Cream Filled Doughnuts

Soft, fluffy doughnuts filled with a rich, smooth cream make an irresistible homemade treat. These classic cream filled doughnuts are deep-fried until golden, then generously stuffed with a silky filling and lightly dusted with sugar. Perfect for breakfast, dessert, or an afternoon snack, they bring bakery-quality flavor right to your kitchen.

Why You’ll Love This Recipe

These cream filled doughnuts are wonderfully light, airy, and perfectly sweet. The dough fries up soft and tender while the creamy filling adds a luscious texture that makes every bite satisfying. They are surprisingly simple to make at home and far fresher than store-bought versions. You can also customize the filling or topping to suit your taste, making them a versatile dessert for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough

3 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons instant yeast
1/2 teaspoon salt
3/4 cup warm milk (about 110°F / 43°C)
2 tablespoons unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
vegetable oil for frying

For the cream filling

2 cups whole milk
1/2 cup granulated sugar
3 tablespoons cornstarch
3 egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 cup heavy cream

For garnish

1/2 cup powdered sugar for dusting

Directions

In a large mixing bowl, combine the flour, sugar, instant yeast, and salt. Mix well.

Add the warm milk, softened butter, egg, and vanilla extract. Mix until a soft dough forms.

Knead the dough on a lightly floured surface for about 8 to 10 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise for about 1 hour or until doubled in size.

Once risen, roll the dough to about 1/2 inch thickness on a floured surface.

Cut out rounds using a doughnut cutter or a 3-inch round cutter. Place them on a tray lined with parchment paper.

Cover the dough rounds and allow them to rise again for 30 minutes until slightly puffed.

Heat vegetable oil in a deep pot to 350°F (175°C).

Fry the doughnuts in batches for about 1 to 2 minutes per side until golden brown.

Remove and place on paper towels to drain excess oil. Let them cool completely.

To prepare the cream filling, heat the milk in a saucepan over medium heat until warm but not boiling.

In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth.

Slowly pour the warm milk into the egg mixture while whisking constantly.

Return the mixture to the saucepan and cook over medium heat, stirring continuously until thick.

Remove from heat and stir in butter and vanilla extract.

Allow the cream to cool completely, then fold in the heavy cream until smooth and fluffy.

Transfer the cream into a piping bag fitted with a narrow tip.

Insert the tip into the side of each doughnut and pipe the cream filling inside.

Dust the filled doughnuts with powdered sugar before serving.

Servings and timing

Servings: 12 doughnuts

Prep time: 25 minutes
First rise: 1 hour
Second rise: 30 minutes
Cook time: 10 minutes
Total time: about 2 hours 5 minutes

Variations

Chocolate cream filling
Add 3 tablespoons unsweetened cocoa powder to the cream mixture while cooking to create a rich chocolate filling.

Vanilla custard filling
Skip the whipped cream and use the thick custard as the filling for a traditional bakery-style doughnut.

Jam filled doughnuts
Replace the cream with strawberry, raspberry, or apricot jam for a fruity version.

Cinnamon sugar coating
Instead of powdered sugar, roll the freshly fried doughnuts in a mixture of 1/2 cup sugar and 1 teaspoon cinnamon.

Storage/Reheating

Store leftover cream filled doughnuts in an airtight container in the refrigerator for up to 3 days.

For best texture, allow refrigerated doughnuts to sit at room temperature for about 15 minutes before serving.

If reheating is desired, warm them gently in the microwave for about 8 to 10 seconds. Avoid overheating, as this may melt the filling.

Unfilled doughnuts can be frozen for up to 2 months. Thaw at room temperature and fill with fresh cream before serving.

FAQs

Why didn’t my doughnuts rise properly?

This usually happens if the yeast is inactive or the milk was too hot. Make sure the milk is warm, not hot, and check that the yeast is fresh.

How do I get a soft and fluffy texture?

Proper kneading and allowing enough time for both rises are key. The dough should double in size during the first rise.

What oil is best for frying doughnuts?

Neutral oils with a high smoke point such as vegetable oil, sunflower oil, or canola oil work best.

Why is there no white ring around my doughnut?

The white ring appears when doughnuts are proofed correctly and fried at the right temperature, allowing them to float properly.

Can I bake these doughnuts instead of frying?

Yes, but the texture will be more like bread rolls. Bake at 375°F (190°C) for about 12 to 15 minutes.

Can I prepare the dough ahead of time?

Yes. After kneading, refrigerate the dough overnight. Let it come to room temperature before shaping.

How do I fill doughnuts neatly?

Use a piping bag with a narrow round tip and gently insert it into the side of the doughnut before squeezing the filling inside.

Can I use whipped cream instead of custard?

Yes, stabilized whipped cream works well and creates a lighter filling.

Why are my doughnuts oily?

This usually happens when the oil temperature is too low. Maintain the oil around 350°F (175°C).

Can I add toppings?

Absolutely. You can drizzle chocolate glaze, caramel sauce, or add sprinkles for extra flavor.

Conclusion

Cream filled doughnuts are a delightful homemade treat that combines light, fluffy dough with a rich and creamy filling. With simple ingredients and a little patience, you can create bakery-style doughnuts right in your kitchen. Whether enjoyed fresh with powdered sugar or customized with different fillings and toppings, these doughnuts are guaranteed to impress family and friends.

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