Dunkin Donuts’ Vanilla Cream Filled Donuts (allfreecopycatrecipes)


1 pkg regular yeast
1 T & 1/4 c sugar, divided
2 T warm water
3/4 c lukewarm milk
1 egg
1 T solid vegetable shortening
1/2 t salt
2 1/2 c flour, divided
6 c oil for frying

Dissolve yeast in warm water with 1 T sugar in the bottom of the bowl. Beat with an electric mixer until it is foamy, about 5 min. Place milk into the microwave for 1 1/2 min on high power, then let cool to 105º–115º F. Add milk, remaining 1/4 c sugar, egg, shortening and salt plus 1 c of the flour. Beat on low for 30 seconds; scrape the bowl. Then beat 2 min on medium speed and scrape the bowl once or twice. On low speed, add remaining flour and beat on low for 1 min until smooth. Cover the bowl with plastic wrap and let rise until double, about 1 hour. Turn dough out onto a lightly floured surface and roll to 1/2″ thickness. Cut out circles with a 3″ cutter and place them on lightly floured baking sheets. Cover and let them rise again until double, about 30 min. Heat frying oil in a wide, deep pot over medium heat to 350 F. Carefully slide 4 – 5 donuts into the oil at one time and fry for 1 min on each side until golden brown. Remove with tongs or a wide slotted spatula to a paper-towel lined cookie sheet, being careful not to puncture the sides of the donuts. Continue to fry remaining donuts, adjusting heat to maintain a constant 350º F.
Use a sharp small knife to pierce each donut on the side into the center, then moving the knife side-to-side to make a cavity in the center. Insert the pastry tip into this hole and fill with about 1 – 1 1/2 T filling. Sprinkle tops of the donuts generously with powdered sugar before serving. Makes 12 donuts.


1/4 c solid vegetable shortening
1/4 c butter
1/2 t vanilla
2 c sifted powdered sugar
1 T milk
1 c powdered sugar for garnish

Cream butter with the shortening, then gradually add the sugar until smooth and fluffy. Add the milk and vanilla and beat until smooth. Filling can be made as much as a week ahead, stored in the refrigerator in an airtight container.  Bring to room temp before filling a piping bag which has been fitted with a large plain tip.


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