Another Monday already! Only 4 more Mondays in the school year. I am SO excited for summer! It is going to be fabulous! We had a great weekend over here. I didn’t get much accomplished, but weekends aren’t always for that in this house. Much as I’d like them to be, sometimes you just need to take a minute and read a book. Or get outside. Or just do something just because you feel like it.
The other day I came across these Vanilla Cream-Filled Donuts from the Brown Eyed Baker, and I KNEW I needed to make them. Her photos are amazing, and they just looked like the perfect treat to make on a lazy Sunday morning. I did a quicker version than the Brown Eyed Baker, and I don’t think I lost anything in the way of flavor or texture. A few tips to help with this:
- Chill your dough in a gallon sized baggie that’s been lightly sprayed with cooking spray, and then flatten it out. It chills much faster that way.
- Proof your dough in your oven. Mine has a “Proof” setting, but if yours doesn’t you can create a great environment by turning on the oven to 350 for about 2 minutes. Then turn it off. You want it at about 100 degrees in your oven, give or take a couple degrees.
- Don’t rush the frying process. Make sure that you get your oil at the right temperature. You will know its there when it takes about 3 minutes to fully brown the donut. If its too hot the center of the dough won’t cook. If it is too slow you’ll end up with super greasy donuts. You don’t want either of these!
Ok! Let’s start.
Mix up the room-temperature milk/half and half with the yeast in your mixer and let sit for about 10 minutes. Then go ahead and mix in the flour, sugar, salt, eggs, and melted butter. Mix using your dough hook for about 3-4 minutes. Put the dough into your gallon baggie that’s been lightly sprayed with cooking spray, and flatten it out inside the baggie. Chill for 1-2 hours.
While the dough is chilling, make the pastry cream and chill until cool.
Roll out the dough on a well-floured surface until its about 1/2 inch thick. Using a biscuit cutter, cut into circles and place on parchment paper. I cut some of mine into traditional donut shapes, and didn’t fill them. Mine made a lot more than 9 donuts that the original recipe made.
Cover with plastic wrap or a tea towel, and place into your oven that has been prepped for proofing.
After an hour of proofing, remove from oven. They should be puffed up a bit.
Heat about 2 inches of oil over medium heat. Using a bit of the scraps or the donut holes – test the oil until the temperature is right, and monitor throughout. If the oil is too hot, remove it from the heat and reduce the burner temperature. Don’t put the oil back onto the heat until the temp has cooled down significantly. You want golden brown, not dark brown.
Immediately take from the oil and put into sugar and toss to coat.
Let the donuts cool completely before filling them, and serve immediately.
Note about the filling: It was way too salty using the original recipe for my tastes in a sweet dessert. I changed the amounts in my version. The marshmallow fluff added some much needed sweetness to the vanilla pastry cream.
This Donut Filling Tip would be perfect for filling donuts!