I.LOVE.DONUTS! Hi Rebecca, I’ve done both, depending on how soon I know I’ll be frying something again (if I can use it within a couple of weeks). I started off with easy buttermilk doughnuts (the sugar coated ones were my favorite! Add the butter, two pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, a total of 5 to 6 minutes. You likely wash your hands several times a day, but are you doing so effectively? 7 talking about this. Well, I’m an icing-filled doughnut lover and Boston cream typically makes me gag, so while these look delicious, I can’t figure out what to make of that cream-filled center. I have got to try and make donuts. They came out so fluffy Thanks for the recipe! Country Maid Crème Filled Doughnuts Premium Quality Baked Goods Since 1894 Harting's Bakery, INC., Bowmansville, Pa. 17507 Enjoy! These look amazing!! Remove the pan from heat and allow to cool completely. Do you keep it for future frying or do you dispose of it somehow? Learn how to minimize the spread of germs with an extra few seconds of scrubbing. We always grew up with homemade fried donuts. Our fall-focused indoor and outdoor decorating ideas are guaranteed ways to make the perfect first impression when family and friends come calling on Thanksgiving—or any day during the season. Thank you so much for this recipe. Fill a pastry bag with a plain tip with the vanilla filling. Transfer to prepared baking sheet and cover with plastic wrap; let stand in a warm spot until they've doubled in height and feel poufy and pillowy, 2 to 3 hours. If I can get them to look like this I wll love you forever! Happy birthday to your boyfriend (he has the same birthday as my son!) The Krispy Kreme Chocolate Kreme Filled Doughnut is brimming with Original Glaze-flavored Kreme™ filling. I’d never made donuts or yeast products before and it was not as easy as your recipe sounded! It was my first time making donuts and your dough recipe was just perfect As it turned out, like with many things, I found the doughnuts that I fried up at home to taste significantly better than the ones I was offered as a kid. I Googled “pastry cream” and among the list was BEB’s recipe. They are called BISMARKS. no work is required from you. I have a question, can I re-roll the excess dough that I used to cut the first 9 doughnuts? Hope you are feeling better – cheers, my dear! The part that I can use a little help or work on is getting the doughnuts to puff up when frying. Anything that involves 1 gallon of oil is going to be good :) And oh yes vanilla pastry cream doesn’t hurt! The cream filling and the taste of the doughnut were awesome. Meanwhile, in a bowl, whip cream with sugar until it forms stiff peaks. Easy Glazed Doughnuts and Cream-Filled Donut Holes. Now what if you don’t have kosher salt can you use sea salt or table salt?? I know you’re just getting started, but you could stop here and the world would have its perfect homemade doughnut. I do prefer a more traditional buttercream filling. Yummo! Cream-filled doughnuts are the BEST, and yours look absolutely perfect! Michelle – these look AMAZING!! These look delicious as well!! Carefully add 4 dough balls, 1 at a time, to hot oil; cook 2 min. Cut the dough into 9 doughnuts using a 3½-inch round cutter. Three years ago: Asiago Bagels. I can probably get about 4-5 more, or would that make that batch tough? I made these as a birthday treat for myself a few years ago and absolutely loved them even though I had a few minor issues. Hungry for cream filled doughnuts? Michelle! Hi Michelle, I really would love to try out this recipe. I’m excited to try them… THANK YOU. Can’t wait to try out this recipe! I keep wanting to make some at home and these might have to be the first recipe I try! Thank you for the amazing recipe ! These caught my eye right away on Facebook. Or do i do it otherwise? Holy Hannah… how did you know this lady needed more donuts in her life. Whenever they showed up at school bake sales or Channukah parties, I was ON THAT in a hot second. So I can have a mixed batch with the same recipe. When the donuts are cool, using a sharp, narrow knife, carefully create a pocket inside the donuts to hold the filling. The disks without holes makes it perfect for filling. secondly, is it possible to make the dough and the filling a day before frying it? Oh I just have to try these…they look so yummy…. Ice cream filled doughnuts are the summer treat we didn’t even know we needed. And if you use regular butter, then you can omit the salt in the recipe. Filled doughnuts are one of my favorite things in the world. Seriously, they’re stunning, Michelle! 