In high school, we sold Krispy Kreme donuts for fundraisers. We would take orders and collect the money. Our group would have instructions to be in the Krispy Kreme parking lot as dawn was breaking on a Saturday morning to collect the dozens and dozens of donuts. With our lists, we would then deliver to homes far and wide in our rural area of Louisiana.
A hot Krispy Kreme donut melts on your palate quickly and provides extreme pleasure to those brain cells. Nothing like it. Half a century later, I still love to see that green oval Krispy Kreme sign. It actually stimulates my salivary glands.
I came across this recipe for a baked donut that is more like a sweet roll in texture or maybe a cakey donut. The recipe makes less than a dozen and they are quite easy. When they come hot out of the oven, a pastry brush is used to paint them with melted butter, then they are rolled in sugar. If you prefer a glazed topping, that option is available as well. It takes less than 5 minutes to whip up a vanilla cream filling which can be injected into the side of the donut.
This is a nice weekend morning treat. You can even make your pastry cream the day before. I use the small plastic bottles with pointed tips to inject the cream. Good luck, I know you will be trying this one.
BAKED DONUTS WITH CREAM FILLING
Cakelike donut with a vanilla cream filling
Ingredients
DONUTS
- 1 3/4 cups all purpose flour
- 1/2 cup sugar
- pinch salt
- 1 packet yeast
- 2/3 cup milk, warmed to between 110-120 degrees
- 3 tablespoons vegetable oil
- 2 egg yolks, room temperature
- 1/2 teaspoon vanilla
- 3-4 tablespoons melted,cooled butter
- 1/3 cup sugar
CREAM FILLING
- 1/2 cup sugar
- 4 teaspoons cornstarch
- 1 cup milk
- 1 egg yolk
Instructions
DONUTS
In mixing bowl, add dry ingredients of 1 1/2 cups flour, sugar, salt, and yeast. Stir with a fork to combine.
Add warmed milk, oil, vanilla, and yolks. Beat on medium-high for two minutes. I use the dough hook for my mixer.
Turn the mixer down and slowly add a 1/4 cup flour. Knead with the dough hook for another couple of minutes. If the dough is still very sticky, add a couple of tablespoons flour and combine in with dough hook. the dough should be clinging to the hook and pulled away from the sides. Set aside. Let the dough rest 10-15 minutes.
Prepare a cookie sheet by placing parchment paper on it.
On a floured surface, roll to about 1/2 inch thick and cut out circles using a biscuit cutter or jar lid. Place the cutouts on the sheet pan. Cover for about 45 minutes. Set in a warm place, not on the stove but can be near the stove.
Preheat oven to 375 degrees. Bake 10 minutes. Have melted butter in a bowl and the sugar in a ziplock bag when the donuts come out of the oven.
Upon removing from oven, use a pastry brush to butter both sides of baked donuts. Drop each donut in the ziplock bag and shake until the donut is covered with sugar. Use a pastry bag with a small round tube to insert cream into the side of the donut.
CREAM FILLING
In a small saucepan whisk the sugar and cornstarch. Add milk and yolk and whisk well.
Cook on medium-high stirring frequently until thickened. Pour in a bowl to cool.
Notes
If you prefer glazed donut rather than sugar topping, do the following:
1/4 cup milk, 1 teaspoon vanilla, and 2 cups confectioners sugar. Combine milk and vanilla in saucepan and heat until warm. Slowly add confectioners sugar and whisk until thoroughly combined. Dip donuts one at a time.
“The only circle of trust you should have is a donut.”
–Unknown