There are many types of doughnuts to enjoy, but one classic doughnut never seems to fail: Vanilla Cream.
Joanne Chang’s Vanilla Cream-Filled Doughnuts seem to be popular in particular, as they sell out quickly every time she makes them at her Boston-based Flour Bakery + Cafe. Thankfully, even if you aren’t able to head to her bakery to get some on your own, you can recreate them at home using the recipe from her cookbook “Flour.”
One nice part of her recipe is that it doesn’t require too many ingredients: All you need is yeast, flour, sugar, salt, eggs, butter, canola oil, heavy cream and pastry cream. If you tend to bake often, you probably already have most of these ingredients in your home. However, the recipe does take a few hours to make, and you need to be somewhat familiar with pastry-making to be able to assemble the doughnuts the right way.
If her recipe seems a bit daunting, don’t fear. There are a number of other recipes available for vanilla-cream filled doughnuts that are better suited for beginners. Pillsbury has a recipe that uses their pre-made canned biscuits as doughnut dough, shaving hours off of your prep time and really cutting down on what you need to use in the kitchen.
If you want to make the best-tasting doughnuts it’s best to make sure your butter is at room temperature to help the the vanilla cream is as fluffy as possible. And if you don’t own a decorating bag, the Pillsbury website recommends using two small zipper-topped plastic bags inside one another instead. Fill the bag and cut a small hole in one bottom corner to create your own piping bag.
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