Cream Filled Homemade Donuts
A delicious cream filling inside a light & fluffy homemade donut.
Ingredients
Donut Ingredients
- 1/4 cup warm water (105 degrees)
- 4 1/2 tsp active dry yeast (or 2 (.25oz) packets
- 1 tsp white granulated sugar (to activate yeast)
- 1/2 cup white granulated sugar
- 1 1/2 cups warm milk (room temperature)
- 2 large eggs (room temperature)
- 1/3 cup vegetable shortening
- 1 tsp salt
- 5 cups all purpose flour, divided
- 4-5 cups vegetable shortening or oil
Cream Filling Ingredients
- 1/2 cup white granulated sugar
- 1/4 cup water
- 1/2 cup vegetable oil
- 1/2 cup vegetable shortening
- 1/2 cup butter, softened
- 1/2 tsp vanilla
- 4 – 4 1/2 cups powdered sugar
Instructions
Making yeast mixture
- To a mixing bowl of a stand mixer add warm water, dry active yeast and 1 tsp white granulated sugar. Whisk together and let sit for 5 minutes to allow yeast to activate and appear foamy.
- To the yeast mixture add 1/2 cup white granulated sugar, warm milk, eggs, shortening, salt & 2 cups of flour. Using a dough hook mix ingredients together on low speed just long enough to incorporate flour.
- With mixer on medium speed add 3 cups of flour 1/2 cup at a time. Dough should start pulling away from bowl. To knead the dough, keep mixer on medium speed or medium high speed with the dough hook for 5 minutes until a smooth dough ball forms. (You can add additional 1/2 cup of flour if the dough is still sticky, if necessary.) Dough should feel like elastic and bounce back when you touch the dough.
- Place a little cooking oil into a large mixing bowl and spread to cover the bottom and sides. Place dough into bowl and roll it around to cover the dough with the oil. Cover bowl with plastic wrap and place in a warm place for 1 hour. It should double in size.
- Remove plastic wrap and punch dough a few times to release air. Place dough onto a floured work surface. Using a rolling pin roll out dough to a 1/4 or 1/2 inch thick. Cut out 3 or 4 inch circles using a cutter or top of a glass. Place circles of dough onto a parchment lined or flour covered sheet pan. Leave 1 inch between circles. Once all circles are cut out, cover sheet pan with a towel or plastic wrap and allow to rise for 20 minutes.
- While dough is rising, start making the cream filling. (See directions below)
Making Donuts
- In a large pot or Dutch oven heat 4-5 cups of shortening or vegetable oil to 350 degrees of medium high heat on a burner.
- Carefully place donuts a few at a time into hot oil and cook for 2-3 minutes on one side until golden brown on bottom. Flip donuts over and cook an additional 1-2 minutes until golden brown.
- Remove donuts and place on a wire rack over a foil covered sheet pan to drain. Allow to cool before filling with cream.
- Fill a piping bag with the cream filling. Using a narrow straw or a chop stick, poke a hole into the cooled donut about 3/4 of the way through the donut. Insert the tip of the piping bag 1/2 way through the donut, through the hole and squeeze filling in, keep squeezing as you bring piping bag back out of donut. Enjoy.
Cream Filling Recipe
- In a sauce pan over medium heat add sugar and water. Stir until sugar is dissolved and boiling. Turn off heat and let the sugar water cool completely.
- When sugar water is cool, place into a large mixing bowl. Add vegetable oil and vanilla. Blend well. Add in butter and shortening. Using an electric hand mixer beat until smooth scraping down the sides along the way. Start beating in the powdered sugar 1/2 – 1 cup at a time until filling is thick and fluffy.
Looks absolutely fantastic.! So delicious! Can imagine all the flavor combinations for filllings!