This recipe for homemade cream filled donuts will take a little effort, but as you watch the donuts disappear it will have been worth the work involved.
Dissolve yeast in warm water in mixing bowl.
Add milk, sugar, salt, egg, butter and 1 cup of flour.
Beat on low speed scraping bowl constantly for 30 seconds.
Beat on medium speed, scraping bowl occasionally, 2 minutes.
Stir in remaining flour until smooth.
Cover and let rise in warm place until double, approximately 50-60 minutes.
Turn dough onto floured surface.
Roll dough 1/2-inch thick.
Cut with round cookie cutter.
Cover and let rise on floured baking sheets until double, 30-40 minutes.
Heat vegetable oil in deep fryer or Dutch oven to 350 degrees F.
Slide doughnuts into hot oil 2 or 3 at a time.
Turn doughnuts as they turn golden brown, about one minute on each side.
Remove carefully from oil (do not prick surfaces) and drain. Place onto a plate line with paper towels.
Continue until done.
In a mixing bowl, cream butter with an electric beater, gradually add sugar 1/2 cup at a time.
Add milk and vanilla, beat until light and fluffy.
In a mixing bowl mix all the ingredients together.
The glaze will be thin.
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.