Homemade Cream-Filled Donuts with Glaze

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Indulging in homemade donuts is an experience that combines the joy of baking with the delight of enjoying a sweet treat fresh from the oven. These homemade cream-filled donuts are soft, fluffy, and bursting with a rich cream filling, all topped with a glossy glaze that makes them irresistible. Perfect for breakfast, dessert, or any occasion, these donuts are sure to become a favorite in your household.

Why You’ll Love This Recipe

Making your own cream-filled donuts at home is not only satisfying but also allows you to customize flavors and fillings. With simple ingredients and straightforward steps, you’ll find that creating these delightful treats is both fun and rewarding.

• Decadent cream filling that melts in your mouth
• Fluffy, homemade donuts with a perfect rise
• Customizable toppings, from sprinkles to chocolate
• Great for sharing at gatherings or enjoying solo
• Freshly made, with no preservatives

Ingredients

• 2 ¼ teaspoons active dry yeast (1 packet)
• ½ cup whole milk, warmed to about 110°F
• ¼ cup granulated sugar
• 2 large eggs
• 4 tablespoons unsalted butter, melted
• ½ teaspoon vanilla extract
• 3 ½ to 4 cups all-purpose flour
• ½ teaspoon salt
• 1 cup heavy cream
• 1 cup powdered sugar
• 2 tablespoons milk (for glaze)
• Optional: sprinkles for decoration

How to Make Cream-Filled Donuts

1. In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, whisk together the eggs, melted butter, remaining sugar, and vanilla extract.
3. Add the frothy yeast mixture to the egg mixture and mix until combined.
4. Gradually add 3 ½ cups of flour and salt, stirring until a dough forms. If the dough is too sticky, add more flour, a tablespoon at a time.
5. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place until doubled in size, about 1 hour.
7. Once risen, punch down the dough and roll it out to about ½ inch thick. Use a donut cutter or two round cutters to cut out the donuts.
8. Place the cut donuts on a floured baking sheet, cover, and let them rise again for 30 minutes.
9. While the donuts are rising, prepare the cream filling by whipping the heavy cream until soft peaks form. Gradually add the powdered sugar and continue to whip until stiff peaks form. Transfer to a piping bag.
10. Heat oil in a deep fryer or large pot to 350°F. Carefully fry the donuts in batches for about 1-2 minutes per side, until golden brown. Drain on paper towels.
11. Once cooled, use the piping bag to fill each donut with the whipped cream. For the glaze, whisk together the powdered sugar and 2 tablespoons of milk until smooth.
12. Dunk the top of each filled donut into the glaze, allowing excess to drip off. Optionally, add sprinkles on top.

Tips for the Best Results

• Make sure your milk is not too hot when activating the yeast, as high temperatures can kill it. Aim for around 110°F.
• Kneading the dough well is crucial for achieving a light and airy texture, so don’t rush this step.
• Ensure the oil is at the right temperature before frying; a kitchen thermometer can be very helpful for this.
• Let the donuts cool slightly before glazing to prevent the glaze from melting off.

Easy Variations

• Swap the filling: Try a chocolate ganache or fruit preserves for a different flavor.
• Flavor the cream: Add cocoa powder or flavored extracts (like almond or lemon) to the cream filling.
• Experiment with toppings: Use a chocolate glaze or crushed nuts for added texture.

What to Serve With It

• A hot cup of coffee or tea for a delightful pairing.
• Fresh fruit, like berries or banana slices, for a refreshing contrast.
• Ice cream for a decadent dessert option.

Storage and Reheating

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Store any leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze the unglazed donuts for up to a month. When ready to enjoy, thaw and glaze them before serving.

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