Cream donuts: the result is just irresistible!

Total time: 2 hr
Difficulty: Low
Serves: 4-6
By Cookist

We’ll take donuts every single day of the week. And in any form. There are so many varieties of donuts and we love them all. These Cream Donuts are no different. They make look complicated, but they’re easy to make and are just what you need to satisfy your sweet tooth. With a few pantry staples like flour, sugar, buttermilk, yeast, and eggs, you’re ready to create your new favorite dessert. After resting and rolling the dough, the donuts are fried to perfection, sprinkled with sugar, and then filled with custard. Each bite is crisp on the outside, soft and fluffy on the inside, and sweet and creamy thanks to the custard filling.

Cream Donut Variations

There are many ways to customize this recipe according to your liking. Use vanilla sugar, cocoa sugar, or cinnamon sugar instead of granulated sugar. To create a sugar-cinnamon sprinkle, simply combine ½ cup of granulated sugar with 1 tbsp ground cinnamon. To make sure the sugar sticks to the donuts, you can brush the donuts with melted butter. You can even cover it with dried coconut flakes!

For a filling other than custard, use whipped cream, lemon curd, or Nutella.


Make sure to use a neutral oil suitable for frying at higher temperatures. Canola oil, peanut oil, sunflower oil, or corn oil will be suitable. If you want to reuse the oil, allow it to cool, and strain it. You can use it a few more times for more batches of donuts.

Don’t make your oil too hot, otherwise, the donuts will burn before the dough is cooked through. Use a thermometer to heat the oil to about 350°F. The oil should also not be too cold, otherwise, the donuts will absorb too much oil, making them soggy and greasy. If you don’t have a thermometer, check the temperature by using a small piece of bread. Once you think the oil is ready, drop a piece of bread in the oil. If it bubbles slightly and turns golden, it’s ready to use. If it bubbles too rapidly, the oil might be too hot. If it doesn’t bubble at all, allow the oil to heat up more.

Make sure not to skip the rising step. Allowing the dough to rise properly will create a light and fluffy donut, instead of a dense one.

How to Store Cream Donuts

The donuts can be stored in the fridge for up to 2 days.

Can I Make Cream Donuts in the Airfryer?

Yes, you can! Simply spray the Airfryer basket with oil, place the donut rounds inside, and spray again with oil. Cook the donuts at 350°F for 6-8 minutes, turning halfway.

Take the out and cover with sugar. If the sugar doesn’t stick to the donuts, brush them first with melted butter.

Can I Make It Ahead of Time?

The donuts taste the best when freshly prepared, but you can make the dough up to 1 day before and let it rest overnight in the fridge.

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Warm water
90ml (6 tbsp)
150ml (⅔ cup)
50g (2 tbsp)
500g (4 cups)
50g (¼ cup)
Dry yeast
Custard cream
sugar to coat


Whisk warm water with ⅓ of all sugar and add dry yeast. Whisk again and set aside for 5 minutes.

Add the rest of the sugar, buttermilk, eggs and melted butter into the yeast solution. Whisk until sugar dissolves.

Add the flour to the wet ingredients and knead the dough until smooth, around 10 minutes. Transfer into an oiled bowl, cover, and set aside for 1 hour.

Roll out the dough into a large rectangle.

Use a cookie cutter to cut the dough into circles.

Use a smaller round cutter to cut out the middle of half of the dough circles.

Spray some water on the whole round, and place circles with the hole in the middle on top. 

Press slightly. Set aside for 15 minutes.

Heat the vegetable oil in a large pot to about 180°C/350°F. Fry donuts on both sides for 3-4 minutes.

If the center puffs out – make a small slit to release the air.

Cover golden donuts in sugar and fill each donut hole with custard.


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