2,000 Calories a day is used for general nutrition advice, but calorie needs vary. Transfer the doughnuts to the prepared baking sheet, cover with a piece of plastic wrap that has been sprayed with non-stick cooking spray, and place in a warm spot until they've doubled in height and feel poufy and pillowy, 2 to 3 hours. Out of curiosity, I timed myself during the five steps of preparation and cleanup time after each step. This is from the Flour Bakery Cookbook. I love cooking, especially baking. Hello and welcome! I'm Michelle and I believe anyone can learn to confidently make recipes worthy of celebration. Heaven on the tongue!! Working in batches, place doughnuts in the hot oil, taking care not to crowd them. They were beautiful and insanely delicious ! Hey, omg, i made these perfect, soft, creamy donuts two days ago and even today they still taste fresh and spongy. :) But, for sure, homemade beats anything out of a box, and these look amazing! quantity: 18 donuts net weight: 48 oz. Is the cream thick and pudding like or sweet and with more of a whipped consistency? I’m sure that I must have mentioned here at some point that I didn’t really grow up in a doughnut-loving household. Piping bag and cleanup. (aka, the weekends that mom had to work and dad had to feed us!) Boston cream filled donuts are one of my favourites but your vanilla cream filling sounds delicious and your donuts look wonderful! unsalted butter, at room temperature, cut into 8 pieces. Ie: Time to heat the oil then cool the oil and store it then, cleanup. Most beautiful donut I have ever seen. The doughnuts are rolled in a coating of granulated sugar while they’re still warm, which causes it to just sort of melt onto the exterior of the doughnut. This classic donut is a yeast shell, with Bavarian Kreme filling, topped with chocolate icing. Thanks for posting it! I have noticed on many of the recipes on this site you take credit as the author when they are reprinted from various other sources. Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it! Hi Susan, It depends on what I’m making and how much oil was used. © Copyright 2020 Meredith Corporation. Pour the pastry cream through a fine mesh sieve set over a small bowl and whisk in the vanilla. Is it possible to fry the donuts and make the cream one day prior and then fill the donuts the day of or do you need to fill the donuts the same day they are fried??? I would love to get feedback, because I can’t wait to make them again, thanks a lot. LOVE good donuts – and I have some pastry cream in the fridge, too. Thanks! I’m hoping you can help me with the cream. They are called cream filled malasadas. Add butter, a few pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, 5 to 6 minutes. Place the dough onto a lightly flour bench, use a rolling pin to roll it out to an even thickness of … Chocolate Custard. Sounds very tasty !!!!! The cream filled donuts in the pics are the donuts without hole in center. Thank you! Thank you for your posts I’ve found some great recipes on here and plan on making these as well as the Krispy Kreme copycat doughnuts, and the nut rolls. As a reader, it totally makes my day. Ugh, YES!!! Return the doughnuts to the paper towel-lined pan and allow to cool completely, 30 to 40 minutes. Using a slotted spoon or a. Hi Diana, I have never baked doughnuts, so I’m not sure how they would come out. I do know that there are tons of doughnut recipes out there created specifically for baking (not frying), though! Of that cream filling in those donuts! Can normal flour be used instead of the cake flour in this recipe? I filled these with my favorite buttercream, Italian meringue buttercream ! Martha Stewart is part of the Meredith Home Group. But this Creme filled doughnuts I have never cooked before. Dec 15, 2014 - It's easier than you think to make this Dunkin Donuts Bavarian Cream Filled Donuts Copycat recipe! I don't think it rose as much as it should overnight ( prob not very active yeast) but when I rolled it out it was soft but manageable, and after cutting circles I left then in very warm room. Slowly whisk in the flour mixture until thick and pasty. These doughnuts look irresistible! Or would some component of the doughnuts be majorly compromised via baking? I especially fell in love with the cream, I never expected it to turn out as good as it did. I did have 3 issues; when I tried to put the cream through the sieve it was a nightmare, is it supposed to be easy to do or is it difficult because of its thickness? The dough was very sloppy and I worried that I did something wrong but as I followed the recipe I refrained from chucking in lots of extra flour! Thanks, Post part 2: All can be made in 45 minutes or less. Martha Stewart may receive compensation when you click through and purchase from links contained on When this post popped