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Sourdough Doughnuts with Vanilla Cream Filling
Prep Time 30 minutes
Cook Time 20 minutes
Servings 9 doughnuts
Ingredients
- 1 egg
- 60 g (¼ cup) milk
- 40 g (3 tbsp) sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 80 g (⅓ cup) sourdough starter
- 200 g (1⅔ cups) all purpose flour
- 40 g (3 tbsp) butter, softened
- Tallow or oil for frying
Vanilla Pastry Cream
- 180 g (¾ cup) milk
- 1 tsp vanilla extract or 1 vanilla bean pod
- 2 egg yolks
- 40 g (3 tbsp) sugar
- 1 tbsp cornstarch
- Pinch of salt
- 1 tbsp butter
Instructions
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Mix eggs, milk, sugar, vanilla, and salt. Add sourdough starter and mix well.
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Stir in flour, then mix until incorporated. Rest for 20-30 mins.
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Add the softened butter and knead the dough using a stand mixer or food processor with a dough function.
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Cover and let rise at room temp until doubled (~6 hrs).
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Refrigerate overnight.
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The next day, cut parchment paper into squares, dust with flour.
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Divide dough into 9 equal pieces, shape into doughnuts, and place on parchment squares.
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Cover and let rise again until puffy (~8 hrs).
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Heat oil to 170–180°C (340–350°F). Fry until golden, flipping once.
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Drain on paper towels, coat in powdered sugar while warm.
Vanilla Cream Filling:
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Heat milk and vanilla in a pan.
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Whisk yolks, sugar, cornstarch, and salt in a bowl.
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Slowly add warm milk while whisking.
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Return to heat, stir until thickened.
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Stir in butter, cover with plastic, and chill.
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Fill doughnuts with cream using a piping bag.
Recipe Notes
Doubling the Recipe: You can easily double this recipe for a larger batch.
Pastry Cream: Needs at least a few hours in the fridge or overnight to thicken properly.
Storage Tips
- Room Temperature: Best eaten fresh, but can be stored in an airtight container for 1–2 days.
- Refrigerator: Store filled doughnuts in the fridge for up to 3 days.
- Freezer: Freeze unfilled doughnuts for up to 3 months. Reheat before serving.