Prepare the Donut Dough:
In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly, indicating that the yeast is active.
In a large bowl, combine the flour, salt, and nutmeg. Add the yeast mixture, melted butter, eggs, and warm water. Stir to form a dough.
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment.
Place the dough in a greased bowl, cover it with a clean towel, and let it rise for 1-2 hours, or until doubled in size.
Shape the Donuts:
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough out to about 1/2-inch thick.
Use a donut cutter or two round cookie cutters (one large and one small for the hole) to cut out the donut shapes.
Place the shaped donuts on a floured baking sheet, cover them with a towel, and let them rise again for about 30 minutes, until puffy.
Fry the Donuts:
While the donuts are rising, heat the vegetable oil in a deep pot or fryer to 350°F (175°C).
Carefully drop the donuts into the hot oil in batches, frying for about 2-3 minutes per side until they are golden brown.
Use a slotted spoon to remove the donuts from the oil and place them on a paper towel-lined plate to drain excess oil.
Prepare the Cream Filling:
In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
In another bowl, beat the softened cream cheese and mascarpone cheese (if using) until smooth. Gently fold in the whipped cream until the mixture is light and fluffy.
Transfer the cream filling to a piping bag fitted with a small round tip or use a zip-top bag with the tip cut off.
Make the Caramel Glaze:
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and bring to a simmer.
Cook for 3-4 minutes, stirring constantly, until the sugar has dissolved and the mixture has thickened.
Add the heavy cream, vanilla extract, and salt. Stir well and simmer for another 1-2 minutes until the glaze is smooth and slightly thickened. Remove from heat and let it cool for a few minutes before glazing the donuts.
Fill and Glaze the Donuts:
Once the donuts are slightly cooled, use a skewer or small knife to make a hole in the side of each donut.
Pipe the cream filling into each donut until it’s filled and slightly puffed.
Dip each filled donut into the warm caramel glaze, making sure to cover the top completely. Allow the excess glaze to drip off before serving.
Serve:
Place the caramel-glazed donuts on a serving platter and enjoy while still slightly warm for the best texture and flavor.
These Caramel-Glazed Donuts with Cream Filling are indulgent and delicious, combining a fluffy donut, sweet cream filling, and a rich caramel glaze. They’re perfect for a special treat or a weekend breakfast! Enjoy!
