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Cream-Filled Donuts

Here's how you make Cream-Filled Donuts
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  • Servings: 12
  • Prep: 20m
  • Cook: 2m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • FOR THE DOUGHNUTS
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1/4 cup warm water (105 to 115 degrees F)
  • 10 tablespoons milk (2% or whole, scalded then cooled to lukewarm)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 tablespoons shortening (1/16 of a cup)
  • 1 cup bread flour (you could use 2 1/2 cups of all-purpose flour if you like)
  • 1 1/2 cups all-purpose flour (white)
  • FOR THE CREAM FILLING
  • 1/4 cup shortening (solid white)
  • 1/4 cup butter, soft (or margarine)
  • 1/2 teaspoon vanilla extract
  • 2 cups confectioners' sugar (sifted)
  • 1 tablespoon milk
  • FOR FRYING
  • Vegetable oil (for deep-frying)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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