Cream-Filled Doughnuts

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These cream-filled doughnuts are what coffee break dreams are made of. They are soft pillows of yum with a super-easy cream filling. Grab a cup of coffee, take a break, and enjoy one of these delicious doughnuts. Try this simple recipe for fried, fluffy doughnuts, filled with a luscious whipped cream. Most people would agree that doughnuts are insanely delicious and indulgent.

Have a hankering for comforting cream-filled doughnuts? When you bite into them, they’re crisp, a little crunchy from the sugar and smooth and creamy inside. Basically, they are cream-filled doughnut perfection. This recipe is a bit time-consuming, but almost all of it is non-active prep time, though, so just be sure to plan ahead and accordingly. They are well worth it!

Homemade Cream-Filled Doughnuts are easier to make than you might think! And yes, I’m talking about soft and fluffy fried yeast donuts. You don’t need super sharp culinary skills to make perfect yeast donuts at home—anyone can do it! What you do need is plenty of time, making them the perfect weekend baking project. If you want them for breakfast, wake up early and take a nap during each rise.

These Cream-Filled Doughnuts will make you fall in love with the first bite. This amazing fluffy doughnut recipe with a sweet vanilla cream filling will be great to serve to guests, at work, or enjoy at home. This recipe is easy to make and produces a very indulgent little treat! Make it once and you’ll never use a different recipe for donuts. It’s so good! They smell incredible and the wait is almost torture!

Not quite what you are looking for? Try these other excellent Breakfast Recipes:

Cream-Filled Doughnuts

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Cream-Filled Doughnuts

Author: Martha Stewart
Prep Time: 15:00
Cook Time: :06
Total Time: 15:45
Yield: 20
Category: Breakfast
Method: Fried

Instructions

In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk; let stand until yeast is dissolved, about 1 minute. Add flour, 1/3 cup sugar, salt, and eggs; mix on low speed until dough comes together, about 1 minute. Continue mixing on low 2 to 3 minutes more. Add butter, a few pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, 5 to 6 minutes.

Remove dough from bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours.

Lightly flour a baking sheet; set aside. On a well-floured work surface, roll out dough into 12-inch square about 1/2 inch thick. Using a 3 1/2-to-4-inch round biscuit cutter, cut out 9 doughnuts. Transfer to prepared baking sheet and cover with plastic wrap; let stand in a warm spot until they’ve doubled in height and feel poufy and pillowy, 2 to 3 hours.

Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches; heat over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, place doughnuts in the hot oil, taking care not to crowd them. Fry until golden brown on one side, 2 to 3 minutes; turn and continue frying on remaining side until golden, 2 to 3 minutes more. Using a slotted spoon, transfer doughnuts to a paper towel-lined baking sheet until cool enough to handle.

Place remaining cup of sugar in a small bowl. Toss doughnuts in sugar, one at a time, to evenly coat. Return doughnuts to paper towel-lined baking sheet to cool completely, 30 to 40 minutes.

Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Gently fold in pastry cream; you should have 3 cups of filling. Transfer to a pastry bag fitted with a small round tip; set aside.

Poke a hole in the side of each cooled doughnut and fill with about 1/3 cup filling; serve immediately.

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Cream-Filled Doughnuts

Ingredients

Instructions