Chile Colorado Beef Bowls Recipe

The Ultimate Guide to Fluffy Cream-Filled Sugar Doughnuts

Is there anything more joyful than biting into a homemade sugar doughnut? That initial cloud-like softness gives way to a burst of sweet, creamy filling that just makes your day better. I perfected this cream-filled sugar doughnuts recipe after a serious craving hit during a snowed-in weekend. My family’s happy sighs told me I’d found a keeper. These aren’t just doughnuts, they’re little pockets of happiness you make with your own hands.

A Hole-Lot of History: From Dough to Delight

The story of the doughnut is a classic American tale. Many credit Dutch settlers with bringing “olykoeks,” or oily cakes, to New York. The ring shape we know today? That’s often credited to a sea captain named Hanson Gregory in the 1840s, who supposedly poked a hole in the center to get rid of the soggy middle. But the cream-filled version is a pure indulgence innovation. Bakeries realized that injecting a sweet, creamy center transformed a simple fried dough into a luxurious treat. My version is a nod to those bakery classics, but with the cozy, love-filled touch of home cooking.

Why You’ll Fall in Love With This Recipe

You’ll love this because it’s a fun project with an incredibly delicious payoff. The dough is wonderfully soft and pillowy. Frying them at home fills your kitchen with the most amazing warm, sweet scent. And the filling? It’s smooth, rich, and vanilla-kissed. These doughnuts taste like they came from a professional shop, but they’re made with love (and maybe a little bit of flour on your nose). They’re the perfect balance of nostalgic and impressive.

When to Whip Up a Batch of Sugar Doughnuts

These cream-filled delights are perfect for turning ordinary moments into celebrations. Make them for a leisurely weekend breakfast that feels like a holiday. They’re a hit at birthday brunches or as a sweet treat for book club. I love surprising my kids’ friends with a box after a big game. Honestly, a rainy Tuesday is also a perfectly good reason to make sugar doughnuts. Any day is brighter with a cream-filled doughnut in hand.

Gathering Your Ingredients

Let’s gather everything you need. Most of this is probably already in your pantry!

For the Doughnuts

1. All-Purpose Flour: 3 cups
2. Granulated Sugar: 1/4 cup
3. Salt: 1/2 teaspoon
4. Active Dry Yeast: 2 teaspoons
5. Large Egg: 1
6. Milk: 1 cup, room temperature
7. Unsalted Butter: 2 tablespoons, melted
8. Vanilla Extract: 1 teaspoon
9. Canola/Vegetable Oil: For frying
10. Extra Granulated Sugar: For the topping

For the Cream Filling

1. Unsalted Butter: 1 cup (2 sticks), softened
2. Vanilla Extract: 1 teaspoon
3. All-Purpose Flour: 4 tablespoons
4. Milk: 2 tablespoons
5. Powdered Sugar: 2 cups

Easy Ingredient Swaps

Don’t have something on hand? No problem! Here are some swaps:

• Milk: Any milk you have works—whole, 2%, or even a plain, unsweetened non-dairy milk.
• Active Dry Yeast: You can use instant yeast in the same amount. Just mix it directly with the dry ingredients.
• Butter in the Filling: For a lighter texture, you can substitute half the butter with vegetable shortening.
• Topping Sugar: Mix your sugar with a little cinnamon for a spiced twist, or use powdered sugar for a snowy look.

Crafting Your Cream-Filled Sugar Doughnuts: Step-by-Step

Put on some music and let’s get started. The process is part of the fun!

Step 1: Prepare the Dough

In a large mixing bowl, whisk together your flour, sugar, salt, and yeast. This ensures everything is evenly distributed. In another bowl, whisk the egg until it’s smooth, then stir in the room-temperature milk, melted butter, and vanilla. Pour this lovely golden liquid into the dry ingredients. Stir until a shaggy dough forms. Then, turn it out onto a floured surface. Get ready to knead! Push and fold the dough for 6 to 8 minutes. You’ll feel it transform from sticky to smooth and elastic under your hands. Pro tip: If the dough sticks too much, add a tiny bit of flour, but be patient—it will come together!

Step 2: The First Rise (Let it Nap!)

Place your beautiful, smooth dough ball into a lightly greased bowl. Turn it once so the top gets a little greasy too. This prevents a dry skin from forming. Cover the bowl with a clean kitchen towel or plastic wrap. Now, find a warm, draft-free spot for it. I like to put mine in the oven with just the light on. Let it rise for 90 minutes to 2 hours. It’s ready when it’s puffy and has doubled in size. This slow rise is what builds fantastic flavor and that airy texture.

Step 3: Shape Your Doughnuts

Gently punch down the dough to release the air. It will feel soft and sigh under your fist. Turn it out onto a lightly floured surface and roll it out to about 1/4-inch thickness. Use a 3-inch round cutter (a glass works in a pinch!) to cut out your circles. Place them on a parchment-lined baking sheet, cover them again, and let them have a second, shorter rise. This takes 30 to 60 minutes. They won’t double this time, but they will look noticeably puffier and relaxed. Chef’s tip: No need to cut out holes for these filled doughnuts. We’re keeping them whole for maximum cream capacity!

