Doughnuts with Cream Filling

Pillow Doughnuts with Cream Filling

Ingredients

For the Dough
• 4 cups (500g) bread flour
• 2¼ tsp (7g) instant yeast
• ¼ cup (50g) granulated sugar
• 1 tsp salt
• 1 cup (240ml) warm milk
• 2 large eggs
• ¼ cup (60g) unsalted butter, softened
• 1 tsp vanilla extract

For Frying
• Vegetable oil

For Coating
• ½ cup (100g) granulated sugar or icing sugar

Vanilla Cream Filling

Ingredients
• 2 cups (480ml) whole milk
• ½ cup (100g) granulated sugar
• 3 egg yolks
• 3 tbsp cornstarch
• 1 tbsp unsalted butter
• 1 tsp vanilla extract

Method

Prepare the Cream Filling
1. In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
2. Heat the milk in a saucepan until it just begins to steam.
3. Gradually pour the hot milk into the egg mixture while whisking continuously.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thick and smooth.
5. Remove from the heat and stir in the butter and vanilla extract.
6. Transfer to a bowl, cover the surface with plastic wrap, and chill completely.

Prepare the Dough
1. In a large bowl, combine the bread flour, yeast, sugar, and salt.
2. Add the warm milk, eggs, butter, and vanilla extract. Mix until a soft dough forms.
3. Knead for 10–12 minutes until smooth and elastic.
4. Cover and let the dough rise for 1–1½ hours, or until doubled in size.

Shape and Fry
1. Roll the dough to about ½ inch (1.3 cm) thick.
2. Cut into 3-inch (7–8 cm) squares or rectangles to create the pillow shape.
3. Place on a lined tray, cover, and let rise for 30–45 minutes until puffy.
4. Heat the oil to 170–175°C (340–350°F).
5. Fry the doughnuts in batches for 2–3 minutes per side, until golden brown.
6. Drain on paper towels and allow to cool slightly.

Fill the Doughnuts
1. Transfer the chilled cream into a piping bag fitted with a filling tip.
2. Make a small hole in the side of each doughnut.
3. Pipe the vanilla cream into the centre until filled.
4. Roll in granulated sugar while still slightly warm, or dust with icing sugar after cooling.