These homemade cream filled donuts are soft, fluffy, and filled with delicious pastry cream. I’ll show you two easy ways to shape and fill them, plus six filling variations, including vanilla, chocolate, and fruit creams. With step-by-step photos and practical tips, you can make bakery-style filled donuts right at home.
I’ve always loved cream filled donuts, especially the ones with a generous amount of filling in every bite. And while they may look complicated, they’re surprisingly manageable once you understand how to work with the dough.
Over the years, I’ve made these using two different methods. Both work well, but each gives a slightly different result. I’ll walk you through both so you can choose the one you prefer.
The best part is the fillings. I use one pastry cream base to create different flavors, so you can make a whole assortment without preparing six separate recipes.
Why make these donuts?
- Simple dough – These cream-filled donuts start with an easy yeast dough, much like making bread.
- Budget-friendly – Homemade donuts are more affordable than bakery donuts, especially when making a batch for the family.
- Two shaping methods – Shape the dough into smooth balls for fuller donuts or use the roll-and-cut method for evenly sized donuts.
- Six cream fillings – Start with homemade pastry cream and make strawberry, raspberry, blackberry, blueberry, cream cheese, or chocolate fillings.
Ingredients and substitutes
- Flour – Bread flour makes light and airy donuts with a soft and chewy texture. Of course, you can use all-purpose flour, but if possible, at least use 50% bread and 50% all-purpose.
- Yeast – I am using active dry yeast, but you can also use the same amount of instant dry yeast. Alternatively, you can also use 21 grams of fresh baker’s yeast.
- Sugar – This is a sweet dough, so I’ve used sugar, but you can also use honey.
- Milk – Makes a rich dough, but it also gives a deep golden color to the donuts when deep frying. If you like light-colored, deep-fried donuts, use water instead of milk.
- Eggs – Add structure and richness to the dough, making it easier to work with. For an eggless version, replace the two eggs with an additional ½ cup (120 ml) of milk. The dough may be slightly softer.
- Oil – I use canola oil. It has a neutral flavor and a high smoke point. Also, it works best when deep-frying bread and sweet treats like churros and doughnuts.
Step-by-step: Cream-filled doughnuts
Donut dough
- Dry ingredients – In a bowl, combine flour and salt.
Pro tip – You can add spices like cinnamon, ground ginger, nutmeg, or pumpkin spice to add some fall flavor. - Wet ingredients – In a large mixing bowl of a stand mixer, with the dough hook attachment, combine warm milk, sugar, yeast, egg, and vanilla extract. Stir to combine.
- Wet to dry – Add the flour mixture to the yeast egg mixture and combine on medium-high until all the flour is incorporated. Then, knead on medium speed for 8 to 10 minutes.
Pro tip – Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough. - Butter – Add the room-temperature butter and continue kneading on medium-low speed for 8 to 10 minutes more, until smooth, elastic, and slightly sticky.
- Bowl – Place the dough in a large greased bowl, cover it with plastic wrap, and let it rise on the counter for 60 to 90 minutes or until doubled in volume.
Pro tip – You can also leave the dough in the fridge to slowly rise for up to 24 hours. Thaw on the counter for an hour.
Pastry cream
- Combine – In a heavy-bottomed saucepan, combine egg yolks and sugar. Add the cornstarch – combine well with a whisk. Then, add the salt and vanilla extract. Followed by milk and heavy cream. Stirring constantly to avoid lumps.
Pro tip – Gradually, add the milk a little at a time to prevent lumps. - Simmer – Then, place the pan on medium-low heat and continue to cook the pastry cream, stirring all the time. When the pastry cream is thick and coats the back of a wooden spoon or spatula, add the butter and take it off the heat.
Pro tip – The liquid must come to a low boil, which will transform from a foamy liquid to a thick custard with no foam at all. - Strain – Strain through a mesh or sieve – discard the vanilla pod as well as any curdled eggs. Then, cover the surface of the pastry cream with plastic wrap.
Pro tip – Straining will ensure a smooth texture and remove any curdled or thickened milk solids. - Cool – Let it cool completely before you store it in the fridge. Once cooled, whip vigorously with a whisk until smooth.
