Vanilla Doughnuts
Joanne Chang shares her recipe for decadent vanilla cream-filled doughnuts.
Vanilla Cream-Filled Doughnuts
Watch the Video
Vanilla Doughnuts
Joanne Chang shares her recipe for decadent vanilla cream-filled doughnuts.
Watch the Video
Vanilla Doughnuts
Joanne Chang shares her recipe for decadent vanilla cream-filled doughnuts.
- Comments()
The Martha Stewart Show, January 2011
- Yield Makes nine 4-inch doughnuts
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Ingredients
- 1 package (2 1/2 teaspoons) active dry yeast, or 2/3 ounce fresh cake yeast
- 2/3 cup milk, room temperature
- 3 1/2 cups unbleached all-purpose flour, plus more for baking sheet
- 1 1/3 cups sugar
- 2 teaspoons coarse salt
- 3 large eggs
- 7 tablespoons unsalted butter, room temperature, cut into 6 to 8 pieces
- Canola oil, for frying
- 6 tablespoons heavy cream
- Pastry Cream, chilled
Directions
- 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 flour, 1/3 cup sugar, salt, and eggs; mix on low speed until dough comes together, about 1 minute. Continue mixing on low 2 to 3 minutes more. Add butter, a few pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, 5 to 6 minutes.
- Remove dough from bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours.
- Lightly flour a baking sheet; set aside. On a well-floured work surface, roll out dough into 12-inch square about 1/2 inch thick. Using a 3 1/2-to-4-inch round biscuit cutter, cut out 9 doughnuts. Transfer to prepared baking sheet and cover with plastic wrap; let stand in a warm spot until they've doubled in height and feel poufy and pillowy, 2 to 3 hours.
- Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches; heat over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, place doughnuts in the hot oil, taking care not to crowd them. Fry until golden brown on one side, 2 to 3 minutes; turn and continue frying on remaining side until golden, 2 to 3 minutes more. Using a slotted spoon, transfer doughnuts to a paper towel-lined baking sheet until cool enough to handle.
- Place remaining cup of sugar in a small bowl. Toss doughnuts in sugar, one at a time, to evenly coat. Return doughnuts to paper towel-lined baking sheet to cool completely, 30 to 40 minutes.
- Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Gently fold in pastry cream; you should have 3 cups of filling. Transfer to a pastry bag fitted with a small round tip; set aside.
- Poke a hole in the side of each cooled doughnut and fill with about 1/3 cup filling; serve immediately.
Post part 2:
Oil ur clingfilm or it will take top off ur donut or ruin the shape as u pull n tug it off! Whilst frying the first few batches were good but keep an eye on oil temp as it keeps getting hotter and then the next batches are going in oil that's too hot so cook on outside but stay soggy in midle. Other than adjusting that I didn't have high hopes for my final product considering all my botch ups!But they tasted like heaven, soft snowy inside with nice outer crust n puffy round donut
I mAde these very tentatively. The dough was very sloppy and I worried that I did something wrong but as I followed the recipe I refrained from chucking in lots of extra flour! I don't think it rose as much as it should overnight ( prob not very active yeast) but when I rolled it out it was soft but manageable, and after cutting circles I left then in very warm room. In hindsight maybe it was too warm as I had trouble getting the donuts in frier! Ps: oil ur clingfilm or the top of ur dough
Hello-
I do not have active dry yeast so i would like to replace this recipe with 2/3 ounce fresh cake yeast... Do i need to proof it? Do i simply crumble the fresh cake yeast into the milk and continue on with the recipe? Or do i do it otherwise?
Thank you!
To DJY, whenever to dough doesn't rise properly, all roads lead back to the yeast process. That's why proof is so important.
After watching yesterday's show, I decided to make these for my family. They were almost perfect. The cream filling and the taste of the doughnut were awesome. The part that I can use a little help or work on is getting the doughnuts to puff up when frying. They were flat and very difficult to get the cream in. I made the dough the night before and then rolled them and let them rise the next morning. They rose in about 1 1/2 hours. Maybe my oil was too high? Help??