These pillowy-soft doughnuts are golden-fried and generously filled with silky vanilla pastry cream. Dusted with powdered sugar, each bite offers a dreamy contrast of airy dough and rich, creamy filling — the ultimate bakery-style indulgence you can make right in your own kitchen. Ideal for special mornings or decadent dessert platters, they’re a treat that never fails to impress.

Why You’ll Love This Recipe

These homemade vanilla cream-filled doughnuts bring the best of the bakery into your home. The dough is soft, light, and perfectly fried to a golden brown. The vanilla pastry cream is smooth, rich, and fragrant with real vanilla. Each element is made from scratch, delivering unmatched freshness and flavor. Plus, these doughnuts are surprisingly fun to make and customizable with your favorite fillings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the dough:

• 2 1/4 teaspoons active dry yeast
• 3/4 cup warm milk (110°F / 43°C)
• 1/4 cup granulated sugar
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 eggs
• 1/4 cup unsalted butter, softened
• Vegetable oil (for frying)

For the vanilla cream filling:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 egg yolks
• 1/4 cup cornstarch
• 2 tablespoons unsalted butter
• 1 tablespoon pure vanilla extract

For finishing:

• Powdered sugar, for dusting

Directions

1. Make the dough: In a small bowl, dissolve the yeast in warm milk with 1 teaspoon of the sugar. Let it sit for 5–10 minutes until foamy.
2. In a large bowl, combine the flour, salt, remaining sugar, eggs, and softened butter. Add the yeast mixture and knead until smooth and elastic, about 8–10 minutes by hand or using a stand mixer.
3. Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.
4. Punch down the dough and roll it out to 1/2-inch thickness. Cut into rounds using a cookie cutter or glass. Place the rounds on a parchment-lined baking sheet. Cover and let rise again for 30 minutes.
5. Fry the doughnuts: Heat oil in a deep pan or fryer to 350°F (175°C). Fry 2–3 doughnuts at a time, 1–2 minutes per side, or until golden. Drain on paper towels. Let cool completely.
6. Make the filling: Heat the milk in a saucepan until steaming. In a bowl, whisk the sugar, egg yolks, and cornstarch until smooth.
7. Slowly pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking, until thickened.
8. Remove from heat and stir in the butter and vanilla extract. Transfer to a bowl, cover with plastic wrap (pressing it against the surface), and chill until ready to use.
9. Assemble: Once doughnuts are cool, either slice them halfway and spoon in the filling, or use a piping bag fitted with a round tip to fill them from the side.
10. Dust generously with powdered sugar before serving.

Servings and timing

This recipe yields approximately 10–12 doughnuts.
Preparation time: 25 minutes
Rising time: 1 hour 30 minutes
Frying time: 15–20 minutes
Pastry cream cooking & chilling time: 1 hour
Total time: About 3 hours 15 minutes

Variations

• Chocolate Cream Filling: Add 1/4 cup cocoa powder to the pastry cream for a rich chocolate twist.
• Jam-Filled: Skip the cream and fill with your favorite fruit preserves.
• Custard-Glazed: Dip the tops in a thin vanilla or chocolate glaze after filling for a bakery-style finish.
• Baked Version: Bake the shaped doughnuts at 375°F (190°C) for 12–15 minutes and brush with melted butter before filling.
• Cinnamon Sugar Coating: Toss the fried doughnuts in cinnamon sugar instead of powdered sugar for a spiced alternative.

Storage/Reheating

Store filled doughnuts in the refrigerator in an airtight container for up to 2 days.
Unfilled doughnuts can be stored at room temperature for up to 1 day.
To reheat, microwave for 8–10 seconds if unfilled. Avoid reheating filled doughnuts to preserve the texture of the cream.
Pastry cream can be made up to 3 days ahead and stored in the fridge.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be used in equal measure. Skip the proofing step and mix it directly with the dry ingredients.

How do I know when the oil is at the right temperature?

Use a thermometer to ensure the oil stays around 350°F (175°C). Too hot and the doughnuts will burn; too cool and they’ll absorb excess oil.

Can I make the dough the night before?

Yes, refrigerate the dough after the first rise. Let it come to room temperature before rolling and cutting.

Can I fill the doughnuts with a piping bag?

Yes, use a piping bag fitted with a round tip. Insert the tip into the side of the doughnut and gently squeeze until filled.

Is it necessary to chill the pastry cream?

Yes, chilling sets the texture and enhances the flavor. It also makes it easier to pipe into the doughnuts.

Can I use vanilla bean instead of extract?

Absolutely. Use the seeds from half a vanilla bean for a more aromatic and speckled filling.

Why are my doughnuts greasy?

This usually means the oil temperature was too low. Ensure proper heat before frying and do not overcrowd the pan.

Can I use other types of milk?

Whole milk is best for a rich pastry cream, but 2% or plant-based alternatives can work with slight texture differences.

How do I avoid air bubbles when frying?

Ensure the dough is evenly rolled and rested properly before frying. Don’t overwork the dough.

Can I freeze the doughnuts?

Yes, freeze the fried, unfilled doughnuts. Thaw and fill just before serving for best results.

Conclusion

Vanilla Cream-Filled Doughnuts are a bakery-style classic you can master at home with just a bit of time and care. Light, fluffy, and filled with rich vanilla pastry cream, they’re a perfect indulgence for breakfast, brunch, or dessert. Whether for a special occasion or a weekend baking project, these doughnuts deliver unforgettable flavor and satisfaction in every bite.

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