Estimated Time
Preparation: 25 minutes + rising Cooking: 5 minutes per batch
Servings
Recipe yields 16 doughnuts
Updated: Mar. 04, 2024
Impress any doughnut aficionado with these fluffy doughnuts filled with a delectable cream. Elevate your status at work by sharing a batch with your coworkers. —Taste of Home Test Kitchen
Visual of Cream-Filled Doughnuts Recipe courtesy of Taste of Home
Ingredients
- 1 packet (1/4 ounce) active dry yeast
- 1 cup warm 2% milk (110° to 115°)
- 3-1/2 cups all-purpose flour, divided
- 1 large egg, at room temperature
- 2 large egg yolks, at room temperature
- 3/4 cup sugar, divided
- 1/2 teaspoon kosher salt
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- FILLING:
- 1-1/2 cups cold 2% milk
- 1 packet (3.4 ounces) instant vanilla pudding mix
- Oil for deep-frying
Directions
- Dissolve the yeast in warm milk in a large bowl. Add 1 cup of flour and mix well. Allow it to sit in a warm spot for 30 minutes. Then add the egg, egg yolks, 1/4 cup of sugar, and salt, mixing thoroughly. Incorporate the melted butter, vanilla, and the remaining 2-1/2 cups of flour. Let it rise without kneading. Cover and leave in a warm place until it doubles in size, approximately 45 minutes.
- Once the dough has risen, punch it down. On a floured surface, roll it out to 1/2-inch thickness and use a 2-1/2-inch biscuit cutter to shape the doughnuts. Place them on greased baking sheets, cover, and let them rise until nearly doubled, around 45 minutes.
- While waiting, prepare the pudding filling according to the package instructions by mixing milk and pudding mix in a large bowl. Refrigerate until needed.
- Heat oil in a deep fryer or electric skillet to 375°. Fry the doughnuts a few at a time for 1-1/2 to 2 minutes on each side until golden brown. Drain on paper towels, cool slightly, and then roll them in the remaining 1/2 cup of sugar.
Nutritional Information
One doughnut contains 245 calories, 8g fat (3g saturated fat), 45mg cholesterol, 145mg sodium, 38g carbohydrates (16g sugars, 1g fiber), and 5g protein.
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