Berries & Cream Filled Donuts

Warm your milk to about 110°F. Stir in the yeast and 1 tbsp sugar, then let it sit for 5 minutes until foamy.

In a stand mixer with a dough hook, add eggs, melted butter, vanilla, flour, and remaining sugar. Pour in the yeast mixture and mix on medium speed for 5–7 minutes, until a soft dough forms.

Cover and let the dough rise for 1 hour, or until doubled in size.

Roll the dough out to about 1/2 inch thick. Cut into rounds using a donut cutter or cup, then place on parchment-lined trays. Cover and let rise again until puffy.

Heat about 2 inches of oil in a pot to 350°F. Fry donuts for 1–2 minutes per side until golden. Transfer to a wire rack and let cool completely.

For the Berry compote: In a saucepan, combine berries and sugar. Cook over medium heat until thick and jam-like. Let cool.

For the Cream filling: Beat butter until smooth, then add powdered sugar and mix. Pour in heavy cream and beat until light and fluffy.

Fill each donut with cream and a spoonful of berry compote.

Serve fresh and enjoy every soft, creamy, berry-filled bite.