Dunkin' Donuts Vanilla Filled Doughnuts (Copycat)

Soft yeast doughnuts deep-fried, filled with a creamy vanilla buttercream and dusted heavily with confectioners' sugar.

🍽️ Makes 12

Ingredients

1 package (¼ oz)		quick-rising yeast
⅛ cup	30 ml	tap water, warm
¾ cup	180 ml	milk, lukewarm (scalded then cooled)
¼ cup	60 ml	sugar
½ tsp	2.5 ml	salt
1		egg
¼ cup	60 ml	shortening
2½ cups	600 ml	all-purpose flour
¼ cup	60 ml	vegetable shortening (filling)
¼ cup	60 ml	butter or margarine (filling)
½ tsp	2.5 ml	clear vanilla extract (filling)
2 cups	480 ml	sifted confectioners' sugar (filling)
1 tbsp	15 ml	evaporated milk (filling)

Dissolve the yeast in the warm water in a mixing bowl. Add the milk, sugar, salt, egg, shortening and 1 cup of the flour. Beat on low speed, scraping the bowl constantly, for 30 seconds, then beat on medium speed, scraping occasionally, for 2 minutes.
Stir in the remaining flour until smooth. Cover and let rise in a warm place until doubled, about 50–60 minutes.
Turn the dough onto a floured surface and roll ½-inch thick. Cut with a round cookie cutter. Cover and let rise on floured baking sheets until doubled, 30–40 minutes.
Heat vegetable oil in a deep fryer or Dutch oven to 350°F (175°C). Slide the doughnuts into the hot oil. Turn them as they turn golden brown, about one minute per side. Remove carefully (do not prick the surfaces) and drain.
When cool, make a small hole and, with a sharp narrow knife, carefully cut a large cavity inside each doughnut to hold the filling. Fill generously and dust heavily with confectioners' sugar.
Vanilla filling: cream the butter and shortening, gradually add the sugar ½ cup at a time, then add the evaporated milk and vanilla and beat until light and fluffy.