Cream Filled Doughnuts

Cream Filled Doughnuts

The Spruce / Yana Karin

Prep: 30 mins
Cook: 30 mins
Rise Time: 75 mins
Total: 2 hrs 15 mins
Servings: 36 servings
Nutritional Guidelines (per serving)
185 Calories
7g Fat
27g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 36
Amount per serving
Calories 185
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 9%
Cholesterol 17mg 6%
Sodium 226mg 10%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 3%
Total Sugars 6g
Protein 4g
Vitamin C 0mg 2%
Calcium 54mg 4%
Iron 1mg 7%
Potassium 106mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These cream-filled doughnuts are what coffee break dreams are made of. They are soft pillows with a super-easy cream filling. The yeast doughnuts are deep-fried to perfection, and then the filling is piped inside for a delightful treat. 

For a bit of a shortcut, use instant vanilla pudding. Feel free to fill them with homemade vanilla pudding or homemade pastry cream. Rich chocolate pudding or thick jam would be excellent in the doughnuts, as well. Or fill half with one filling, and half of them with another for some variety.

Grab a cup of coffee, take a break, and enjoy one of these delicious doughnuts.

Ingredients

For the Doughnuts:

  • 1 1/2 cups milk

  • 1/2 cup granulated sugar

  • 1 1/2 teaspoons fine salt

  • 1/4 cup unsalted butter

  • 1/2 cup warm water

  • 2 packages active dry yeast

  • 2 large eggs, beaten

  • 6 1/2 cups sifted all-purpose flour, approximately, divided

  • 1 teaspoon lemon zest

  • Canola oil or vegetable oil, for frying

  • Confectioners' sugar, for topping, optional

For the Filling:

  • 4 cups cold milk

  • 2 (3.4-ounce) packages instant pudding mix

Steps to Make It

  1. Gather the ingredients.

    Cream Filled Doughnuts ingredients

    The Spruce / Yana Karin

  2. Scald 1 1/2 cups milk in a medium saucepan. Stir in the granulated sugar, salt, and butter. Remove from heat and cool to lukewarm.

    Scald milk in a saucepan, and stir in granulated sugar, salt, and butter

    The Spruce / Yana Karin

  3. Measure the warm water into a large mixing bowl; sprinkle the yeast over the water and then stir the mixture gently until the yeast has dissolved.

    sprinkle yeast over the water in a bowl

    The Spruce / Yana Karin

  4. Combine the cooled milk and butter mixture with the yeast. Add the eggs and half of the flour and beat until smooth.

    Add the eggs and flour to the yeast and beat until smooth

    The Spruce / Yana Karin

  5. Stir in the lemon zest and remaining flour to make a soft dough; mix well.

    dough in a bowl

    The Spruce / Yana Karin

  6. Turn the dough out onto the floured surface and knead for about 8 minutes, or until smooth and elastic.

    dough on a floured surface

    The Spruce / Yana Karin

  7. Place in a buttered bowl, turning to grease all sides. Cover tightly with plastic wrap and let the dough rise in a warm place, free from drafts, for about 45 minutes, until doubled in bulk.

    dough in a bowl covered with plastic

    The Spruce / Yana Karin

  8. Punch the dough down and turn it out onto the lightly floured surface. Divide it in half.

    punch the dough in the bowl

    The Spruce / Yana Karin

  9. Roll out half into a large round, about 1/2 inch thick.

    roll out dough

    The Spruce / Yana Karin

  10. Cut with a floured doughnut cutter with the center section removed so that it's a whole circle (or use a biscuit cutter).

    donuts cut out of dough with a donut cutter

    The Spruce / Yana Karin

  11. Place the doughnuts on a baking sheet. Repeat with the remaining half of the dough. Cover with a lightweight kitchen towel and let rise in a warm place, free from draft, until doubled in bulk, about 30 minutes.

    donut dough pieces on a parchment paper lined baking sheet

    The Spruce / Yana Karin

  12. Heat the oil in a deep, heavy, large pan until 365 F. Once the dough has risen, fry the doughnuts, several at a time, until golden brown, turning once to brown both sides.

    donuts frying in oil

    The Spruce / Yana Karin

  13. Drain on paper towels and repeat with the remaining dough. Let the doughnuts thoroughly cool before filling.

    donuts frying in oil, donuts on paper towels

    The Spruce / Yana Karin

  14. While the doughnuts are cooling, pour the cold milk into a deep bowl. Add the pudding mix and beat until well blended and thick, about 1 minute. Refrigerate for at least 5 to 10 minutes.

    cold milk and pudding mix in a bowl

    The Spruce / Yana Karin

  15. Spoon the pudding into a pastry tube with a wide nozzle, and poke a hole in the side of each doughnut with it; pipe the pudding into the cooled doughnuts.

    pipe cream into doughnuts

    The Spruce / Yana Karin

  16. Sift confectioners' sugar over the filled doughnuts. Keep them refrigerated until serving time and store leftovers in the refrigerator.

    Cream Filled Doughnuts with powdered sugar on top

    The Spruce / Yana Karin

Tips

  • Lukewarm should feel slightly warm on your wrist, or about 100 F.
  • Pick your choice of filling from the vanilla pudding that's in this recipe to jams, chocolate pudding, or whatever you'd like for a filling.
  • Make sure the oil is at 365 F before frying. If your doughnuts are "oily," then the oil was not hot enough, if they're raw in the middle but done on the outside, then your oil was too hot.
  • These doughnuts are best eaten on the same day they're made. If there are any leftovers, since the filling is dairy-based, they should be kept in the refrigerator.