Vanilla Marshmallow Cream Filled Donuts
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.
This Donut Filling Tip would be perfect for filling donuts!
Vanilla Marshmallow Cream Filled Donuts
tender, fluffy, homemade vanilla marshmallow cream filled donuts.
- Enough oil to have 2 - 3 inches in your frying pan
- 2 1/2 teaspoons active dry yeast
- 1/3 cup 2% milk
- 1/3 cup half and half
- 3 1/2 cups bread flour
- 1/3 cup sugar
- 1/2 teaspoon salt
- 3 large eggs
- 7 tablespoons salted butter melted and cooled
- Sugar for coating
- 3/4 cup 2% milk
- 3/4 cup half and half
- 1/2 cup sugar
- 1/4 cup cake flour
- pinch salt
- 4 large egg yolks
- 1 1/2 teaspoons vanilla extract
- 3/4 - 1 cup marshmallow fluff
- Place the yeast, milk, and half and half for the dough into your mixer. Mix to combine and let sit for 10 minutes.
- Add the flour, sugar, salt, eggs, and melted butter. Mix to combine using the dough hook, and continue kneading for 3 - 4 minutes.
- Remove from the mixer into a gallon baggie that's been lightly sprayed with cooking spray. Close the baggie and flatted out the dough. Place in the refrigerator to chill for 1-2 hours.
- While the dough is chilling, make the pastry cream by whisking together the sugar, flour, salt, and egg yolks until creamy and smooth.
- Warm the milk and half and half until it is steaming, but NOT boiling. Remove from heat, and SLOWLY stream in about 1/8 of a cup of the hot milk into the egg mixture while whisking the entire time. After it is mixed in, continue SLOWLY streaming the hot milk into the eggs while whisking until half of the milk has been mixed in. Now drizzle the egg/milk mixture into the sauce pan and mix into the remaining milk. Heat over medium heat, stirring constantly, until thick and glossy. Whisk in vanilla. Remove from heat and place into a bowl. Cover with plastic wrap with the wrap touching the pastry cream, and chill.
- When the dough has finished chilling, remove from the fridge and roll out on a well-floured surface until its about 1/2 inch thick. Cut out into circles, and place onto a parchment lined baking sheet. (Save your scraps for oil temperature testing!)
- Cover with plastic wrap, or a tea towel, and place into your proofing oven for about an hour. (If your oven doesn't have a "proof" setting, just turn it on to 350 for a minute or two, and then shut off. You want it to be about 100 degrees in there. Not too hot though!)
- When the proofing time is nearly over, preheat your oil over medium heat. Test the temperature by frying a bit of your scraps. They should slowly brown, in about 3ish minutes. When the oil is the correct temperature, fry your donuts in small batches, and remove them from the oil directly to the sugar and toss to coat. Place on paper towels to cool completely.
- Mix in marshmallow fluff to the pastry cream, and place into a piping bag fitted with a filling tip like the one pictured in the post above. Pipe into cooled donuts and serve immediately.