Cream Doughnut Recipe

Cream Doughnut Recipe

Cream Doughnut Recipe Homemade buttercream filled doughnuts are delicious and easy to make.

Nothing beats homemade yeast donuts rolled in sugar. These sugar donuts look intimidating but they are very easy to make. You'll just have to wake up early if you are going to have them for breakfast, cause that will give you enough time to prepare sugar cream donut.

Yeast donuts. Yeast donuts take longer to make compared to baking powder donut but believe me, the time you'll spend waiting for them to rise will be totally worth it. These fried donuts are everything you need to have a perfect breakfast or brunch.

Doughnuts were my favorrite dessert growing up, unfortunately I didn't grow up in a home where home baked meals were actually a thing. Mom used to go for work every week day, we would always remain with the house helper, of course her job wasn't to bake for us so we never had any homemade treats. Mom was always tired during her days off, so spending time in the kitchen wasn't something possible, unless if she was in the kitchen to make us something very easy that didn't require her to mix flour and other wet and dry ingredients, she never had the time to knead dough because her job was very demanding, so she was usually tired. 

Anyway her spending most of her time working didn't stop her from getting us my favorite dessert, she used to get me and my siblings fried glazed donuts, cream donuts or yeast doughnuts. I loved the donuts that she used to bring for us but sometimes the donuts were a bit dry, that dryness used to take away the goodness of the doughnuts.

I loved cream donuts, but I didn't love them enough to enjoy dry donuts, they weren't doing it for me, because of this, i stopped buying donuts.

Fast forward! I went to a supermarket to buy groceries and I was greeted by the beautiful aroma of baked chocolate donuts, I couldn't resist the beautiful smell of classic chocolate doughnuts made in the oven, I left the supermarket with only donuts. The beautiful scent and taste of fresh chocolate donuts ignited back my love for donuts, so I decided to learn how to make doughnuts, with the help of the internet I made my first homemade donuts. 

I absolutely loved how they came out. And here I am on my second attempt, sharing this recipe with you.

These deep fried doughnuts are filled with sweet homemade buttercream! They are fluffy, light and delicious. These homemade donuts are the perfect fall dessert.

CREAM DOUGHNUT INGREDIENTS 

Flour:  I used all purpose flour because it gives the donuts a perfect texture.

Yeast: I used instant yeast. You can also use active dry yeast.

Milk: I used warm full fat milk.

Butter: Unsalted and melted. I always mention that it's best to use unsalted butter because amount of salt in salted butter will vary according to the brand. It's better you use unsalted butter that way you'll have control of how much salt you'll use in your doughnut dough.

Egg: I used 3 eggs. If you have enough time then you can separate egg whites from egg yolks, then use egg yolks in your dough.

Sugar: Just tablespoons of granulated sugar yield delicious sugar donuts.

Salt: A teaspoon of salt.

HOW TO MAKE CREAM DOUGHNUTS 

1. Using a mixing bowl, whisk together eggs, milk and melted butter.

2. Combine flour, yeast and salt in a stand mixer, fitted with paddle attachment 

3. Mix wet ingredients to dry ingredients and combine.

4. Let the dough rest for 7 minutes. Switch to using a dough hook attachment and knead the dough until it's smooth and soft, approximately for 6 minutes.

5. Grease a bowl and move the dough from the stand mixer to the greased bowl. Cover with a kitchen towel or plastic wrap and let it rise for 2 hours, until doubled. 

6. Once the dough has risen. Roll the dough on a floured surface.

7. Put the dough flat and roll 4cm diameter balls. Roll between palms until elongated. 

8. Place the shaped donuts into a lined pan then cover and allow to rest for another 30 minutes. 

9. Preheat oil on medium heat. The oil should not be too hot as this will result into the doughnuts browning before cooked.

10. Cut across the length of the doughnuts. This will prevent the doughnut from cracking. 

11. Place the doughnuts in the oil. Fry for 5 minutes until golden brown. Turn to allow even cooking.

12. Once cooled apply butter cream or fresh cream to the center.

VANILLA BUTTERCREAM FROSTING RECIPE 

Vanilla buttercream frosting is extremely soft, sweet, creamy and soft. This is my favorite buttercream recipe, it's easy to make, made with simple ingredients and has a perfect texture. Learn how to make homemade buttercream recipe the easiest way.

VANILLA BUTTERCREAM INGREDIENTS

here are the ingredients for buttercream.

Butter: What's homemade buttercream without butter? Well store bought as well. Use unsalted butter, as this will give you an opportunity to control the sugar in your buttercream frosting. The butter should be at room temperature.

Salt: Salt in buttercream adds a little flavor. 

Pure Vanilla Extract: Nothing gives buttercream a vanilla flavor than pure vanilla extract. You can use store bought vanilla extract or homemade vanilla extract. Unfortunately, I do not have a recipe for homemade vanilla extract. 

Heavy Cream: Use heavy cream for maximum creaminess, although whole milk can also work. 

Confectioners' Sugar: Sweetens vanilla buttercream.

HOW TO MAKE VANILLA BUTTERCREAM 

Beat the butter on medium for 2 minutes using a handheld mixer or a stand mixer fitted with a paddle attachment. 

Add 4 cups of confectioners' sugar, vanilla extract and heavy cream. 

Beat on low speed for 40 seconds, then increase to medium-high speed and beat for 2 minutes. 

Add ⅛ spoon of salt, taste and adjust if needed. 

Add 1 cup of confectioners' sugar if the buttercream is too thin or more heavy cream if it's too thick, adding only 1 tablespoon at a time. 

Use immediately or shore in a refrigerator for 1 week or freeze for 3 months in a freezer. 

HOW TO THAW BUTTERCREAM 

thaw in the refrigerator then beat the buttercream on medium speed for a few seconds until it's creamy again.

