Punch the dough down and roll it out on a floured surface to about 1/2-inch thick.
Use a donut cutter or two round cutters (one larger for the outer shape, and one smaller for the hole) to cut out the donut shapes.
Place the donuts on a parchment-lined baking sheet, cover with a cloth, and let them rise for about 30-40 minutes.
Fry the Donuts:
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Fry the donuts in batches, being careful not to overcrowd the pan. Fry each donut for about 1-2 minutes per side or until golden brown.
Remove the donuts and place them on a paper towel-lined plate to drain excess oil.
Make the Cream Filling:
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. If you want a thicker filling, whisk in a tablespoon of cornstarch as you whip the cream.
Assemble the Donuts:
Once the donuts have cooled, use a piping bag fitted with a filling tip or a small knife to make a hole in the side of each donut.
Fill each donut with the whipped cream.
Optionally, you can dust the donuts with powdered sugar before serving.
Enjoy your homemade cream donuts!
Would you like tips for variation, like adding different fillings or toppings?
