Cream Filled Donut

Ingredients

Donuts

• 1 (1/4 ounce) package quick-rising yeast
• 1/8 cup tap water, warm
• 3/4 cup milk, lukewarm scalded then cooled
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 egg
• 1/4 cup butter, at room temperature
• 2 1/2 cups all purpose flour
• (Makes 1 dozen)

Vanilla Filling

• 1/2 cup butter, at room temperature
• 1/2 teaspoon vanilla extract
• 2 cups sifted confectioners' sugar
• 1 Tablespoon milk

Glaze

• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar

Directions

Donuts

1. Dissolve yeast in warm water in mixing bowl.
2. Add milk, sugar, salt, egg, butter and 1 cup of flour.
3. Beat on low speed scraping bowl constantly for 30 seconds.
4. Beat on medium speed, scraping bowl occasionally, 2 minutes.
5. Stir in remaining flour until smooth.
6. Cover and let rise in warm place until double, approximately 50-60 minutes.
7. Turn dough onto floured surface.
8. Roll dough 1/2-inch thick.
9. Cut with round cookie cutter.
10. Cover and let rise on floured baking sheets until double, 30-40 minutes.
11. Heat vegetable oil in deep fryer or Dutch oven to 350 degrees F.
12. Slide doughnuts into hot oil 2 or 3 at a time.
13. Turn doughnuts as they turn golden brown, about one minute on each side.
14. Remove carefully from oil (do not prick surfaces) and drain. Place onto a plate line with paper towels.
15. Continue until done.

Vanilla Filling

1. In a mixing bowl, cream butter with an electric beater, gradually add sugar 1/2 cup at a time.
2. Add milk and vanilla, beat until light and fluffy.

Glaze

1. In a mixing bowl mix all the ingredients together.
2. The glaze will be thin.

Assembly

1. Take a sharp narrow knife and carefully make a large cavity inside of the doughnut to hold the filling. Fill the doughnuts generously and use a pastry brush to paint on the glaze.