Start with the homemade pastry cream, then choose from six delicious donut filling variations. Each uses pastry cream as the base, so you don’t need to make six separate fillings from scratch.
- Pastry cream filling – Add the pastry cream to the piping bag with a round or Bismarck piping tip.
- Strawberry cream filling – In a small bowl, combine the pastry cream, strawberry puree, and strawberry extract. Use a whisk to ensure it is smooth. Then, transfer to a piping bag with a round or bismarck piping tip.
- Raspberry cream filling – In a small bowl, combine the pastry cream, raspberry puree, and raspberry extract. Use a whisk to ensure it is smooth. Then, transfer to a piping bag with a round or bismarck piping tip.
- Blackberry cream filling – In a small bowl, combine the pastry cream, blackberry puree, and blackberry extract. Use a whisk to ensure it is smooth. Transfer to a piping bag with a round or bismarck piping tip.
- Blueberry cream filling – In a small bowl, combine the pastry cream, blueberry puree, and blueberry extract. Use a whisk to ensure it is smooth.
- Cream cheese/Cheesecake filling – In a bowl, combine the pastry cream and cream cheese until smooth. Then, transfer to a piping bag with a round or Bismarck piping tip.
Pro tip – Make sure the cream cheese is softened to room temperature; otherwise, it will be very lumpy. - Chocolate cream filling – In a microwave-safe bowl, melt the chocolate and let it cool slightly. Then, add the pastry cream and combine well. Transfer to a piping bag with a round or bismarck piping tip.
Shaping the donuts
- Once doubled in volume, invert on a floured surface. Press down and reshape into a ball.
Pro tip – Press down and remove all air pockets. Otherwise, you will have big air pockets, which will collapse during deep frying.
- Method 1 – Divide the dough into two halves and each half into 6 portions. Shape each portion into a smooth ball. Then, flatten it with your fingers.
Pro tip – Always make one or two mini doughnuts for the purpose of testing the oil temperature.
- Method 2 – Transfer to a well-dusted work surface. Using a rolling pin, roll to about 1/4 inch thickness. Using a 3-inch cookie or biscuit cutter, cut out as many discs as you can.
Pro tip – If you roll the dough too thin, the donuts will not be fluffy. It is best to make fewer yet light and fluffy donuts than many flat, hard donuts.
Proof and deep fry
- Proof – Place each donut on a baking sheet on parchment paper squares. Cover with plastic wrap and leave to rise on the counter for 45 to 60 minutes or until doubled in volume.
Pro tip – Alternatively, you can also leave the donuts to slowly rise in the fridge overnight. Thaw on the counter for 30 minutes before deep frying. - Deep fry – Pour oil into a heavy pot or deep fryer and bring to about 350°F (175°C). I like to use my Dutch oven pan.
- Cook the donuts on each side for 2 to 3 minutes until golden brown. Use a slotted spoon to remove the donuts from the oil onto a cooling rack or drop them on paper towels to absorb excess oil.
Tip 1 – Make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.
Tip 2– You want the oil hot, but not too hot, otherwise the donuts will become too dark. Adjust accordingly.
- Cook the donuts on each side for 2 to 3 minutes until golden brown. Use a slotted spoon to remove the donuts from the oil onto a cooling rack or drop them on paper towels to absorb excess oil.
- Dust – Place the sugar in a bowl and coat each donut in the sugar as soon as it is hot out of the oil.
Filling
- Place the donuts vertically in a tray and poke a hole with a knife.
Pro tip – Keeping the donuts in a tray vertically helps so you don’t have to hold the sugary donuts in your hands. Can be messy! - Poke the piping tip deep into the donuts and squeeze as much filling into the donuts as possible.
Pro tip – I piped a little jam to help identify the donuts. As you fill each donut, it will become heavy.
How to fill donuts?
I like to add a little bit of jam on the top so you can identify the donuts. Having said that, there is so much you can do with these donuts. Here are a few ways I have made these over the years.
Creative filling variations
- Bavarian cream donuts – Once cooled, fill the donuts with vanilla Bavarian cream or strawberry Bavarian cream.
