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Are you ready to elevate your dessert game? These Homemade Cream-Filled Donuts with Vanilla Icing are a delightful treat that brings the bakery experience straight to your kitchen. Soft, pillowy donuts filled with decadent cream and topped with a glossy vanilla icing are perfect for any occasion, whether it’s a special celebration or just a sweet indulgence after dinner.
Why You’ll Love This Recipe
These donuts are not only delicious but also customizable. With a few simple ingredients, you can create a mouthwatering treat that will impress your friends and family.
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- Decadent Filling: Rich cream filling that melts in your mouth.
- Irresistible Icing: A sweet vanilla icing that adds the perfect finishing touch.
- Homemade Goodness: Made from scratch with love and quality ingredients.
- Customizable: Easily switch up the flavors or toppings to suit your taste.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup whole milk, warmed (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1 cup powdered sugar
- 2 tablespoons milk (for icing)
- Oil for frying
How to Make Cream-Filled Donuts
- In a small bowl, combine the warmed milk and yeast. Let it sit for about 5 minutes until frothy.
- In a large mixing bowl, whisk together the flour, sugar, and salt. Create a well in the center and add the melted butter, egg, vanilla extract, and the yeast mixture.
- Mix until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Once risen, punch down the dough and roll it out to about 1/2-inch thickness. Use a round cutter to cut out donuts. Gather the scraps, re-roll, and cut more donuts.
- Heat oil in a deep fryer or large pot to 350°F. Fry the donuts in batches, about 1-2 minutes on each side or until golden brown. Remove and drain on paper towels.
- For the cream filling, whip the heavy cream until stiff peaks form. Gently fold in powdered sugar until well combined.
- Using a piping bag or a small knife, carefully fill each donut with the whipped cream mixture.
- For the icing, whisk together powdered sugar and milk until smooth. Dip the tops of the filled donuts into the icing and let set for a few minutes.
Tips for the Best Results
- Ensure your yeast is fresh for proper rising.
- Monitor the oil temperature closely while frying to avoid greasy donuts.
- Let the donuts cool slightly before filling to keep the cream from melting.
Easy Variations
- Chocolate Cream Filling: Substitute half of the heavy cream with chocolate ganache for a rich twist.
- Cinnamon Sugar Topping: Roll the fried donuts in cinnamon sugar instead of icing for a classic flavor.
- Fruit Filling: Use fruit preserves or curds for a fruity surprise inside.
What to Serve With It
- Freshly brewed coffee or espresso
- A glass of cold milk
- Fresh fruit salad
- Ice cream for an indulgent dessert experience
Storage and Reheating
Store any leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week. To enjoy them warm, simply pop them in the microwave for a few seconds.
Recipe Card
Homemade Cream-Filled Donuts with Vanilla Icing
Prep Time: 1 hour 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour 40 minutes
Yield: 12 donuts
Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
1/2 cup whole milk, warmed (110°F)
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup heavy cream
1 cup powdered sugar
2 tablespoons milk (for icing)
Oil for frying
Instructions:
1. In a small bowl, combine the warmed milk and yeast. Let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, whisk together the flour, sugar, and salt. Create a well in the center and add the melted butter, egg, vanilla extract, and the yeast mixture.
3. Mix until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Once risen, punch down the dough and roll it out to about 1/2-inch thickness. Use a round cutter to cut out donuts. Gather the scraps, re-roll, and cut more donuts.
6. Heat oil in a deep fryer or large pot to 350°F. Fry the donuts in batches, about 1-2 minutes on each side or until golden brown. Remove and drain on paper towels.
7. For the cream filling, whip the heavy cream until stiff peaks form. Gently fold in powdered sugar until well combined.
8. Using a piping bag or a small knife, carefully fill each donut with the whipped cream mixture.
9. For the icing, whisk together powdered sugar and milk until smooth. Dip the tops of the filled donuts into the icing and let set for a few minutes.
Notes: These donuts are best enjoyed fresh but can be stored in an airtight container for a couple of days.
Prep Time: 1 hour 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour 40 minutes
Yield: 12 donuts
Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
1/2 cup whole milk, warmed (110°F)
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup heavy cream
1 cup powdered sugar
2 tablespoons milk (for icing)
Oil for frying
Instructions:
1. In a small bowl, combine the warmed milk and yeast. Let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, whisk together the flour, sugar, and salt. Create a well in the center and add the melted butter, egg, vanilla extract, and the yeast mixture.
3. Mix until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Once risen, punch down the dough and roll it out to about 1/2-inch thickness. Use a round cutter to cut out donuts. Gather the scraps, re-roll, and cut more donuts.
6. Heat oil in a deep fryer or large pot to 350°F. Fry the donuts in batches, about 1-2 minutes on each side or until golden brown. Remove and drain on paper towels.
7. For the cream filling, whip the heavy cream until stiff peaks form. Gently fold in powdered sugar until well combined.
8. Using a piping bag or a small knife, carefully fill each donut with the whipped cream mixture.
9. For the icing, whisk together powdered sugar and milk until smooth. Dip the tops of the filled donuts into the icing and let set for a few minutes.
Notes: These donuts are best enjoyed fresh but can be stored in an airtight container for a couple of days.
