How to Make a Cream Filled Donut

For the donut:

2.5 teaspoons (12.4 ml) active dry yeast

⅔ cup (162.67 ml) milk, at room temperature

3.5 cups (437.5 g) all-purpose flour

⅓ cup (66.67 g) white sugar

2 teaspoons (10ml) kosher salt (or snow salt)

3 eggs

7/8 stick of unsalted butter bar  (3½ ounces) divide it to 8 pieces

For the Cream:

1½ cups (366 ml) milk

½ cup (100 g) white sugar

¼ cup (31.25 g) cake flour

0.5 teaspoon (2.5 ml) kosher salt (or snow salt)

4 egg yolks

1 teaspoon (5ml) vanilla extract

6 (30ml) tablespoons heavy cream

For Frying:

1 gallon (3.79 l) oil

For the Coating:

1 cup (200 g) white sugar

Make the Dough: 

In the bowl, stir and mix yeast and milk together. Mix it until yeast is dissolved, about 1 minute. Add the flour, sugar, salt and eggs; mix the dough slowly until the dough comes together, about 3 minutes. Add the butter, two pieces at a time, mixing after each addition and until butter is fully mixed and dough is soft, a total of 5 to 6 minutes. After mixing is completed, move the dough to an air sealed container or wrapper, and refrigerate for at least 6 hours and up to 15 hours. 

Make the Pastry Cream: 

In a small bowl, whisk together the sugar, flour and salt. In a medium bowl, whisk together the egg yolks until well combined, about 30 seconds. Slowly add in while mixing the mixture in a small bowl until thick and pasty. prepare hot milk (but do not let the milk boil). Add hot milk slowly into the egg mixture, whisking constantly. Move the egg mixture to the pan and place over medium heat, whisking constantly until the mixture thickens and comes to a boil, about 3 minutes. Boil, whisking, for 10 seconds (the cream will become thick and glossy and won’t have any foam on top), then immediately remove from heat. Pour the pastry cream through a fine mesh sieve set over a small bowl and add in the vanilla. Cover with plastic wrap, pressing the plastic wrap against the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 4 hours and up to 3 days.

Make the Donut:

Make the dough we made into the round shape. Then, cover it with the plastic wrap, and place in a warm spot until they’ve doubled in height and feel puffy, 2 to 3 hours. Then, Fill a large, heavy-bottomed pot with 3 inches of oil and place over medium-high heat. When oil is heated, fry these doughs on both sides for 2-3 minutes on each side. Then, remove the donut, and drain the oil with a paper towel. When the donut cooled down, spray some sugar on the donut. Then, while mixing the chilled pastry cream, add heavy cream slowly. After mixing heavy cream, move the cream to the pastry bag.Poke a hole in the side of each doughnut and fill with pastry cream. The doughnuts should be served as soon as they are filled.

I hope you enjoy the donuts!

Work Cited: https://www.browneyedbaker.com/vanilla-cream-filled-doughnuts/