Soft Cream Filled Sugar Donuts – Easy and Delicious
Soft, fluffy homemade sugar donuts filled with sweet vanilla cream and coated in granulated sugar. These bakery-style cream-filled donuts are easy to make and perfect for breakfast, brunch, or a delicious afternoon treat.
Ingredients
Donut Dough
- 3 cups all-purpose flour — use more only if needed
- ¼ cup granulated sugar — adds sweetness to the dough
- 2 ¼ teaspoons active dry yeast — helps the donuts rise
- ¾ cup warm milk — should be warm not hot
- 2 large eggs — adds richness and structure
- 4 tablespoons unsalted butter — melted and slightly cooled
- 1 teaspoon vanilla extract — adds flavor
- ½ teaspoon salt — balances the sweetness
For Frying & Coating
- 6 cups vegetable oil — for deep frying
- ½ cup granulated sugar — for coating the warm donuts
Cream Filling
- 1 cup heavy whipping cream — chilled
- ½ cup powdered sugar — sweetens the filling
- 1 teaspoon vanilla extract — adds a warm vanilla flavor
Instructions
- Activate the Yeast: Warm the milk until it is comfortably warm but not hot. Combine it with the yeast and a small portion of the sugar. Let it sit for about 5–10 minutes, until foamy.
- Make the Dough: Add the eggs, melted butter, vanilla extract, remaining sugar, and salt to the yeast mixture. Gradually add the flour and mix until a soft dough forms.
- Knead the Dough: Knead the dough on a lightly floured surface for about 8–10 minutes, or until smooth and elastic. Avoid adding too much flour.
- First Rise: Place the dough in a lightly greased bowl and cover it. Let it rise in a warm, draft-free area for about 45–60 minutes, or until doubled in size.
- Roll and Cut: Gently punch down the dough and roll it out to about ½-inch thickness. Use a round cutter to cut the donuts and transfer them to a parchment-lined baking sheet.
- Second Rise: Cover the shaped donuts loosely and let them rest for about 20–30 minutes, until they look light and puffy.
- Heat the Oil: Heat the vegetable oil in a deep pot to approximately 350°F (175°C). Maintain a steady temperature while frying.
- Fry the Donuts: Carefully place the donuts into the hot oil in small batches. Fry for about 1–2 minutes per side, or until golden brown.
- Drain and Coat: Remove the donuts with a slotted spoon and place them on a paper towel-lined plate. While still warm, gently roll them in granulated sugar.
- Prepare the Cream: Beat the chilled heavy cream, powdered sugar, and vanilla extract until smooth and stiff peaks form. Transfer the cream to a piping bag fitted with a small round tip.
- Fill the Donuts: Once the donuts have cooled, make a small opening on the side of each donut. Insert the piping tip and gently fill each donut with the vanilla cream.
- Serve: Arrange the cream-filled sugar donuts on a serving plate and serve fresh.
Notes
For the softest donuts, avoid adding too much flour while kneading. The dough should remain soft and slightly tacky. Keep the frying oil close to 350°F (175°C) so the donuts cook evenly without becoming greasy. Allow the donuts to cool before filling them with cream. For the freshest texture, fill and serve the donuts the same day.
Nutrition Facts
- Calories: 350 kcal
- Total Fat: 20 g
- Saturated Fat: 7 g
- Cholesterol: 60 mg
- Sodium: 190 mg
- Total Carbohydrates: 38 g
- Dietary Fiber: 1 g
- Total Sugars: 16 g
- Protein: 6 g