Dissolve the yeast in warm water and let stand for 5 minutes.

Stir in whipping cream, butter, sugar, and egg.

Add 1 cup of flour and beat until smooth.

Gradually stir in the remaining flour, beating until the dough is smooth and satiny.

Cover and let rest for 30 minutes.

Beat again until smooth.

Let rest another 30 minutes.

Mix all filling ingredients in a heavy saucepan.

Stir over medium heat until the mixture comes to a boil and thickens, about 5 minutes.

Cool the filling completely.

Turn out dough on a lightly floured board and shape into a smooth ball.

Roll out to make an 18-inch square.

Spoon 2 teaspoons of filling at a time onto the dough, spaced 3 inches apart, over half of the dough.

Fold the other half of the dough over.

Cut out the doughnuts with a cup or glass with a blunt rim.

Check the edges to ensure they are well sealed.

Place the doughnuts on a lightly floured piece of waxed paper to rise.

Let rise until almost doubled, about 30-40 minutes.

Heat fat for frying to 375 F.

Lower the doughnuts, a few at a time, into the hot fat and fry until golden brown on both sides.

Remove and drain on paper toweling.

Roll in powdered sugar or cinnamon sugar.