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Homemade cream-filled vanilla doughnuts are the perfect indulgence for special occasions or a delightful weekend treat. Soft, fluffy, and filled with a rich cream, these doughnuts are topped with a luscious frosting that makes each bite a heavenly experience. Get ready to impress friends and family with your baking skills!
Why You’ll Love This Recipe
These cream-filled vanilla doughnuts are not just a sweet treat; they’re an experience! The contrast of fluffy dough and creamy filling will leave everyone craving more. Plus, making them at home means you can customize the flavors to your liking.
- Decadent Filling: A rich cream filling that takes these doughnuts to the next level.
- Homemade Goodness: Freshly made doughnuts are far superior to store-bought.
- Customizable: Easily tweak the flavors or toppings to suit your preferences.
- Impressive Presentation: Perfect for parties or brunch gatherings.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup whole milk, warmed (110°F)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for the filling)
- 1 cup powdered sugar (for the frosting)
- 2 tablespoons milk (for the frosting)
- Sprinkles (optional, for topping)
How to Make Cream-Filled Vanilla Doughnuts
- In a small bowl, combine the warmed milk and active dry yeast. Let it sit for about 5 minutes until foamy.
- In a large mixing bowl, whisk together the flour, granulated sugar, and salt. Make a well in the center and add the melted butter, eggs, vanilla extract, and the yeast mixture.
- Mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
- Once risen, punch down the dough and roll it out to about 1/2 inch thick. Use a doughnut cutter to cut out doughnuts and holes.
- Place the cut doughnuts on a parchment-lined baking sheet. Cover and let them rise for another 30 minutes.
- In a deep pot or fryer, heat oil to 350°F (175°C). Carefully fry the doughnuts for 1-2 minutes on each side until golden brown. Remove and let drain on paper towels.
- While the doughnuts cool, prepare the cream filling. In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, whipping until stiff peaks form.
- Once the doughnuts are cool, use a piping bag fitted with a small round tip to fill each doughnut with the whipped cream.
- For the frosting, whisk together powdered sugar and milk until smooth. Dip the tops of each doughnut into the frosting and add sprinkles if desired.
Tips for the Best Results
- Ensure your yeast is fresh for the best rise.
- Don’t overcrowd the pot when frying; fry in batches for even cooking.
- Use a thermometer to check oil temperature for perfectly fried doughnuts.
- Allow the doughnuts to cool completely before filling to maintain their shape.
Easy Variations
- For a chocolate twist, add cocoa powder to the frosting or filling.
- Swap out the vanilla for almond extract for a different flavor profile.
- Roll the finished doughnuts in cinnamon sugar instead of frosting for a classic touch.
What to Serve With It
- A cup of freshly brewed coffee for a delightful pairing.
- A side of fresh fruit to balance the sweetness.
- Vanilla or chocolate milk for a nostalgic treat.
Storage and Reheating
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Store any leftover doughnuts in an airtight container at room temperature for up to 2 days. To reheat, warm them in the oven at 350°F for about 5 minutes. It’s best to fill them just before serving to keep the filling fresh.
Recipe Card
Homemade Cream-Filled Vanilla Doughnuts with Frosting
Prep Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours 10 minutes
Yield: 12 doughnuts
Ingredients:
Prep Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours 10 minutes
Yield: 12 doughnuts
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup whole milk, warmed (110°F)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for the filling)
- 1 cup powdered sugar (for the frosting)
- 2 tablespoons milk (for the frosting)
- Sprinkles (optional, for topping)
Instructions:
- In a small bowl, combine the warmed milk and active dry yeast. Let it sit for about 5 minutes until foamy.
- In a large mixing bowl, whisk together the flour, granulated sugar, and salt. Make a well in the center and add the melted butter, eggs, vanilla extract, and the yeast mixture.
- Mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
- Once risen, punch down the dough and roll it out to about 1/2 inch thick. Use a doughnut cutter to cut out doughnuts and holes.
- Place the cut doughnuts on a parchment-lined baking sheet. Cover and let them rise for another 30 minutes.
- In a deep pot or fryer, heat oil to 350°F (175°C). Carefully fry the doughnuts for 1-2 minutes on each side until golden brown. Remove and let drain on paper towels.
- While the doughnuts cool, prepare the cream filling. In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, whipping until stiff peaks form.
- Once the doughnuts are cool, use a piping bag fitted with a small round tip to fill each doughnut with the whipped cream.
- For the frosting, whisk together powdered sugar and milk until smooth. Dip the tops of each doughnut into the frosting and add sprinkles if desired.
Notes: Store leftover doughnuts in an airtight container at room temperature for up to 2 days. Fill just before serving for optimal freshness.
