Cream-Filled Doughnuts Recipe

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Cream-filled doughnuts are a delightful indulgence, combining the comfort of a classic doughnut with the luxuriousness of a creamy interior.

Ingredients:

For the Dough:

  • 1 1/4 cups whole milk, warmed
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 2 large eggs
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 4 1/4 cups all-purpose flour, plus more for rolling out the dough
  • Vegetable oil, for frying

For the Cream Filling:

  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 1 teaspoon vanilla extract

For Finishing:

  • Powdered sugar, for dusting
  • Extra whipped cream, for topping

Now that you’ve got your ingredients ready, let’s make some doughnuts! We’ll make the dough, fry it, and fill them with sweet cream. It’s easy and fun. Let’s begin!

Instructions:

  1. Dough Preparation:
    • In a small bowl, dissolve the yeast in the warm milk and let it sit until foamy (about 5 minutes).
    • In a large bowl, whisk together the eggs, melted butter, sugar, and salt.
    • Add the yeast mixture to the egg mixture, then gradually mix in the flour until a soft dough forms.
    • Knead the dough on a floured surface until smooth and elastic, about 6-8 minutes.
    • Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
  2. Frying the Doughnuts:
    • Roll out the dough to about 1/2 inch thickness on a floured surface.
    • Cut out doughnut shapes using a doughnut cutter or large biscuit cutter with a smaller cutter for the holes.
    • Let the cut doughnuts rise for an additional 30 minutes.
    • Heat oil in a deep-fryer or large pot to 375°F (190°C).
    • Fry the doughnuts in batches, being careful not to overcrowd the pot. Fry until golden brown on both sides, about 2 minutes per side.
    • Remove with a slotted spoon and place on a paper towel-lined plate to drain.
  3. Making the Cream Filling:
    • In a medium saucepan, whisk together the heavy cream, sugar, flour, and salt over medium heat.
    • Cook, stirring constantly, until the mixture thickens.
    • In a small bowl, whisk the egg yolks. Gradually whisk in about 1/2 cup of the hot cream mixture to temper the yolks.
    • Pour the yolk mixture back into the saucepan with the cream mixture and cook, stirring constantly, for another 2-3 minutes.
    • Remove from heat and stir in the vanilla extract. Transfer the cream to a bowl, cover with plastic wrap, and chill in the refrigerator until cold.
  4. Filling the Doughnuts:
    • Once the doughnuts are cool and the cream is chilled, fill a pastry bag fitted with a long nozzle with the cream.
    • Insert the nozzle into the side of each doughnut and gently squeeze to fill with cream.
  5. Finishing Touches:
    • Dust the doughnuts with powdered sugar and top each with a small dollop of whipped cream.
  6. Serving:
    • Serve the doughnuts immediately, or keep them refrigerated until ready to serve. Enjoy your homemade, cream-filled delights!

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