Description

These irresistibly fluffy and creamy homemade cream donuts are a delightful treat featuring soft, golden-fried dough filled with a luscious whipped cream filling. Perfectly balanced with a subtle sweetness and a light texture, these donuts are ideal for any occasion, providing a classic comfort dessert with a rich and creamy twist.

Ingredients

Scale

Dry Ingredients

3 cups All-Purpose Flour (well-sifted)
1/4 cup Sugar
1 teaspoon Salt

Yeast Mixture

2 teaspoons Yeast (fresh)
1 cup Milk (whole milk recommended, warm)

Wet Ingredients

2 large Eggs (room temperature)
4 tablespoons Butter (unsalted, melted)

Whipped Cream Filling

1 cup Whipping Cream (35% fat recommended, chilled)
1/4 cup Powdered Sugar
1 teaspoon Gelatin

Frying Oil

Vegetable or Canola oil (high smoke point) for frying

Instructions

Dough Preparation: In a large mixing bowl, combine the sifted all-purpose flour, sugar, and salt thoroughly. In a separate small bowl, activate the fresh yeast by mixing it with warm milk until it becomes foamy, indicating that the yeast is alive. Beat the eggs and melt the butter. Add the beaten eggs and melted butter to the yeast mixture, then gradually incorporate the dry ingredients, mixing well until a cohesive ball of dough forms.
Kneading the Dough: Transfer the dough onto a floured surface and knead it vigorously for 5-10 minutes. This process develops the gluten which helps create a soft and elastic dough texture. The dough should become smooth and springy to the touch.
First Rise: Place the kneaded dough into a lightly greased bowl, cover with a clean kitchen cloth, and set it in a warm, draft-free area for about 1 hour. During this time, the dough will double in size as the yeast ferments and produces gas, creating air pockets.
Shaping the Donuts: After the dough has risen, roll it out onto a floured surface to approximately 1/2 inch thickness. Use a donut cutter to cut out donut shapes evenly. Carefully transfer the cut donuts to a baking sheet lined with parchment paper, making sure they don’t touch each other to allow space for rising.
Second Rise: Cover the donuts loosely with a cloth and allow them to rise again for 45 minutes, letting them puff up which ensures a light and airy texture after frying.
Heating the Oil: While the donuts are rising, pour vegetable or canola oil into a deep frying pan or pot to a sufficient depth and heat it to about 350°F (175°C), the ideal frying temperature for donuts.
Frying the Donuts: Carefully drop the risen donuts into the hot oil. Fry them for 2-3 minutes on each side until they turn golden brown and puff up nicely. Avoid overcrowding the pan to maintain oil temperature and even cooking.
Cooling: Once fried, remove the donuts with a slotted spoon and place them on paper towels to drain excess oil. Allow them to cool completely before filling.
Preparing the Cream Filling: In a chilled mixing bowl, whip the cold whipping cream with powdered sugar and gelatin until soft peaks form. This ensures a stable and fluffy filling that holds its shape inside the donut.
Filling the Donuts: Fill a piping bag with the whipped cream mixture and carefully inject the cream into the center of each cooled donut, distributing evenly for a creamy bite.
Finishing Touch: Optionally, dust the filled donuts with additional powdered sugar for an elegant and sweet finishing touch.

Notes

Use fresh yeast for best results; if using dry yeast, adjust quantity accordingly and activate as per package instructions.
Ensure the oil temperature is steady at 350°F to avoid greasy or undercooked donuts.
For a firmer frosting, the whipped cream mixture can be chilled before piping.
Donuts are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
You can flavor the whipped cream with vanilla extract or other aromatics for extra taste.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Frying
Cuisine: American

Keywords: cream donuts, homemade donuts, whipped cream filling, fried donuts, fluffy donuts, dessert recipe