- Chocolate-glazed donuts – Dip the tops of the donuts in chocolate ganache.
- Cinnamon sugar – Instead of just sugar, dust the fresh donuts with a mixture of cinnamon and sugar.
- Whipped cream – If you’ve never tried donuts with whipped cream, you must! In fact, make it strawberry and cream.
Storage and Make Ahead
- Room temperature – Unfilled donuts are best enjoyed fresh but can be kept in an airtight container at room temperature for up to 1 day. Donuts filled with pastry cream or cream cheese should not be stored at room temperature.
- Refrigerator – Store cream filled donuts in an airtight container in the refrigerator for up to 2 days. The dough will gradually lose its softness, so they’re best eaten fresh.
- Make ahead – Prepare the pastry cream up to 2 days in advance and refrigerate it in a covered container. You can also prepare the donut dough the night before and let it rise slowly in the refrigerator. Bring it out, shape, and proof before frying.
- Freezing – Unfilled donuts can be frozen for up to 2 months. Thaw at room temperature and refresh briefly in a low oven before cooling completely and filling. Freezing pastry-cream-filled donuts isn’t recommended because the filling can separate and become watery.
Cream Filled Donuts
Cream-filled donuts are an amazing way to add variety to your baking repertoire. This is the easiest recipe for homemade donuts. And it comes together in no time. With two methods to shape and six cream fillings, this will soon become your favorite treat.
Ingredients
Donut dough – Makes 12 donuts (about 85 g each)
- 240 g (1 cups) Whole milk
- 100 g (2 large) Eggs
- 7 g (2¼ tsp) Active dry yeast
- 50 g (¼ cup) Sugar
- 1 tsp Vanilla extract
- 500 g (4 cups) Bread flour or All-purpose flour
- ½ tsp Kosher salt
- 113 g (½ cups) Unsalted butter room temperature
Pastry Cream – Makes 4 cups for any 4 fillings
- 480 ml (2 cups) Whole milk
- 250 ml (1 cups) Heavy cream 32 – 38% fat
- 6 large Egg yolks
- 100 g (½ cup) Sugar
- 6 tbsp (⅓ cup) Cornstarch or tapioca starch
- 2 tsp Vanilla bean paste or vanilla extract
- 2 tbsp Unsalted butter room temperature
- ½ tsp Kosher salt
Strawberry cream
- 1 cup (280 g) Pastry cream
- ½ cup (115 g) Strawberry puree
- ¼ tsp Strawberry extract optional
Raspberry cream
- 1 cup (280 g) Pastry cream
- ½ cup (130 g) Raspberry puree
- ¼ tsp Raspberry extract optional
Blackberry cream
- 1 cup (280 g) Pastry cream
- ½ cup (70 g) Blackberry puree
- ¼ tsp Blackberry extract optional
Blueberry cream
- ½ cup (75 g) Blueberry puree
- 1 cup (280 g) Pastry cream
- ¼ tsp Blueberry extract optional
Cream cheese
- 1 cup (280 g) Pastry cream
- ½ cup (115 g) Cream cheese I used 40% mascarpone
Chocolate cream
- 1 cup (280 g) Pastry cream
- 100 g (3.5 oz) Dark chocolate or semi sweet, bittersweet
Plus
- 1 cup (200 g) Sugar for dusting
- 4 cups (1 liter) Vegetable oil for deep frying
Instructions
Donut dough
- Dry ingredients – In a bowl, combine flour and salt.500 g Bread flour, ½ tsp Kosher salt
- Wet ingredients – In a large mixing bowl of a stand mixer, with the dough hook attachment, combine warm milk, sugar, yeast, egg, and vanilla extract. Stir to combine.100 g Eggs , 7 g Active dry yeast, 50 g Sugar, 1 tsp Vanilla extract, 240 g Whole milk
- Wet to dry – Add the flour mixture to the yeast egg mixture and combine on medium-high until all the flour is incorporated. Knead on medium speed for 8 to 10 minutes.
