Once you master the technique for sufganiyot, you can fill the stuffed doughnuts with whatever you like, including this vanilla cream.
Recipe information
Yield
makes about 2½ cups (enough to fill about 16 sufganiyot) Servings
Ingredients
2
½
4
⅔
¼
¼
2
1
Need to make a substitution?
Preparation
Step 1
Pour milk into a medium saucepan; scrape in vanilla beans and add pod. Heat over medium heat until steaming. Remove vanilla pod; discard.
Step 2
Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl. Whisking constantly, gradually add milk. Return to saucepan and cook over medium-low heat, whisking constantly, until thickened and whisk leaves a trail, about 2 minutes.
Step 3
Remove from heat and whisk in butter until melted and mixture is smooth. Transfer to another medium bowl; press plastic wrap directly onto surface of pastry cream. Chill until set, at least 2 hours or up to 4 days.
Step 4
Whisk powdered sugar and 1 Tbsp. water in a small bowl until smooth. Dip 1 side of warm sufganiyot in glaze; fill with vanilla cream.