We can't resist another sweet breakfast today...
So I made another batch of donuts, which previously featured on last Wednesday's post. Yeah, that last one was not shaped like the traditional donuts we've known. Which means, no bite-sized donuts' holes as well. Rest assured, the taste was incredible! Soft and chewy, with crisp skin (freshly rolled in icing sugar)... No wonder we all fell in love with it... *sigh* ^_^
Of course I've got to try those filled with cream. And please, please, please... Please tell me to stop cause I seriously couldn't stop at TWO!
Soft donuts + Creamy filling = Perfection
Now here's the recipe!
Dreamy Cream-filled Donuts
Makes about 20 small (rectangle ^_^) donuts
Adapted from thecaramelcookie
3/4 cup warm milk
1 1/8 tsp instant yeast
1 1/2 Tbsp vegetable oil
1/3 cup sugar
1 egg, beaten slightly
2 1/2 cups all purpose flour
1/2 tsp salt
1/2 cup butter, softened
2 Tbsp powdered sugar
1/2 cup whipping cream
1/2 tsp vanilla extract, optional
Oil for deep-frying
More powdered sugar to rolled-in
- In a large bowl, pour in the warm milk and sprinkle in the yeast. Let stand for 5 minutes
- Stir in vegetable oil + sugar + beaten egg. Mix to combine
- Add flour, one cup at a time and mix thoroughly. You'll end up with a sticky dough, so scrap the dough onto a clean, floured surface and began kneading it. Just sprinkle a tablespoon of flour at a time while working the dough. We want the dough to be barely sticky (to get the softest texture) and supple. *I end up using about 4-5 Tbsp of flour. Depends on the weather. You might use more or less ^_^*
- Shape the kneaded dough into a ball, return to the bowl (oiled sides and bottom) and lightly oiled the dough all over. Cover with cling wrap and let rise until double in size about 1 hour (Make indentation in the dough with a finger. If the indentation remains, it has fully rise)
- Making the donuts: Flatten the dough, knead it a few times. Let the dough rest for 5 minutes. Then, on floured surface, rolled out the dough into a rectangle, 1/2 inch thickness. Using a long, sharp knife, cut into 20 pieces
- Arrange the cut out pieces 2 inches apart , cover with a clean kitchen towel. Let rise again for another 45 minutes, until puff up
- Heat some oil in frying pan over medium heat until thoroughly hot. By using a rubber spatula to lift the puffed up dough, slide in the hot oil 1 or 2 pieces at a time (depending on how large your pan). The dough will double in size and puff up more in the hot oil. Fry about 30 seconds on each side until golden brown, then transfer into plate lined with paper towel to absorb the grease. Repeat with the remain pieces. Cool to room temperature before filled with cream
- Making the cream filling: In a mixer, cream the butter until lightened in color and fluffy, add in sugar + vanilla + whipping cream. Mix on medium speed until thoroughly combine. Transfer into a piping bag fitted with a small tip
- Donuts with cream filling: Poke a hole into the donuts with a skewer or a chopstick. Pipe in the filling then roll in the powdered sugar. Serve with a cup of hot coffee!
Check out yeastspotting for more yeasty goodness!