Ingredients

2 ¼ teaspoons active dry yeast (1 packet)

¾ cup warm milk (110°F or 43°C)

¼ cup granulated sugar

1 large egg

½ teaspoon vanilla extract

2 ½ cups all-purpose flour

½ teaspoon salt

¼ cup unsalted butter (melted)

Oil for frying (such as vegetable or canola oil)

1 cup heavy cream

2 tablespoons powdered sugar

1 tablespoon instant coffee granules

1 teaspoon vanilla extract

For the glaze (optional):

1 cup powdered sugar
2-3 tablespoons brewed coffee (cooled)

Instructions

Step 1: Activate the yeast by combining warm milk, yeast, and granulated sugar in a small bowl. Let it sit for 5-10 minutes until frothy.

Step 2: In a large bowl, mix the frothy yeast mixture with the egg, vanilla extract, melted butter, flour, and salt until a dough forms.

Step 3: Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.

Step 4: Punch down the dough and roll it out to ½ inch thickness. Use a donut cutter or two round cutters to cut donuts and holes.

Step 5: Place cut donuts on a floured baking sheet, cover, and let rise for another 30 minutes.

Step 6: Heat oil in a deep skillet or pot to 350°F (175°C). Fry the donuts a few at a time for 1-2 minutes on each side until golden brown. Drain on paper towels.

Step 7: Whip heavy cream until soft peaks form, then gradually add powdered sugar, instant coffee granules, and vanilla extract. Continue whipping until stiff peaks form.

Step 8: Fill each donut with the coffee cream filling using a piping bag fitted with a round tip, inserting the tip into the side of the donut and squeezing gently.

Step 9 (Optional): Mix powdered sugar with brewed coffee until smooth. Dip the tops of filled donuts into the glaze and let them set on a wire rack.

Step 10: Serve the coffee cream-filled donuts warm or at room temperature with your favorite coffee or tea.

Tips & Variations

For a stronger coffee flavor, dissolve extra instant coffee granules in the glaze or filling.

Use a thermometer to keep oil at the proper temperature for even frying and to avoid greasy donuts.

Substitute brewed espresso for brewed coffee in the glaze for a richer taste.

Don’t skip the second rise for light and fluffy donuts—it’s key for texture.

Storage

Store filled donuts in an airtight container in the refrigerator for up to 2 days to keep the cream fresh. Reheat gently in the microwave for about 10 seconds if desired, but avoid prolonged heating to maintain texture. Unfilled donuts can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.

FAQs

Can I make the donuts without frying?

Yes, these donuts can be baked at 375°F (190°C) for about 10-12 minutes until golden. They will be slightly different in texture but still delicious.

How do I prevent the coffee cream filling from becoming runny?

Make sure to whip the cream until stiff peaks form and add the powdered sugar and coffee gradually. Using chilled cream and utensils will help maintain a firm texture.