recipe

Cream Filled Doughnuts: the simple, flavorful recipe for vanilla cream filled doughnuts

Total time: 40 min + rising time
Difficulty: Low
Serves: 6 people
By Cookist
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Ingredients
for the doughnuts
Flour
2 cups
Sugar
1/3 cup
Egg
1
Butter
30 g
Salt
1/4 tsp
Milk
1/2 cup
deep-frying oil
Yeast
1 tsp
for the cream
Milk
250 ml
Egg yolks
2
Vanilla
1 tsp
Flour
1 1/2 tbsp
Sugar
1/3 cup

Doughnuts…we love them in all shapes and sizes. And these Vanilla Cream Filled Doughnuts are just what you need to satisfy your sweet tooth. It’s a super easy dessert and you won’t need any fancy ingredients. Grab a few pantry staples like flour, sugar, butter, milk, yeast, and eggs, and get ready to bake your new favorite dessert.

The formed doughnuts are fried to perfection and sprinkled with sugar. Crisp on the outside and soft, fluffy on the inside. The cream on the inside is rich in vanilla flavor and adds just the right amount of sweetness to these doughnuts.

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Tips For Vanilla Cream Filled Doughnuts

These Cream Filled Doughnuts can also be made in the Airfryer.  Simply cover the bottom of the air fryer basket with parchment paper. Cook the plates doughnuts at 350°F/180°C until browned and puffed up about 7 to 8 minutes. Remove from the basket and drain on paper.

Instead of plain sugar, you can also 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 doughnuts, you can brush the doughnuts with melted butter.

Use whipped cream instead of a homemade custard cream. Alternatively, you can also make glazed doughnuts. To make a glaze, simply mix together ½ cup melted butter, 2 tsp vanilla extract, 4 cups powdered (fine) sugar, and just enough milk to thin the mixture out. Allow the doughnuts to cool slightly before you dip the doughnuts in the glaze.

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How To Store Cream Filled Doughnuts

Store the plain, unfilled doughnuts in an airtight container in the refrigerator for up to 4 days. Sprinkled or glazed doughnuts can be stored at room temperature for 1 day or 2. Filled doughnuts will keep in the fridge for up to 2 days.

If you want to make this ahead of time, you can freeze the dough. When you’re ready to prepare the doughnuts, allow the dough to thaw in the fridge overnight, then place in a warm place to double in size. Proceed with the recipe as normal.

How To Make Cream Filled Doughnuts

Add the yeast to the milk and stir to combine.

Sift the flour into a large mixing bowl.

Add the sugar, salt, butter, and the yeast mixture.

Add the egg and knead to form a smooth dough. Allow to rest and rise for 2 hours.

Meanwhile, make the cream. In a small saucepan, mix together the flour, sugar, vanilla extract, and egg yolks. Add the milk and bring to a boil. Stir until the mixture thickens.

Roll out the dough on a floured surface. Use a circle cookie cutter to cut out doughnuts.

Fry the doughnuts in oil until golden on both sides and cooked through.

Dip the cooked doughnuts in sugar.

Use a wooden skewer to make a hole in the cooked doughnuts.

Use a piping bag to fill the doughnuts with the custard cream.

Notes

Make sure that the oil is not too hot. This will cause the doughnuts to burn before they are fully cooked through. The best temperature for doughnuts is 350-375°F (180-190°C), so it’s worth investing in a candy thermometer.

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