Homemade Filled Donuts

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READY IN: 2hrs 35mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small bowl mix the yeast with the milk and sugar. Let sit until foamy, about 10 minutes.
  • In a mixing bowl of a stand mixer fitted with the dough hook, combine flour and salt.
  • When yeast is ready, add that to the mixing bowl.
  • Add the egg and butter.
  • Begin to mix the ingredients into a soft, but not sticky, dough. (Add a little extra milk or extra flour, 1 tablespoon at a time as needed).
  • Knead dough until smooth and elastic.
  • Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.
  • Punch down the dough. Turn out onto a lightly floured surface and knead for a few seconds.
  • With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick. (When rolling dough, let it rest periodically to relax).
  • Cut out into 3" rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds.
  • Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel.
  • Let rise in a warm spot until doubled in size, about 20 minutes.
  • Using a deep fryer (or fill a heavy pot with 3" vegetable oil) and heat to 325°.
  • Fry the doughnuts, a few at a time, until golden and puffed, 4-5 minutes, turning frequently using a slotted spoon.
  • Lift the doughnuts from the oil and place onto a cooling rack.
  • Once cooled, fill a pastry bag using your filling of choice.
  • Insert the tip into the end of each doughnut and pipe approximately 1-2 tsp filling into them.
  • Dust with confectioners' sugar, coat with chocolate icing, or dip in glaze. Best eaten the same day.
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