Pastry Cream Filled Donuts are a delightful combination of fluffy, golden-brown doughnuts and rich, velvety pastry cream. These indulgent treats are perfect for breakfast, dessert, or special occasions, offering a satisfying contrast between airy dough and creamy filling.
The secret to achieving the perfect donut lies in the dough’s fermentation process, ensuring a light and pillowy texture. The pastry cream, made with milk, egg yolks, and vanilla, adds a luscious depth of flavor. Whether dusted with powdered sugar or glazed with chocolate, these donuts are sure to impress.
You can find a detailed recipe here.
Ingredients
For the Dough:
- 2¼ teaspoons active dry yeast
- ¾ cup warm whole milk
- ¼ cup granulated sugar
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 3½ cups all-purpose flour
- ½ teaspoon salt
- Vegetable oil, for frying
For the Pastry Cream Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For Dusting:
- Powdered sugar
Instructions
- Activate the Yeast
- In a small bowl, combine warm milk and yeast. Let it sit for 5 minutes until frothy.
- Prepare the Dough
- In a large mixing bowl, whisk together sugar, eggs, melted butter, and yeast mixture.
- Gradually add flour and salt, mixing until a soft dough forms.
- Knead the dough for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise for 1-2 hours until doubled in size.
- Make the Pastry Cream
- In a saucepan, heat milk and half of the sugar over medium heat until warm.
- In a separate bowl, whisk together egg yolks, remaining sugar, cornstarch, and salt.
- Slowly pour the warm milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring until thickened.
- Remove from heat, stir in butter and vanilla extract, and refrigerate until cool.
- Shape & Fry the Donuts
- Roll out the dough to ½-inch thickness and cut into rounds.
- Place the donuts on a floured baking sheet, cover, and let them rise for 30 minutes.
- Heat vegetable oil in a deep fryer to 350°F (175°C).
- Fry the donuts in batches for 2-3 minutes per side, until golden brown.
- Drain on paper towels and let cool.
- Fill the Donuts
- Transfer the chilled pastry cream to a piping bag.
- Poke a hole in each donut and pipe in the cream.
- Dust & Serve
- Sprinkle with powdered sugar and serve fresh.
Tips & Variations
- Extra Flavor: Add cocoa powder or espresso to the pastry cream.
- Glazed Option: Dip in chocolate or vanilla glaze for a glossy finish.
- Make-Ahead: Store in an airtight container for up to 2 days.
Final Thoughts
Pastry Cream Filled Donuts are light, creamy, and irresistibly delicious. Whether enjoyed plain or with a decadent topping, their balance of textures and flavors makes them a must-try recipe. Try different variations to make them uniquely yours!
You can find more details here.