Cream Filled Doughnuts Recipe
Cream Filled Doughnuts Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 5
- Calories: 320
- Fat: 17 g
- Saturated fat: 8 g
- Carbohydrates: 37 g
- Sugar: 18 g
- Sodium: 3340 mg
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
There is nothing that can gratify a genuine sweet lover than biting into a warm, sugary doughnut with rich cream filling inside. It is harsh to say that the take-out doughnuts are not delicious, but homemade cream filled doughnuts will certainly convince you to put behind your sweet memories of take-out doughnuts in favour of homemade doughnuts.
Ingredients
- Shortening – 1 cup
- White sugar – 1 cup
- Powdered sugar – 1 cup
- Vanilla extract – 2 teaspoons
- Dry yeast – 2 packages
- Whole milk – 2 cups
- Sugar – ½ cup
- Oil – ½ cup
- Salt – 2 teaspoons
- Eggs – 2
- All-purpose flour – 7 cups
- Peanut Oil
Instructions
- Make the cream filling at the first place before you start making doughnuts. Take a mixing bowl, and place the shortening in it.
- Add the white sugar, powder sugar and vanilla extract in the bowl.
- Stir the mixture with an electric mixture for at least five to ten minutes until it the mixture becomes creamy thick.
- Your cream filling is now ready; it is time to start making the doughnuts.
- Pour the milk in a saucepan and set it aside to boil. Allow it to cool a bit before using it.
- Pour warm water in a bowl, and sprinkle the yeast over it.
- Allow it to settle until it begins to foam. Stir it hard to blend it.
- Break the eggs in a small bowl, and beat them slightly with a fork.
- Add oil, sugar and salt in it, and beat hard until it is properly mixed.
- Add the yeast mixture in it, and stir it hard until it is completely gelled together with other ingredients.
- Now add the flour in it while stirring the mixture.
- Once you have mixed all the flour in the mixture, stir it hard until your dough is ready.
- Take a pan and slightly flour the surface, and place the dough on it.
- Knead the dough for about 15 minutes.
- Place a dry towel on the top of the dough, and let it rise until it is doubled than its original size, which will take at least two hours.
- Press the dough down, and allow it to rise yet again for another hour.
- Stroke and roll the dough until it is about ½ inch thick.
- Cut it with a doughnut cutter.
- Now, coat a baking sheet slightly with a non-stick cooking spray, and put the doughnuts on the pan.
- Cover the pan with a dry towel, and allow the doughnuts to rise for at least 30 minutes.
- Fry both sides of the doughnuts in hot peanut oil for 1 to 2 minutes.
- Place them on a towel to drain out the oil.
- Fill a pastry bag with the cream filling, and squeeze in small amount of the cream in the doughnuts.
- Serve as you need.
