Italian Cream Doughnuts
Indulge in soft, fluffy Italian Cream Doughnuts filled with luscious Italian pastry cream, ready in about 2 hours for a delightful treat.
Description
Italian Cream Doughnuts feature a light, yeast-based dough fried to a perfect golden-brown, then filled with a rich and velvety Italian pastry cream. These doughnuts offer a delightful balance of textures and flavors that make them an ideal dessert or special snack for any occasion.
Ingredients
- 1/4 cup granulated sugar (50 g)
- 1/2 teaspoon salt (2.5 g)
- 2 teaspoons active dry yeast (7 g)
- 1/2 cup warm milk (120 ml, about 110°F/45°C)
- 2 large eggs (approx. 100 g)
- 4 tablespoons unsalted butter, melted (60 g)
- 1 teaspoon vanilla extract (5 ml)
- 2 cups whole milk (480 ml)
- 1/2 cup granulated sugar (100 g)
- 1/4 cup cornstarch (30 g)
- 4 large egg yolks (approx. 80 g)
- 1 teaspoon vanilla extract (5 ml)
- 2 tablespoons unsalted butter (30 g)
- 1 zest Optional: of lemon (5 g)
- 1/2 cup powdered sugar (60 g)
3 cups all-purpose flour (375 g)
Instructions
- In a large bowl, combine the flour, granulated sugar, salt, and active dry yeast. In another bowl, whisk together the warm milk, eggs, melted butter, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until a dough forms.
- Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Meanwhile, prepare the Italian cream filling. In a saucepan, heat the whole milk over medium heat until it begins to simmer. In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth. Slowly add a small amount of the hot milk into the egg mixture to temper it, then pour the mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth cream. Remove from heat, and stir in the vanilla extract, unsalted butter, and lemon zest if using. Cover with plastic wrap (ensuring it touches the surface to prevent a skin from forming) and chill in the refrigerator.
- Once the dough has risen, roll it out on a lightly floured surface to about 1/2 inch (1.3 cm) thickness. Using a round cutter (approximately 2–3 inches in diameter), cut out circles from the dough. Place the dough circles on a parchment-lined tray, cover them, and let rest for 15 minutes.
- Heat the vegetable oil in a deep pot to 350°F (175°C). Fry the doughnut circles in small batches for 1–2 minutes per side until they turn golden brown. Remove the doughnuts with a slotted spoon and drain on paper towels.
- Once the doughnuts have cooled slightly, fill each one with the chilled Italian cream using a piping bag fitted with a small round tip. Dust the filled doughnuts with powdered sugar and serve immediately. Enjoy your delightful Italian Cream Doughnuts!