Step 4: Fry to Golden Perfection

Pour oil into a heavy pot (like a Dutch oven) until it’s about 2 inches deep. Heat it over medium heat to 350-360°F. A candy or fry thermometer is your best friend here. Carefully lower a few doughnuts into the hot oil. Don’t crowd the pot. They’ll sizzle gently. Fry for about 1 to 2 minutes per side until they’re a deep, glorious golden brown. Use a slotted spoon or tongs to flip them. Drain them on a wire rack set over a paper towel-lined tray. While they’re still warm, roll them in a bowl of granulated sugar. The heat helps the sugar cling in a perfect, sparkling coat.

Step 5: Make and Add the Dreamy Cream Filling

While the doughnuts cool slightly, make the filling. In a medium bowl, beat the softened butter and vanilla until smooth. Add the flour and milk, and beat again. Finally, gradually add the powdered sugar. Beat it all on medium-high speed for 2-3 minutes until it’s super light, fluffy, and smooth. Scoop it into a piping bag fitted with a long tip. Poke a small hole in the side of each sugared doughnut. Insert the tip and gently squeeze, filling until you feel the doughnut get just a little heavier. You’ll see it plump up slightly. That’s the sign of a perfectly filled doughnut!

Your Cream-Filled Sugar Doughnuts Timeline

Good things take a little time, but most of it is hands-off.

• Prep Time: 15 minutes (active mixing and kneading)
• Rise Time: About 2.5 hours total (the yeast does the work)
• Cook Time: 30 minutes (for frying in batches)
• Total Time: About 3 hours 45 minutes from start to first bite
• Calories: Approximately 297 per doughnut

The Secret to a Non-Greasy Doughnut

The absolute key is oil temperature. If the oil is too cool, the doughnuts soak it up and become greasy. If it’s too hot, they brown too fast while staying raw inside. Maintaining that 350-360°F sweet spot is the single most important trick for a perfect, light doughnut. Adjust your burner as you go between batches.

A Fun Doughnut Fact

National Doughnut Day is celebrated on the first Friday of June in the United States. It was started by The Salvation Army in 1938 to honor the “Doughnut Lassies” who served these treats to soldiers during World War I. So, making this recipe is a little nod to history!

Kitchen Tools You’ll Need

• Large mixing bowls
• Whisk and wooden spoon
• Stand mixer with dough hook (optional, but helpful)
• Rolling pin
• 3-inch round cutter
• Baking sheets & parchment paper
• Heavy pot or Dutch oven for frying
• Candy/fry thermometer
• Slotted spoon or tongs
• Wire cooling rack
• Electric hand mixer or stand mixer (for filling)
• Piping bag with a long, narrow tip (like a Bismarck tip)

Storing Your Homemade Cream Doughnuts

These doughnuts are truly best enjoyed the day they are made. The sugar coating stays crisp and the dough is at its peak fluffiness. If you have leftovers, store them in a single layer in an airtight container at room temperature for up to one more day.

I do not recommend refrigerating them, as the fridge will dry out the dough and cause the sugar to melt. The filling is stable at room temperature for a day or two.

You can freeze unfilled, sugared doughnuts for up to 2 months. Wrap them individually in plastic wrap and place in a freezer bag. Thaw at room temperature, then fill just before serving for the best texture.

Tips for Doughnut Success

• Use room temperature ingredients (milk, egg) for the dough. It helps the yeast work better.
• When frying, don’t walk away! Keep an eye on the thermometer and the doughnuts.
• Let the oil come back to temperature between batches for consistent results.
• If you don’t have a piping bag, you can use a plastic bag with the corner snipped off.
• To fill without a bag, carefully slice a pocket into the side of the doughnut and spoon the filling in.

Pretty Presentation Ideas

• Dust a few with powdered sugar instead of granulated for a “snowy” look.
• Serve on a vintage cake stand for a charming touch.
• Drizzle some with a simple vanilla or chocolate glaze after filling.
• Pack them in a pretty bakery box lined with parchment for a delightful gift.

Six Delicious Recipe Variations to Try

Once you master the classic, the world is your doughnut! Here are six fun twists:

1. Chocolate Cream-Filled: Add 1/4 cup of cocoa powder and an extra tablespoon of milk to the filling mixture.
2. Lemon Curd Swirl: Fold 1/3 cup of store-bought or homemade lemon curd into the vanilla filling for a tangy zip.
3. Cinnamon Sugar Coating: Roll the warm doughnuts in a mix of 1 cup sugar and 1 tablespoon cinnamon.
4. Jam-Filled Doughnuts: Skip the buttercream and fill with your favorite seedless raspberry or strawberry jam.
5. Baked Doughnut Version: For a lighter option, bake the shaped dough at 375°F for 10-12 minutes until golden. They’ll be more like a soft roll but still tasty.
6. Spiced Dough: Add 1 tsp of pumpkin pie spice to the dry ingredients for a warm, autumnal flavor.

