These Vanilla Cream-Filled Doughnuts are soft, fluffy, and filled with a rich, creamy vanilla filling. Whether you’re craving a bakery-style treat or want to impress your friends and family, these homemade doughnuts are easier to make than you think. Perfect for breakfast, brunch, or dessert, they’re a sweet indulgence you’ll want to make again and again!

Prep Time

  • 30 minutes

Rise Time

  • 1 hour 30 minutes

Cook Time

  • 2–3 minutes per batch

Total Time

  • 2 hours 15 minutes

Servings

  • 12 doughnuts

Ingredients

For the Doughnuts:

  • 1 cup whole milk, warmed (about 110°F/43°C)
  • 2¼ teaspoons active dry yeast (1 packet)
  • ⅓ cup granulated sugar, divided
  • 3½–4 cups all-purpose flour (plus extra for dusting)
  • ½ teaspoon salt
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted
  • Vegetable oil, for frying

For the Vanilla Cream Filling:

  • 1 cup whole milk
  • 3 tablespoons cornstarch
  • ½ cup granulated sugar
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract

For Coating:

  • ½ cup granulated sugar (for rolling doughnuts)

Instructions

Step 1: Make the Dough

  1. In a mixing bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5–10 minutes , or until frothy.
  2. In a separate bowl, whisk together 3½ cups of flour and salt.
  3. Add the eggs, melted butter, and remaining sugar to the yeast mixture. Stir to combine.
  4. Gradually add the flour mixture to the wet ingredients, stirring until a soft dough forms. If the dough is too sticky, add up to ½ cup more flour, 1 tablespoon at a time.
  5. Knead the dough on a lightly floured surface for 5–7 minutes , or until smooth and elastic.
  6. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour , or until doubled in size.

Step 2: Shape the Doughnuts

  1. Punch down the risen dough and roll it out on a lightly floured surface to about ½-inch thickness.
  2. Use a round cookie cutter or glass (about 3 inches in diameter) to cut out circles. Use a smaller cutter (about 1 inch in diameter) to cut out the centers for classic doughnut holes.
  3. Place the shaped doughnuts and holes on a baking sheet lined with parchment paper. Cover and let them rise for another 30 minutes , or until puffy.

Step 3: Fry the Doughnuts

  1. Heat about 2–3 inches of vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C) . Use a candy thermometer to monitor the temperature.
  2. Carefully fry the doughnuts in batches for 1–2 minutes per side , or until golden brown. Avoid overcrowding the pan to ensure even cooking.
  3. Use a slotted spoon to transfer the fried doughnuts to a paper towel-lined plate to drain excess oil.
  4. While still warm, roll the doughnuts in granulated sugar to coat evenly.

Step 4: Make the Vanilla Cream Filling

  1. In a saucepan, whisk together the milk, cornstarch, and sugar until smooth.
  2. In a separate bowl, whisk the egg yolks, then gradually whisk in about ½ cup of the warm milk mixture to temper the eggs.
  3. Pour the tempered egg mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil (about 5–7 minutes).
  4. Remove from heat and stir in the butter and vanilla extract until smooth. Transfer the filling to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill until cool and firm (about 1 hour).

Step 5: Fill the Doughnuts

  1. Transfer the chilled vanilla cream filling to a piping bag fitted with a small round tip.
  2. Insert the tip into the side of each doughnut and pipe the filling inside until plump. Be careful not to overfill.

Step 6: Serve and Enjoy

  1. Arrange the filled doughnuts on a serving platter.
  2. Dust with powdered sugar or drizzle with glaze (optional).
  3. Serve immediately and enjoy these soft, creamy, and decadent treats!

Pro Tips

  • Glaze Option: Mix 1 cup powdered sugar with 2–3 tablespoons of milk and ½ teaspoon vanilla extract for a simple glaze. Drizzle over the doughnuts before serving.
  • Storage: Store unfilled doughnuts in an airtight container at room temperature for up to 1 day . Fill them just before serving to prevent sogginess.
  • Make Ahead: The dough can be made a day in advance. After the first rise, refrigerate it overnight. Bring it to room temperature before shaping and frying.

Nutrition Facts (Per Doughnut, based on 12 servings)

  • Calories: ~280 kcal
  • Protein: 5g
  • Carbohydrates: 45g
  • Fat: 10g
  • Fiber: 1g
  • Sugar: 20g

Note: Nutrition values are approximate and may vary based on specific ingredients used.

Why You’ll Love This Recipe

These Vanilla Cream-Filled Doughnuts are light, fluffy, and bursting with creamy vanilla goodness. The combination of a perfectly fried doughnut shell and a rich, smooth filling makes them irresistible. Whether you’re celebrating a special occasion or simply treating yourself, these doughnuts are sure to bring joy to any table.

Ready to make these bakery-worthy delights? Grab your ingredients and get ready to indulge in a homemade treat that’s worth every bite—it’s doughnut perfection!

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