up…… OMG!!! But I’m pretty sure if I made them I would eat every single one in a matter of hours. The cream filled doughnuts were always my favorite!! Would you please clarify what “½-inch” is? I have been wanting to make these ever since I got the Flour book! Krispy Kreme Glazed Doughnuts with KREME™ Filling give you double the flavor. The cream is kind of like a whipped custard filling. These look like a Portuguese donut called “malasada”. Essential tools, baking lists, make-ahead tips, quick recipes, and more! Hi Chrissy, You could whisk some of your pumpkin puree into the vanilla cream. Your email address will not be published. I have actually never made doughnuts and thought I’d make your recipe. They rose in about 1 1/2 hours. Using a slotted spoon, transfer doughnuts to a paper towel-lined baking sheet until cool enough to handle. He will just die when I show him these. Fry the Doughnuts: Fill a large, heavy-bottomed pot with 3 inches of oil and place over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. Stir in remaining flour until smooth. Yippee! This particular recipe gets you the custard filling. And how would the kneadin times change? These look absolutely perfect!! Do you think baking these at 350°F would be an acceptable alternative to frying them? Hi Alyssa, You can, they just won’t be QUITE as good as the first pass :), I absolutely love this recipe, so much so I included it in my Ultimate Homemade Donut Recipes Roundup! As far as the donuts are concerned. I made these a few days ago, they were so great! Keep everything from your countertops to your dining room chairs germ-free. Carefully turn the doughnuts over and fry for an additional 2 to 3 minutes, or until the other side is golden brown as well. They’re gooey and sugary and loaded with delicious, delicious carbs. Oh wow yum, your doughnuts look incredible! Also, I just want to give you a shout out for how incredibly prolific you are. Taste pretty good just a bit yeasty for me. Hey! You should really credit where your recipes come from. Dana, That’s the total time, almost all which includes letting the dough rest, i.e. Similar to the Boston Kreme, this donut is a yeast shell with Bavarian Kreme filling. Make the Pastry Cream: While the dough is chilling, make the pastry cream. These look better than any doughnut I’ve ever eaten! http://www.goingcavewoman.com/gluten-free-vanilla-cream-doughuts, Laura Neff at Savory Sweet and Satisfying. Hi Maryam, I haven’t tried it, but regular flour should work. Growing up in Pittsburgh there was a wonderful Jewish bakery called The Waldorf. Any tips for someone who does not have a mixer? They look so crispy on the outside – bet they taste like heaven on the inside! Cook Time 10 mins. Hi. Hi Carmen, Yeah unfortunately doughnuts are one of those things that are definitely best served the day they are made. They are a bit time-consuming (almost all of it is non-active prep time, though), so just be sure to plan ahead and accordingly. Transfer the cream to a pastry bag fitting with a small round decorating tip (a Wilton #12 would work well for this). Can I make these and save them for the next day? These decadent doughnuts from chef Joanne Chang's "Flour" cookbook quickly sell out every time she makes them at her Boston-based Flour Bakery + Cafe. I’d love to make them but fear they would cause an addiction for me :). The number of doughnuts would have more to do with the size. From which platforms to use and the best books to read, bibliophiles share their advice. I have some pumpkin puree and I’d love to make the creme filling pumpkin flavored, any tips on how I can do that? My husband loves the white-creamy filling so I want to make sure to get it right for him! You’ll see that Martha Stewart uses the same recipe and credits Flour in her headnote. Poke a hole in the side of each cooled doughnut and fill with about 1/3 cup filling; serve immediately. Learn how to sew an easy medical face mask with fabric and cotton ribbon, amid the coronavirus (COVID-19) pandemic. I recommend the book Top Pot Hand-Forged Doughnuts, which I bought almost solely for the photo of their Pershing doughnut. Pinned! Excellent! anyway I can’t wait t see the next recipe ;-). Of course, I clicked on yours, because I love and trust your recipes. thanks!!! (which is in four days from now) When you bite into them, they’re crisp, a little crunchy from the sugar and smooth and creamy inside. creme filled doughnuts sweet, light cream filling 6 donuts per package choose from 2 creme flavors vanilla or peanut butter pick your combination below. This is not meant as a put-down for your recipe, it was great. I’m thinking about trying doughnuts for the first time on Christmas and this recipe looks