These Cream Filled Donuts will make you fall in love with the first bite. This amazing fluffy donut recipe with a sweet vanilla cream filling will be great to serve to guests, at work, or enjoy at home. Make homemade brioche donuts for an extra special treat.
Cream Filled Donuts
These brioche donuts are by far one of my favorites with a crispy out shell, light and soft center, and filled with a delicious vanilla filling. These donuts are so rich in flavor and the aroma is phenomenal. This recipe is one of the best donuts recipes to make because of how simple and easy it is to make. This donut can be used as part of breakfast or brunch with Breakfast Pigs in a Blanket or Easy Italian Breakfast Casserole.
Cream Filled Donuts Recipe
This Cream Filled Brioche Donuts Recipe will make you fall in love with the first bite. The amazing fluffy donuts with a sweet cream filling will be great to serve to guests, at work, or enjoy at home. Make homemade brioche donuts for the perfect treat.
Ingredients
- ▢Donuts
- ▢4 1/2 cups all-purpose flour
- ▢3/4 cup water lukewarm
- ▢1/4 cup granulated sugar
- ▢1 teaspoon active dry yeast
- ▢3 eggs room temperature
- ▢1/2 cup 1 stick unsalted butter, room temperature, cut into cubes
- ▢1 tablespoon rum
- ▢1 teaspoon salt
- ▢1/2 cup granulated sugar for coating
- ▢Vanilla Cream
- ▢1 cup milk
- ▢2 egg yolks
- ▢1 tablespoon unsalted butter
- ▢1/4 cup granulated sugar
- ▢1 tablespoon cornstarch
- ▢1 teaspoon vanilla extract
Instructions
- Combine the warm water, sugar, and yeast in a large bowl. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.
- Add the flour, salt, eggs, and rum. Knead well using the attachment on your mixer or by hand.
- Slowly incorporate the butter cubes and knead well. The dough has to be glossy and smooth.
- Cover the bowl with plastic wrap and let rise in a warm, draft-free place until almost doubled in size, about two hours.
- Punch the dough down. Put in the fridge to chill for 12-16 hours or overnight. (The dough will be more delicious if you leave it to chill overnight. If you don’t have the time, leave that part out.)
- Cut the dough into 70g pieces. Shape each piece into a smooth bun and place on a baking sheet lined with parchment paper and dusted with flour. Leave plenty of room between the donuts to proof. Cover lightly with plastic wrap and leave to proof for about 1 hour, or until about doubled in size.
- Heat 2 inches of oil in a heavy pot (cast iron) to 330-350°F. To fry donuts, drop several of them at a time and allow them to become golden before turning to the other side, about 1-2 minutes per side. Remove donuts from the oil with the spider tool and place them on a tray lined with paper towels.
- Once slightly cooled, place 1/2 cup granulated sugar in a dish, roll each donut in sugar, and set aside to cool completely before filling.
- For the vanilla cream, add the sugar, cornstarch, and milk to a large saucepan and mix until smooth. Cook, stirring continuously, over medium heat until mixture begins to thicken and boil. Reduce heat to medium and simmer for 1 minute. Remove from heat.
- Add a little bit of mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. Place the saucepan back on the heat and bring to a light boil. Allow boiling for 2 minutes, stirring continuously.
- Remove from heat, add butter and vanilla. Stir until smooth. Pour into a medium bowl. Cover with plastic wrap and press it directly on the surface. Refrigerate until cold.
- Fill a piping bag with a round tip with the vanilla cream. Using a small knife, cut a hole in the side of each donut about 3/4 of the way into the donut and pipe a generous amount of vanilla cream into the center of the donut.
- Enjoy!