Vanilla Cream-Filled Doughnuts Recipe

Vanilla Cream-Filled Doughnuts Recipe is one of those treats that can instantly brighten your day. Whether you’re a doughnut fanatic or just someone who enjoys a sweet, creamy surprise, these doughnuts hit the spot every time. I’ve been making these for years, and trust me, nothing beats biting into a fluffy doughnut packed with smooth vanilla cream.

Why You Should Try Vanilla Cream-Filled Doughnuts

Ever had a doughnut that feels like a little cloud of happiness? That’s exactly what these are. The vanilla cream filling adds a luscious, velvety contrast to the soft doughnut exterior. Plus, making them at home means you skip the preservatives and get to customize the sweetness and creaminess just the way you like it.

Also, there’s something incredibly satisfying about frying doughnuts yourself. The smell alone will have your kitchen smelling like a bakery, and you get to impress friends or family with a homemade treat that looks and tastes like it came from a fancy shop.

Variations I’ve Tried And Loved

I’ve experimented with a few twists on this classic recipe, and here are some favorites:

• Chocolate-vanilla combo: Add a bit of cocoa powder to the dough for a chocolate doughnut with vanilla cream inside. It’s like a mini dessert explosion.
• Fruit-infused cream: Mix in some raspberry or strawberry puree into the vanilla cream for a fruity surprise.
• Spiced doughnuts: Add a pinch of cinnamon or nutmeg to the dough for a warm, cozy flavor.
• Glazed topping: Instead of powdered sugar, try a simple vanilla glaze or even a drizzle of caramel for extra indulgence.

Have you ever thought about what makes a doughnut truly memorable? For me, it’s that perfect balance between texture and flavor, and these variations keep things exciting.

Adaly Kandice

Vanilla Cream-Filled Doughnuts

Delicious vanilla cream-filled doughnuts with a soft, tender texture and a sweet vanilla-flavored filling.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 360

Ingredients

  

• 2 1/4 teaspoons active dry yeast
• 1/4 cup warm water
• 3/4 cup warm milk
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 large egg
• 1/4 cup unsalted butter, melted
• 3 cups all-purpose flour
• 2 cups vegetable oil, for frying

• 1 cup whole milk
• 1/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Instructions

 

1. In a small bowl, dissolve the yeast in warm water and let sit for about 5 minutes until foamy.
2. In a mixing bowl, combine warm milk, sugar, salt, egg, melted butter, and yeast mixture.
3. Gradually add flour, mixing until a soft dough forms.
4. Knead the dough on a floured surface until smooth and elastic, about 8 minutes.
5. Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.

1. Roll out the dough to about 1/2 inch thickness and cut into rounds using a doughnut cutter or two different sized round cutters.
2. Cover doughnuts and let rise for another 30 minutes.
3. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
4. Fry doughnuts in batches until golden brown on both sides, about 1 minute per side.
5. Remove and drain on paper towels.

1. In a saucepan, combine sugar, cornstarch, and salt.
2. Gradually whisk in the milk until smooth.
3. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil.
4. Boil for 1 minute, then remove from heat.
5. In a separate bowl, whisk egg yolks.
6. Temper the yolks by slowly whisking in a small amount of the hot milk mixture, then return the yolk mixture to the saucepan.
7. Cook for 2 more minutes, stirring constantly.
8. Remove from heat and stir in butter and vanilla extract.
9. Pour into a bowl, cover with plastic wrap directly on the surface, and chill until cool.

1. Using a piping bag fitted with a small tip, fill each doughnut with the chilled vanilla cream.
2. Dust with powdered sugar if desired and serve.

Notes

Ensure oil temperature is maintained to avoid greasy doughnuts. Let dough rise fully for best texture. For an extra touch, dust with powdered sugar or dip in glaze.

Serving Ideas for Vanilla Cream-Filled Doughnuts

These doughnuts are perfect on their own with a cup of coffee or tea. If you want to get fancy:

• Serve with fresh berries for a pop of color and tartness.
• Drizzle some melted chocolate or caramel sauce over the top.
• Pair with a cold glass of milk for a nostalgic treat.

Do you prefer your doughnuts warm and fresh or chilled? I’m team warm all the way, but chilled doughnuts have their fans too.

Helpful Tips for Vanilla Cream-Filled Doughnuts

• Make sure your oil temperature stays consistent. Too hot, and the doughnuts burn outside but stay raw inside. Too cool, and they soak up too much oil.
• Use fresh yeast if possible; it gives a better rise and texture.
• Don’t skip chilling the vanilla cream. It sets the filling and makes piping easier.
• If you want fluffier doughnuts, try proofing the dough in a slightly warm spot like an oven with just the light on.
• Keep an eye on the doughnuts as they fry; they cook quickly.

Leftovers and Storage

If you have leftovers (which rarely happens in my house), store them in an airtight container in the fridge. They’re best eaten within 2 days. To refresh, pop them in the microwave for 10-15 seconds to soften the dough and bring the cream back to life.

Avoid freezing filled doughnuts since the cream can separate and get watery when thawed.

Common Mistakes to Avoid

• Don’t overfill the doughnuts with cream; it can get messy and leak out.
• Avoid using cold ingredients for the dough warm milk and melted butter help the yeast activate properly.
• Don’t rush the rising times. Patience here pays off in fluffy doughnuts.
• Fry in small batches to keep oil temperature steady.
• Use a thermometer to check oil temperature instead of guessing.

Nutrition Informations (per serving)

• Calories: 360 kcal
• Carbohydrates: 45 g
• Protein: 5 g
• Fat: 15 g
• Fiber: 1 g
• Sugar: 18 g