Cream filled Donuts

1. In a large bowl, combine 2 cups all-purpose flour, ¼ cup sugar, 1/4 tsp salt and 1 tsp dry yeast to make a dry mix.
2. In another bowl, whisk 1 cup warm milk and 4 egg yolks to make a wet mix. Slowly combine the dry and wet mixes until you get a dough. Knead this dough on a floured countertop for 2-3 minutes. Wrap it in cling-wrap and let it rise for an hour.
3. Take 1 cup of fresh cream in a bowl with ¼ cup icing sugar. Whip the cream for 5-6 minutes till you get stiff peaks. Refrigerate it.
4. Cut the risen dough in two and roll each half on the counter to make a 1/3” thick sheet. With a cookie cutter, cut 3” circles in the sheet. Place these on a tray and cover with a damp cloth for 40 minutes and let them rise.
5. In a skillet, heat oil to 375 deg F and place 3 donuts for frying. Turn them over carefully after 2-3 minutes. Once both sides are golden brown, transfer them to a paper towel.
6. Once the donuts are cool enough to handle, roll them in some icing sugar.
7. Fill the whipped cream in a pastry bag with a decorative star tip. Poke a hole on the side of the donuts and fill them with the cream.

Chef Tip: Dry yeast needs to be activated for the donuts to be light and fluffy. Temperature is crucial for this. Make sure that the milk you use is warmed to 100-105 deg F. If your milk is cooler, the yeast won’t be able to work its magic. Conversely, hot milk will kill the yeast.

Making perfect cream-filled donuts is indeed as easy as this recipe makes it sound! Plus, it can be a whole lot of fun! Let us know how much you enjoyed it in the comments below.