Cream-Filled Donuts

 

Introduction

These cream-filled donuts are soft, golden, and irresistibly indulgent.

Light and fluffy on the outside, they are generously filled with smooth vanilla custard and finished with a dusting of powdered sugar.

Perfect for breakfast, dessert, or special occasions, these donuts deliver bakery-style results at home.

Ingredients

For the Dough

3 cups all-purpose flour.

2¼ teaspoons instant yeast (1 packet).

¼ cup granulated sugar.

¾ cup warm milk (not hot).

2 large eggs.

4 tablespoons unsalted butter, softened.

½ teaspoon salt.

Oil for frying.

For the Vanilla Custard Filling

2 cups whole milk.

½ cup granulated sugar.

4 egg yolks.

¼ cup cornstarch.

2 tablespoons unsalted butter.

1 teaspoon vanilla extract.

For Topping

Powdered sugar for dusting.

Instructions

Prepare the Dough

In a bowl, mix warm milk, yeast, and sugar.

Let rest for 5–10 minutes until foamy.

Add eggs, butter, salt, and flour.

Knead until soft and elastic, about 8–10 minutes.

Cover the dough and let rise in a warm place for 1–1½ hours until doubled in size.

Prepare the Custard

Heat the milk in a saucepan until warm (not boiling).

In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.

Slowly pour warm milk into the egg mixture while whisking.

Return everything to the pan and cook over medium heat, stirring constantly until thick.

Remove from heat and stir in butter and vanilla.

Cover with plastic wrap touching the surface and chill completely.

How to Make

Shape the Donuts

Roll out the dough to about ½-inch thickness.

Cut into rounds using a cutter or glass.

Place on a floured tray, cover, and let rest for 30 minutes.

Fry

Heat oil to 170–175°C (340–350°F).

Fry donuts 1–2 minutes per side until golden brown.

Drain on paper towels and let cool slightly.

Fill

Transfer custard to a piping bag.

Pierce the side of each donut and fill generously with cream.

Finish

Dust with powdered sugar before serving.