I make pillowy-soft, sugar-coated yeast donuts that are filled with a luscious cream—trust me, they’re absolutely irresistible from the first bite to the last.

Easy Cream‑Filled Donuts

Why I’ll Love This Recipe

I adore this recipe because the donuts are soft on the inside and golden on the outside; the sugar coating adds a perfect balance of sweetness and crunch. The creamy filling takes them to the next level—rich, indulgent, and perfect for sharing… or not!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour (2 ½ cups)
Granulated sugar (¼ cup)
Instant yeast (2 ¼ teaspoons)
Salt (½ teaspoon)
Warm milk (½ cup)
Melted butter (2 tablespoons)
Egg (1)

Directions

I begin by activating the yeast in warm milk, then whisk in sugar, flour, salt, egg, and melted butter until a soft dough forms. I proof it until doubled—this gives that airy texture I love. After rolling, I cut the dough into rounds and let them rise again until puffy. Then I fry until golden on both sides, roll them in sugar, and fill each donut with rich cream using a piping bag.

Servings and timing

The recipe I received doesn’t specify servings or timing. A typical yield for this style is about 8–10 donuts, which serves 4–5 people. For planning, here’s a general timeline I usually follow (supported by reliable sources):

Prep & dough mixing: ~40 minutes
First rise: ~1–2 hours
Shaping & second rise: ~30–60 minutes
Frying and finishing: ~20 minutes

Variations

I often experiment—I might swap the cream filling with chocolate mousse or fruit jam, or dust the donuts with powdered sugar or cinnamon sugar instead. Baked versions are also delicious for a lighter twist.

Storage/reheating

To keep them fresh, I refrigerate filled donuts and eat them within 2–3 days. I gently reheat them in the microwave for 10–15 seconds or in a low‑heat oven to revive their softness.

FAQs

What type of yeast should I use?

I typically use instant yeast because it’s convenient and reliable, but active dry yeast works too—just proof it in warm liquid first.

Can I bake instead of fry the donuts?

Yes! Baking makes them lighter and less oily—think soft dinner rolls. Brush them with melted butter and bake until golden.

How do I avoid soggy donuts?

I let them cool slightly before sugar-coating or filling. Filling warm donuts can cause the sugar to dissolve and make the texture soggy.

Can I freeze unfilled donuts?

Absolutely—I freeze them after shaping (and first proofing), then thaw and fry later. Just fill them fresh after frying.

How do I fill them neatly?

I use a piping bag fitted with a narrow tip—poke into the side of the donut and squeeze cream inside until slightly visible.

Conclusion

I love how these cream‑filled donuts turn simple ingredients into a decadent treat. They’re soft, sweet, and creamy—perfect for weekends, celebrations, or any time I want to spoil myself (or friends!). Let me know if you’d like to dive deeper into measurements, baking versions, or alternative fillings—I’d be happy to whip those up next!