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Vanilla Bean Sugar Almond Cream Donuts

Prep Time 45 minutes
Cook Time 20 minutes
Rise Time 2 hours
Total Time 3 hours
Servings: 12 Donuts
Course: Dessert
Cuisine: American

Ingredients
  

Donut Dough
  • 180 g ¾ cup whole milk, warm (100–105°F)
  • 7 g 2¼ tsp active dry yeast
  • 12 g 1 tbsp granulated sugar (for blooming)
  • 50 g ¼ cup granulated sugar
  • 2 large eggs 100 g, room temperature
  • 1 large egg yolk 18 g, room temperature
  • ½ tsp vanilla bean paste or vanilla extract
  • 405 g 3¼ cups all-purpose flour
  • 5 g 1 tsp fine salt
  • 85 g 6 tbsp unsalted butter, very soft
  • Neutral oil for frying
Vanilla Bean Almond Sugar
  • 200 g 1 cup granulated sugar
  • 1½ tsp vanilla bean powder or 1 whole vanilla bean, scraped
  • 1 tiny drop almond extract
  • Pinch fine salt
Almond Cream Filling
  • Pastry Cream Base
  • 360 g 1½ cups whole milk
  • 65 g ⅓ cup granulated sugar
  • 3 large egg yolks 54 g
  • 24 g 3 tbsp cornstarch
  • Pinch fine salt
  • 28 g 2 tbsp unsalted butter
  • ½ tsp almond extract
  • ½ tsp vanilla extract
Whipped Cream Lightener
  • 60 g ¼ cup super cold heavy cream
  • 1 –2 drops almond extract max ⅛ tsp

Equipment

  • Stand mixer with dough hook (or large bowl + hand kneading)
  • Rolling Pin
  • 3 inch round donut cutter
  • Large heavy-bottomed pot
  • Thermometer (for oil temp)
  • Parchment paper (cut into squares)
  • Slotted spoon or spider strainer
  • Wire rack set over a sheet pan
  • Mixing bowls
  • Whisk
  • Rubber saptula
  • Piping bag
  • Filling tip or star tip
  • Handheld mixer (to make whipped cream)
  • Digital kitchen scale

Method
 

Make the Almond Pastry Cream
  1. Heat 360 g (1½ cups) whole milk until steaming.
  2. In a bowl, whisk 65 g (⅓ cup) sugar, 3 egg yolks (54 g), 24 g (3 tbsp cornstarch), and a pinch of salt.
  3. Slowly whisk hot milk into the yolk mixture, then return everything to the saucepan.
  4. Cook over medium heat, whisking constantly, until thick and bubbling. Continue cooking 30–45 seconds longer.
  5. Remove from heat and whisk in 28 g (2 tbsp) butter, ½ tsp almond extract, and ½ tsp vanilla extract.
  6. Transfer to a shallow dish, press plastic wrap directly onto the surface, and refrigerate until fully chilled (at least 2 hours or overnight).
Make the Donut Dough
  1. In a bowl, whisk 180 g (¾ cup) warm milk with 12 g (1 tbsp) sugar, then sprinkle over 7 g (2¼ tsp) yeast. Let sit 5–10 minutes until foamy.
  2. Whisk in 2 eggs (100 g), 1 egg yolk (18 g), and ½ tsp vanilla.
  3. In a stand mixer, combine 405 g flour and 5 g (1 tsp) salt. Add wet ingredients and mix until shaggy.
  4. Add remaining 50 g (¼ cup) sugar and mix to combine.
  5. Add 85 g (6 tbsp) softened butter one tablespoon at a time, letting each fully absorb before adding more.
  6. Knead on medium speed 6–8 minutes until smooth, elastic, and passes a windowpane test.
  7. Transfer to a greased bowl, cover, and rise 60–75 minutes until doubled.
Shape the Donuts
  1. Turn dough onto a lightly floured surface.
  2. Roll to ½-inch thickness, aiming for roughly a 10 × 14-inch rectangle.
  3. Cut 3-inch rounds, fitting as many as possible (about 12 donuts).
  4. Do not reroll scraps — fry them separately as donut bites.
Second Proof
  1. Place donuts on parchment squares and cover loosely.
  2. Proof 45–75 minutes, until puffy, airy, and jiggly. Dough should slowly spring back when gently pressed.
Fry
  1. Heat oil to 350°F (do not exceed this temperature) with 2½–3 inches of oil.
  2. Fry donuts:
  3. 60–75 seconds first side
  4. 45–60 seconds second side
  5. Remove and place directly onto a wire rack.
  6. Make & Use Vanilla Bean Almond Sugar
  7. During either rise, rub together 200 g (1 cup) sugar, 1½ tsp vanilla bean powder (or 1 vanilla bean), one tiny drop almond extract, and a pinch of salt until fragrant.
  8. While donuts are warm (not hot), roll in the sugar.
  9. Let cool completely.
Finish Almond Cream
  1. Remove chilled pastry cream from fridge and whisk until smooth and loosened.
  2. Whip 60 g (¼ cup) super cold heavy cream with 1–2 drops almond extract to soft peaks.
  3. Fold whipped cream into pastry cream until smooth and pipeable.
Fill Donuts
  1. Transfer filling to a piping bag fitted with a filling tip or star tip.
  2. Poke a hole in the side of each donut.
  3. Pipe until donuts feel full but not tight.

Notes

  • Make the vanilla bean almond sugar during either rise of the dough.
  • Do not reroll scraps — this creates dense donuts. Fry scraps separately.
  • Keep oil at or below 350°F.
  • Donuts are ready when they jiggle and feel light.
  • Use only a tiny amount of almond extract — it is very strong.

For Taller Donuts

  • Roll no thinner than ½ inch
  • Fully develop gluten (windowpane)
  • Fully proof (light + airy before frying)
  • Maintain correct oil temperature

Make-Ahead Option

After cutting, place donuts on parchment squares, cover loosely, and refrigerate overnight (8–12 hours). In the morning, let sit at room temperature 45–75 minutes until puffy and jiggly, then fry.

Storage

  • Refrigerate filled donuts overnight in a single layer
  • Bring to room temperature 20–30 minutes before serving
  • Best enjoyed same day