Cloud-like Vanilla Donuts with Vanilla Pastry Cream Recipe

Introduction

Discover the joy of baking your own cloud-like Vanilla Donuts, soft and airy with a rich vanilla flavor. These treats are filled with a luscious vanilla pastry cream and coated in delicate vanilla sugar, perfect for any time you crave a sweet, elegant snack.

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

1. Step 1: In a mixing bowl, combine the flour, sugar, salt, yeast, and natural vanilla. Add the egg, milk, and butter to the dry ingredients.
2. Step 2: Knead the dough on low speed until just combined, then let it rest for 30 minutes. After resting, knead on high speed for 7 to 10 minutes until the dough becomes elastic and shiny.
3. Step 3: Refrigerate the dough for 12 to 24 hours to allow a slow rise.
4. Step 4: Prepare the vanilla pastry cream by boiling the milk, heavy cream, and vanilla bean. In a separate bowl, whisk egg yolks, sugar, and cornstarch.
5. Step 5: Gradually pour the hot milk mixture into the egg yolk mixture while stirring, then return the mixture to the heat and cook for 2 minutes until thickened.
6. Step 6: Remove from heat and stir in white chocolate and butter until smooth. Add the gelatin mass, blending well until the cream is shiny. Chill the cream for at least 4 hours before use.
7. Step 7: After chilling, punch down the dough to release air and form small balls weighing 30-35g each. Place them on a parchment-lined baking sheet, cover, and let rise until doubled, about 1.5 to 2 hours.
8. Step 8: Heat oil to 329°F (165°C). Fry each donut for 1.5 to 2 minutes per side until golden and cooked through.
9. Step 9: Roll the warm donuts in vanilla sugar, then fill them with the chilled vanilla pastry cream.

Tips & Variations

• For extra elegance, dust donuts with powdered sugar mixed with vanilla bean seeds after filling.
• Drizzle with a simple vanilla glaze or dip half in melted white chocolate for a richer flavor and attractive look.
• Use “00” flour for a finer texture, but all-purpose flour can be substituted in a pinch.
• Allowing the dough to rise slowly overnight improves flavor and softness.

Storage

Store filled donuts in an airtight container in the refrigerator for up to 2 days. For best texture, consume within 24 hours. To reheat, warm gently in a low oven to avoid melting the pastry cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough and pastry cream ahead of time?

Yes, refrigerate the dough overnight as directed and prepare the pastry cream up to 4 hours in advance. This makes assembling the donuts quicker.

What if I don’t have instant yeast?

You can substitute active dry yeast, but dissolve it in warm milk for 5–10 minutes before mixing into the flour to activate it properly.

Cloud-like Vanilla Donuts with Vanilla Pastry Cream Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 95 reviews

These Cloud-like Vanilla Donuts offer a soft, airy texture infused with a rich vanilla flavor. Featuring a delicate vanilla sugar coating and a luscious homemade vanilla pastry cream filling, these donuts combine lightness and creamy indulgence for an irresistible treat perfect for breakfast, brunch, or any sweet snack moment.

• Author: lina
• Prep Time: 45 minutes (excluding overnight refrigeration and pastry cream chilling)
• Cook Time: Frying: approximately 6-8 minutes total
• Total Time: Approximately 15-18 hours including refrigeration and chilling times
• Yield: 15 donuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

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)
• Vanilla sugar for rolling (quantity as needed)
• Oil for frying (enough to submerge donuts)

Instructions

1. Dough Preparation: In a mixing bowl, combine the flour, sugar, salt, instant yeast, and natural vanilla. Add the egg, milk, and butter to the dry ingredients. Knead the mixture on low speed until just combined, then let it rest for 30 minutes. After resting, knead on high speed for 7-10 minutes until the dough becomes elastic and shiny. Cover and refrigerate the dough overnight, between 12 to 24 hours, to allow a slow rise.
2. Vanilla Pastry Cream Preparation: In a saucepan, bring the milk, heavy cream, and scraped vanilla bean seeds to a boil. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over medium heat for about 2 minutes until thickened, stirring consistently to avoid lumps. Remove from heat and stir in white chocolate and butter until melted and smooth. Incorporate the gelatin mass and blend until shiny and completely smooth. Refrigerate the pastry cream for at least 4 hours before using to let it set properly.
3. Shaping and Proofing Donuts: Remove the dough from the refrigerator and gently deflate it to release air. Divide and shape the dough into small balls weighing approximately 30-35g each. Place the dough balls on a baking sheet lined with parchment paper, cover them loosely, and let them rise until doubled in size, about 1.5 to 2 hours, in a warm environment.
4. Frying the Donuts: Heat oil in a deep fryer or heavy-bottomed pot to 329°F (165°C). Carefully fry each donut, cooking for 1.5 to 2 minutes on each side, until they are golden and puffed. Remove the donuts with a slotted spoon and place them on paper towels to drain excess oil.
5. Finishing Touches: While still warm, roll the fried donuts in vanilla sugar to coat evenly. Using a piping bag fitted with a small nozzle, fill each donut with the chilled vanilla pastry cream, ensuring a generous and even filling. Optionally, dust with powdered sugar mixed with vanilla bean seeds or drizzle with vanilla glaze or melted white chocolate for added elegance.

Notes

• For best texture and flavor development, refrigerate the dough overnight to allow slow fermentation.
• Be careful with the oil temperature while frying to avoid greasy donuts; maintain steady heat at 329°F (165°C).
• Ensure the pastry cream is completely chilled and set before filling to prevent leakage.
• You can customize decoration by adding vanilla glaze, powdered sugar, or white chocolate drizzle based on preference.
• Use “00” flour for a finer, softer dough texture that’s signature to these donuts.
• If gelatin is unavailable, consider substituting with a small amount of cornstarch or agar-agar, but note the texture may vary.

Keywords: vanilla donuts, homemade donuts, vanilla pastry cream, fried donuts, soft donuts, dessert recipes, sweet snacks