Cream-Stuffed Doughnuts

Up to date: Mar. 04, 2024

These mild, ethereal doughnuts with a candy cream filling will please any doughnut lover. Rating factors along with your colleagues by bringing a batch to work. —Style of Residence Check Kitchen

Cream-Stuffed Doughnuts Recipe photograph by Style of Residence

Elements

• 1 package deal (1/4 ounce) lively dry yeast
• 1 cup heat 2% milk (110° to 115°)
• 3-1/2 cups all-purpose flour, divided
• 1 massive egg, room temperature
• 2 massive egg yolks, room temperature
• 3/4 cup sugar, divided
• 1/2 teaspoon kosher salt
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
• FILLING:
• 1-1/2 cups chilly 2% milk
• 1 package deal (3.4 ounces) on the spot vanilla pudding combine
• Oil for deep-fat frying

Instructions

1. In a big bowl, dissolve yeast in heat milk. Add 1 cup flour; combine properly. Let stand in a heat place for half-hour. Add egg, egg yolks, 1/4 cup sugar and salt; combine properly. Beat in butter, vanilla and remaining 2-1/2 cups flour. Don’t knead. Cowl and let rise in a heat place till doubled, about 45 minutes.
2. Punch dough down. On a flippantly floured floor, roll out to 1/2-in. thickness. Reduce with a 2-1/2-in. biscuit cutter. Place on flippantly greased baking sheets. Cowl and let rise till practically doubled, about 45 minutes.
3. In the meantime, in a big bowl, beat milk and pudding combine in line with package deal instructions. Refrigerate till serving.
4. In a deep-fat fryer or electrical skillet, warmth oil to 375°. Fry doughnuts, a couple of at a time, for 1-1/2 to 2 minutes on both sides or till browned. Drain on paper towels. Cool barely; roll in remaining 1/2 cup sugar.
5. Reduce a small gap within the tip of a pastry bag; insert a small pastry tip. Fill bag with ready pudding. With a small knife, pierce a gap into the facet of every doughnut; fill with pudding.

Diet Details

1 doughnut: 245 energy, 8g fats (3g saturated fats), 45mg ldl cholesterol, 145mg sodium, 38g carbohydrate (16g sugars, 1g fiber), 5g protein.