- Butter – Add the room temperature butter and continue to knead at medium-low speed for 8 to 10 minutes until smooth, elastic, and slightly sticky.113 g Unsalted butter
- Bowl – Place the dough in a large greased bowl, cover it with plastic wrap, and let rise on the counter for 60 to 90 minutes or until doubled in volume.
Pastry cream
- Combine – In a heavy-bottomed saucepan, combine egg yolks and sugar. Add the cornstarch and mix well with a whisk. Then, add the salt and vanilla extract. Followed by milk and cream. Stirring constantly to avoid lumps.480 ml Whole milk , 250 ml Heavy cream, 6 large Egg yolks, 100 g Sugar, 6 tbsp Cornstarch, 2 tsp Vanilla bean paste, ½ tsp Kosher salt
- Simmer – Then, place the pan on medium-low heat and continue to cook the pastry cream, stirring constantly. When the pastry cream is thick and coats the back of a wooden spoon or spatula, add the butter and take it off the heat.2 tbsp Unsalted butter
- Strain – Strain through a mesh or sieve – discard the vanilla pod as well as any curdled eggs. Cover the surface of the pastry cream with plastic wrap.
- Cool – Let it cool completely before you store it in the fridge. Once cooled, whip vigorously with a whisk until smooth.
- Pastry cream filling – Add the pastry cream to the piping bag with a round or bismarck piping tip.
- Strawberry cream filling – In a small bowl, combine the pastry cream, strawberry puree, and strawberry extract. Use a whisk to ensure it is smooth. Transfer to a piping bag with a round or bismarck piping tip.1 cup Pastry cream , ½ cup Strawberry puree, ¼ tsp Strawberry extract
- Raspberry cream filling – In a small bowl, combine the pastry cream, raspberry puree, and raspberry extract. Use a whisk to ensure it is smooth. Transfer to a piping bag with a round or bismarck piping tip.1 cup Pastry cream, ½ cup Raspberry puree , ¼ tsp Raspberry extract
- Blackberry cream filling – In a small bowl, combine the pastry cream, blackberry puree, and blackberry extract. Use a whisk to ensure it is smooth. Transfer to a piping bag with a round or bismarck piping tip.1 cup Pastry cream, ½ cup Blackberry puree , ¼ tsp Blackberry extract
- Blueberry cream filling – In a small bowl, combine the pastry cream, blueberry puree, and blueberry extract. Use a whisk to ensure it is smooth. Transfer to a piping bag with a round or bismarck piping tip.½ cup Blueberry puree, 1 cup Pastry cream , ¼ tsp Blueberry extract
- Cream cheese/Cheesecake filling – In a bowl, combine the pastry cream and cream cheese until smooth. Transfer to a piping bag with a round or bismarck piping tip.1 cup Pastry cream, ½ cup Cream cheese
- Chocolate cream filling – In a microwave-safe bowl, melt the chocolate and let it cool slightly. Then, add the pastry cream and combine well. Transfer to a piping bag with a round or bismarck piping tip.1 cup Pastry cream, 100 g Dark chocolate
Shaping the donuts
- Once doubled in volume, invert on a floured surface. Press down and reshape into a ball.
- Method 1 – Divide the dough into half and each half into six portions. Shape each portion into a smooth ball. Flatten it with your fingers.
- Method 2 – Transfer to a well-dusted work surface. Using a rolling pin, roll to about 1/4 inch thickness. Using a 3-inch cookie or biscuit cutter, cut out as many discs as you can.
Proof and deep fry
- Proof – Place each donut on a baking sheet on parchment paper squares. Cover with plastic wrap and leave to rise on the counter for 45 to 60 minutes or until doubled in volume.
- Deep fry – Pour oil into a heavy pot or deep fryer and bring to about 350°F (175°C). I like to use my Dutch oven pan. Cook the donuts on each side for 2 to 3 minutes until golden brown. Use a slotted spoon to remove the donuts from the oil onto a cooling rack or drop them on paper towels to absorb excess oil. Tip 1 – Make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.Tip 2 – You want the oil hot, but not too hot; otherwise, the donuts will become too dark. Adjust accordingly.4 cups Vegetable oil
- Dust – Place the sugar in a bowl and coat each donut in the sugar as soon as it is hot out of the oil.1 cup Sugar
Filling
- Place the donuts vertically in a tray and poke a hole with a knife. Poke the piping tip deep into the donuts and squeeze as much filling into the donuts as possible.
