Cream-Filled Sugar Doughnuts

by

Ingredients for the Dough

  • 3 ½ cups (450 g) all-purpose flour
  • 1 cup (240 ml) warm milk
  • 1 packet (7 g) active dry yeast
  • 3 tbsp sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 4 tbsp softened butter
  • ½ tsp salt
  • Oil for deep frying
  • Extra sugar for coating

Ingredients for the Vanilla Cream Filling

  • 2 cups (500 ml) milk
  • ½ cup (100 g) sugar
  • 3 egg yolks
  • 4 tbsp cornstarch
  • 1 tsp vanilla extract
  • 2 tbsp butter
  • 1 cup (240 ml) cold heavy cream (optional for a lighter pastry cream)

Preparing the Dough

The dough is the heart of this recipe. It must be soft, smooth, slightly sticky, and well-risen to create fluffy doughnuts.

  1. Activate the yeast:
    In a bowl, mix the warm milk with the sugar and the yeast. Let it rest for 10 minutes until it becomes frothy and bubbly. This step ensures your yeast is active and will give your doughnuts the perfect rise.
  2. Mix wet ingredients:
    In a large mixing bowl, whisk the eggs and vanilla. Add the softened butter and mix until lightly creamy.
  3. Incorporate yeast mixture:
    Pour the activated yeast into the egg and butter mixture. Stir gently.
  4. Add dry ingredients:
    Add the flour and salt gradually, mixing with a wooden spoon or stand mixer fitted with a dough hook. Continue kneading until you get a soft, elastic dough.
  5. Knead well:
    Knead for 8–10 minutes until the dough becomes smooth and slightly tacky but not sticky.
  6. First rise:
    Cover the bowl with plastic wrap or a kitchen towel and let the dough rise in a warm place for 1 to 1.5 hours until doubled in size.

Shaping the Doughnuts

This step determines the size and overall look of your doughnuts.

  1. Deflate the dough:
    Punch down the dough gently to release the air.
  2. Roll out the dough:
    On a lightly floured surface, roll the dough to about 1.5–2 cm thickness.
  3. Cut circles:
    Use a round cutter or glass (about 7–8 cm) to cut dough circles.
  4. Second rise:
    Place the circles on a floured tray and cover them lightly.
    Let them rise again for 30–40 minutes until puffy.

Frying the Doughnuts to Golden Perfection

Frying is the key to achieving the beautiful golden color and the soft texture inside.

  1. Heat the oil:
    Heat oil in a deep pan to 170–175°C (medium-low heat).
    Oil that is too hot will brown the doughnuts too quickly without cooking inside.
  2. Fry in batches:
    Place the dough circles gently into the oil. Fry each side for about 1–2 minutes until golden.
  3. Drain properly:
    Transfer the fried doughnuts onto paper towels to absorb excess oil.
  4. Coat in sugar:
    While still warm, roll each doughnut in sugar until fully coated.
    This creates the sugary exterior similar to the ones in your photo.

Preparing the Vanilla Cream Filling

The cream filling is rich, silky, and perfectly sweet — a luxurious contrast to the fluffy doughnuts.

  1. Mix dry ingredients:
    In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
  2. Heat the milk:
    Warm the milk in a saucepan until just simmering.
  3. Temper the eggs:
    Slowly pour half the hot milk into the egg mixture while whisking constantly.
    This prevents the eggs from scrambling.
  4. Cook the cream:
    Return the mixture to the saucepan and cook over medium heat, whisking continuously until it thickens into a smooth custard.
  5. Add butter and vanilla:
    Remove from heat and mix in butter and vanilla.
    This gives the cream a silky finish.
  6. Optional step — lighten the cream:
    Once the custard cools completely, whip the cold heavy cream and fold it into the custard to get a lighter, more airy filling (like the one in your photo).
  7. Chill the cream:
    Refrigerate for at least 1 hour before using.

Filling the Doughnuts

  1. Prepare a piping bag:
    Fill a piping bag fitted with a star or round tip with the chilled cream.
  2. Create a slit:
    Using a knife, cut a small opening on the side or middle of each doughnut.
  3. Fill generously:
    Pipe a generous amount of cream inside each doughnut until you see it slightly overflowing — the cream swirls should look rich and full, just like in the image.

Serving Suggestions

These doughnuts are best enjoyed on the same day when their texture is softest and freshest.

  • Serve with coffee, tea, or milk.
  • Dust with powdered sugar for extra sweetness.
  • Add a hint of cinnamon sugar for a warm flavor twist.
  • Fill with chocolate cream, strawberry jam, or Nutella for variation.

Storage Tips

  • Store in an airtight container at room temperature for up to 24 hours.
  • If refrigerated, warm them slightly before serving to regain softness.
  • Do not freeze after filling — but you can freeze the doughnuts before filling.

Tips for Perfect Doughnuts Every Time

Use warm milk, not hot

Hot milk kills the yeast. The ideal temperature is around 38–40°C.

Let the dough rise fully

Under-risen dough makes dense doughnuts instead of fluffy ones.

Control oil temperature

Too hot: burned outside, raw inside.

Too cold: greasy doughnuts.

Fill after cooling

Warm doughnuts will melt the cream.

Use high-quality vanilla

Vanilla is the star of the filling — good quality makes a big difference.

Why This Recipe Works So Well

This recipe creates doughnuts with:

  • A super soft, airy interior
  • A crispy golden exterior
  • A sweet sugar coating that enhances every bite
  • A creamy, silky vanilla filling that tastes like bakery-quality pastry cream
  • A perfect balance of sweetness, texture, and flavor

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