Recipe for Caramel-Glazed Donuts with Cream Filling

Components:

Regarding the doughnuts:

1. 2. One package of 1/4 tsp active dry yeast
2. Half a cup of hot milk (110°F/43°C)
3. 1/4 cup of sugar, granulated
4. 1/4 cup melted unsalted butter
5. Two huge eggs
6. Three and a half cups of all-purpose flour, plus additional for dusting
7. Half a teaspoon of salt
8. 1/4 tsp ground nutmeg (for flavor, if desired)
9. Half a cup of warm water to activate the yeast
10. Four cups or more of vegetable oil for frying

Regarding the Cream Filling:

1. One cup of heavy cream
2. 1/4 cup of sugar powder
3. One teaspoon of vanilla cream
4. Four ounces of softened cream cheese
5. Half a cup of optional mascarpone cheese (for added richness

For the Glaze of Caramel:

1. Half a cup of unsalted butter
2. One cup of packed brown sugar
3. One-fourth cup heavy cream
4. Half a teaspoon vanilla extract
5. A pinch of salt

Directions:

1. Get the dough for the donuts ready:

Combine the yeast, sugar, and warm milk in a small basin. The mixture should turn frothy and bubbly after 5 to 10 minutes of gentle stirring, which indicates that the yeast is active.
Put the flour, nutmeg, and salt in a big bowl. Add the eggs, water, melted butter, and yeast mixture. To make a dough, stir.
On a lightly floured surface, knead the dough for five to seven minutes, or until it is elastic and smooth. An alternative is to use a stand mixer fitted with a dough hook.
After putting the dough in a bowl that has been oiled, cover it with a fresh cloth and allow it to rise for one to two hours, or until it has doubled in size.

2. Form the doughnuts:

Punch down the dough when it has risen, then transfer it to a floured surface. Roll out the dough until it is approximately half an inch thick.
To cut out the donut shapes, use a donut cutter or two circular cookie cutters (one large and one small for the hole).
The shaped donuts should rise again for about half an hour, or until they are puffy, after being placed on a floured baking sheet and covered with a towel.

3. Cook the doughnuts:

In a deep pot or fryer, heat the vegetable oil to 350°F (175°C) while the donuts are rising.
In batches, carefully place the donuts into the hot oil and fry for 2 to 3 minutes on each side, or until golden brown.
After removing the donuts from the oil with a slotted spoon, set them on a dish covered with paper towels to drain any remaining oil.

4. Get the cream filling ready:

Beat the vanilla extract, powdered sugar, and heavy cream in a medium bowl until soft peaks form.
Beat the mascarpone cheese (if using) and softened cream cheese in a separate bowl until creamy. Add the whipped cream and fold gently until the mixture is light and fluffy.
Use a zip-top bag with the tip cut off, or transfer the cream filling to a piping bag fitted with a small round tip.

5. Prepare the Glaze with Caramel:

Melt the butter in a medium saucepan over medium heat. Bring to a simmer after adding the brown sugar.
Stir continuously for 3–4 minutes, or until the mixture has thickened and the sugar has dissolved.
Add the salt, vanilla essence, and heavy cream. After giving it a thorough stir, simmer for a further one to two minutes, or until the glaze is smooth and has slightly thickened. Before glazing the donuts, take it from the stove and allow it to cool for a few minutes.

6. Glaze and fill the doughnuts:

After the donuts have cooled a little, pierce each donut’s side with a skewer or tiny knife.
Fill each donut with the cream filling until it is filled and slightly puffed.
Make careful to completely cover the top of each filled donut after dipping it into the heated caramel glaze. Before serving, let the excess glaze drip off.

7. Offer:

For optimal texture and flavor, savor the caramel-glazed donuts while they are still somewhat warm, after placing them on a serving plate.
These decadent and delectable Caramel-Glazed Donuts with Cream Filling combine a creamy caramel glaze, sweet cream filling, and a fluffy donut. They’re ideal for a weekend brunch or a special treat! Have fun!