Monday, July 29, 2013
Homemade Vanilla Creme Filled Donuts
I love donuts. Really, who doesn't?
Okay. Maybe some of you out there don't...
Krispy Kreme was always my favorite. They were the best treat because I rarely got to have any. They don't have many locations on the east coast, it was a west coast thing I guess. Especially with the explosion of Dunkin Donuts over the last couple years. Dunkin just isn't the same. It just doesn't hit the spot like Krispy Kreme.
I think it was back in high school the first time my dad taught me to make homemade donuts. In the effort of full disclosure I don't actually "make" the donuts. I cheat. I use pre-made biscuits from the can. They are so quick, fluffy and make some of the best donuts around. Someday I will put the effort into making yeast donuts. I'm sure it will be worth it. Making cinnamon rolls from scratch with yeast is one of the greatest things I ever did. It is now a yearly tradition from Thanksgiving to New Year's Day. But for now... canned biscuits it is!
It wasn't until our cabin trip in June that I made donuts again. Truth be told, it was only a matter of time. Sure it's nice and all to have a Dunkin Donuts at the bottom of the building but they are far from the "A" team. Mine are just so much better and, well, closer! Personally, I'm a glazed girl through and through. If I'm making cinnamon sugar donuts holes out of the center scraps I will definitely pop a few in my mouth but my true preference will always be glazed. James on the other hand is a creme filled kind of guy.
This weekend he was craving donuts (I guess I was too...) and neither of us were willing to walk to Dunkin. He was really craving their vanilla creme filled donuts so I offered to give making them at home a try. Since I keep every basic baking item in my house it wasn't difficult to google a recipe and come up with what looked like the perfect vanilla creme filling for our homemade donuts. Sure enough, it was a success. A resounding success!
Homemade Vanilla Creme Filled Donuts
creme filling adpated from cdkitchen
- one can of Pillsbury buttermilk biscuits (I like the size of the 4 pack biscuits but Grands work just as well for full size donuts.)
- 1/4 cup solid vegetable shortening
- 1/4 cup unsalted butter
- 1 teaspoon vanilla
- 2 cups sifted powdered sugar
- 1 tablespoon milk
- 1 32-oz bottle of vegetable oil
- cinnamon sugar mixture
1. Pull out a large pot and fill halfway with vegetable oil. Turn on your heat medium-high and use a candy thermometer to measure to 350 degrees. Pop open your can of biscuits and separate them from each other while your oil heats up. For the purposes of these creme filled donuts I recommend not punching out holes as you would to make normal donuts.
2. Once your oil is heated to temperature carefully place in your whole biscuit using a slotted spoon so you don't splash and burn yourself. You want to cook each side for 30-60 seconds until golden brown and then remove from oil. Let your donut cool completely before moving to your bowl of cinnamon sugar mixture. 3. While your donut is cooling combine shortening and butter in your mixer and cream. As they combine, gradually add your powdered sugar 1/2 cup at a time. Stop and scrap sides as needed. Once all of your sugar is combined add milk and vanilla. Beat until light and fluffy. Put into frosting bag with a tip.
4. Coat your donuts in cinnamon sugar but you can also used powdered sugar or glaze. (hint: I will be sharing my favorite glaze recipe here tomorrow!!) Once you have your outer coat on use a knife to make a small X or + on the end of your donut. Stick the frosting tip in your small hole and fill it with vanilla creme until it slowly presses your tip out of the donut. Practice a couple times and you'll get the hang of how much pressure and creme to use per donut.
5. Creme recipe fills 5 small biscuits donuts. I usually make half creme filled and the other half round glazed.