Common Mistakes to Avoid With Your Doughnuts

Mistake 1: Using Hot or Cold Liquid with the Yeast

If your milk is too hot, it will kill the yeast and your dough won’t rise. If it’s too cold, the yeast stays sleepy. Room temperature (around 70-80°F) is perfect. A good test is to pour a few drops on your wrist—it should feel neutral, not hot or cold. This simple step makes all the difference for a fluffy dough.

Mistake 2: Skipping the Thermometer When Frying

Guessing the oil temperature is a recipe for greasy or burnt doughnuts. Without a thermometer, you’re flying blind. A simple, inexpensive candy thermometer is the best investment for perfect frying. It takes the guesswork out and ensures your oil is in the ideal 350-360°F range for a crisp, non-greasy exterior and fully cooked interior.

Mistake 3: Overcrowding the Frying Pot

It’s tempting to fry a lot at once, but adding too many doughnuts causes the oil temperature to plummet. This leads to uneven cooking and oily doughnuts. Fry just 2 or 3 at a time, depending on the size of your pot. This gives them plenty of room to float and brown evenly. Patience here means a much better texture.

Mistake 4: Filling the Doughnuts While They’re Too Hot

If you try to pipe the cream filling into a piping-hot doughnut, the filling will melt and make the inside soggy. Let the sugared doughnuts cool for at least 15-20 minutes. They should be just warm to the touch, not hot. This keeps the filling fluffy and prevents a collapsed, wet interior.

Your Cream-Filled Sugar Doughnuts Questions, Answered

Can I make the dough ahead of time?

Yes, you can! After the first rise, punch down the dough, wrap it tightly in plastic, and refrigerate it overnight. The next day, let it sit at room temperature for about 30 minutes, then roll, cut, and proceed with the second rise. This slow, cold fermentation can actually develop even more flavor. It’s a great way to break up the work.

Why are my doughnuts dense and not fluffy?

Dense doughnuts usually point to an issue with the yeast or the rise. First, check that your yeast is fresh and not expired. Second, make sure your rising spot is truly warm and draft-free. If your kitchen is cool, the rise will take longer. Finally, avoid using too much flour when kneading and rolling. A stickier dough leads to a lighter, airier final product.

Can I use a bread machine or stand mixer for the dough?

Absolutely! Both are fantastic tools for this job. For a stand mixer, use the dough hook and mix on low speed until the dough comes together, then knead for 5-7 minutes. For a bread machine, add the wet ingredients first, then the dry, and select the “dough” cycle. It will mix, knead, and do the first rise for you. Just shape and do the second rise yourself.

What’s the best oil for frying doughnuts?

You want an oil with a neutral flavor and a high smoke point. Canola, vegetable, and peanut oil are all excellent choices. They won’t impart any unwanted taste to your delicate doughnuts. Avoid olive oil, as its flavor is too strong and its smoke point is often too low for proper frying at these temperatures.

How do I know when the doughnuts are cooked inside?

The golden brown color is your first clue. When you flip them, they should be a uniform, deep golden hue. You can also take one out as a tester and gently tear it open. The interior should be fully cooked with no raw, doughy streaks. If they are browning too fast but still raw inside, your oil is too hot and needs to be lowered a bit.

My filling is too runny/thick. How can I fix it?

If it’s runny, you likely need to add a bit more powdered sugar, a tablespoon at a time, until it firms up. If it’s too thick and won’t pipe, add more milk, just a teaspoon at a time, until it’s smooth and pipeable. The consistency should be like a very thick, fluffy buttercream that holds its shape.

Can I bake these instead of frying them?

You can bake the dough for a lighter option, but the texture will be different—more like a very soft, sweet roll than a traditional fried doughnut. Bake at 375°F for 10-12 minutes until golden. They won’t have that classic crispy exterior, but they will still be delicious, especially when filled.

What can I do with the doughnut scraps?

Don’t waste them! Gather the scraps, gently knead them back together (avoid overworking), let them rest for 10 minutes, then re-roll and cut more doughnuts. You can also fry the scraps as is for little “doughnut holes.” Just reduce the frying time since they’re smaller. Toss them in sugar and enjoy as a cook’s treat!

How full should I fill each doughnut?

Fill until you feel a slight resistance and see the doughnut plump up just a little, about 1-2 tablespoons of filling. Be careful not to overfill, or the filling can burst out the side or make the doughnut split. It’s better to start with less and add more if needed. You want a nice creamy center in every bite.

Are these doughnuts freezable?

Yes, but freeze them before filling for the best results. Let the fried, sugared doughnuts cool completely. Wrap each one individually in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw at room temperature, then warm slightly in the oven if desired, and fill just before serving.

Time to Enjoy the Fruits (or Doughnuts) of Your Labor!

Congratulations, you’ve just made homemade cream-filled sugar doughnuts! I promise, the look on your family’s face when they take that first bite is worth every minute. There’s a special kind of magic in food you make from scratch, especially when it’s this delightful. So, pour a big glass of milk or a cup of coffee, grab your favorite doughnut, and savor the sweet, fluffy, creamy success. You earned it. Happy baking!