Hey donuts 🍩lovers and culinary explorers! This is more than just another dessert—it’s an experience, a journey into the world of heavenly flavors and mouth-watering aromas. I’m sure you’ve had your share of store-bought donuts, and they have their place. But today, we’re elevating this classic treat by giving it a homemade twist. Trust me; you’ll feel like an artisan baker once you sink your teeth into one of these babies.
Today, we’re rolling up our sleeves, taking a deep dive into the luscious world of cream-filled donuts, and answering all those questions that might pop into your mind while making them. From kneading the perfect dough to piping the richest cream, we’ve got it all covered. Get ready for a delicious journey that’s as fun to make as it is to eat!
Imagine this. It’s a weekend morning, and you’ve got nowhere to rush off to. You’re craving something sweet but also rewarding—something that marks the occasion as special. That’s where our homemade, cream-filled donuts come in. The recipe is straightforward, the ingredients are simple, and the result is nothing short of scrumptious. So why not today? Sometimes, ‘now’ is the perfect occasion. 🌟
Can I use skim milk instead of whole milk?
While whole milk gives a rich texture to both the dough and cream, skim milk can be used if you’re looking to cut calories. Just know that the end product might be slightly less creamy.
Can I make the dough in advance?
Absolutely! You can prepare the dough a day ahead and let it rise in the fridge overnight. Just give it some time to come to room temperature before rolling it out.
Can these donuts be baked instead of fried?
Although frying gives you that classic donut texture, you can bake these for a healthier alternative. They’ll be slightly different in texture but still delicious.
How long can I store the cream filling?
The cream filling can be stored in the fridge for up to 3 days. Just make sure to cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Prep Time: 2 hours 30 minutes (including dough rise time)
Cook Time: 30 minutes
Total Time: 3 hours
For The Donut Dough:
- 1 & 1/4 cups of warm whole milk (around 110°F)
- 1 packet active dry yeast (2 & 1/4 teaspoons)
- 1/2 cup of white sugar
- 1/2 teaspoon of table salt
- 2 large eggs (room temperature, please!)
- 1/2 cup of melted unsalted butter
- Roughly 4.5 to 5 cups of all-purpose flour
- Vegetable oil for frying—let’s make ’em crispy!
For The Luscious Cream Filling:
- 2 cups of whole milk
- 1/2 cup of white sugar
- 1/4 cup of cornstarch
- 4 egg yolks (save the whites for an omelette!)
- 1 teaspoon of pure vanilla extract
- A pinch of salt
- 2 tablespoons of unsalted butter
- Confectioners’ sugar for that final flourish
- Combine your warm milk, active dry yeast, and a pinch of sugar in a large bowl. The warmth activates the yeast, getting it all bubbly and ready for action. Wait for 5-10 minutes and watch it get frothy. It’s like the yeast is saying, “Hey, I’m ready to make some donuts!”
- Add in the rest of the sugar, salt, eggs, and melted butter. Why melted butter, you ask? It effortlessly blends into the mixture, ensuring your donuts will have a uniform, velvety texture.
- Begin adding your all-purpose flour slowly, mixing until a soft, pliable dough comes together. This is the canvas for your donut masterpiece!
- Time to get your hands dirty! Knead the dough on a floured surface until it’s smooth and bouncy. This kneading is like a mini workout and ensures that the gluten in the dough gives our donuts that perfect chewy texture.
- Place your well-kneaded dough in a greased bowl and cover it with a cloth. Let it rest and rise for about 1-2 hours. You’ll know it’s ready when it has doubled in size and looks like it’s begging to become donuts.
- While the dough is rising, let’s prepare our scrumptious cream filling. Warm the milk in a saucepan, but be careful—don’t let it boil! Whisk together sugar, cornstarch, egg yolks, and a pinch of salt in another bowl. Slowly introduce the warmmilk while whisking to avoid lump formation. Now, heat this mixture over a medium flame until it thickens into a heavenly cream. Stir in your vanilla and butter for that final touch of luxury. The vanilla adds that aromatic sweetness that makes the cream unforgettable.
- Once your dough has doubled, roll it out on a floured surface until it’s about a 1/2-inch thick. Cut out your donut shapes with a round cutter or even a glass if you’re in a pinch.
- Heat up your oil to around 375°F. Fry each donut until it’s golden brown on each side. Ah, the smell of fresh frying donuts—there’s nothing like it!
- With your cooled cream filling in a piping bag, insert the tip into each donut and squeeze until generously filled.
- Sprinkle some confectioners’ sugar for that bakery-style finish. Your homemade, cream-filled donuts are ready to steal the show!
- Achieving the right milk temperature is essential. Ensure your milk is lukewarm for the best yeast activation.
- Allowing your dough to rest ensures it rises beautifully, giving your donuts that airy texture we all adore.
- It’s imperative to keep your oil at a steady temperature, ideally around 375°F. This ensures your donuts are perfectly golden outside and thoroughly cooked inside.
- Rolling your donuts in sugar while they’re still warm adds an irresistible sweet crunch that complements the creamy center.