VANILLA CREAM-FILLED DOUGHNUTS

I’m sure that I must have mentioned here at some point that I didn’t really grow up in a doughnut-loving household. I know for some people they were a tradition, maybe a Sunday-morning-after-church thing. They really weren’t ever a thing at my house; I’m not sure if it’s because my parents didn’t care for them or if they didn’t want us to get hooked on fried dough, but we hardly ever ate them. As a result, anytime they were offered to me, they never really knocked my socks off. I could take them or leave them and, usually, I left them. The lone exception was if I managed to find one that was filled with cream. Not icing, but cream. Bonus if it was Boston cream, but I would happily devour any cream-filled doughnut that crossed my path. It was only a matter of time before I made them appear in my kitchen!

INGREDIENTS:
FOR THE DOUGH:

• 2½ teaspoons active dry yeast
• ⅔ cup whole milk, at room temperature
• 3½ cups all-purpose flour
• ⅓ cup granulated sugar
• 2 teaspoons kosher salt
• 3 eggs
• 7 tablespoons (3½ ounces) unsalted butter, at room temperature, cut into 8 pieces

FOR THE PASTRY CREAM:

• 1½ cups whole milk
• ½ cup granulated sugar
• ¼ cup cake flour
• ½ teaspoon kosher salt
• 4 egg yolks
• 1 teaspoon vanilla extract
• 6 tablespoons heavy cream

FOR FRYING:

1 gallon canola oil

FOR THE COATING:

• 1 cup granulated sugar

DIRECTIONS:

• Make the Dough: In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk; let stand until yeast is dissolved, about 1 minute. Add the flour, sugar, salt and eggs; mix on low speed 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 incorporated and dough is soft, a total of 5 to 6 minutes. Remove the dough from the bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours.
• Make the Pastry Cream: While the dough is chilling, 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 whisk in the flour mixture until thick and pasty. In a medium saucepan over medium heat, warm the milk until bubbles just start to form around the edges (do not let the milk boil).
• Remove the milk from the heat and slowly drizzle into the egg mixture, whisking constantly. Scrape the egg mixture back into the saucepan 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.
• Read more please visit : www.browneyedbaker.com

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