Vanilla Cream Donut Recipe

Warm milk and butter

Heat 1 cup whole milk with 4 tablespoons unsalted butter until the butter melts and the mixture is between 100–110°F (warm to the touch). If using a thermometer, aim for 38–43°C. Do not overheat (it should not be hot).

Proof yeast

In a large mixing bowl, combine 1 tablespoon granulated sugar and 2 teaspoons instant dry yeast. Add about 2 tablespoons of the warm milk mixture to the yeast and stir. Let sit 5 minutes until foamy (if using instant yeast directly, you can skip this step and mix yeast into dry ingredients).

Mix dough

Add 4 cups all-purpose flour and 1 teaspoon salt to the bowl with the yeast. Pour in the remaining warm milk mixture and 1 large egg. Mix with a wooden spoon or paddle on low speed until a shaggy dough forms, then knead (5–7 minutes by hand or 4–5 minutes in a stand mixer with dough hook) until smooth and slightly tacky but not sticky. Add a little additional flour (1–2 tablespoons) only if the dough is overly sticky.

First rise

Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Shape donuts

Turn the risen dough out onto a lightly floured surface and gently deflate. Roll the dough to about 1/2 inch (1.3 cm) thickness. Using a 3-inch round cutter for the donut and a 1-inch cutter for the center hole (or simply cut rounds and leave filled donut rounds without holes), cut as many donuts as possible. Re-roll scraps once and cut more. Transfer cut donuts to a parchment-lined baking sheet, spacing at least 1 inch apart.

Second rise

Cover the shaped donuts loosely with plastic wrap or a clean towel and let rise at room temperature until puffy, about 30–45 minutes. They should be noticeably larger but not doubled.

Heat oil

Pour vegetable oil into a deep heavy pot or deep fryer to a depth of about 2 inches (5 cm). Heat to 350°F (175°C). If you do not have a thermometer, test with a small piece of dough — it should sizzle and rise slowly but not brown instantly.

Fry donuts

Carefully slide 2–3 donuts at a time into the hot oil (do not overcrowd). Fry until golden on the bottom, about 60–90 seconds, then flip with a slotted spoon or spider and fry the other side another 45–60 seconds. Total frying time per donut is roughly 1.5–2.5 minutes depending on thickness. Adjust heat to maintain oil at 325–350°F (160–175°C).

Drain

Remove donuts with a slotted spoon and transfer to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Let cool to warm (not hot) before filling, about 15–20 minutes.

Infuse milk

Split 1 vanilla bean lengthwise and scrape seeds into 2 cups whole milk (or add 1 1/2 tsp vanilla extract later). Place milk and pod in a saucepan and bring just to a simmer over medium heat, then remove from heat. Let steep for 10 minutes to infuse vanilla, then remove pod.

Whisk yolks and sugar

While milk steeps, whisk 4 large egg yolks with 1 cup granulated sugar until pale and slightly thickened. Whisk in 1 tablespoon cornstarch and 1 tablespoon all-purpose flour until smooth and lump-free.

Temper eggs

Slowly pour about 1/3 of the hot milk into the egg mixture while whisking constantly to temper (raise the egg temperature). Then slowly pour the tempered egg mixture back into the remaining hot milk in the pan, whisking continuously.

Cook until thickened

Return the pan to medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil (about 2–4 minutes). Continue cooking for 30–60 seconds of bubbling to activate the starch. Remove from heat.

Finish cream

Whisk in 2 tablespoons unsalted butter and a pinch of salt until smooth. If using vanilla extract instead of bean, stir it in now (about 1 1/2 tsp). Transfer the pastry cream to a shallow bowl and press plastic wrap directly onto the surface to prevent a skin forming. Chill in refrigerator at least 2 hours until fully set and cold.

Prepare filling bag

Fit a piping bag with a medium plain tip (about 1/4–3/8 inch) or use a small round tip. Spoon the chilled pastry cream into the bag.

Fill donuts

If your donuts have holes, insert the tip into the side of each donut and gently squeeze to fill until you feel resistance (about 1.5–2 tablespoons pastry cream per donut). If using ring donuts without holes, insert the tip through the top or bottom center and pipe in the cream. Wipe any excess cream from the surface.

Dust with powdered sugar

Place 1 cup confectioners' sugar in a shallow bowl. If you prefer a glaze, add 1 teaspoon warm water and stir until smooth to a thick but pourable consistency. Either dust the tops generously with sifted powdered sugar or dip the tops lightly in the glaze and let set on a wire rack for 10 minutes.

Serve

Serve the filled vanilla cream donuts the same day for best texture. Store any leftovers in an airtight container in the refrigerator for up to 2 days (pastry cream will keep them chilled). Reheat gently (not recommended to fry again).