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Homemade cream-filled donuts are the ultimate indulgence, perfectly fluffy and bursting with a rich, creamy filling. Topped with a sweet glaze and perhaps a sprinkle of colorful toppings, these donuts are not just a treat; they’re an experience. Whether enjoyed with a cup of coffee or as a delightful dessert, these homemade goodies will elevate your baking game and satisfy your sweet tooth.
Why You’ll Love This Recipe
These cream-filled donuts are a delightful way to impress family and friends. With their soft texture and luscious filling, they’re perfect for any occasion.
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- Decadent Flavor: Rich vanilla cream filling paired with a sweet glaze.
- Homemade Goodness: Freshly made with simple ingredients.
- Fun to Customize: Top with your favorite sprinkles or chocolate.
- Perfect for Any Time: Great for breakfast, dessert, or a coffee break.
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
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- Oil for frying
- Additional powdered sugar or sprinkles for topping
How to Make Cream-Filled Donuts
- In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5 minutes until frothy.
- In a large mixing bowl, whisk together the flour, granulated sugar, and salt. Make a well in the center and add the melted butter, egg, vanilla extract, and the yeast mixture.
- Mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until it’s smooth and elastic.
- Place the dough in a greased bowl, cover with a clean 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 thick. Cut out circles using a donut cutter or two round cookie cutters.
- Place the cut donuts on a floured baking sheet and let them rise again for about 30 minutes.
- While the donuts are rising, prepare the cream filling. In a medium bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract until fully combined.
- Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the donuts in batches for about 2-3 minutes on each side or until golden brown. Remove and drain on paper towels.
- Once cooled, fill a piping bag with the whipped cream filling and inject it into the side of each donut.
- For the glaze, mix powdered sugar with a little water or milk until smooth. Dip the tops of the donuts in the glaze and let them set. Add sprinkles if desired.
Tips for the Best Results
- Ensure your yeast is fresh for the best rise.
- Don’t skip the second rise; it helps make the donuts fluffy.
- Fry in small batches to maintain the oil temperature.
- Use a thermometer to check oil temperature for consistent frying.
Easy Variations
- Substitute the heavy cream filling with pastry cream for a different flavor.
- Add cocoa powder to the glaze for a chocolatey twist.
- Experiment with flavored extracts, such as almond or lemon, in the filling.
What to Serve With It
- Freshly brewed coffee or espresso.
- A tall glass of cold milk.
- Vanilla ice cream for an indulgent dessert.
- A side of fresh berries for a touch of tartness.
Storage and Reheating
Store the 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. Reheat in the microwave for a few seconds to enjoy them warm.
Recipe Card
Recipe Name: Homemade Cream-Filled Donuts with Glaze
Prep Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours 10 minutes
Yield/Servings: 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
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract (for filling)
Oil for frying
Additional powdered sugar or sprinkles for topping
Instructions:
1. In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, whisk together the flour, granulated sugar, and salt. Make a well in the center and add the melted butter, egg, vanilla extract, and the yeast mixture.
3. Mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until it’s smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean 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 thick. Cut out circles using a donut cutter or two round cookie cutters.
6. Place the cut donuts on a floured baking sheet and let them rise again for about 30 minutes.
7. While the donuts are rising, prepare the cream filling. In a medium bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract until fully combined.
8. Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the donuts in batches for about 2-3 minutes on each side or until golden brown. Remove and drain on paper towels.
9. Once cooled, fill a piping bag with the whipped cream filling and inject it into the side of each donut.
10. For the glaze, mix powdered sugar with a little water or milk until smooth. Dip the tops of the donuts in the glaze and let them set. Add sprinkles if desired.
Notes: Ensure your yeast is fresh for the best rise. Don’t skip the second rise; it helps make the donuts fluffy.
Prep Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours 10 minutes
Yield/Servings: 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
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract (for filling)
Oil for frying
Additional powdered sugar or sprinkles for topping
Instructions:
1. In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, whisk together the flour, granulated sugar, and salt. Make a well in the center and add the melted butter, egg, vanilla extract, and the yeast mixture.
3. Mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until it’s smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean 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 thick. Cut out circles using a donut cutter or two round cookie cutters.
6. Place the cut donuts on a floured baking sheet and let them rise again for about 30 minutes.
7. While the donuts are rising, prepare the cream filling. In a medium bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract until fully combined.
8. Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the donuts in batches for about 2-3 minutes on each side or until golden brown. Remove and drain on paper towels.
9. Once cooled, fill a piping bag with the whipped cream filling and inject it into the side of each donut.
10. For the glaze, mix powdered sugar with a little water or milk until smooth. Dip the tops of the donuts in the glaze and let them set. Add sprinkles if desired.
Notes: Ensure your yeast is fresh for the best rise. Don’t skip the second rise; it helps make the donuts fluffy.
