Ingredients
🍩 For the Donuts
3 cups (375 g) all-purpose flour
¼ cup (50 g) granulated sugar
2¼ tsp (7 g) instant yeast
½ tsp salt
¾ cup (180 ml) warm milk
1 large egg
3 tbsp (42 g) unsalted butter, softened
1 tsp vanilla extract
🤍 For the Vanilla Cream
2 cups (480 ml) whole milk
½ cup (100 g) granulated sugar
4 large egg yolks
3 tbsp (24 g) cornstarch
1 tsp vanilla extract
2 tbsp (28 g) unsalted butter
✨ For Finishing
Powdered sugar, for dusting
👩🍳 Instructions
- Prepare the dough:
In a large bowl, mix the flour, sugar, instant yeast, and salt. Add the warm milk, egg, and vanilla extract. Mix until a dough begins to form. - Knead:
Add the softened butter and knead for 8–10 minutes, until the dough is smooth, soft, and elastic. - First rise:
Cover the dough and place it somewhere warm for about 1 hour, or until it doubles in size. - Shape the donuts:
Roll the dough to about ½ inch (1.2 cm) thick. Cut into round donut shapes and place them on a parchment-lined baking tray. - Second rise:
Cover and let them rise for another 30–40 minutes. - Bake:
Preheat the oven to 375°F (190°C). Bake for 10–13 minutes, or until lightly golden. Avoid overbaking to keep them soft and fluffy.
🤍 Make the Vanilla Cream
Heat the milk in a saucepan until hot but not boiling.
In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
Slowly pour the warm milk into the egg mixture while whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thick and creamy.
Remove from the heat and mix in the vanilla and butter.
Cover the surface with plastic wrap and refrigerate until completely chilled.
🍩 Fill the Donuts
Once the donuts have cooled completely, carefully cut them open.
Transfer the chilled vanilla cream into a piping bag and generously pipe it inside each donut.
Place the top back on and finish with a beautiful dusting of powdered sugar. ✨