Ingredients

For the dough (yields 15 donuts):

8.8 oz (250g) “00” flour
0.88 oz (25g) sugar
0.1 oz (3g) salt
0.18 oz (5g) instant yeast
0.18 oz (5g) natural vanilla
1 large egg (50g)
4.9 oz (140g) milk
0.88 oz (25g) butter

For the vanilla pastry cream:

8.8 oz (250g) milk
3.9 oz (110g) heavy cream (35% fat)
Half a vanilla bean
2 egg yolks (40g)
0.88 oz (25g) sugar
0.88 oz (25g) cornstarch
2.1 oz (60g) white chocolate
0.88 oz (25g) butter
0.88 oz (25g) gelatin mass (5g gelatin powder dissolved in 0.7 oz / 20g water)

Instructions

Step 1: In a mixing bowl, combine the flour, sugar, salt, instant yeast, and natural vanilla. Add the egg, milk, and butter, then knead on low speed until just combined. Let the dough rest for 30 minutes.

Step 2: Knead the dough on high speed for 7 to 10 minutes until elastic and shiny. Refrigerate overnight (12–24 hours) to allow a slow rise.

Step 3: To prepare the vanilla pastry cream, bring milk, heavy cream, and vanilla bean to a boil. In a separate bowl, whisk egg yolks, sugar, and cornstarch. Gradually mix the hot milk mixture into the egg yolks, then return to heat and cook for 2 minutes until thickened.

Step 4: Remove from heat and stir in white chocolate and butter until smooth. Incorporate the gelatin mass and blend until shiny. Chill the cream for at least 4 hours before use.

Step 5: After refrigeration, gently deflate the dough and form small balls around 30–35g each. Place onto a parchment-lined baking sheet, cover, and let rise until doubled in size (about 1.5 to 2 hours).

Step 6: Heat oil to 329°F (165°C). Fry each donut for 1.5–2 minutes on each side until golden and cooked through. Drain on paper towels.

Step 7: Roll the warm donuts in vanilla sugar and fill them with the chilled vanilla pastry cream. Serve immediately and enjoy your cloud-like vanilla donuts.

Tips & Variations

Use “00” flour for a softer, lighter dough, but all-purpose flour can be substituted if needed.

For added elegance, dust the donuts with powdered sugar mixed with vanilla bean seeds after filling.

Try drizzling a simple vanilla glaze or dipping half of each donut in melted white chocolate for added flavor and visual appeal.

If you don’t have gelatin, you can omit it, though the pastry cream may be slightly less firm.

Storage

Store filled donuts in an airtight container in the refrigerator for up to 2 days to keep the pastry cream fresh. Reheat gently in the microwave for 10-15 seconds if desired, but best enjoyed fresh to retain their soft texture. Unfilled donuts can be kept at room temperature for a day or frozen for longer storage.

FAQs

Can I make the dough without instant yeast?

Instant yeast is recommended for this recipe to achieve the light texture, but you can substitute active dry yeast by proofing it first in warm milk. Use about 25% more active dry yeast than instant yeast and adjust rising times accordingly.

How do I know when the donuts are cooked through?

Fry the donuts until they are golden brown on both sides, about 1.5 to 2 minutes per side at 329°F (165°C). They should feel light and puffed. If unsure, you can cut one open to check that the dough is fully cooked with no raw spots inside.