Indulge in the soft, fluffy delight of homemade vanilla cream filled doughnuts—a perfect combination of golden-fried dough and rich, creamy vanilla custard. These doughnuts offer a bakery-quality treat that you can easily recreate in your kitchen.
Whether you’re making them for a special occasion or simply satisfying a sweet craving, these cream-filled delights are bound to impress. The dough is light and airy, while the smooth vanilla cream adds a luscious filling that makes each bite irresistibly good. This recipe uses simple pantry staples and delivers professional results, perfect for breakfast, dessert, or a midday snack.
Ingredients
For the Doughnuts:
- 2 ¼ teaspoons active dry yeast
- ½ cup warm milk (110°F)
- ¼ cup granulated sugar
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 large eggs
- ¼ cup unsalted butter, softened
- ½ teaspoon vanilla extract
- Vegetable oil for frying
For the Vanilla Cream Filling:
- 1 ½ cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
For Dusting:
- ½ cup powdered sugar (optional)
Instructions
- Activate the Yeast
In a small bowl, mix the warm milk with the active dry yeast and 1 tablespoon of sugar. Let it sit for 5–10 minutes until foamy, indicating the yeast is active. - Prepare the Dough
In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the eggs, softened butter, vanilla extract, and the yeast mixture. Mix until a soft dough forms. - Knead the Dough
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for 5–6 minutes. - First Rise
Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1–1.5 hours or until it doubles in size. - Prepare the Vanilla Cream Filling
While the dough is rising, make the vanilla cream. In a saucepan, whisk together sugar, cornstarch, and egg yolks. Gradually whisk in milk and cream until smooth. Cook over medium heat, stirring constantly, until the mixture thickens, about 6–8 minutes. - Finish the Filling
Remove the thickened custard from heat and stir in butter and vanilla extract. Mix until smooth, then transfer the cream to a bowl. Cover with plastic wrap touching the surface to prevent a skin from forming. Chill in the refrigerator until ready to use. - Shape the Doughnuts
Once the dough has risen, punch it down and roll it out on a floured surface to about ½ inch thickness. Use a round cutter (about 3 inches in diameter) to cut out dough circles. - Second Rise
Place the cut doughnuts on a baking sheet lined with parchment paper. Cover them lightly and let rise for another 30–45 minutes until puffy. - Fry the Doughnuts
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the doughnuts in batches, 2–3 at a time, for about 2 minutes per side or until golden brown. Drain on paper towels. - Cool and Fill
Let the fried doughnuts cool slightly. Fill a piping bag fitted with a round tip with the chilled vanilla cream. Use a skewer to make a small hole in the side of each doughnut and pipe in the vanilla filling. - Optional Dusting
For extra sweetness, roll the filled doughnuts in powdered sugar or dust lightly before serving.