Vanilla Cream Donut Recipe
Make Vanilla Cream Donut Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Vanilla Pastry Cream Filling
Glaze (optional)
Finishing
Method
Dough
- 1
Mix dry ingredients
In a large bowl or the bowl of a stand mixer, whisk together 3 1/2 cups all-purpose flour, 2 1/4 tsp instant yeast, 1/4 cup granulated sugar, and 1 tsp salt until evenly combined.
- 2
- 3
Knead the dough
Using the dough hook on low speed (or by hand), mix until a shaggy dough forms. Add 3 tbsp softened unsalted butter and continue kneading 6–8 minutes in the mixer (or 8–12 minutes by hand) until the dough is smooth, slightly tacky but not sticky. If dough feels very sticky, add up to 2 tbsp flour total; if too dry, add 1 tsp warm water at a time.
- 4
- 5
Shape donuts
Turn the risen dough onto a lightly floured surface, gently deflate, and roll to about 1/2-inch (1.3 cm) thickness. Use a 3-inch round cutter to cut rounds; re-roll scraps once to cut more. Place rounds on a lightly floured baking sheet, cover loosely with plastic wrap, and let rest until puffy, about 30–45 minutes.
- 6
Heat oil
Line a baking sheet with paper towels. In a heavy-bottomed pot or deep fryer, heat 4 cups vegetable oil to 350°F (175°C). Maintain temperature between 340–360°F while frying.
- 7
Fry donuts
Carefully slide 2–3 donuts into the hot oil (do not overcrowd). Fry until golden, about 45–60 seconds per side, flipping once with a slotted spoon. Use a thermometer to keep oil temperature stable. Transfer fried donuts to the paper-towel-lined tray and immediately toss gently in 1/2 cup granulated sugar to coat, or set aside to glaze later. Let cool until warm but not hot before filling, about 20–30 minutes.
Vanilla Pastry Cream Filling
- 8
Prepare ingredients
Have all filling ingredients measured. In a medium bowl whisk together 4 egg yolks and 3 tbsp cornstarch until smooth and pale. In a separate bowl combine 1/2 cup granulated sugar and a pinch of salt.
- 9
- 10
- 11
Cook and thicken
Return saucepan to medium-low heat and cook, whisking constantly, until mixture thickens and comes to a gentle boil, about 2–4 minutes. Continue cooking 30–60 seconds after it thickens to fully activate the cornstarch. Remove from heat.
- 12
Finish pastry cream
Whisk in 2 tbsp unsalted butter and 1 tsp pure vanilla extract until smooth. Pour through a fine-mesh sieve into a clean bowl to remove any lumps. Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Chill in refrigerator at least 2 hours until fully set and cold.
Glaze (optional)
- 13
Mix glaze
In a small bowl, whisk together 1 1/2 cups powdered sugar, 3 tbsp milk, 1/2 tsp vanilla extract, and a pinch of salt until smooth and pourable. Add more milk 1/4 tsp at a time if too thick, or more powdered sugar if too thin.
- 14
Glaze donuts
If using glaze instead of sugar coating, dip the top of each cooled donut into the glaze, allow excess to drip off, then place on a rack for the glaze to set, about 10–15 minutes.
Assembly & Finishing
- 15
Fill donuts
Fit a pastry bag with a 1/4-inch plain or small round tip and fill it with chilled vanilla pastry cream. Insert the tip about halfway into the side of each donut (or through the bottom) and gently squeeze 2–3 tablespoons of cream into each donut until slightly resisting. Repeat until all donuts are filled.
- 16
Coat or glaze
If donuts were coated in granulated sugar after frying, no further coating is necessary. If you glazed them, allow glaze to set before serving. Optionally pipe a small dot of extra cream on top or dust with powdered sugar for presentation.
- 17
Serve and store
Serve fresh within a few hours for best texture. Filled donuts can be stored in an airtight container in the refrigerator for up to 2 days. Bring to room temperature 20–30 minutes before serving. Do not freeze after filling (doughnuts can be frozen unf illed).