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Cream Doughnuts: A Sweet and Indulgent Treat for Every Occasion
Who can resist the charm of a freshly baked doughnut? Now, imagine a doughnut that’s soft, airy, and stuffed with a decadent, velvety cream filling. That’s what Cream Doughnuts bring to the table—a dreamy, melt-in-your-mouth treat that’s perfect for breakfast, dessert, or a sweet snack any time of day. These doughnuts are the ultimate indulgence for anyone with a sweet tooth, and they’re sure to impress family and friends when served at your next gathering.
Whether you’re a seasoned baker or just starting out, making cream-filled doughnuts is easier than you might think. With a fluffy dough base, a rich filling, and a sweet glaze, these doughnuts will quickly become your new favorite homemade treat!
Why You’ll Love Cream Doughnuts
- Irresistible Cream Filling: The creamy filling takes these doughnuts to the next level, offering a rich and indulgent contrast to the light, fluffy dough.
- Soft and Fluffy Texture: The dough itself is perfectly soft and airy, making each bite incredibly satisfying.
- Customizable Flavors: You can easily tweak the filling, adding vanilla, chocolate, or even fruit-based creams to suit your taste.
- Perfect for Any Occasion: Whether it’s a holiday, birthday, or weekend treat, these cream doughnuts are perfect for any celebration.
Ingredients:
For the Doughnuts:
- 2 1/4 teaspoons active dry yeast (or 1 packet)
- 1/2 cup whole milk, lukewarm
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
- Vegetable oil, for frying
For the Cream Filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cream cheese, softened (optional, for extra richness)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (or water)
- 1 teaspoon vanilla extract
Instructions:
1. Make the Dough:
In a small bowl, combine the lukewarm milk and granulated sugar, then sprinkle the yeast on top. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This activates the yeast and ensures your doughnuts will rise properly.
In a separate large bowl, whisk together the flour and salt. Add the melted butter, eggs, vanilla extract, and the yeast mixture. Stir everything together until it forms a sticky dough.
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. If the dough feels too sticky, add a little more flour, but be careful not to overdo it. You want the dough to remain soft and supple.
2. Let the Dough Rise:
Form the dough into a ball and place it in a greased bowl. Cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1-1.5 hours, or until it has doubled in size.
3. Shape the Doughnuts:
Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and roll it out to about 1/2 inch thickness. Use a doughnut cutter or two round cookie cutters (one large and one small) to cut out the doughnuts. If you don’t have a doughnut cutter, you can also use a round glass for the outer shape and a smaller bottle cap for the hole.
Once you’ve cut the doughnuts, transfer them to a baking sheet lined with parchment paper, spacing them out so they have room to rise again. Cover with a towel and let them rise for another 30 minutes.
4. Fry the Doughnuts:
While the doughnuts are rising, heat a large pot or deep fryer with enough vegetable oil to submerge the doughnuts (about 2-3 inches of oil). Heat the oil to 350°F (175°C). You can test the temperature by dropping in a small piece of dough—if it sizzles and rises to the surface, the oil is ready.
Carefully lower the doughnuts into the hot oil, a few at a time, and fry them for about 2-3 minutes on each side or until they are golden brown. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
5. Make the Cream Filling:
While the doughnuts are cooling, prepare the creamy filling. In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue to whip until stiff peaks form. If you want a richer filling, you can fold in the softened cream cheese for extra creaminess.
Once the cream is ready, transfer it to a piping bag fitted with a small round tip or a ziplock bag with the corner cut off.
