Fathers Day, Game/Sports Day, Potluck, Deep Fry, Vegetarian, Flour, more

recipe by:
KatBritton

"Like the ones Dunken Donuts"

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (99.5 g)
Calories 348.4
Total Fat - 12 g
Saturated Fat - 4.2 g
Cholesterol - 29.1 mg
Sodium - 153.5 mg
Total Carbohydrate - 57.7 g
Dietary Fiber - 1.7 g
Sugars - 38.2 g
Protein - 4.3 g
Calcium - 26.5 mg
Iron - 0.7 mg
Vitamin C - 0 mg
Thiamin - 0.2 mg

Step 1

TO MAKE THE DONUTS: dissolve the yeast in 1/4 cup warm water in mixing bowl (proofing should take about 8 minutes for the yeast to foam). Add milk, sugar, salt, egg, shortening and 1 cup of bread flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes.

Step 2

Stir in remaining flour (1 1/2 cups all-purpose) until smooth. Cover and let rise in warm place until double, approximately 50-60 minutes.

Step 3

Turn dough onto floured surface.

Step 4

Roll dough 1/2-inch thick. Cut with round cookie cutter (do not make into a donut shape with a small hole in the middle). Cover and let rise on floured baking sheets until double, 30-40 minutes.

Step 5

Heat vegetable oil in deep fryer or Dutch oven to 350 degrees F.

Step 6

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.

Step 7

CREAM FILLING: cream butter and shortening, gradually add sugar 1/2 cup at a time. Add milk and vanilla, beat until light and fluffy. Will keep for 2 weeks in airtight, refrigerated container.