Step by step

Method

12 steps

1. 1

   Activate the Yeast: Warm the milk until it is comfortably warm but not hot. Combine it with the yeast and a small portion of the sugar. Let it sit for about 5–10 minutes, until foamy.

2. 2

   Make the Dough: Add the eggs, melted butter, vanilla extract, remaining sugar, and salt to the yeast mixture. Gradually add the flour and mix until a soft dough forms.

3. 3

   Knead the Dough: Knead the dough on a lightly floured surface for about 8–10 minutes, or until smooth and elastic. Avoid adding too much flour.

4. 4

   First Rise: Place the dough in a lightly greased bowl and cover it. Let it rise in a warm, draft-free area for about 45–60 minutes, or until doubled in size.

5. 5

   Roll and Cut: Gently punch down the dough and roll it out to about ½-inch thickness. Use a round cutter to cut the donuts and transfer them to a parchment-lined baking sheet.

6. 6

   Second Rise: Cover the shaped donuts loosely and let them rest for about 20–30 minutes, until they look light and puffy.

7. 7

   Heat the Oil: Heat the vegetable oil in a deep pot to approximately 350°F (175°C). Maintain a steady temperature while frying.

8. 8

   Fry the Donuts: Carefully place the donuts into the hot oil in small batches. Fry for about 1–2 minutes per side, or until golden brown.

9. 9

   Drain and Coat: Remove the donuts with a slotted spoon and place them on a paper towel-lined plate. While still warm, gently roll them in granulated sugar.

10. 10

    Prepare the Cream: Beat the chilled heavy cream, powdered sugar, and vanilla extract until smooth and stiff peaks form. Transfer the cream to a piping bag fitted with a small round tip.

11. 11

    Fill the Donuts: Once the donuts have cooled, make a small opening on the side of each donut. Insert the piping tip and gently fill each donut with the vanilla cream.

12. 12

    Serve: Arrange the cream-filled sugar donuts on a serving plate and serve fresh.