Cream Filled Donut Recipe
This recipe for homemade cream filled donuts will take a little effort, but as you watch the donuts disappear it will have been worth the work involved.
1 (1/4 ounce) package quick-rising yeast
1/8 cup tap water, warm
3/4 cup milk, lukewarm scalded then cooled
1/4 cup granulated sugar
1/2 teaspoon salt
1/4 cup butter, at room temperature
2 1/2 cups all purpose flour
(Makes 1 dozen)
1/2 cup butter, at room temperature
1/2 teaspoon vanilla extract
2 cups sifted confectioners' sugar
1 Tablespoon milk
1/4 cup whole milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
Dissolve yeast in warm water in mixing bowl.
Add milk, sugar, salt, egg, butter and 1 cup of flour.
Beat on low speed scraping bowl constantly for 30 seconds.
Beat on medium speed, scraping bowl occasionally, 2 minutes.
Stir in remaining flour until smooth.
Cover and let rise in warm place until double, approximately 50-60 minutes.
Turn dough onto floured surface.
Roll dough 1/2-inch thick.
Cut with round cookie cutter.
Cover and let rise on floured baking sheets until double, 30-40 minutes.
Heat vegetable oil in deep fryer or Dutch oven to 350 degrees F.
Slide doughnuts into hot oil 2 or 3 at a time.
Turn doughnuts as they turn golden brown, about one minute on each side.
Remove carefully from oil (do not prick surfaces) and drain. Place onto a plate line with paper towels.
Continue until done.
In a mixing bowl, cream butter with an electric beater, gradually add sugar 1/2 cup at a time.
Add milk and vanilla, beat until light and fluffy.
In a mixing bowl mix all the ingredients together.
The glaze will be thin.
Take a sharp narrow knife and carefully make a large cavity inside of the doughnut to hold the filling. Fill the doughnuts generously and use a pastry brush to paint on the glaze.