Filled Doughnuts Recipe

Place warm water in the bowl of an electric mixer fitted with the dough hook attachment. Sprinkle yeast over. Let it stand for 5 minutes or until foamy.

milk, ¼ cup sugar, egg, and shortening. Mix on low speed for 3 to 5 minutes.

Combine flours and salt in another bowl; mix well.

Add 1 cup of flour mixture to the milk mixture and mix on low speed for 3 to 5 minutes.

Add remaining flour mixture, ½ cup at a time. Knead dough for about 10 minutes on low speed or until dough is smooth, elastic, and pulls away from the sides of the bowl. (You can add 1 to 2 tablespoons all-purpose flour if dough is still sticky after 15 minutes of kneading.)

Transfer dough to a greased bowl and cover with plastic wrap. Allow to rise until double in size, about 30 minutes.

Meanwhile, make the vanilla cream filling: Place milk in a saucepan and bring to a boil.

Whisk together yolks, sugar, cornstarch, and vanilla in a medium bowl. Pour half of  the hot milk into the yolk mixture; whisk well. Pour milk-yolk mixture back into the saucepan. Whisk continuously over medium heat until thick, about 10 to 12 minutes. Add butter and mix well.

Transfer mixture to a large bowl and place plastic wrap directly on the surface. Let cool to room temperature then chill in the refrigerator.

Gently fold 1 cup chilled vanilla mixture into whipped cream; whisk lightly. Transfer to a pastry bag fitted with a no. 7 plain round tip. Refrigerate until ready to use

Once dough has doubled in size, gently punch down dough then turn out onto a lightly floured surface. Roll out using a rolling pin until ¹⁄³ inch thick.

Cut dough into circles using a floured 3½-inch round cookie or doughnut cutter. Transfer rounds to parchment paperlined sheet pans. Allow to rise, uncovered, until double in size, about 15 to 20 minutes.

Heat oil to 350°F in a deep, heavy-bottomed pan. Slide doughnuts into the hot oil using a wide spatula or tuner. When they rise to the surface, turn them over. Fry until golden on each side.

Remove from pan using a slotted spoon. Drain on a wire rack. Let cool for a few seconds. Place remaining sugar on a plate. Coat doughnuts with sugar. Transfer to a wire rack and continue to cool.

Make a hole on the sides of the doughnuts using the piping tip. Squeeze in filling. Serve immediately.