Description
Cream Filled Donuts have been a family favorite since Grandma shared her classic French pastry technique. Pillowy dough gets stuffed with silky vanilla cream, creating a delightful treat that makes dessert time something special.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- ¾ cup whole milk (warmed)
- 2 large eggs (room temperature)
- 4 tablespoons unsalted butter (softened)
Supporting Ingredients:
- ¼ cup granulated sugar
Filling/Topping Ingredients:
- 1 cup heavy whipping cream (cold)
- ½ cup powdered sugar (sifted)
- 1 teaspoon pure vanilla extract
Instructions
- Activate yeast by whisking ¾ cup whole milk warmed to 110°F with 2 ¼ teaspoons active dry yeast. Let mixture rest 5-7 minutes until foamy bubbles develop.
- Mix ¼ cup granulated sugar, 4 tablespoons softened butter, 2 room temperature eggs into yeast mixture until thoroughly combined.
- Gradually incorporate 2 ½ cups all-purpose flour, kneading for 6-8 minutes until dough becomes elastic and smooth. Your dough should feel soft but not sticky.
- Transfer dough to lightly oiled bowl, cover with clean kitchen towel. Allow to rise in warm 80°F environment for 60-75 minutes until volume doubles.
- Roll dough on floured surface to ½ inch thickness. Cut circular shapes using 3-inch round cutter, creating 12 uniform donuts.
- Heat vegetable oil in heavy pan to exactly 350°F. Carefully lower donuts, frying 45-60 seconds per side until deep golden brown.
- Drain fried donuts on wire rack, letting excess oil drip away. Cool completely for 15-20 minutes.
- Whip 1 cup cold heavy cream using electric mixer at medium speed. Gradually add ½ cup sifted powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
- Transfer cream mixture to piping bag with narrow tip. Gently inject cream into side of each cooled donut, filling approximately 2 tablespoons per donut.
Notes
- Take time to let the yeast bloom properly, as this creates the light, airy texture that makes donuts delectable.
- Maintain consistent oil temperature when frying to ensure even browning and prevent greasy results.
- For dairy-free alternatives, swap heavy cream with coconut cream and use plant-based milk in the dough.
- Refrigerate the filled donuts for no more than 2 hours to keep the cream fresh and prevent soggy pastry.
- Prep Time: 1 hour 15 minutes
- Cook Time: 2 minutes
- Category: Donuts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 260 kcal
- Sugar: 12 g
- Sodium: 130 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 65 mg