CREAM DOUGHNUT FAQ

Can this donut be baked?.

No. You can't baked a yeasted dough, when you do so you'll end up with buns or bread. If you want baked donuts then you should use baking powder.

Can I make doughnuts without a stand mixer?

Absolutely. You can make the dough by kneading it by hands.

Why are my donuts greasy?

This is because the oil temperature was too cold.

Why are my donuts raw in the middle?

You probably took them out of the oil too quick. The oil was probably very hot hence your donuts started burning from the outside yet raw from the inside. 

CREAM DOUGHNUTS TIPS

1. Make sure your yeast is active. To know whether your yeast is active or not add yeast, sugar and warm water in a bowl, wait for 10 minutes, if the yeast is active, the mixture will foam, if it doesn't foam then discard it.

2. Frying Tip: Only fry donuts few at a time, as frying a lot at once will drop the oil temperature. 

3. Always flip over the donuts and fry on both side. If you are frying them for 4 minutes then they should be fried for 2 minutes on each side. 

4. Once the doughnuts are golden brown, remove them from the oil using a slotted spoon and place them on the paper towels. 

5. After applying the buttercream, Give the donuts a toss in some granulated sugar on both sides.

6. Large Pot. Always Fry in a large deep skillet or pot. This will ensure you can fill the skillet/pot with oil without having it splatter. 

7. Use a digital thermometer to measure the temperature of your oil. Make sure it's at 350°F. If you do not have a digital thermometer then test with one of your donuts. 

If the temperature is too cold then your donuts will absorb too much oil and will become greasy. If it's too hot then it will burn without getting cooked.

FREEZING CREAM DONUTS

Wrap each cream donut in a plastic wrap and place them in a plastic bag and freeze for 3 months. Thaw at room temperature.

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Cream Doughnut Recipe

Author:Catherine

Prep Time: 30 Min   Cook Time: 30 Min

Total Time: 1 Hours 

Servings 16Donuts

 

Nothing beats homemade yeast donuts rolled in sugar. These sugar donuts look intimidating but they are very easy to make. You'll just have to wake up early if you are going to have them for breakfast, cause that will give you enough time to prepare sugar cream donut.

Ingredients

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• ▢ 361g all purpose flour
• ▢ 50g granulated white sugar
• ▢ ½ teaspoon salt
• ▢ 2 teaspoons instant yeast
• ▢ 3 eggs
• ▢ 227g milk
• ▢ 28g melted butter
• ▢ ½ teaspoon vanilla extract 
• ▢ 6 cups oil
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VANILLA BUTTERCREAM FROSTING  

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•  ▢ 4 cups confectioners' sugar. 
• ▢ 1 Cup Unsalted Butter, melted
• ▢ 2 teaspoons Pure vanilla extract 
• ▢ ¼ Cup Heavy cream
• ▢ ⅛ teaspoon of salt

Instructions

BATTER:

• Using a mixing bowl, whisk together eggs, milk and melted butter.
• Combine flour, yeast and salt in a stand mixer, fitted with paddle attachment 
• Mix wet ingredients to dry ingredients and combine.
• Let the dough rest for 7 minutes. Switch to using a dough hook attachment and knead the dough until it's smooth and soft, approximately for 6 minutes.
• Grease a bowl and move the dough from the stand mixer to the greased bowl. Cover with a kitchen towel or plastic wrap and let it rise for 2 hours, until doubled. 
• Once the dough has risen. Roll the dough on a floured surface.
• Put the dough flat and roll 4cm diameter balls. Roll between palms until elongated. 
• Place the shaped donuts into a lined pan then cover and allow to rest for another 30 minutes. 
• Preheat oil on medium heat. The oil should not be too hot as this will result into the doughnuts browning before cooked.
• Cut across the length of the doughnuts. This will prevent the doughnut from cracking
• Place the doughnuts in the oil. Fry for 5 minutes until golden brown. Turn to allow even cooking.
• Once cooled apply butter cream or fresh cream to the center.

VANILLA BUTTERCREAM:

• Beat the butter on medium  for 2 minutes using a handheld mixer or a stand mixer fitted with a paddle attachment. 
• Add 4 cups of confectioners' sugar, vanilla extract and heavy cream. 
• Beat on low speed for 40 seconds, then increase to medium-high speed and beat for 2 minutes. 
• Add ⅛ spoon of salt, taste and adjust if needed.
• Add 1 cup of confectioners' sugar if the buttercream is too thin or more heavy cream if it's too thick, adding only 1 tablespoon at a time.

Recipe Notes:

1. Make sure your yeast is active. To know whether your yeast is active or not add yeast, sugar and warm water in a bowl, wait for 10 minutes, if the yeast is active, the mixture will foam, if it doesn't foam then discard it.
2. Frying Tip: Only fry donuts few at a time, as frying a lot at once will drop the oil temperature. 
3. Always flip over the donuts and fry on both side. If you are frying them for 4 minutes then they should be fried for 2 minutes on each side. 
4. Once the doughnuts are golden brown, remove them from the oil using a slotted spoon and place them on the paper towels. 
5. After applying the buttercream, Give the donuts a toss in some granulated sugar on both sides.
6. Large Pot. Always Fry in a large deep skillet or pot. This will ensure you can fill the skillet/pot with oil without having it splatter. 
7. Use a digital thermometer to measure the temperature of your oil. Make sure it's at 350°F. If you do not have a digital thermometer then test with one of your donuts. If the temperature is too cold then your donuts will absorb too much oil and will become greasy. If it's too hot then it will burn without getting cooked.

Equipment

• Large skillet

• Stand Mixer

NUTRITION INFORMATION:

Calories: 1045cal 

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