Cream-Filled Doughnuts

Dough Preparation:

1. In a mixing bowl, combine the warm milk, granulated sugar, and yeast. Let sit for 5-10 minutes until the mixture becomes frothy.
2. Add the flour, salt, and beaten eggs to the yeast mixture. Mix until a soft dough forms.
3. Incorporate the softened butter, and knead the dough for about 8-10 minutes until it’s smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and allow it to rise in a warm place for 1-2 hours, or until doubled in size.

Forming and Frying:

5. Once risen, turn the dough out onto a floured surface and roll out to about 1/2 inch thickness.
6. Cut out doughnut shapes using a doughnut cutter or round cutter. Let the cut doughnuts rest for about 30 minutes.
7. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the doughnuts in batches, turning once, until golden brown on both sides. Remove and drain on paper towels.

Making the Cream Filling:

8. Whip the heavy cream, powdered sugar, and vanilla extract in a bowl until stiff peaks form.

Filling the Doughnuts:

9. Once the doughnuts have cooled, make a small hole in the side of each doughnut.
10. Fill a piping bag with the whipped cream and pipe it into each doughnut through the hole.

Finishing Touches:

11. Roll each filled doughnut in granulated sugar to coat.

Storage Options:

• Refrigerator: Filled doughnuts should be stored in an airtight container in the refrigerator and are best enjoyed within 1-2 days.
• Freezer: For longer storage, unfilled doughnuts can be frozen for up to 1 month. Thaw and fill with cream just before serving.

Tips:

• Ensure Freshness: Use fresh yeast to guarantee that your dough rises properly.
• Control Oil Temperature: Keep the oil at a consistent temperature to prevent the doughnuts from absorbing too much oil or burning.
• Serving Suggestion: For an extra indulgent treat, drizzle the doughnuts with chocolate sauce or dust with powdered sugar after filling.