Ingredients

2 ¼ teaspoons active dry yeast (1 packet)

¾ cup warm milk (110°F or 43°C)

¼ cup granulated sugar

1 large egg

½ teaspoon vanilla extract

2 ½ cups all-purpose flour

½ teaspoon salt

¼ cup unsalted butter (melted)

Oil for frying (such as vegetable or canola oil)

1 cup heavy cream

2 tablespoons powdered sugar

1 tablespoon instant coffee granules

1 teaspoon vanilla extract

For the glaze (optional):

1 cup powdered sugar

2-3 tablespoons brewed coffee (cooled)

Instructions

Step 1: Activate the yeast by combining warm milk, yeast, and granulated sugar in a small bowl. Let sit for 5-10 minutes until frothy.

Step 2: In a large bowl, mix the frothy yeast mixture with egg, vanilla extract, melted butter, flour, and salt until a dough forms.

Step 3: Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.

Step 4: Place the dough in a greased bowl, cover with a cloth, and let rise in a warm place for about 1 hour, until doubled in size.

Step 5: Punch down the dough and roll it out to ½ inch thickness. Cut out donuts and donut holes using cutters.

Step 6: Arrange the cut donuts on a floured baking sheet, cover, and let rise another 30 minutes.

Step 7: Heat oil in a deep skillet or pot to 350°F (175°C).

Step 8: Fry the donuts a few at a time for 1-2 minutes on each side until golden brown. Drain on paper towels.

Step 9: Whip heavy cream in a bowl until soft peaks form. Gradually add powdered sugar, instant coffee granules, and vanilla extract, whipping until stiff peaks form.

Step 10: Fill a piping bag with coffee cream and insert the tip into the side of each donut. Gently squeeze to fill.

Step 11: (Optional) For the glaze, mix powdered sugar with brewed coffee until smooth. Dip the tops of the filled donuts into the glaze and let set on a wire rack.

Step 12: Serve the coffee cream-filled donuts warm or at room temperature with your favorite coffee or tea.

Tips & Variations

Use instant espresso powder instead of instant coffee granules for a stronger coffee flavor in the filling.

Allow donuts to cool slightly before filling to prevent the cream from melting too quickly.

Try dusting the filled donuts with cinnamon sugar instead of glazing for a different twist.

For a dairy-free version, substitute heavy cream with coconut cream and butter with a plant-based alternative.

Storage

Store filled donuts in an airtight container in the refrigerator for up to 2 days. For best texture, bring them to room temperature before serving. Leftover unfilled donuts can be frozen for up to 1 month; thaw and fill just before serving. Reheat filled donuts gently in a warm oven if desired, but avoid microwaving to maintain cream texture.

FAQs

Can I bake the donuts instead of frying them?

Yes, you can bake the donuts at 375°F (190°C) for about 12-15 minutes until golden. Baking will yield a lighter texture but slightly less crispy crust.

How do I prevent the cream filling from leaking?

Make sure the cream filling is whipped to stiff peaks so it holds its shape well. Insert the piping tip deep into the donut side and fill slowly to avoid overfilling and leakage.