So, I've made myself a couple donut recipes this week. First, this sugar coated vanilla cream-filled donuts and the other.. Well, that's a surprise for another day. The beautiful brown shell and the soft, fluffy insides aren't enough. I had to throw some fresh vanilla cream inside. They were bites of heaven, if I'm honest, but don't worry. I'll share the recipe with you so you too can have bites of heaven with me.
I also have something to share with youuuu! I've become the newest Rodelle brand ambassador. You may have spotted the new addition to my badges on my sidebar. Guys, Rodelle vanilla is where it's at. All of the products are high quality and the brand itself is something to want to stand behind. If you've been following me for some time you know that I'm a HUGE fan of vanilla bean paste (aff. link). Because I love it and use it so often, I knew I had to reach out to Rodelle. So, here we are and I'm so excited!
What does this mean for you? You'll get to see several more posts this year from me using some superior Rodelle products. I'll be telling you about how Rodelle are good people. There will be sugar invovled. It's going to be a blast!
I had almost too much fun filling these donuts. I have a #230 Bismarck Tip (aff. link) that is made for filling things. The more I pumped into the donuts, the plumper they got. You can kind of see in the second one from the bottom where I had one burst. I couldn't help myself. The plumper they looked, the better. I always tend to think more is more, until it gets out of hand. Anyone else guilty of this? Please tell me I'm not the only one.
Vanilla Cream-Filled Donuts
- 2 cups milk
- 5 egg yolks
- ¼ cup cornstarch
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon Rodelle vanilla bean paste
- 3 tablespoon butter cold
- ½ cup granulated sugar
- 1 teaspoon Rodelle vanilla bean paste
- In a medium saucepan, add in the milk and place over medium heat. It will take about ten minutes and you'll begin to see puffs of steam.
- While the milk is heating up, add in cornstarch, sugar, and salt into a medium bowl. Stir to combine.
- Add in the egg yolks into the cornstarch and sugar and stir to combine.
- Once the milk is almost to a boil, pour about 1 cup into the yolk mixture. Whisk immediately until combined.
- Pour the milk/yolk mixture back into the saucepan with the rest of the milk and let it come back up to a boil and thicken. It took mine about 9 minutes to thicken.
- Remove from heat and add in the vanilla bean paste and cold butter and stir until incorporated.
- Pour the cream through a strainer into a shallow dish to get out any chunks of cooked egg. Cover with plastic wrap and press the plastic on top of the vanilla cream to a skin can't form. Place in the fridge and chill. It will take several hours to chill and set up. I recommend doing the vanilla cream the day before and letting in set up overnight.
- In a microwave-safe bowl, add in the milk and butter.Microwave for 1 minute. If you have a thermometer, check to make sure it's at 110 degrees.
- Add in the yeast and give it a stir.
- Measure out the sugar and sprinkle about 2 teaspoons of the sugar into the milk and butter mixture. This will feed the yeast. Let it sit for about 5 to 10 minutes to let the yeast proof. It will become foamy.
- Meanwhile, in a large glass mixing bowl, add in the remaining sugar and flour. Stir to combine.
- Push the flour and sugar to the outside of the bowl and leave a well in the center.
- Add the foamy yeast and milk mixture, egg and vanilla bean paste. Stir to combine the liquids in the center without incorporating the well.
- Using a spatula, stir the flour into the wet ingredients until combined. It will still be sticky.
- On a clean work surface, add 2 T. of flour. I worked on a piece of parchment paper. Knead the dough about 10 times to get the flour incorporated and reduce the stickiness.
- Spray the glass bowl with non-stick cooking spray or add 1 T. of vegetable oil. Place the dough in and spray the top with non-stick cooking spray. If you used the vegetable oil, roll the dough into the oil so the top is covered in the oil as well as the bottom.
- Cover with plastic wrap or a tea towel and place in a warm area. Let it rise until doubled in size. It took mine about two hours.
- Once the dough is doubled in size, add 2 T. of flour onto the clean surface. Roll the dough out onto the flour and place some of the flour on top of the dough. Press the dough to be about ½ inch thick. I just used my hands.
- Cut out donuts using a 3 inch circle cookie cutter. Place on a baking sheet with a piece of parchment paper sprayed with non-stick cooking spray. Space them out so they don't touch when they rise.
- Place the donuts in a warm place to rise and cover loosely with plastic wrap. Mine took about 1 hour to rise.
- While the donuts are rising, add about 2 to 3 cups of vegetable oil into a heavy-bottom saucepan. Using a candy thermometer, let the oil come up to 350 degrees.
- Place the donuts two at a time into the hot oil. Adding too many donuts will drop the temperature and give you oily donuts. Let it cook about 2 minutes and flip. Let cook for another 1 to 2 minutes and place onto a plate lined with paper towels.
- Roll the slightly cooled donuts into the coating sugar and set aside until cooled.
- Add the chilled vanilla cream into a piping bag with the #230 Bismarck tip or a small round tip. Pipe the cream into the donuts until the donuts are plump.
- In a shallow bowl, add in the sugar and vanilla bean paste. Stir to coat the sugar with the vanilla beat paste.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Rodelle has a pretty awesome giveaway happening right now that you may want to check into. There are going to be six winners and the grand prize winner will be taking home a KitchenAid stand mixer and a Rodelle prize pack!
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