Description

Baked Cream Fried Donuts offer a unique twist on the classic donut, combining a fluffy baked donut with a rich, velvety cream filling. These donuts have a light, airy texture with just the right amount of sweetness, perfect for any occasion.

Ingredients

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

3/4 cup milk

2 large eggs

1/2 cup unsalted butter, melted

1 cup heavy cream (for filling)

Powdered sugar (for dusting)

Vegetable oil (for frying)

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Instructions

Preheat your oven to 350°F (175°C) and lightly grease a donut pan with cooking spray or butter.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, mix the milk, vanilla extract, eggs, and melted butter until well combined.
Gradually add the liquid ingredients to the dry ingredients, stirring until just combined. Be careful not to over-mix to keep the donuts light and fluffy.
Pour the batter into the prepared donut pan, filling each cavity about halfway.
Bake in the preheated oven for 15-20 minutes, or until lightly golden and a toothpick inserted comes out clean.
Once baked, remove the donuts from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
While the donuts are cooling, whip the heavy cream until soft peaks form. Gradually add powdered sugar to taste, continuing to whip until stiff peaks form.
Once the donuts are cooled, use a piping bag to fill each donut with the whipped cream by gently poking a hole in the side and injecting the cream.
Dust the filled donuts lightly with powdered sugar before serving.

Notes

For a chocolatey twist, add cocoa powder to the cream filling.

For extra crunch, roll the donuts in cinnamon sugar after baking.

Try different fruit jams or preserves for a fruity filling variation.

Nutrition

Serving Size: 1 donut
Calories: 150
Sugar: 12g
Sodium: 50mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg