Cream-Filled Donuts Recipe

Posted on April 7, 2025

There’s something magical about biting into a cream-filled donut, isn’t there? The soft, fluffy exterior gives way to a sweet, rich filling that dances on your tongue. You can almost hear the angels singing as you take that first heavenly bite. savory cream cheese puffs These cream-filled donuts are not just pastries; they are little pockets of joy that can brighten even the gloomiest of mornings or turn an ordinary afternoon into a delightful treat.

I remember my first encounter with these sugary delights at a local fair. The smell of fresh donuts wafted through the air, pulling me in like a moth to a flame. After trying one, I was hooked! Every event or gathering since has become an excuse for me to whip up these crowd-pleasers. indulgent no-bake cheesecake Whether you’re celebrating a birthday, hosting brunch, or just indulging in self-care (because who doesn’t need that?), these cream-filled donuts will steal the show and ignite your taste buds. decadent Oreo cheesecake strawberries and cream cheesecake. For more inspiration, check out this pecan cheesecake bars recipe.

Why You'll Love This Recipe

These cream-filled donuts are incredibly easy to make at home, saving you time and money
Their sweet flavor pairs perfectly with coffee or tea for any occasion
The visual appeal is unmatched with their irresistible golden-brown hue and luscious filling peeking out
Customize the filling to suit your taste, think chocolate, vanilla, or even fruit preserves for added fun!

It’s funny how something so delicious can become the center of attention at any gathering. My friends once staged a mini donut-eating contest, and let’s just say the laughing (and crumbs) were abundant!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

All-Purpose Flour: For the best structure and texture in your donuts; sift it for lighter results.
Granulated Sugar: A must for sweetness; adjust according to your taste preference.
Active Dry Yeast: This is the magic ingredient that makes your donuts rise and become fluffy.
Whole Milk: Use warm milk to activate the yeast and create a tender dough.
Unsalted Butter: Adds richness; melt it but let it cool slightly before adding.
Eggs: They provide moisture and binding; use room temperature eggs for better incorporation.
Vanilla Extract: This enhances flavor; choose pure extract for the best results.
Your Favorite Cream Filling: Options include pastry cream or whipped cream; get creative! For more inspiration, check out this vanilla custard cream bars recipe.
Powdered Sugar: For dusting; it adds sweetness and a touch of elegance.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Dough

Start by warming 1 cup of whole milk until it’s just warm to touch. Combine this with 2 tablespoons of granulated sugar in a small bowl, then sprinkle 2 teaspoons of active dry yeast on top. Let it sit until frothy, about 5-10 minutes.

Mix the Dry Ingredients

In a large mixing bowl, whisk together 4 cups of all-purpose flour and 1 teaspoon of salt. Create a well in the center for wet ingredients. This helps keep things organized while mixing.

Combine Wet Ingredients

Add 2 beaten eggs, melted butter (cooled), and your frothy yeast mixture into the well you’ve created in your dry ingredients. Mix everything together until it forms a soft dough.

Knead Away

Transfer your dough to a lightly floured surface and knead it for about 8-10 minutes until smooth and elastic. You’ll know it’s ready when it’s no longer sticky but feels soft and pliable.

Let It Rise

Place your dough in an oiled bowl, cover it with a cloth, and let it rise in a warm spot until doubled in size—usually around 1 hour. Patience is key here!

Shape and Fry

Once risen, punch down the dough gently to release air bubbles before rolling it out to about half an inch thick. Cut into circles using a donut cutter or two different-sized round cutters. Heat oil in a deep pot over medium heat—carefully fry each donut until golden brown on both sides.

Fill Your Donuts

Let them cool slightly before injecting your favorite cream filling using a piping bag fitted with an appropriate nozzle. Dust generously with powdered sugar before serving!

Enjoying these delightful treats right after making them is truly blissful! Just be careful not to eat them all yourself—sharing is caring after all!

You Must Know

Cream-filled donuts are best enjoyed fresh, but you can chill them for a quick treat later
The dough should be fluffy and light, while the cream adds a delightful richness
Remember to dust with powdered sugar for that irresistible finish!

Perfecting the Cooking Process

Start by preparing the dough first, letting it rise while you mix the filling. Fry the donuts until golden, then fill them right after cooling for maximum flavor and freshness.

Add Your Touch

Feel free to swap out traditional vanilla cream for chocolate or even fruit-flavored fillings. You can also experiment with different toppings like sprinkles or crushed nuts for added texture and fun.

Storing & Reheating

Store your cream-filled donuts in an airtight container at room temperature for up to two days. If reheating, use a microwave for about 10 seconds to maintain their fluffy texture.

Chef's Helpful Tips

To achieve the fluffiest donuts, ensure your yeast is fresh and active
Avoid overfilling them to prevent leaking during frying
Let them cool completely before filling to keep the cream from melting too quickly!

Sharing my first experience making cream-filled donuts brings back fond memories of laughter and flour fights in my kitchen with friends. Their delighted faces made every sticky moment worthwhile!

FAQ

Can I use store-bought dough for cream-filled donuts?

Yes, store-bought dough is a great shortcut if you’re short on time.

What’s the best way to fill the donuts?

A piping bag with a long tip works perfectly for filling without making a mess.

Can I freeze cream-filled donuts?

Freezing is possible; just ensure they’re tightly wrapped to avoid freezer burn.