Video
Notes
- Milk temperature – Use warm milk, not hot or cold. Milk that is too hot can damage the yeast.
- Rise and proof – Give the dough enough time to double in volume before shaping. Let the shaped donuts become puffy before frying.
- Method 1 – Shape the dough into smooth balls to prevent cracks during frying.
- Method 2 – Roll the dough about ½ inch thick for fuller donuts. Rolling too thin can produce flat donuts.
- Oil temperature – Maintain 350°F (175°C) for evenly cooked, golden donuts. Check with a thermometer and adjust the heat between batches.
- Test the oil – Fry a small piece of dough first to check how quickly it browns and cooks through.
- Filling – Cool the donuts completely before filling with chilled pastry cream to prevent the filling from softening and spilling out.
- Filling variations: This pastry cream recipe makes approximately 4 cups. Each flavored filling uses 1 cup of pastry cream, so you can choose any four of the six variations. To make all six, prepare 1½ batches of pastry cream.
Nutrition
per serving
Calories
452kcal
Fat 23g
Sat. fat 13g
Protein 10g
Sugar 17g
Fiber 1g
Sodium 242mg
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Tips for Perfect Cream Filled Donuts
- Use room-temperature ingredients – Cold eggs and milk can slow down the yeast activity. The milk should be warm, not hot.
- Knead until smooth and elastic – The dough should be soft and slightly tacky, not dry. Avoid adding too much extra flour, which can make the donuts dense.
- Don’t rush the proofing – Let the shaped donuts rise until noticeably puffy before frying. Underproofed donuts can turn out dense and heavy.
- Maintain the oil temperature – Fry at 350°F (175°C). Use a thermometer and adjust the heat between batches so the donuts cook evenly without becoming too dark.
- Fry in small batches – Adding too many donuts at once lowers the oil temperature and can make them greasy.
- Cool completely before filling – Warm donuts can soften the pastry cream and cause it to spill out. Use chilled filling for the best results.
- Fill just before serving when possible – The donuts have the best texture when freshly fried and filled. You can prepare the pastry cream ahead of time and refrigerate it until needed.
More deep fried Donut variations
Troubleshooting
| Problem | Cause and solution |
|---|---|
| My dough did not rise | The yeast may be expired, or the liquid ingredients were too hot. Check that your yeast is active and use warm, not hot, liquids. |
| Why are my donuts flat? | The dough may be rolled too thin or underproofed. For the roll-and-cut method, roll the dough about ½ inch thick and let the donuts rise until puffy before frying. |
| My donuts are too dark | The oil may be too hot. Maintain 350°F (175°C) and adjust the heat between batches. If the donuts brown too quickly, the centers may remain undercooked. |
| My filling is spilling out | Let the donuts cool completely before filling. Use chilled pastry cream and avoid overfilling. |
Frequently asked questions
How long will these donuts keep?
Donuts are best eaten fresh, the day they are made. But you can keep them for a day or two. It is best to keep them in a paper bag rather than plastic, as plastic makes them soggy. You can also freeze cooled donuts for months in the freezer.
What is the best filling for cream filled donuts?
Vanilla pastry cream is a classic choice because it’s rich, smooth, and thick enough to pipe into donuts. You can also use it as a base for chocolate, strawberry, raspberry, blackberry, blueberry, or cheesecake-flavored fillings.
How do you fill donuts with cream?
Let the donuts cool completely. Fill a piping bag fitted with a round or Bismarck tip with chilled pastry cream. Insert the tip into the side of each donut and gently squeeze until the donut feels full. Avoid overfilling.
Do these cream-filled donuts need to be refrigerated?
Yes, pastry cream is made with milk and eggs, which are perishable ingredients and need to be kept refrigerated once they have cooled.
What is the difference between a cream filled donut and a Bismarck donut?
