Each bite of a cream-filled doughnut is twice as decadent as a regular doughnut. With our guide and a little patience, you'll soon be making them at home with confidence.
Instructions
1
Proof the yeast
2
In a large bowl, dissolve the active dry yeast in warm milk. Add 1 cup flour and mix well. Let rise in a warm place for 30 minutes. Editor's Tip: Our guide to how to proof yeast explains that active dry yeast typically needs to sit and proof in warm water before doing anything else‚ but Maggie explains that since this is a tanzhong-style bread starter, you won't need to let the yeast sit in the warm milk. You can mix it together with the flour right afterwards and then let the dough proof.
3
Make the dough
4
Add the egg, egg yolks, 1/4 cup sugar and salt to the flour mixture and mix well. Beat in the melted butter, vanilla and remaining 2-1/2 cups flour. Do not knead.
5
Proof the dough
6
Cover the dough and let it rise in a warm place until doubled, about 45 minutes.
7
Roll out the doughnuts
8
Punch dough down. On a lightly floured surface, roll out to 1/2-in. thickness. Cut with a 2-1/2-inch biscuit cutter. Place on lightly greased baking sheets.
9
Proof the dough again
10
Cover the dough and let it rise until nearly doubled, about 45 minutes.
11
Make the filling
12
Meanwhile, in a large bowl, beat the milk and pudding mix according to package directions. Refrigerate until serving.
13
Fry the doughnuts
14
In a deep-fat fryer or electric skillet, heat the oil to 375°F. Fry the doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels.
15
Sugar coat the doughnuts
16
When the doughnuts have cooled slightly, roll them in the remaining 1/2 cup sugar.
17
Fill the doughnuts
18
Cut a small hole in the tip of a pastry bag and insert a small pastry tip. Fill the bag with the prepared pudding. With a small knife, pierce a hole into the side of each doughnut and fill with the pudding. Each doughnut should be able to hold a scant 1/4 cup of filling.
