Sugar Cream Pie Doughnut
The Sugar Cream Pie Doughnut is a special dessert that combines the rich, creamy filling of the classic American sugar cream pie with a soft, golden-brown doughnut. Originating from Indiana, sugar cream pie is an iconic sweet also known as 'Hoosier Pie.' The vanilla-infused, buttery cream and cinnamon-dusted powdered sugar create a perfect harmony, making this doughnut an ideal choice as an elegant dessert or alongside a coffee for a special moment.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, granulated sugar, salt, and active dry yeast.
2
Pour the warm milk into the dry ingredients, then add the egg, melted butter, and vanilla extract.
3
Mix the ingredients together, then knead the dough for 8-10 minutes until it becomes elastic and smooth.
4
Cover the dough and let it rise in a warm place for about 1 hour, or until it has doubled in size.
5
On a lightly floured surface, roll out the dough to about 1 cm thickness. Use a glass or doughnut cutter to cut out circles.
6
Place the cut-out doughnuts on a baking sheet lined with parchment paper, and cover with a clean kitchen towel. Let them rise for an additional 30 minutes.
7
In a large pot, heat the oil to about 340°F (170°C). Test the oil by dropping in one doughnut; if it immediately floats to the surface and gently sizzles, the oil is ready.
8
Fry the doughnuts for 1-2 minutes per side, until golden brown. Use a slotted spoon to remove them and place them on paper towels to drain excess oil.
9
Prepare the sugar cream filling: in a saucepan over medium heat, combine the heavy cream, brown sugar, butter, and cornstarch. Cook, stirring constantly, until thickened.
10
Once the doughnuts have cooled slightly, use a pastry bag to fill them with the cream.
11
Sprinkle the tops of the doughnuts with powdered sugar and a pinch of cinnamon for the perfect flavor.
