Cream-Filled Donuts
Indulge in the ultimate sweet treat with these homemade Cream-Filled Donuts, a bakery-style delight you can easily recreate in your own kitchen! Featuring a pillowy, golden exterior and a luscious, vanilla-scented cream filling, these donuts strike the perfect balance between decadent and airy. Made from scratch, this recipe combines the rich flavors of whipped cream and velvety pudding in an irresistibly smooth filling that’s piped into warm, freshly fried donuts. The dough, enriched with butter and eggs, is kneaded to soft perfection, then fried to achieve a beautifully crispy finish. Finally, a dusting of powdered sugar adds a touch of elegance and sweetness. Whether you're serving them for breakfast, dessert, or a special occasion, these cream-filled donuts are guaranteed to impress. Keywords: homemade cream-filled donuts, bakery-style donuts, vanilla cream filling, fried donuts recipe, classic dessert ideas.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.25 cup Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 1 cup Whole milk
- 4 tablespoons Butter
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Vegetable oil
- 1 cup Heavy cream
- 1 package Vanilla pudding mix
- 0.5 cup Powdered sugar
Instructions
Begin by mixing the all-purpose flour, granulated sugar, salt, and instant yeast in a large bowl.
In a small saucepan, heat the milk and butter over low heat until the butter is melted and the mixture is warm but not too hot.
Add the milk mixture to the dry ingredients along with the eggs and vanilla extract, then knead until a soft and smooth dough forms. This should take about 8-10 minutes by hand or 5 minutes with a stand mixer.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Once the dough has risen, punch it down and roll it out on a floured surface to about 1/2 inch thick.
Use a donut cutter or a round cutter to cut out donuts, then place them on a baking sheet lined with parchment paper.
Cover the cut donuts with a kitchen towel and let them rise for another 30 minutes.
In a large pot, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil stays at the right temperature.
Fry the donuts in batches, cooking each side for about 1-2 minutes or until golden brown. Remove and drain them on paper towels.
For the cream filling, whip the heavy cream until soft peaks form. Prepare the vanilla pudding mix according to the package instructions.
Fold the whipped cream into the prepared pudding gently until fully incorporated.
Using a piping bag fitted with a small tip, fill each cooled donut with the cream mixture by inserting the tip into the side of the donut and piping in the filling.
Finally, dust the filled donuts with powdered sugar before serving.
Nutrition Facts
Calories |
5262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.0 g | 326% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 68.9 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 6351 mg | 276% | |
| Total Carbohydrate | 672.3 g | 244% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 322.2 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 429 mg | 33% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1056 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
