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Cloud-like Vanilla Donuts with Vanilla Pastry Cream Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/cloud-like-vanilla-donuts-with-vanilla-pastry-cream-recipe/