Instructions
Prepare the dough:
In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until the mixture becomes foamy.
In a large bowl, mix the sugar, salt, melted butter, milk, and eggs. Blend well.
Add the yeast mixture and flour to the large bowl. Incorporate the flour, one tablespoon at a time, until a smooth dough forms.
Place the dough on a lightly floured surface and knead for about 5 to 7 minutes until it is smooth and elastic.
Put the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about an hour, until it doubles in volume.
Shape and cook the donuts:
Place the risen dough on a floured surface and roll it out to about 1/2 inch thick.
Use a round cutter to cut out donut shapes.
Place the cut donuts on a baking sheet lined with parchment paper and cover. Let them rest for another half hour.
Heat the vegetable oil in a fryer or large pot to 350°F (175°C).
Fry the donuts in batches until golden brown on both sides, about 1 to 2 minutes per side.
Transfer the donuts to a tray lined with paper towels to drain.
Prepare the whipped cream:
In a bowl, whip the heavy cream until it begins to thicken.
Continue whipping until stiff peaks form, then add the powdered sugar and vanilla extract.
Place the whipped cream in a piping bag with a small round tip.
Fill the donuts:
Once the donuts have cooled, use a small spoon to make a small hole in the side of each donut. Fill each donut with whipped cream.
Coat the donuts:
Roll the filled donuts in granulated sugar until evenly coated.
Serve:
Serve the cream-filled donuts immediately or store them in an airtight container in the refrigerator for up to two days.