BAKING: Vanilla Creme Doughnuts

Oh doughnuts. You’re something I love but don’t get to eat enough of. I am a huge fan of the classic Krispy Kreme and those ones from the M&S bakery, but never tried making them myself. The ring doughnuts need a specific tin to bake them, so I opted for the traditional round ones as my first attempt. They’re most certainly a work in progress, as there’s some things I’d change the second time round, but for someone who is terrified of heat/fire/hot oil, I’m weirdly proud that I managed to make them.

Ingredients (for the doughnuts, makes 12):
280g plain flour
1 tsp baking powder
55g unsalted butter
100g caster sugar
5-6 tbsp whole milk
Oil for frying

For the vanilla creme
115g unsalted butter
125g icing sugar
1 tbsp whole milk
1/4 tsp vanilla extract

How To Do It:
Step One | Sift the flour and the baking powder into a bowl, add the butter and rub into fine breadcrumbs. Stir in 40g of the caster sugar. Add enough milk (tbsp at a time) to turn the mixture into a soft dough.
Step Two | Divide the mix into 12 even amounts and roll into balls. Don’t handle the dough too much, just roll it lightly between your palms otherwise you’ll end up with a dense dough. Put the remaining sugar into a bowl and set aside for later.
Step Three | Heat the oil in a pan until it’s 180degrees. You should add enough oil so it completely covers the doughnuts and is approx one inch higher than them. Cook the doughnuts in batches, until golden brown, for around 4-5mins each. Once cooked, remove and place on kitchen paper to drain excess oil. Place the doughnuts into the bowl with sugar and roll them around until covered.
Step Four | For the icing: Mix the butter and icing sugar together until it starts to combine. Add the milk and vanilla and mix on high speed to get a light and fluffy creme. Place the mix into a piping bag with a 5mm nozzle (or one big and long enough to get into the middle of a doughnut). Poke a hole in the doughnut, I used the point of a knife, and pipe some of the creme into the middle until it starts coming back out the doughnut. I put quite a lot in, as the filling tastes really nice!

Eat on the day of baking and the vanilla creme can be stored in the fridge if you have extra for two days.

I was originally going to do half vanilla creme and half Nutella stuffed doughnuts, but the first four I put in the oil didn’t turn out right as I was worried about them not being cooked properly! Next time I’d do double the batch amount and then divide it into two fillings, I think, as I really want to bake something with Nutella. Let me know if you make these and any suggestions for future bakes are very much appreciated! 

Oh and my Dahlia giveaway ends tonight, so make sure you’ve entered! 

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ps. Check out the lovely The Blossom Cart, Beauty Gabble and Loulabeth this month!