Vanilla Cream–Filled Doughnuts Recipe

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Vanilla Cream–Filled Doughnuts
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Ingredients
10
Count
Nutrition
1478
Calories
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Ingredients:

Directions:

  1. In a stand mixer fitted with the dough hook, combine the yeast and milk. Stir together briefly, then let sit for about 1 minute to dissolve the yeast. Add the flour, 1/3 cup (70 grams) of the sugar, the salt, and the eggs and mix on low speed for about 1 minute, or until the dough comes together. Then, still on low speed, mix for another 2 to 3 minutes to develop the dough further. Now, begin to add the butter, a few pieces at a time, and continue to mix for 5 to 6 minutes, or until the butter is fully incorporated and the dough is soft and cohesive.
  2. Remove the dough from the bowl, wrap tightly in plastic wrap, and refrigerate for at least 6 hours or up to 15 hours.
  3. Lightly flour a baking sheet. On a well-floured work surface, roll out the dough into a 12-inch square about 1/2 inch thick. Using a 3 1/2- to 4-inch round biscuit cutter, cut out 9 doughnuts. Arrange them on the prepared baking sheet, cover with plastic wrap, and place in a warm spot to proof for 2 to 3 hours, or until they are about doubled in height and feel poufy and pillowy.
  4. When ready to fry, line a tray or baking sheet large enough to hold the doughnuts with paper towels. Pour oil to a depth of about 3 inches into a large, heavy saucepan and heat over medium-high heat until hot. To test the oil, throw in a pinch of flour. If it sizzles on contact, the oil is ready. (It should be 350 degrees if you are using a thermometer.) Working in batches, place the doughnuts in the hot oil, being careful not to crowd them. Fry on the first side for 2 to 3 minutes, or until brown. Then gently flip them and fry for another 2 to 3 minutes, or until brown on the second side. Using a slotted spoon, transfer the doughnuts to the prepared tray and let cool for a few minutes, or until cool enough to handle.
  5. Place the remaining 1 cup (200 grams) sugar in a small bowl. One at a time, toss the warm doughnuts in the sugar to coat evenly. As each doughnut is coated, return it to the tray to cool completely. This will take 30 to 40 minutes.
  6. To make the vanilla cream filling: While the doughnuts are cooking, whip the heavy cream until it holds stiff peaks. Using a rubber spatula, fold it into the pastry cream . You should have about 3 cups.
  7. When doughnuts are completely cooled, poke a hole in the side of each doughnut, spacing it equidistant between the top and bottom. Fit a pastry bag with a small round tip and fill the bag with the filling. Squirt about 1/3 cup filling into each doughnut. Serve immediately.
  8. From Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang with Christie Matheson. Text copyright © 2010 by Joanne Chang; photographs copyright © 2010 by Keller + Keller. Published by Chronicle Books LLC.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1478.02 Kcal (6188 kJ)
Calories from fat 1477.09 Kcal
% Daily Value*
Total Fat 164.12g 252%
Cholesterol 549.98mg 183%
Sodium 1129.79mg 47%
Potassium 104.88mg 2%
Total Carbs 1.79g 1%
Sugars 0.33g 1%
Dietary Fiber 0.3g 1%
Protein 6.79g 14%
Vitamin A 2mg 66%
Iron 0.7mg 4%
Calcium 67.6mg 7%
Amount Per 100 g
Calories 623.41 Kcal (2610 kJ)
Calories from fat 623.02 Kcal
% Daily Value*
Total Fat 69.22g 252%
Cholesterol 231.98mg 183%
Sodium 476.53mg 47%
Potassium 44.24mg 2%
Total Carbs 0.76g 1%
Sugars 0.14g 1%
Dietary Fiber 0.12g 1%
Protein 2.86g 14%
Vitamin A 0.8mg 66%
Iron 0.3mg 4%
Calcium 28.5mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 43.2
    Points
  • 43
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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