Fluffy crisp doughnuts with a soft, rich center and a double filling!
MAKE THE DOUGHNUTS
MAKE VANILLA CREAM (I like to make this after the dough is in the refrigerator and then let it set overnight along with the dough):
Why proof dough overnight? Letting your dough rise slowly in the refrigerator results in better overall flavor of the dough. Shaping the doughnuts is also a lot easier when your dough is cold. And also, it splits your job into two parts, making it easier.
On frying: Make sure the temperature of your oil stays within the given range. This is because oil that is too hot will burn your doughnuts on the outside, leaving them raw on the inside and you don’t want that. Alternately, a temperature that is too low, will only soak your doughnuts with too much oil as they’ll be cooking and not really frying. You want to see bubbles around the doughnuts, knowing they are frying, but not a crazy amount of bubbles.
Doughnuts obviously taste best fresh, but are pretty good on day 2 as well. Doughnuts filled with vanilla cream should be stored in the refrigerator, while doughnuts filled only with jam can be kept at room temperature.
Freezing doughnuts: I wouldn’t freeze doughnuts with vanilla cream, however doughnuts filled only with jam do freeze really well! Wrap each doughnut individually in plastic first, then place all doughnuts in a large bag or container and freeze.
Recipe for vanilla cream adapted from All Recipes.