Cream Filled Doughnuts
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The Spruce / Yana Karin
Nutritional Guidelines (per serving) | |
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185 | Calories |
7g | Fat |
27g | Carbs |
4g | Protein |
Nutrition Facts | |
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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. |
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:
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1 1/2 cups milk
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1/2 cup granulated sugar
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1 1/2 teaspoons fine salt
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1/4 cup unsalted butter
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1/2 cup warm water
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2 packages active dry yeast
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2 large eggs, beaten
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6 1/2 cups sifted all-purpose flour, approximately, divided
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1 teaspoon lemon zest
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Canola oil or vegetable oil, for frying
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Confectioners' sugar, for topping, optional
For the Filling:
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4 cups cold milk
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2 (3.4-ounce) packages instant pudding mix
Steps to Make It
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Gather the ingredients.
The Spruce / Yana Karin
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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.
The Spruce / Yana Karin
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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.
The Spruce / Yana Karin
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Combine the cooled milk and butter mixture with the yeast. Add the eggs and half of the flour and beat until smooth.
The Spruce / Yana Karin
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Stir in the lemon zest and remaining flour to make a soft dough; mix well.
The Spruce / Yana Karin
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Turn the dough out onto the floured surface and knead for about 8 minutes, or until smooth and elastic.
The Spruce / Yana Karin
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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.
The Spruce / Yana Karin
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Punch the dough down and turn it out onto the lightly floured surface. Divide it in half.
The Spruce / Yana Karin
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Roll out half into a large round, about 1/2 inch thick.
The Spruce / Yana Karin
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Cut with a floured doughnut cutter with the center section removed so that it's a whole circle (or use a biscuit cutter).
The Spruce / Yana Karin
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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.
The Spruce / Yana Karin
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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.
The Spruce / Yana Karin
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Drain on paper towels and repeat with the remaining dough. Let the doughnuts thoroughly cool before filling.
The Spruce / Yana Karin
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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.
The Spruce / Yana Karin
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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.
The Spruce / Yana Karin
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Sift confectioners' sugar over the filled doughnuts. Keep them refrigerated until serving time and store leftovers in the refrigerator.
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.