Cream Filled Donuts
Calories: 23
Adjust Servings Here: 12 Donuts
Description
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 - Total dough = 1060 grams ( 12 donuts 85 grams each or 14 buns 75 grams 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. 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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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