Cream Filled Doughnuts
Homemade cream-filled doughnuts are prepared with a versatile vanilla pudding, adaptable with various flavors or jam.
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Instructions
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Scald 1 1/2 cups milk, then stir in granulated sugar, salt, and butter; cool to lukewarm.
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Combine warm water and yeast in a large bowl, stirring until dissolved.
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Mix the cooled milk-butter mixture with yeast, eggs, and half the flour until smooth.
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Stir in lemon zest and enough remaining flour to form a soft dough.
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Knead dough on a floured surface for 8 minutes, or 4 minutes with a stand mixer, until smooth and elastic.
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Place dough in a lightly buttered bowl, cover, and let rise for 45 minutes until doubled.
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Punch down dough, divide in half on a floured surface, and cover the unused half.
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Roll one dough half to 1/2 inch thick and cut 3-inch doughnut rounds.
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Place doughnuts on a baking sheet; repeat with remaining dough and scraps.
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Cover doughnuts and let rise for 30 minutes until doubled.
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Prepare the filling: whisk cold milk and pudding mix for 1 minute until thick, then refrigerate for 5-10 minutes.
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Heat oil in a deep pan to 365F.
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Fry doughnuts in batches until golden brown, about 2 minutes per side.
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Drain fried doughnuts on paper towels and cool completely.
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Fill a pastry bag with pudding; poke a hole in each cooled doughnut and pipe in the filling.
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Optionally sift confectioners' sugar over filled doughnuts; refrigerate until serving.