These cream-filled doughnuts are a classic homemade treat, featuring soft, fluffy fried dough generously filled with rich, smooth cream. The top is drizzled with a glossy glaze for a sweet finish. Dedicate a little time to making these, and you’ll be rewarded with bakery-quality doughnuts that are fresh, warm, and irresistibly satisfying. Perfect for special breakfasts, brunch, or dessert, these doughnuts are a timeless treat that tastes just like your favorite bakery classic.
There’s something incredibly satisfying about turning simple pantry ingredients into bakery-style doughnuts that taste even better fresh from your own kitchen. Once they hit the hot oil and puff up into golden perfection, you realize the patience was absolutely worth it!
Homemade cream elevates these doughnuts to a whole new level.
The aroma of fresh doughnuts, the fun of filling them, and the first warm bite make all the rising time and frying effort completely worthwhile.
The Ultimate Homemade Cream-Filled Doughnuts (Bakery-Style)
Indulge in the bakery-style magic of warm, fluffy, homemade cream-filled doughnuts! This recipe brings you the perfect yeast-risen donut—golden on the outside, incredibly soft on the inside, filled with a luscious vanilla pastry cream, and topped with a sweet, glossy glaze. It is the ultimate weekend breakfast treat or indulgent dessert, perfect for anyone looking to master the art of homemade donuts.
Why You’ll Love This Cream-Filled Doughnut Recipe
These cream-filled donuts are a classic treat, featuring fluffy fried dough generously filled with rich, smooth custard. Dedicate a little time to making these, and you’ll be rewarded with bakery-quality donuts that are fresh, warm, and irresistibly satisfying.
- Irresistibly Soft: Yeast-risen dough ensures maximum fluffiness.
- Luscious Filling: Homemade vanilla custard elevates this recipe above store-bought.
- Weekend Project: A satisfying, rewarding bake for bakers of any skill level.
The Secret to Airy, Homemade Yeast Donuts
There’s something incredibly satisfying about turning simple pantry ingredients into bakery-style donuts. Once they hit the hot oil and puff up into golden perfection, you realize the patience was absolutely worth it!
Ingredients
For the doughnut
Milk
Active Dry Yeast – to help the dough rise.
Eggs – to add structure to the dough.
Butter – melted and cooled. It adds moisture and fat to the dough, keeping it light.
Sugar: adds sweetness to the dough.
Salt – enhances the flavors.
All-Purpose Flour – creates the base of the dough.
Vegetable Oil – for frying the doughnuts.
For the cream filling
Sugar: add to water to make a simple syrup for the cream filling base.
Water – to add to the granulated sugar to make a simple syrup for the cream filling base.
Vegetable Shortening: adds texture and creaminess.
Vegetable Oil – for moisture and smoothness.
Vanilla Extract – adds flavor. Clear is best for preserving the cream’s white color.
Powdered Sugar – for sweetness and texture.
For the glaze
Butter – melted. Adds flavor and texture.
Powdered Sugar – adds sweetness and texture.
Vanilla Extract – adds flavor.
Evaporated Milk – adds thickness to the glaze.
How to Make Doughnut Dough
- Allow yeast to rest for 5 minutes.
- With the paddle attachment, beat in the eggs, butter, sugar, salt, and 4 cups of flour.
- Switch the mixer to the dough hook attachment. Continue kneading at medium speed for about 3 minutes. The dough will be soft and a little sticky.
- Transfer the dough to a greased bowl, turning once.
- Punch down the dough and place it on a lightly floured surface.
- Using a rolling pin, roll the dough to ½ inch thickness.
- Heat oil in a Dutch oven or deep fryer between 350 and 375 degrees.
- Carefully lift the doughnuts from the parchment paper using a wire spatula and place them in the oil, a few at a time. Do not crowd the oil.
- Remove doughnuts and place on a wire cooling rack or paper towels.
For the cream filling:
- Remove the pan from the heat and allow it to cool completely.
- Transfer the cream into a piping bag with an open tip.
- Place the tip inside the doughnut and press the bag to fill the doughnut. Do not overfill, as the doughnut will crack.
For the glaze:
- Add more evaporated milk for a thinner consistency.
- Invert the doughnut and dip it in the glaze. Place on a wire rack. Allow the glaze to run over the doughnut.
Tips for Perfect Cream-Filled Donuts
- Don’t Overwork the Dough: Keep the dough soft and slightly sticky for a lighter, fluffier donut.
- Optimal Temperature: Use a thermometer to keep the oil between 350°F and 375°F.
- Best Served Fresh: These donuts are best eaten the same day they are made.
Filling Variations
- Raspberry or strawberry jam
- Lemon curd
- Cream cheese filling
- Bavarian cream
- Dulce de leche
- Nutella
- Chocolate ganache
- Chocolate cream
Topping Variations:
Powdered sugar
Granulated sugar
Cinnamon sugar coating
Melted chocolate drizzle
Sprinkles
How To Add The Filling To The Doughnuts
First, you’ll want to create a cavity in the cooled doughnut. Using a skewer, chopstick, or thin straw, insert it into the side of the doughnut and rotate it in a small circle to hollow out the space. For best results, use a piping bag with an open tip.
