Whipped Cream-Filled Doughnuts
Serving Size / Yield
- 1 C. buttermilk, warm
- 1/4 C. canola oil
- 4 egg yolks, at room temperature
- 3 C. unbleached all-purpose flour
- 1/4 C. sugar
- 1 T. instant dry yeast
- 1/4 tsp. salt
- canola oil, for frying
- whipped cream
- 1/4 cup (60 ml) icing sugar
To make the doughnuts, combine buttermilk, oil, and egg yolks.
In a large bowl, combine flour, sugar, yeast, and salt. Add milk mixture and stir until dough forms into a ball, about three minutes. On a floured work surface, knead dough for two minutes or until smooth. Place in a lightly oiled bowl. Cover with a damp cloth and let rise for one hour in a warm and humid place.
On a floured work surface, cut dough in half. Roll out dough, one piece at a time, to a sheet. Cut doughnuts with a cookie cutter. Place on a floured cookie sheet. Reuse scraps. Cover with a dry cloth and let rise for 30 to 45 minutes in a warm and humid place or until doubled in size.
Heat oil in a deep fryer to 350 °F. Line a baking sheet with paper towels.
Place three doughnuts at a time into hot oil and cook for three minutes or until golden brown, turning halfway through cooking. Drain on paper towel and let cool.
With the handle of a wooden spoon, poke a hole in the side of the doughnuts to form a cavity.
With a pastry bag fitted with a star tip, fill doughnuts with whipped cream. Dust with powdered sugar.