A Bismarck is a type of filled yeast donut, usually made without a hole and filled with pastry cream, custard, jelly, or another sweet filling. Cream filled donuts are often called Bismarck donuts.
Can I use store-bought pudding instead of pastry cream?
Yes. You can use thick prepared vanilla pudding or custard as a shortcut. Make sure it’s well chilled and firm enough to hold its shape when piped into the donuts.
Can I bake these cream filled donuts instead of frying them?
You can bake the shaped donuts, but the texture will be different. Fried donuts develop a delicate golden crust, while baked donuts are softer and more bread-like. For the classic bakery-style result, I recommend frying. Try my baked jam donuts.
How to shape donuts? What is the best method?
I have given you two easy methods.
– One is similar to making burger buns and results in lovely ball-shaped donuts, which have a fuller look to them.
– The other is the roll and cut with a biscuit cutter. The secret to getting these done well is to make sure you roll the dough thick!! Otherwise, your donuts will look flat.
How much filling do you put in a donut?
This is a personal preference, and yet, make sure that each donut has at least 1/4 cup filling. Having said that, the donuts, on their own, dusted with sugar, are delicious too.
More donuts recipes
- Twisted Doughnuts
- Sourdough Donuts – 3 Glazes
- Cinnamon Sugar Donuts
- Fried Pumpkin Donuts
- Mini Pumpkin Cake Donuts
- Delicious Cake Donuts
- Baked Doughnuts (Jam Donuts)
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
omg! this is perfect! I haven’t tried this yet, but I have some leftover pastry cream that i wanted to fill doughnuts with. its a week before Hanukkah so doughnuts have been on my mind can’t wait to try this!
Well I’m going to make these again! I tried making doughnuts once, the doughnut fiasco of 2010 and always wanted to try again. Well, this recipe worked out great! I added a bit of nutmeg to my flour ingredients and made the dough, I made a chocolate filling by using a chocolate pudding recipe, but rather than making the pudding with 2 cups of milk, I made it with 1 1/2 cups of milk, once the pudding was thick, I then added around a cup of chocolate chips to give the pudding more body thickness and a bit of gloss. As the doughnuts came out of the oil, I coated with cinnamon sugar, then when cooled, filled with chocolate. Can’t wait to make these again. Perfect recipe and great directions.
Good recipe otherwise, but I am confused on the pastry cream recipe. On the ingredients it says 250ml of heavy cream, yet it’s not used in anywhere on the instructions?? Is it supposed to be in the recipe?
Hey Vera. The milk and cream are added to the egg yolk mixture when combining the dry ingredients. Thanks
Dear Veena,
I have tried this donuts recipe (without filling) and they are very very good. I used fresh yeast and the result was also very nice and fluffy. Just wondering if I could bake them next time instead of frying them? Have you tried baking them? How long do you think they should bake in the oven? At what temperature…? Just wondering.
Thank you!
Graciela
Hey Graciela – You can try my baked donuts recipe. Its very light and airy. Just make sure to keep the dough soft, and loose.
Hello!
If Im making eggless version how much milk in ml/ grams should I use ? 170 grams? Or how much milk in total?
You can start with less (150g) and add more depending on the consistency of the dough. Watch the video to see consistency.
Hello! I was wondering how much replacing the egg with milk like you said, would change the texture of the dough? as well as if it changes the doughnuts shelf life? Thank you! 🙂
Hannah, doughnut dough is bread dough so as long as you keep the dough soft, and smooth, with our without eggs you will have a light and airy donut! Eggs add richness and stability to any dough but eggless is just as tasty.
I love how these are homemade donuts, but they look like they come from a gourmet donut shop. I also love all of the tips you gave and the detailed step-by-step guide. Now, I know I’ll be super equipped to make these when I reference your recipe.
Oh my gosh, these were the best donuts! Light and fluffy and loved the filling!
Thank you Tristin
Deep fried and cream filled, these are the best donuts! Thank you for the detailed post, so useful!
I love your different options for filling. I have never had a blueberry cream cheese filled donut before. These all look delicious!
Thank you for being so in-depth with the instructions on this recipe. It made life so easy the day I made them!
Thank you so much Heidy.