Whipped Cream-Filled Doughnuts

Preparation

• Doughnuts

  • In a bowl, combine buttermilk, oil and egg yolks.
  • In a large bowl, with a wooden spoon or in a stand mixer using the dough hook, combine flour, sugar, yeast and salt. Add milk mixture and stir until dough forms into a ball, about 3 minutes. On a floured work surface, knead dough for 2 minutes or until smooth. Place in a lightly oiled bowl. Cover with a damp cloth and let rise for 1 hour in a warm and humid place.
  • On a floured work surface, cut dough in half. Roll out dough, one piece at a time, to a 6 to 8-mm (1/4-inch) thick sheet. Cut doughnuts with a 7.5-cm (3-inch) round cookie cutter. Place on a floured cookie sheet. Reuse scraps. Cover with a dry cloth and let rise for 30 to 45 minutes in a warm and humid place or until doubled in size.

• Whipped cream

  • Meanwhile, in a bowl, whip cream with sugar until it forms stiff peaks. Keep refrigerated.
  • Heat shortening or oil in a deep fryer to 180 °C (350 °F). Line a baking sheet with paper towels.
  • Place 3 or 4 doughnuts at a time into hot oil and cook for 2 to 3 minutes or until golden brown, turning halfway through cooking. Beware of splattering. Drain on paper towel and let cool.
  • With the handle of a wooden spoon, poke a hole in the side of the doughnuts to form a cavity.
  • With a pastry bag fitted with a star tip, fill doughnuts with whipped cream. Dust with icing sugar, if desired. Cream-filled doughnuts are best eaten the same day.