Vanilla Cream Donut Recipe

Activate yeast

Combine the 3 tablespoons warm milk (about 110°F / 43°C), 1 tablespoon granulated sugar and 2 teaspoons instant dry yeast in a small bowl. Let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive—start with fresh yeast.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine 3 cups all-purpose flour and 1 teaspoon salt. Whisk to combine.

Combine wet ingredients

In a separate bowl, whisk together 2 room-temperature eggs, 3 tablespoons whole milk, and 4 tablespoons melted unsalted butter. Stir in the foamy yeast mixture.

Form dough

With the mixer on low, add the wet mixture to the flour mixture. Knead until a smooth, slightly sticky dough forms, about 6–8 minutes on medium speed (or 8–10 minutes by hand). If dough seems very dry, add up to 1 tablespoon additional milk; if too sticky, add up to 1 tablespoon flour.

First rise

Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 60–90 minutes depending on room temperature.

Roll and cut

Turn the risen dough onto a lightly floured surface and gently deflate. Roll to about 1/2-inch (1.2 cm) thickness. Use a 3-inch round cutter to cut donuts and a 1-inch cutter to cut holes; alternatively, cut rounds and skip holes for filled donuts. Gather scraps, reroll once and cut additional donuts.

Second rise

Place cut donuts on parchment-lined baking sheets, cover loosely with plastic wrap or a clean kitchen towel, and let rise another 30–45 minutes until puffy (they should look noticeably expanded but not doubled).

Heat oil

Pour at least 2–3 inches of vegetable oil into a heavy-bottomed pot or Dutch oven (about 1–2 quarts depending on pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough: it should sizzle and rise slowly without burning.

Fry donuts

Working in batches (do not overcrowd), gently slide donuts into hot oil. Fry for about 45–60 seconds per side until golden brown, flipping once with a slotted spoon or spider. Maintain oil temperature at 350°F by adjusting heat. Transfer fried donuts to a wire rack set over a baking sheet lined with paper towels to drain. Let cool until just warm (not hot) before filling and glazing.

Heat milk

In a medium saucepan, warm 2 cups whole milk and 1 tablespoon granulated sugar over medium heat until it begins to steam and small bubbles form at the edges (do not boil). Remove from heat.

Whisk yolks and cornstarch

In a bowl, whisk together 4 large egg yolks and 3 teaspoons cornstarch until smooth and slightly pale. Slowly whisk in about 1/3 cup of the warm milk to temper the yolks, then gradually whisk the tempered yolks back into the saucepan of warm milk.

Cook pastry cream

Return the saucepan to medium-low heat and cook, stirring constantly with a whisk, until the mixture thickens and comes to a gentle boil, about 2–4 minutes. Continue cooking for 30–60 seconds after it starts to boil to fully activate the cornstarch. Remove from heat.

Finish and cool

Stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until smooth. Pour the pastry cream into a shallow bowl or container, press plastic wrap directly onto the surface to prevent a skin from forming, and chill in the refrigerator until fully cold, at least 2 hours.

Prepare glaze

Whisk together 1 cup confectioners' sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. If too thick, add milk 1/4 teaspoon at a time; if too thin, add a little more powdered sugar to reach a spreadable glaze.

Fill donuts

Fit a pastry bag with a medium round tip (or use a piping bag with a small hole). Transfer chilled pastry cream to the bag. Poke a hole in the side of each slightly warm donut (not hot) or under the top surface and pipe about 1–2 tablespoons pastry cream into each donut until it feels lightly firm. For accuracy, weigh or test-fill one donut first to determine the right amount.

Glaze donuts

Dip the tops of the filled donuts into the vanilla glaze, allowing excess to drip off, then place back on the wire rack. Let glaze set for 10–15 minutes. Optionally dust with extra confectioners' sugar.

Serve

Serve donuts the same day for best texture. Store any leftovers in an airtight container in the refrigerator for up to 2 days; bring to room temperature briefly before serving.