Are These Doughnuts Freezer Friendly?
Freeze in airtight bags or containers for up to 2 months.
Storage
Store leftover doughnuts on the countertop, covered, or in an airtight container for up to 3 days.
More Doughnut Recipes
Air Fryer Doughnuts
Yeast Doughnuts with Vanilla Glaze
Puff Pastry Apple Donuts
Powdered Sugar Biscuit Donuts
Chinese Donuts
King Cake Donuts
Cream Filled Doughnuts
This recipe brings you the perfect yeast-risen doughnut—golden on the outside, incredibly soft on the inside, filled with a luscious vanilla cream, and topped with a sweet glaze. It is the ultimate weekend breakfast treat or dessert, perfect for anyone looking to master the art of homemade donuts.
Ingredients
- For Doughnuts:
- 1 ¼ cups milk
- 2 ¼ teaspoons active dry yeast
- 2 eggs
- ½ cup (1 stick) butter, melted and cooled
- ¼ cup sugar
- 1 teaspoon salt
- 4 ½ to 5 ½ cups all-purpose flour
- 8 cups vegetable oil, for frying
- For the cream filling:
- ¼ cup sugar
- 2 tablespoons water
- ½ cup vegetable shortening
- ¼ cup vegetable oil
- ¼ teaspoon vanilla extract (clear is best for maintaining white color)
- 2 cups powdered sugar
- For the glaze:
- ½ cup butter, melted
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 6 tablespoons evaporated milk
Instructions
- Gather all of the ingredients.
- Heat milk in the microwave for about 60 seconds until it reaches 90 degrees. Transfer to a stand mixer mixing bowl and stir in yeast until dissolved. Allow yeast to rest for 5 minutes.
- With the paddle attachment, beat in the eggs, butter, sugar, salt, and 4 cups of flour.
- Switch the mixer to the dough hook attachment. Knead at medium speed, adding flour ¼ cup at a time until the dough pulls away from the sides of the bowl. Continue kneading at medium speed for about 3 minutes. The dough will be soft and slightly sticky.
- Transfer the dough to a greased bowl, turning once. Cover and place in a draft-free spot for 1 hour or until the dough has doubled in size.
- Punch dough down and place on a lightly floured surface.
- Using a rolling pin, roll the dough to ½ inch thickness. Using a round cookie cutter, cut dough into circles and place on a parchment-lined baking sheet at least 1 inch apart. Knead any scrap pieces into a mound, then continue rolling out and cutting doughnuts until all the dough is used.
- Cover the doughnuts and place them in a draft-free spot for 1 hour, or until they have doubled in size.
- Heat oil in a Dutch oven or deep fryer to 350-375 degrees.
- Carefully lift the doughnuts from the parchment paper using a wire spatula and place them in the oil, a few at a time. Do not crowd the oil. Cook until golden brown, about 1 minute on each side.
- Remove doughnuts and place on a wire cooling rack or paper towels.
- In a small saucepan, heat water and sugar over medium heat until the sugar has melted and the solution boils. Remove the pan from the heat and allow it to cool completely.
- When the sugar syrup has cooled, transfer it to a mixing bowl and beat it with the vegetable shortening, vegetable oil, and vanilla.
- Add powdered sugar a little at a time, beating until fluffy.
- When the doughnuts have cooled completely, poke a hole in each one with a bamboo skewer and gently insert the skewer inside to create a cavity.
- Transfer the cream into a piping bag with an open tip.
- Place the tip inside the doughnut and press the bag to fill the doughnut. Do not overfill as the doughnut will crack.
- Mix all ingredients together until smooth. Add more evaporated milk for a thinner consistency.
- Invert the doughnut and dip it in the glaze. Place on a wire rack. Allow the glaze to run over the doughnut. Add sprinkles if desired.
For the cream filling:
For the glaze:
Notes
Tips for Perfect Cream-Filled Donuts
- Don't Overwork the Dough: Keep the dough soft and slightly sticky for a lighter, fluffier donut.
- Optimal Temperature: Use a thermometer to keep the oil between 350°F and 375°F. If it's too hot, the outside burns before the inside cooks.
- Cool Completely: Make sure the donuts are completely cool before filling, or the cream will melt inside.
- Best Served Fresh: These donuts are best eaten the same day they are made.
Recommended Products
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-
Fleischmann's Active Dry Yeast, The original active dry yeast, Equals 16 Envelopes, 4 oz Jar (Pack of 2) -
KitchenAid Artisan Tilt-Head Stand Mixer -
PartsBroz K45DH Mixer Dough Hook - Compatible Kitchen Aid Mixer, Whirlpool Household Mixers, Bread Maker - Durable Stand Mixer Attachments - Replaces WPW10674618, AP6023721 - Lifetime Dough Mixer -
Anolon 75855 Nouvelle Stainless Steel Frying Pan/ Fry Pan/ Saute Pan/ Chefpan with Lid - 4 Quart, Silver
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 1728Total Fat 149gSaturated Fat 21gUnsaturated Fat 128gCholesterol 64mgSodium 261mgCarbohydrates 95gFiber 1gSugar 69gProtein 5g
