Velvety Vanilla Cream-Filled Donuts

1.In a large mixing bowl, combine the warm milk, melted butter, and granulated sugar. Stir in the active dry yeast and let it sit for about 5-10 minutes until frothy.

2.Add the eggs and vanilla extract to the yeast mixture and mix well.

3.Gradually add the flour and salt to the mixture, stirring until a dough forms.

4.Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

5.Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

6.Once risen, punch down the dough and roll it out to about 1/2 inch thickness.

7.Using a donut cutter or two round cutters, cut out donut shapes and place them on a floured baking sheet.

8.Cover the donuts with a cloth and let them rise for another 30 minutes.

9.While the donuts are rising, prepare the vanilla cream filling. In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

10.Once the donuts have risen, heat oil in a deep fryer or large pot to 350°F (175°C). Fry the donuts in batches for about 2-3 minutes on each side until golden brown. Remove and drain on paper towels.

11.Once cooled, use a piping bag fitted with a round tip to fill each donut with the vanilla cream filling.

12.For the glaze, mix the powdered sugar, milk, and vanilla extract in a bowl until smooth. Adjust the consistency with more milk if necessary.

13.Dip the tops of the filled donuts into the glaze and let them set on a wire rack.