Ingredients
Equipment
Method
- In a small bowl, combine the warm milk, sugar, and yeast. Stir until the yeast is dissolved and let it sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour, egg, butter, salt, and vanilla extract. Add the yeast mixture to the flour mixture and stir until the dough begins to form.
- Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp towel, and let it rise for 1-1.5 hours or until it has doubled in size.
- Punch the dough down to release the air, then roll it out to about 1/2-inch thickness. Use a round cutter or a glass to cut out donut shapes.
- Heat vegetable oil in a deep pan over medium heat. Fry the donuts in batches, turning them until they are golden brown and cooked through, about 2-3 minutes per side. Remove and drain on paper towels.
- Once the donuts are cool enough to handle, use a piping bag to fill each donut with the milk cream.
- Dust with powdered sugar and serve immediately for the best taste and texture.
Nutrition
Notes
For the creamiest filling, ensure your milk cream is at room temperature before piping.