|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 1g||3%|
|Total Sugars 8g|
|Vitamin C 0mg||1%|
|*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.|
These cream-filled doughnuts are what coffee-break dreams are made of. They are soft pillows with a super-easy cream filling. These yeast doughnuts are deep-fried to perfection, and then 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 fillings, as well. Or fill half the doughnuts with one filling, and half with another for some variety.
Grab a cup of coffee, take a break, and enjoy one of these delicious doughnuts.
“I have a sweet tooth and love doughnuts with my afternoon coffee. This recipe was easy to follow, didn’t require a long rise time, and produced a light and not-too-sweet doughnut. This recipe yielded 32 doughnuts using a 3-inch biscuit cutter. Next time I’ll halve the recipe, so I don’t have so many leftovers.” —Carrie Parente
For the Doughnuts:
1 1/2 cups milk
1/2 cup granulated sugar
1 1/2 teaspoons salt
1/4 cup (2-ounces) unsalted butter, more for the bowl
1/2 cup warm water
2 envelopes (4 1/2 teaspoons) active dry yeast
2 large eggs, beaten
6 1/2 cups sifted all-purpose flour, or as needed, divided
1 teaspoon finely grated lemon zest
Canola oil, or vegetable oil, for frying
Confectioners' sugar, for garnish, optional
For the Filling:
4 cups cold milk
2 (3.4-ounce) packages instant pudding mix
Steps to Make It
Gather the ingredients.
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.
Add the warm water to a large mixing bowl. Sprinkle the yeast over the water and stir the mixture gently until the yeast dissolves.
Combine the cooled milk-butter mixture with the yeast. Add the eggs and half the flour and mix until smooth.
Stir in the lemon zest and enough of remaining flour to make a soft dough; mix well (you may not need all the flour).
Turn the dough out onto the lightly floured surface and knead for about 8 minutes, or until smooth and elastic. Alternatively, use a stand mixer fitted with the paddle attachment on medium speed for about 4 minutes.
Place in a lightly buttered bowl, turning to coat all sides. Cover tightly and let the dough rise in a warm place, free from drafts, for about 45 minutes, until doubled in bulk.
Punch the dough down and turn it out onto the lightly floured surface. Divide it in half. Cover the unused half to prevent it from drying out.
Roll out one half into a large round, about 1/2 inch thick.
Cut doughnut rounds with a floured 3-inch circle or biscuit cutter.
Place the doughnuts on a baking sheet. Repeat with the remaining half of the dough. Combine the dough scraps and continue cutting doughnuts until the dough is used. Cover with a lightweight kitchen towel and let rise in a warm place, free from draft, until doubled in size, about 30 minutes.
Heat the oil in a deep, heavy, large pan until it reaches 365 F. Fry the doughnuts in batches (so not to overcrowd the pan) until golden brown and cooked throughout, turning once to brown both sides, about 2 minutes per side.
Drain on paper towels and repeat with the remaining dough. Let the doughnuts thoroughly cool before filling.
Meanwhile, make the filling. Pour the cold milk into a deep bowl. Add the pudding mix and whisk until well blended and thick, about 1 minute. Refrigerate, covered, for at least 5 to 10 minutes.
Spoon the pudding into a pastry bag with a wide nozzle. Poke a hole in the side of each doughnut. Pipe the pudding into the cooled doughnuts.
Sift confectioners' sugar over the filled doughnuts, if using. Keep the doughnuts refrigerated until ready to serve. Store leftovers covered in the refrigerator.
- Lukewarm should feel slightly warm on your wrist, or about 100 F.
- Fillings can range from the vanilla pudding that's in this recipe to jams, chocolate pudding, or whatever you'd like.
- 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. Keep leftovers refrigerated since the filling is dairy-based.