It’s hard to resist the cream-filled donuts. In fact, the cream-filled doughnut recipe is one of the most popular across the Internet for a good reason: it’s delicious. These are light, moist, and delicious desserts that no one can resist! In our home, donuts are always in demand. Of course, they have to be deep-fried and filled with creamy goodness. During the festival of Hanukah, we make the classic jam and jelly donuts. But the rest of the year, I make a variety of pastry cream-based fillings, also called Boston cream filling.
Step-by-step: Cream filled doughnuts
Donut dough
Dry ingredients – In a bowl, combine flour and salt.Pro tip – You can add spices like cinnamon, ground ginger, nutmeg, or pumpkin spice to add some fall flavor. Wet ingredients – In a large mixing bowl of a stand mixer, with the dough hook attachment, combine warm milk, sugar, yeast, egg, and vanilla extract. Stir to combine. Wet to dry – Add the flour mixture to the yeast egg mixture and combine on medium-high until all the flour is incorporated. Then, knead on medium speed for 8 to 10 minutes.Pro tip – Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough. Butter – Add the room temperature butter and continue to knead on medium-low speed for 8 to 10 minutes more until smooth, elastic, and slightly sticky. Bowl – Place the dough in a large greased bowl, cover it with plastic wrap and let rise on the counter for 60 to 90 minutes or until double in volume.Pro tip – You can also leave the dough in the fridge to slowly rise for up to 24 hours. Thaw on the counter for an hour to thaw.
Pastry cream
Combine – In a heavy-bottom saucepan, combine egg yolks and sugar. Add the cornstarch – combine well with a whisk. Then, add the salt and vanilla extract. Followed by milk and heavy cream. Stirring constantly to avoid lumps.Pro tip – Gradually, add the milk a little at a time to prevent lumps. Simmer – Then, place the pan on medium-low heat and continue to cook the pastry cream stirring all the time. When the pastry cream is thick and coats the back of a wooden spoon or spatula, add the butter and take it off the heat.Pro tip – The liquid must come to a low boil, which will transform from a foamy liquid to a thick custard with no foam at all. Strain – Strain through a mesh or sieve – discard the vanilla pod as well as any curdled eggs. Then, cover the surface of the pastry cream with plastic wrap.Pro tip – Straining will ensure a smooth texture and remove any curdled or thickened milk solids. Cool – Let cool completely before you store it in the fridge. Once cooled, whip vigorously with a whisk until smooth.
Pastry cream filling – Add the pastry cream to the piping bag with a round or bismark piping tip. Strawberry cream filling – In a small bowl, combine the pastry cream, strawberry puree, and strawberry extract. Use a whisk to ensure it is smooth. Then, transfer to a piping bag with a round or bismark ping tip. Raspberry cream filling – In a small bowl, combine the pastry cream, raspberry puree, and raspberry extract. Use a whisk to ensure it is smooth. Then, transfer to a piping bag with a round or bismark ping tip. Blackberry cream filling – In a small bowl, combine the pastry cream, blackberry puree, and blackberry extract. Use a whisk to ensure it is smooth. Transfer to a piping bag with a round or bismark ping tip. Blueberry cream filling – In a small bowl, combine the pastry cream, blueberry puree, and blueberry extract. use a whisk to ensure it is smooth. Cream cheese/Cheesecake filling – In a bowl, combine the pastry cream and cream cheese until smooth. Then, transfer to a piping bag with a round or bismark ping tip.Pro tip – Make sure the cream cheese is well-thawed, otherwise, it will be very lumpy. Chocolate cream filling – In a microwave-safe bowl, melt the chocolate and let cool slightly. Then, add the pastry cream and combine well. Transfer to a piping bag with a round or bismark piping tip.
Shaping the donuts
Once double in volume, invert on a floured surface. Press down and reshape into a ball.Pro tip – Press down and remove all air pockets. Otherwise, you will have big air pockets which will during deep frying.
Method 1 – Divide the dough into half and each half into 6 portions. Shape each portion into a smooth ball. Then, flatten it with your fingers.Pro tip – Always make one or two mini doughnuts for the purpose of testing the oil temperature.
Method 2 – Transfer to a well-dusted work surface. Using a rolling pin, roll to about 1/4 inch thickness. Using a 3-inch cookie or biscuit cutter cut out as many discs as you can.Pro tip – If you roll the dough too thin, the donuts will not be fluffy. It is best to make fewer yet, light and fluffy donuts than many flat hard donuts.
Proof and deep fry
Proof – Place each donut on a baking sheet on parchment paper squares. Cover with plastic wrap and leave to rise on the counter for 45 to 60 minutes or until doubles in volume.Pro tip – Alternatively, you can also leave the donuts to slowly rise in the fridge overnight. Thaw on the counter for 30 minutes before deep frying. Deep fry – Pour oil into a heavy pot or deep fryer and bring to about 350 °F. I like to use my dutch oven pan. Cook the donuts on each side for 2 to 3 minutes until golden brown. Use a slotted spoon to remove the donuts from the oil onto a cooling rack or drop them on paper towels to absorb excess oil.Tip 1 – Make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.Tip 2– You want the oil hot, but not too hot otherwise the donuts will become too dark. Adjust accordingly. Dust – Place the sugar in a bowl and coat each donut in the sugar as soon as it is hot out of the oil.
Filling
Place the donuts vertically in a tray and poke a hole with a knife.Pro tip – Keeping the donuts in a tray vertically helps so you don’t have to hold the sugary donuts in your hands. Can be messy! Poke the piping tip deep into the donuts and squeeze as much filling into the donut as possible.Pro tip – I piped a little jam to help identify the donuts. As you fill each donut will become heavy.
Frequently asked questions
Creative ways to serve cream-filled donuts!
Donut Ice Cream Sandwich: Slice a cream-filled donut in half horizontally and use it as a bun for an ice cream sandwich. Add a scoop of your favorite ice cream flavor between the donut halves and press gently to create a delicious treat. Donut Trifle: Cube cream-filled donuts and layer them in a glass or bowl with whipped cream, fresh berries, and a chocolate or caramel sauce drizzle. Repeat the layers until you reach the top, and finish with a dollop of whipped cream and a sprinkle of grated chocolate. Donut Bread Pudding: Slice cream-filled donuts into small cubes and use them as a substitute for bread in a classic bread pudding recipe. Bake the mixture with a custard base until it’s golden and set. Serve warm with a caramel sauce drizzle or vanilla ice cream scoop. Donut Parfait: Layer cream-filled donut pieces with yogurt or pudding, fresh fruit, and granola in a glass or jar to create a delicious and visually appealing parfait. Repeat the layers and finish with a dollop of whipped cream or a sprinkle of crushed nuts. Donut French Toast: Dip cream-filled donuts in a mixture of beaten eggs, milk, and cinnamon, then cook them on a grill until they’re golden brown and slightly crispy. Serve with maple syrup, powdered sugar, or a drizzle of chocolate sauce. Donut Waffle Sandwich: Cut a cream-filled donut in half horizontally and place it between two halves of a freshly cooked waffle. Press gently to create a delightful donut-waffle sandwich. Add a drizzle of maple syrup or a dusting of powdered sugar for extra sweetness.
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