The moment these cream filled donuts come out of the fryer, the kitchen smells like warm butter and sugar. The dough is soft, lightly sweet, and pillowy, and the creamy center feels like a decadent little surprise in every bite.
This recipe is perfect for weekend breakfasts or an impressive dessert that looks like a treat but feels totally homemade. You can whip up the dough and filling, fry or bake them, and finish with a simple glaze for a show stopping yet easy dessert.
SaveI remember the first time I served these to friends, they could not believe I made the filling from scratch. Since then they have become a go to recipe for when I want something fun, nostalgic, and undeniably delicious.
Cream Filled Donuts Recipe
Ingredients
Donuts
Vanilla Cream Filling
Finishing
Instructions
- Activate the yeast
In a small bowl combine warm milk, sugar, and yeast. Stir gently and let sit 5 to 10 minutes until frothy.
- Mix the dough
In a large mixing bowl whisk together melted butter, egg, egg yolk, and vanilla. Add the yeast mixture and stir until combined.
- Combine dry ingredients
Whisk the flour and salt in a separate bowl, then add to the wet ingredients. Mix until a soft dough begins to come together.
- Knead and first rise
Turn the dough onto a floured surface, knead for about 5 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm area for 1 to 1.5 hours or until doubled in size.
- Prepare the cream filling
In a saucepan whisk milk, sugar, flour, cornstarch, and salt until smooth. Whisk in egg yolks, then cook over medium heat, whisking constantly, until thick and bubbling. Remove from heat, stir in vanilla and butter until smooth. Transfer to a bowl and press plastic wrap directly on the surface to prevent a skin.
- Chill the filling
Let the vanilla cream filling cool to room temperature, then refrigerate for at least 30 minutes until firm and easy to pipe.
- Shape the donuts
Roll out the dough on a floured surface to about 1/2 inch thickness. Use a donut cutter or a glass to cut out shapes. Place them on a parchment lined baking sheet and cover loosely; let rise for 30 to 45 minutes until puffy.
- Fry or bake the donuts
Heat vegetable oil in a heavy pot to 350°F. Fry the donuts in batches, turning once, until golden brown on both sides, about 1 to 2 minutes per side. Drain on a wire rack lined with paper towels. For a baked option, brush with a little oil and bake at 375°F for 10 to 12 minutes until lightly golden.
- Fill the donuts
Transfer the cooled vanilla cream filling to a piping bag. Once the donuts are cool enough to handle, poke a small hole in the bottom with a paring knife or piping tip. Pipe in the cream until the donut feels heavy and the filling reaches the edges.
- Finish and serve
Dust the filled donuts with powdered sugar, drizzle with melted chocolate, and add sprinkles if you like. Serve immediately for the best texture and flavor.
Substitutions and variations
- Use gluten free flour blend with xanthan gum if you need gluten free donuts
- Substitute whole milk with any milk you prefer such as oat or almond
- Replace butter with vegetable shortening in the dough for a slightly different texture
- Use vanilla bean paste instead of vanilla extract for a more intense flavor
- Swap granulated sugar with coconut sugar for a mild caramel note
Chloe's tips
- Do not skip the resting of the vanilla cream filling in the fridge; it helps the filling set and makes piping easier.
- Use a thermometer to keep the oil at a steady 350°F for even cooking and a crisp exterior.
- If you do not have a piping bag, use a zip top bag and snip a small corner to fill the donuts.
- For a lighter texture, gently fold a spoonful of whipped cream into the chilled vanilla cream before piping.
- Store filled donuts in the refrigerator and bring to room temperature before serving for the best flavor.
How to store it
- Keep filled donuts in an airtight container in the refrigerator for up to 2 days.
- Freeze unfilled donuts on a baking sheet, then transfer to a sealed bag for up to 1 month. Thaw and fill before serving.
- Store powdered sugar, chocolate, and sprinkles separately to keep the donuts fresh.
Serving suggestions
Serve these warm cream filled donuts for a cozy treat that feels special and indulgent.
- Place a few donuts on a platter and dust lightly with powdered sugar
- Add a small dish of melted chocolate for dipping
- Pair with coffee or cold milk for a classic breakfast or dessert
Frequently asked questions
Can I bake these instead of frying?
Absolutely. Brush the shaped donuts with a little oil and bake at 375°F for 10 to 12 minutes until golden. The texture will be slightly lighter, but they still fill and taste wonderful.
Why did my cream filling turn out runny?
Make sure to cook the mixture until it thickly coats the back of a spoon and reaches a gentle boil while whisking. Chilling it thoroughly is also essential for proper set.
Can I make the dough ahead of time?
Yes. After the first rise, you can refrigerate the dough overnight and shape it in the morning. Let it rise again until puffy before frying.
What is the best way to pipe filling into the donuts?
Transfer the chilled cream to a piping bag, insert the tip into the side or bottom of the donut, and gently squeeze until the donut feels heavy and firm.
Let's get cooking!
These cream filled donuts are a joyful homemade version of a classic treat that you can feel proud serving to friends and family. With a tender crumb, rich vanilla cream, and your personal finishing touch, they are sure to become a favorite recipe in your kitchen.
