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Chile Colorado Beef Bowls

Chile Colorado Beef Bowls

Make fluffy cream-filled sugar doughnuts at home. Our easy recipe delivers perfect fried doughnuts with a sweet vanilla cream filling. Try Chile Colorado Beef Bowls for a savory contrast.
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Prep Time 15 minutes
Cook Time 30 minutes
Rise Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Servings: 12 doughnuts
Calories: 297
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1/2 teaspoon Salt
  • 2 teaspoons Active Dry Yeast
  • 1 Large Egg
  • 1 cup Milk, room temperature
  • 2 tablespoons Unsalted Butter, melted
  • 1 teaspoon Vanilla Extract
  • for frying Canola/Vegetable Oil
  • for topping Extra Granulated Sugar
  • 1 cup Unsalted Butter (softened) (2 sticks)
  • 1 teaspoon Vanilla Extract
  • 4 tablespoons All-Purpose Flour
  • 2 tablespoons Milk
  • 2 cups Powdered Sugar

Equipment

  • Large mixing bowl
  • Whisk
  • Wooden spoon
  • Stand mixer with dough hook (optional)
  • Rolling pin
  • 3-inch round cutter
  • Baking sheets
  • Parchment paper
  • Heavy pot or Dutch oven for frying
  • Candy/fry thermometer
  • Slotted spoon or tongs
  • Wire cooling rack
  • Electric hand mixer or stand mixer (for filling)
  • Piping bag with a long tip

Method
 

  1. In a large mixing bowl, whisk together flour, sugar, salt, and yeast.
  2. In another bowl, whisk the egg and stir in the milk, melted butter, and vanilla.
  3. Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms.
  4. Knead the dough on a floured surface for 6 to 8 minutes until smooth and elastic.
  5. Place the dough ball in a greased bowl, cover, and let it rise in a warm spot for 90 minutes to 2 hours.
  6. Punch down the dough, roll it out to 1/4-inch thickness, and cut out circles with a 3-inch cutter.
  7. Place the dough circles on a parchment-lined baking sheet, cover, and let them rise for another 30 to 60 minutes.
  8. Heat oil in a heavy pot to 350-360°F and fry the doughnuts for 1 to 2 minutes per side until golden brown.
  9. Drain the fried doughnuts on a wire rack lined with paper towels and roll them in granulated sugar.
  10. Make the filling by beating softened butter and vanilla until smooth, then adding flour, milk, and powdered sugar until fluffy.
  11. Fill each cooled doughnut by gently inserting a piping bag tip and squeezing until they feel heavier.

Nutrition

Calories: 297kcalCarbohydrates: 38gProtein: 2gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 48mgSodium: 115mgPotassium: 49mgFiber: 0.5gSugar: 13gVitamin A: 600IUCalcium: 30mgIron: 0.5mg

Notes

These doughnuts are best enjoyed the day they are made. Store leftovers in an airtight container at room temperature for up to one day.
If you have unfilled doughnuts, you can freeze them for up to 2 months. Fill them just before serving for the best texture.
For a different flavor, try adding spices to the dough or varying the filling options. Happy baking!
Tried this recipe?Let us know how it was!