great! I’ve got to get over my aversion to frying, because these look amazing. It is 1/2-inch. If it's too thick, … I can’t believe I spent so many years of my life not liking cream filled donuts/doughnuts – I’m sure if they were all homemade and looked this delicious I would totally have liked them a lot more. I do not have active dry yeast so i would like to replace this recipe with 2/3 ounce fresh cake yeast... Do i need to proof it? Return doughnuts to paper towel-lined baking sheet to cool completely, 30 to 40 minutes. I’d rather spend $15 in a doughnut shop when they are freshly made. Everytime I’ve tried a recipe they get tough after a day???? I need to try making donuts at home. It’s definitely not as thick as a true pastry cream, but it’s not as light and pillowy as plain whipped cream. Seriously…probably the prettiest donut I’ve ever seen. I almost never eat them now, but yours look so good I’m kind of thinking that’s going to change soon. Now as a golden oldie i live near a bakery that makes them too. This is one of those must try foods for everybody! Saturday can’t get here soon enough! Hi Dayna, I recommend eating these (and, thus, filling them) the same day that you fry them. I owe you one! No other creme filled doughnut has Original Glaze-flavored KREME™. 1 have to try them! Thank you, lovely lady!! vanilla extract, water, cream, … Thanks. It’s a delicious donut variety that’s not just popular here in America, but also around the world at Dunkin’. Refrigerate at least 6 hours and up to 15 hours. I got this gene directly from my mommy :) I love Doughnuts. :). A recipe for sweet, yeasted doughnuts that are tossed in sugar and filled with a light vanilla cream. I see many recipes that call for kosher salt. As soon as the doughnuts are cool enough to handle, toss them in the sugar one at a time to evenly coat them. The apple fritter ones were the first that I tackled in the “yeasted doughnut” category and I really loved the light and fluffy texture that the interior of the doughnuts had, so when I saw that these cream-filled doughnuts were yeast-based I was elated. A picture of what these should look like as pillowy would really have helped. Thank you for the recipe although I did have some issues. Repeat until all doughnuts are filled. but if I did, these would be the donuts to try. ), then moved on to beignets and apple fritter doughnuts. They were surprisingly easy ! Lightly flour a baking sheet; set aside. this is the same recipe I found in marthastewart.com… you could have just given the link… instead of copying it.. Deborah, The recipe is actually from Flour’s cookbook (it’s a bakery in Boston), which is the recipe I used. Hi Janelle, I think the white filling is usually a soft icing, not pastry cream or custard. I think it’s worth trying, especially seeing as how it’s surrounded by fried dough ;). We think alike, I have this cookbook and have been meaning to make this recipe. In a small bowl, whisk together the sugar, flour and salt. And then beg me to make them. When doughnuts are cool, pop the piping bag filled with cream into the center of a doughnut, squeeze to fill until a bit pops out, making sure there is a good amount of filling in each doughnut. I do wish that was an option. Hello- It’s probably a good thing I don’t own a fryer!! Can I post the recipe if I give credit to you? Required fields are marked *. Doughnuts are pretty damn near the perfect sweet treat. Thanks! Thanks Brown Eyed Baker. This month’s issue of Saveur is dedicated to donuts, so this post is especially timely. So with me, the ones in the local grocery bakery does not even come close to the ones you make from home! They look amazing! They have an official name however. Be sure to download our complete guide here! Hi Amelia, I’m so sorry for that little glitch. One of the things that keeps me from frying is that I never know what to do with all that oil when I’m done. Don’t know if you’d see this comment as I just came across your recipe two years after it was published, but what do you do with the oil after using? Also, brand new yeast but they never seemed to rise – left for almost 4 hours and they only grew a little. Refrigerate at least 6 hours and up to 15 hours. This cookbook is sooo good. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. I love that you have challenged yourself w/ donuts and have made yeast & filled versions. Thank you for sharing! Too many choices! When pressing the cream through a sieve, it will be a little thick, but using the back of a large spoon to press it into the bottom of the sieve should do the trick. Wow,,, way to much work!!!! You recipes are so reliable and your photography a delight. 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