Crispy and Creamy Doughnuts

Here’s a recipe for Crispy and Creamy Doughnuts that combines a perfectly fried, crispy exterior with a rich and creamy filling.

Ingredients:

For the Doughnuts:

• 2 ¼ teaspoons active dry yeast (1 packet)
• ¾ cup warm milk (110°F/45°C)
• ¼ cup granulated sugar
• ¼ teaspoon salt
• 2 large eggs
• 5 tablespoons unsalted butter, softened
• 2 ½ cups all-purpose flour
• Oil for frying (vegetable or canola oil)

For the Cream Filling:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Glaze:

• 1 ½ cups powdered sugar
• 3-4 tablespoons milk
• 1 teaspoon vanilla extract

Instructions:

1. Make the Dough:

1. In a small bowl, dissolve the yeast in the warm milk. Let it sit for about 5-10 minutes until foamy.
2. In a large bowl, combine the sugar, salt, eggs, and softened butter. Mix until smooth.
3. Add the yeast mixture to the bowl and mix well.
4. Gradually add the flour, mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.

2. Shape and Fry the Doughnuts:

1. Once the dough has risen, roll it out on a lightly floured surface to about ½-inch thickness.
2. Use a doughnut cutter or a round cutter to cut out doughnut shapes. If you don’t have a doughnut cutter, you can use a large round cutter for the outer shape and a smaller one for the hole.
3. Place the cut doughnuts on a baking sheet lined with parchment paper. Cover them with a towel and let them rise for another 30-40 minutes.
4. Heat the oil in a deep fryer or large pot to 350°F (175°C). Carefully place the doughnuts into the hot oil, a few at a time. Fry each side for about 1-2 minutes or until golden brown.
5. Remove the doughnuts with a slotted spoon and place them on a wire rack to cool.

3. Prepare the Cream Filling:

1. In a mixing bowl, whip the heavy cream until soft peaks form.
2. Add the powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
3. Transfer the cream filling to a piping bag fitted with a small round tip.

4. Glaze the Doughnuts:

1. In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk if needed.
2. Dip the top of each cooled doughnut into the glaze and place back on the wire rack to set.

5. Fill the Doughnuts:

1. Once the doughnuts are cool and glazed, use the piping bag to fill each doughnut with the cream filling. Insert the tip into the side of the doughnut and squeeze gently to fill.

Tips:

• Ensure the oil is at the right temperature to avoid greasy doughnuts.
• You can add different flavors to the cream filling or glaze to customize your doughnuts.

Enjoy your crispy and creamy doughnuts!