Fluffy Cream-Filled Doughnuts

Ingredients:

2 1/4 teaspoons active dry yeast
3/4 cup warm milk (110°F/45°C)
1/4 cup granulated sugar
3 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
Vegetable oil, for frying
1 1/2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract (for the filling)
Extra powdered sugar, for dusting

Directions:

In a small bowl, mix the yeast with warm milk and 1 tablespoon of sugar.

Let sit for 5-10 minutes until foamy.

In a large mixing bowl, combine flour, remaining sugar, and salt. Add the yeast mixture, eggs, melted butter, and vanilla extract.

Knead the dough until it becomes smooth and elastic.

Cover the dough and let it rise in a warm place for about 1-2 hours, or until it doubles in size.

Punch down the dough and roll it out on a lightly floured surface to about 1/2-inch thickness.

Use a round cutter to cut out doughnut shapes.

Place the doughnuts on a baking sheet lined with parchment paper.

Cover and let them rise for another 30-45 minutes.

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

Fry the doughnuts in batches for about 1-2 minutes per side until golden brown.

Transfer to a paper towel-lined plate to drain.

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Use a piping bag to fill the cooled doughnuts with the cream.

Dust the filled doughnuts with powdered sugar before serving.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 2 hours 35 minutes

Kcal: 290 kcal | Servings: 12 doughnuts