There’s something absolutely magical about biting into a perfectly fluffy cream-filled sugar doughnut and discovering that burst of smooth, vanilla-scented cream inside. These delightful treats have been capturing hearts and satisfying sweet cravings since the early 20th century, when creative bakers first discovered the joy of injecting creamy fillings into their yeasted doughnuts. Originally popularized in American bakeries, cream-filled sugar doughnuts have become a beloved comfort food that brings back childhood memories of special weekend mornings and celebratory moments. Whether you’re a beginner baker looking to impress your family or an experienced home cook wanting to recreate that perfect bakery experience, these homemade cream-filled sugar doughnuts will transform your kitchen into a sweet paradise that rivals any professional pastry shop.

Ingredients for Perfect Cream-Filled Sugar Doughnuts

For the Doughnut Dough:

• 3 cups all-purpose flour (plus extra for dusting)
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 teaspoon salt
• 3/4 cup whole milk, warmed to 110°F
• 3 tablespoons unsalted butter, melted
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• Vegetable oil for deep frying (about 6-8 cups)

For the Vanilla Pastry Cream Filling:

• 2 cups whole milk
• 1/2 cup granulated sugar, divided
• 6 large egg yolks
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter
• 2 teaspoons vanilla extract

For the Sugar Coating:

• 1 cup granulated sugar
• 1/2 teaspoon ground cinnamon (optional)

Substitution Notes: You can replace whole milk with 2% milk for a lighter texture, or use plant-based milk alternatives like oat milk for dairy-free versions. The vanilla extract can be substituted with almond extract for a different flavor profile.

Step-by-Step Instructions for Cream-Filled Sugar Doughnuts

Making the Pastry Cream (Prepare First):

1. Heat the milk base: In a medium saucepan, heat the milk over medium heat until it just begins to steam and small bubbles form around the edges. Don’t let it boil completely.
2. Prepare the egg mixture: While the milk heats, whisk together egg yolks and 1/4 cup sugar in a large bowl until the mixture becomes pale yellow. Add cornstarch and salt, whisking until completely smooth with no lumps.
3. Temper the eggs: Slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly. This prevents the eggs from scrambling. Gradually add the remaining hot milk while continuing to whisk.
4. Cook the cream: Pour the entire mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens to a pudding-like consistency (about 3-5 minutes). The cream should coat the back of a spoon.
5. Finish the cream: Remove from heat and immediately whisk in butter, vanilla extract, and remaining 1/4 cup sugar. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours.

Making the Doughnut Dough:

6. Activate the yeast: In a small bowl, combine warm milk with 1 teaspoon of the measured sugar. Sprinkle yeast over the surface and let sit for 5-10 minutes until foamy and bubbly.
7. Mix dry ingredients: In a large mixing bowl, whisk together flour, remaining sugar, and salt until well combined.
8. Combine wet ingredients: Add the activated yeast mixture, melted butter, eggs, and vanilla extract to the flour mixture. Mix with a wooden spoon until a shaggy dough forms.
9. Knead the dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when gently poked.
10. First rise: Place the dough in a greased bowl, cover with a damp kitchen towel, and let rise in a warm place for 1-1.5 hours until doubled in size.

Shaping and Second Rise:

11. Roll and cut: Punch down the dough and roll it out on a floured surface to about 1/2 inch thickness. Using a round cookie cutter or glass (about 3 inches in diameter), cut out circles.
12. Second rise: Place the cut doughnuts on parchment-lined baking sheets, cover with kitchen towels, and let rise for another 30-45 minutes until puffy.

Frying and Assembly:

13. Heat the oil: Heat vegetable oil in a large, heavy pot to 350°F. Use a candy thermometer to maintain consistent temperature.
14. Fry the doughnuts: Carefully lower 2-3 doughnuts into the hot oil using a slotted spoon. Fry for 2-3 minutes on each side until golden brown. Don’t overcrowd the pot.
15. Drain and cool: Remove doughnuts with a slotted spoon and drain on paper towels. Let cool for 10-15 minutes before filling.
16. Fill with cream: Transfer the chilled pastry cream to a piping bag fitted with a long, thin tip (like a bismarck tip). Insert the tip into the side of each doughnut and squeeze gently to fill with cream.
17. Sugar coating: Roll the filled doughnuts in granulated sugar (mixed with cinnamon if desired) until completely coated.

