Vanilla Cream-Filled Doughnuts

I made original style Krispy Kreme doughnuts a few weeks ago and since then I just could wait to make these brioche style stuffed doughnuts.

I made vanilla custard cream doughnuts and strawberry & cream doughnuts.

Prep : 45 mins / Chilling : 12h /Cook: 6 mins/Total 12h36

Servings : 10-12 doughnuts

50 People Try To Fill A Doughnut

Ingredients

Doughnuts:
2 tsp active dry yeast
2/3 milk (at room temperature)
3 cups all-purpose flour
1/3 cup granulated sugar
2 tsp salt
3 eggs
7 tbsp butter, at room temperature, cut into 8 pieces
2 liters vegetable oil

Vanilla Cream Filling:
1/2 cup vanilla sugar/extract
1/3 cup corn starch
4 egg yolks
2 cups milk
1/4 cup butter

Instructions

Make the Dough:
In the bowl, mix together yeast and milk; let stand until yeast is dissolved, about 1 minute.
Add the flour, sugar, salt and eggs and mix the dough until it comes together, about 3 minutes.
Now using your hands, 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.

Dough Proofing:
Cover the bowl with cling film and leave to proof at room temperature for about 2 hours, or until doubled in size.
Punch down the dough, then re-cover the bowl. Put in the fridge to chill for 12 – 16 hours or overnight.

Shaping:
The next day, take the dough out of the fridge and cut it into 70g pieces. Shape each piece into smooth, tight bun and place on a baking tray lined with parchment paper and dusted with flour. Leave plenty of room between the doughnuts to proof. Cover lightly with cling film and leave for about 2 hours, or until about doubled in size.

Vanilla Filling:
Whisk together vanilla, corn starch, and a pinch of salt in a saucepan.
Whisk together milk and egg yolks in a separate bowl.
Add milk mixture to the saucepan with the butter.
Cook over medium heat until mixture comes to a boil, then lower the heat and cook for one minute. Remove from heat. Cover with plastic wrap, pressing it directly onto the surface of the vanilla cream to prevent a skin from forming. Just before using, whisk until smooth

Fry the Doughnuts:
Fill a large, heavy-bottomed pot with 3 inches of oil and place over medium-high heat until it reaches 350 degrees F on a thermometer.
While the oil heats, line a baking sheet with a double layer of paper towels for draining the doughnuts. Fill a wok or deep pot halfway with vegetable oil.
Heat the oil to 330 – 350°F. Carefully remove the doughnuts from the baking tray, be carful not to deflate them, and put them into the oil.
Cover with a lid. Fry for 3 minutes on each side until golden brown. *Do not cover with a lid when you turn the doughnuts around.
Remove from the oil and place on a tray lined with paper towels. Set aside to cool before filling.

Assembling the doughnuts:
Place the sugar in a small bowl and set aside.
As soon as the doughnuts are cool enough to handle, toss them in the sugar one at a time to evenly coat them. Return the doughnuts to the paper towel-lined pan and allow to cool completely, 30 to 40 minutes.
With the handle of a wooden spoon, poke a hole in the side of the doughnuts to form a cavity.
With a pastry bag fitted with a star tip, fill doughnuts.

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