Pastry Cream Donuts: Vanilla & Chocolate
ADVERTISEMENT
Few things rival the pure joy of biting into a freshly made donut, and these pastry cream-filled delights take it to the next level. With rich vanilla and chocolate fillings, these donuts are indulgent, customizable, and perfect for any occasion. Whether you’re treating guests or simply satisfying a sweet craving, this recipe delivers the perfect balance of fluffy, creamy, and utterly irresistible.
ADVERTISEMENT
Pastry Cream Donuts: Vanilla & Chocolate
Ingredients
| Category | Ingredient | Quantity |
|---|---|---|
| For the Donuts | Whole milk, warmed (110°F / 43°C) | 1 cup |
| Active dry yeast | 2 1/4 tsp (1 packet) | |
| All-purpose flour, divided | 3–3 1/2 cups | |
| Granulated sugar | 1/4 cup | |
| Salt | 1/2 tsp | |
| Large eggs, lightly beaten | 2 | |
| Unsalted butter, melted | 1/4 cup | |
| Vegetable oil (for frying) | As needed | |
| For Vanilla Pastry Cream | Whole milk | 1 cup |
| Vanilla bean pod (or 1 tsp extract) | 1 | |
| Egg yolks | 2 | |
| Granulated sugar | 1/4 cup | |
| Cornstarch | 1 1/2 tbsp | |
| Unsalted butter | 1 tbsp | |
| For Chocolate Pastry Cream | Whole milk | 1 cup |
| Cocoa powder | 1/4 cup | |
| Egg yolks | 2 | |
| Granulated sugar | 1/4 cup | |
| Cornstarch | 1 1/2 tbsp | |
| Unsalted butter | 1 tbsp | |
| For Coating (Optional) | Powdered sugar | For dusting |
| Melted chocolate | For drizzling | |
| Sprinkles | For decorating |
Step-by-Step Instructions
Step 1: Activate the Yeast
ADVERTISEMENT
- Combine warm milk and yeast in a small bowl. Let sit for 5–10 minutes until frothy.
Step 2: Make the Dough
2. In a large mixing bowl, whisk together 3 cups flour, sugar, and salt.
3. Add eggs, melted butter, and the yeast mixture. Mix until a sticky dough forms.
4. Knead the dough on a floured surface for 8–10 minutes, adding more flour (1 tbsp at a time) until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm area for 1 hour, or until doubled in size.
Step 3: Prepare the Pastry Creams
For Vanilla Cream:
6. Heat 1 cup milk with a split vanilla bean pod (or extract) in a saucepan until steaming. Let infuse for 10 minutes, then discard the pod.
7. Whisk egg yolks, sugar, and cornstarch in a bowl until pale and thick. Gradually whisk in the hot milk.
8. Return mixture to the pan and cook over medium heat, whisking constantly, until thickened. Stir in butter. Chill with plastic wrap pressed to the surface.
For Chocolate Cream:
9. Follow the same steps, but whisk in cocoa powder with the cornstarch before adding the milk.
Step 4: Shape the Donuts
10. Punch down the dough and roll it out to 1/2-inch thickness.
11. Cut out rounds (2–3 inches) with a cutter, and optionally remove centers. Place on parchment-lined trays, cover, and let rise for 30 minutes.
Step 5: Fry the Donuts
12. Heat 2–3 inches of oil to 350°F (175°C) in a deep skillet.
13. Fry donuts in batches for 2–3 minutes per side until golden. Drain on paper towels.
Step 6: Fill the Donuts
14. Once cool, use a piping bag with a small tip to fill half the donuts with vanilla cream and the other half with chocolate cream.
Step 7: Decorate and Serve
15. Dust with powdered sugar, drizzle with melted chocolate, or decorate with sprinkles as desired. Serve fresh and enjoy!
