Cream Donuts

Here’s a delicious and classic Cream-Filled Donuts recipe — fluffy yeast-raised donuts filled with smooth vanilla pastry cream and dusted with powdered sugar. Think bakery-style Boston Cream without the chocolate glaze, or custard donuts you find in old-school donut shops.

🍩 Classic Cream-Filled Donuts

🧺 Ingredients (Makes ~12 donuts)

For the Donut Dough:

• 2 ¼ tsp (1 packet) active dry yeast

• ¾ cup warm milk (110°F / 43°C)

• ¼ cup granulated sugar

• 2 ½ cups all-purpose flour (plus more for dusting)

• ½ tsp salt

• 2 tbsp unsalted butter, softened

• 2 egg yolks

• 1 tsp vanilla extract

• Oil, for frying (vegetable or canola)

For the Vanilla Cream Filling:

• 2 cups whole milk

• ½ cup granulated sugar

• ¼ cup cornstarch

• 4 large egg yolks

• 2 tsp vanilla extract

• 2 tbsp unsalted butter

To Finish:

• Powdered sugar, for dusting

👩‍🍳 Instructions

Step 1: Make the Donut Dough

1. In a large bowl, dissolve yeast in warm milk with 1 tsp of the sugar. Let it sit for 5–10 minutes until foamy.

2. Add the rest of the sugar, flour, salt, egg yolks, vanilla, and softened butter.

3. Mix and knead for 8–10 minutes until dough is smooth and elastic.

   • If too sticky, add a little more flour; if dry, add a splash of milk.

4. Cover bowl with plastic wrap or a towel and let rise in a warm place until doubled in size (~1 hour).

Step 2: Make the Cream Filling (Pastry Cream)

1. In a medium saucepan, whisk together sugar and cornstarch.

2. Add egg yolks and whisk until smooth.

3. Slowly whisk in the milk and place over medium heat.

4. Stir constantly until it thickens to pudding consistency (5–7 minutes).

5. Remove from heat, stir in vanilla and butter.

6. Pour into a bowl, cover with plastic wrap (touching the surface), and chill for at least 1 hour.

Step 3: Shape and Fry the Donuts

1. Punch down the dough and roll it out to about ½-inch (1.25 cm) thick.

2. Cut out circles using a 3-inch round cutter (or glass).

3. Place on parchment, cover loosely, and let rise again for ~30 minutes until puffy.

4. Heat oil to 350°F (175°C).

5. Fry 2–3 donuts at a time until golden brown (1–2 minutes per side).

6. Drain on paper towels. Let cool before filling.

Step 4: Fill and Finish

1. Fit a piping bag with a round or Bismarck tip and fill with chilled pastry cream.

2. Poke a hole in the side of each donut and pipe in cream until you feel slight resistance.

3. Dust the tops with powdered sugar.

🍫 Optional Variations

• Boston Cream Donuts: Dip the tops in chocolate ganache after filling.

• Coffee Cream: Add 1 tsp instant espresso to the cream.

• Fruit Cream: Fold in fruit purée or jam into the cooled pastry cream.