Pro Tips & Variations for Amazing Cream-Filled Sugar Doughnuts

Temperature Control is Key: Maintaining oil temperature at exactly 350°F ensures your doughnuts cook evenly without absorbing excess oil. Too hot, and they’ll brown too quickly while staying raw inside.

Flavor Variations: Try chocolate pastry cream by adding 2 tablespoons of cocoa powder to the cornstarch mixture, or create strawberry cream by folding in 1/4 cup of strawberry jam to the finished pastry cream.

Make-Ahead Strategy: Prepare the pastry cream up to 2 days in advance. The dough can be made the night before and refrigerated after the first rise – just bring to room temperature before shaping.

Healthier Options: For a lighter version, try baking the doughnuts at 375°F for 12-15 minutes instead of frying, though the texture will be more cake-like than traditional.

Texture Perfection: Ensure your doughnuts are completely cool before filling to prevent the cream from melting and making them soggy.

Storage & Reheating Tips

Fresh Storage: Cream-filled sugar doughnuts are best enjoyed within 24 hours of making. Store them in an airtight container in the refrigerator due to the dairy-based filling.

Freezing Guidelines: You can freeze the unfilled, cooked doughnuts for up to 1 month. Thaw completely, then fill with fresh pastry cream and coat with sugar before serving.

Reheating Method: If you need to refresh day-old doughnuts, place them in a 300°F oven for 3-4 minutes. Avoid microwaving as it can make the texture tough and the filling too hot.

Cream Storage: Extra pastry cream can be refrigerated for up to 3 days and used for other desserts like eclairs or as a fruit dip.

Frequently Asked Questions

Can I make Cream-Filled Sugar Doughnuts without a deep fryer?

Absolutely! You can use a large, heavy pot with at least 3 inches of oil and a candy thermometer. Maintain the temperature at 350°F for best results. Some home cooks successfully use electric skillets with temperature controls.

What can I substitute for the pastry cream filling?

You can use store-bought vanilla pudding as a quick alternative, though homemade pastry cream provides superior flavor and texture. Other options include whipped cream mixed with pudding mix, or even a simple buttercream frosting thinned with milk.

Can I freeze these doughnuts after they’re filled?

It’s not recommended to freeze cream-filled doughnuts as the pastry cream can separate when thawed. Instead, freeze the plain doughnuts and fill them fresh when ready to serve.

How do I know when the oil is the right temperature without a thermometer?

Drop a small piece of dough into the oil – it should sizzle immediately and float to the surface. If it browns too quickly, the oil is too hot; if it sinks or takes a long time to float, it’s too cool.

Can I make mini cream-filled doughnuts?

Yes! Cut smaller circles (about 2 inches) and reduce frying time to 1-2 minutes per side. You’ll get about twice as many mini doughnuts, perfect for parties or portion control.

Nutritional Information

Per serving (1 doughnut):

• Calories: approximately 285
• Carbohydrates: 35g
• Protein: 6g
• Fat: 13g
• Saturated Fat: 5g
• Sugar: 18g
• Fiber: 1g
• Sodium: 180mg

Nutritional values are approximate and may vary based on specific ingredients used and serving sizes.

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Recipe Card: Homemade Cream-Filled Sugar Doughnuts

Prep Time: 45 minutes (plus 2 hours rising time) Cook Time: 20 minutes Total Time: 3 hours 5 minutes Servings: 12 doughnuts

Ingredients:

Doughnut Dough:

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon salt
• 3/4 cup warm milk (110°F)
• 3 tablespoons melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• Oil for frying

Pastry Cream:

• 2 cups whole milk
• 1/2 cup granulated sugar (divided)
• 6 egg yolks
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 3 tablespoons butter
• 2 teaspoons vanilla extract

Sugar Coating:

• 1 cup granulated sugar

Instructions:

1. Make pastry cream by heating milk, tempering egg yolk mixture, cooking until thick, then chilling for 2 hours.
2. Activate yeast in warm milk with sugar for 10 minutes.
3. Combine all dough ingredients, knead for 8-10 minutes until smooth.
4. Let rise 1-1.5 hours until doubled.
5. Roll out dough, cut into circles, let rise 30-45 minutes.
6. Fry in 350°F oil for 2-3 minutes per side until golden.
7. Cool, fill with pastry cream using piping bag, roll in sugar.

Notes:

• Maintain oil temperature at 350°F for best results
• Doughnuts are best consumed within 24 hours
• Store in refrigerator due to dairy filling

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