Whipped Cream-Filled Kneecap Doughnuts

Recipe Collection: Dessert

Whipped Cream-Filled Kneecap Doughnuts satisfy your sweet tooth with a vegetarian American treat that’s perfect for any occasion. These soft, fluffy doughnuts feature a unique indentation, ideal for holding a generous dollop of whipped cream. Lightly dusted with confectioners' sugar and adorned with colorful sprinkles, they add a fun touch to parties or special desserts.

With their versatile flavor profile, these doughnuts can be enjoyed as a delightful snack or a festive dessert. Easily select this recipe from the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for effortless meal planning. Get started today and create these delicious treats with step-by-step guidance!

Overview

Kneecap doughnuts are delightful, small, sweet treats with a unique indentation in the center, perfect for holding a dollop of whipped cream. These doughnuts are lightly dusted with confectioners' sugar and can be decorated with colorful sprinkles for an extra touch of fun. Ideal for parties or as a special dessert, these doughnuts are sure to impress with their soft texture and creamy filling.

Diet Type

Vegetarian

Allergies

Gluten, Dairy, Eggs

Cuisine

American

Serving Size: 120

Cooking Time: 180 minutes

Ingredients

• 2 0.25 Ounces (oz) envelopes active dry yeast
• 0.25 Cups warm water
• 0.5 Cups shortening
• 0.5 Cups white sugar
• 0.75 Teaspoons (tsp) salt
• 2 Whole eggs
• 2 Cups milk
• 6.5 Cups all-purpose flour
• 1 Pinch oil, for frying
• 1 Cup confectioners' sugar, sifted
• 2 Cups heavy cream, whipped
• 1 1.75 Ounces (oz) package sprinkles, for decoration

Steps

1. Dissolve the yeast in warm water in a small bowl. Let it stand until the yeast softens and forms a creamy foam, about 5 minutes.
2. In a separate bowl, beat together the shortening, sugar, and salt. Add the eggs one at a time, beating continuously.
3. Gradually add the milk and yeast mixture, alternating with the flour, until the dough is smooth.
4. Place the dough in a greased bowl, turning to coat. Cover with a light towel and let it rise in a warm place until doubled in volume, about 1 to 1.5 hours.
5. Punch down the dough and roll it out on a floured surface to 0.5-inch thick. Cut into rounds with a 2-inch round cookie cutter. Cover and let rise for another 30 minutes.
6. Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
7. Press an indentation into the center of each doughnut using your thumb. Carefully lower the doughnuts into the hot oil, a few at a time. Fry until golden brown, about 1 to 2 minutes per side.
8. Transfer the fried doughnuts to a paper towel-lined plate to drain and cool to room temperature, about 30 minutes.
9. Dust the cooled doughnuts with confectioners' sugar. Fill the indentations with whipped cream and sprinkle with colored sugar for decoration.

Enjoy your sweet cream-filled kneecap doughnuts!