You know Krispy Kreme? Of course you do. And now you’re interested 🙂 These donuts remind me of THOSE. Yes, I am being serious. They’re so light and airy, and definitely NOT those cake-like donuts. These babies are soft, fluffy and addictive. Not difficult to make at all, either. I’m actually in a bit of a donut coma as I type this because I think I ate like six already… I’m pregnant so I have an excuse, at least. 😀 Please make these and let me know how you love them. My husband said the filling was unnecessary, but I love filled donuts so that’s entirely up to you! Either way, they’re sure to make your day a little brighter and if you’re generous enough to share I’m sure you’ll make the day of whoever else gets to try them, too. Enjoy!
French Vanilla Cream-Filled Extra Airy Doughnuts
Course: Dessert12
servings1
hour10
minutesIngredients
3 Tablespoons milk
3 Tablespoons boiling water
1 teaspoon dry active yeast
2 1/2 cups all-purpose flour
4 Tablespoons granulated sugar
1 egg
1/4 cup butter, cold and cut into small cubes
1 dash salt
extra light virgin olive oil OR canola oil
For glaze: 1/3 cup butter
2 cups powdered sugar
1 1/2 tsp vanilla extract
Approx 4 tsp hot water, or as needed
1 package french vanilla pudding mix (I use Dr. Oetker French Vanilla)
1 1/2 cups whipped cream
Directions
- In a small bowl, combine the milk and boiling water, add a teaspoon of the sugar, stir and let dissolve. Then add the yeast. Leave until yeast is foamy (about 10 minutes)
- In stand mixer with dough hook attached, combine the flour, sugar and salt. Add the butter and mix until crumbs form. Add the egg and then the yeast mixture, using a spatula to ensure you get it all in. Mix until dough forms a smooth ball, and pulls from side, approx 5 minutes.
- Place dough on lightly floured surface and knead for about 7 minutes. Dough should feel springy. Return dough to bowl and cover with damp tea towel. Allow to rise in warm place for about an hour or until it has doubled in size.
- Punch dough down and roll out onto lightly floured surface. Using a glass or cookie cutter, remove 3/4-inch thick circles of dough and place on wire rack. Cover with cloth as you prepare your oil.
- In a large pot, heat the oil to 375 degrees. (I like to place the base of a wooden spatula in the oil and check if small bubbles start to foam around it- this is how I know it’s hot enough) It’s tricky without a thermometer so I would suggest using one, as the oil will soak into the dough if it is not hot enough. If it is too hot, it will not cook through the middle.
- Drop the dough circles into the hot oil, only a couple at a time so as not to overcrowd the pot. Flip after about a minute, or when a golden brown is reached on the underside. Once both sides have a rich brown hue, remove and place on wire rack. Repeat with all the dough.
- To prepare glaze, mix the melted butter with vanilla and add the confectioners sugar. Stir until glaze consistency is reached. If too thick, add a little water. If too thin, add more sugar.
- While doughnuts are still warm, drizzle the glaze over each one, turning to coat both sides.
- To make filling, follow the package directions to prepare pudding. Once the pudding is set, fold in the whipped cream and mix gently. Then, spoon the filling into a piping bag with a large star tip attached. Using a knife, slice an opening in each doughnut and gently squeeze the piping bag until the doughnut just starts to expand. Doughnuts are ready to serve and enjoy!!