Ingredients
Equipment
Method
- In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5-10 minutes until foamy.
- Add the remaining sugar, eggs, and melted butter to the yeast mixture. Whisk to combine.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Punch down the dough and roll it out to about 1/2 inch thickness. Cut out donut shapes using a donut cutter or two different sized round cutters.
- Place the donut shapes on a baking sheet lined with parchment paper, cover, and let them rise for another 30 minutes.
- While the donuts are proofing, prepare the filling. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Heat the vegetable oil in a large frying pan or deep fryer to 350°F (175°C). Carefully fry the donuts for 2-3 minutes per side, until golden brown.
- Remove the donuts from the oil and drain them on paper towels. While still warm, toss them in granulated sugar.
- Once cooled slightly, use a piping bag with a thin tip to fill each donut with the milk cream filling.
Notes
You can adjust the sweetness of the filling to your preference. Ensure the oil is at the correct temperature for perfectly fried donuts.