There is nothing that can gratify a genuine sweet lover than biting into a warm, sugary doughnut with rich cream filling inside. It is harsh to say that the take-out doughnuts are not delicious, but homemade cream filled doughnuts will certainly convince you to put behind your sweet memories of take-out doughnuts in favour of homemade doughnuts.
Shortening – 1 cup
White sugar – 1 cup
Powdered sugar – 1 cup
Vanilla extract – 2 teaspoons
Dry yeast – 2 packages
Whole milk – 2 cups
Sugar – ½ cup
Oil – ½ cup
Salt – 2 teaspoons
Eggs – 2
All-purpose flour – 7 cups
Make the cream filling at the first place before you start making doughnuts. Take a mixing bowl, and place the shortening in it.
Add the white sugar, powder sugar and vanilla extract in the bowl.
Stir the mixture with an electric mixture for at least five to ten minutes until it the mixture becomes creamy thick.
Your cream filling is now ready; it is time to start making the doughnuts.
Pour the milk in a saucepan and set it aside to boil. Allow it to cool a bit before using it.
Pour warm water in a bowl, and sprinkle the yeast over it.
Allow it to settle until it begins to foam. Stir it hard to blend it.
Break the eggs in a small bowl, and beat them slightly with a fork.
Add oil, sugar and salt in it, and beat hard until it is properly mixed.
Add the yeast mixture in it, and stir it hard until it is completely gelled together with other ingredients.
Now add the flour in it while stirring the mixture.
Once you have mixed all the flour in the mixture, stir it hard until your dough is ready.
Take a pan and slightly flour the surface, and place the dough on it.
Knead the dough for about 15 minutes.
Place a dry towel on the top of the dough, and let it rise until it is doubled than its original size, which will take at least two hours.
Press the dough down, and allow it to rise yet again for another hour.
Stroke and roll the dough until it is about ½ inch thick.
Cut it with a doughnut cutter.
Now, coat a baking sheet slightly with a non-stick cooking spray, and put the doughnuts on the pan.
Cover the pan with a dry towel, and allow the doughnuts to rise for at least 30 minutes.
Fry both sides of the doughnuts in hot peanut oil for 1 to 2 minutes.
Place them on a towel to drain out the oil.
Fill a pastry bag with the cream filling, and squeeze in small amount of the cream in the doughnuts.