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Cream Filled Sugar Doughnuts

Cream Filled Sugar Doughnuts- Big Green House

Cream Filled Sugar Doughnuts- Oil fried doughnuts coated in sugar and packed full of cream filling. Dreamy doughnut overload!

Cream Filled Sugar Doughnuts- Big Green House

Ingredients Needed:

  • Flour + Salt
  • Yeast
  • Butter
  • Milk
  • Egg
  • Sugar
  • Vanilla
  • Oil
  • Powdered sugar

Oil: Use a neutral tasting oil. Canola, sunflower or vegetable oil will all work.

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How to Make:

  • First, mix your dough. When it comes to kneading you can use the dough hook attachment with your electric mixer or it can be done by hand.
  • Once it’s mixed, place the dough in a bowl and cover. Keep it in a warm place until it doubles in size. This should take about 90 minutes to 2 hours.
  • When it’s ready, punch down the dough. Then, on a well floured surface, roll it out. You want it to be about 1/4 inches in thickness.
  • Cut out doughnuts. This can be done with a biscuit cutter, a glass or the band of a mason jar. Whichever you chose, try and use something that is about 3 inches in size.
  • Place them on a flat rimmed baking sheet and cover. Again, let them rise in a warm spot until they double in size. This should take anywhere from 30-60 minutes.
  • Heat oil in a large pot until it reaches between 350-360 degrees.
  • Working in batches, cook doughnuts for just 1-2 minutes on each side. Carefully remove from the oil and let them drain on a plate that is lined with paper towels/napkins.
  • Coat each warm doughnut in sugar and let them cool before going to next step.
  • When the doughnuts are cool enough to handle, stuff each doughnut with filling. This can be done with a piping bag or by making a small slice in the doughnut.
Cream Filled Sugar Doughnuts- Big Green House

A few notes:

  • Be sure to keep track of your oil temperature!  You do not want it too hot. Start frying once the oil temp is between 350-360 degrees. If you don’t have a thermometer..stick the handle of a wooden spoon into the oil.  If it’s ready, the oil will bubble around the handle.
  • These doughnuts are best eaten within a day of making.
  • The filling for these is a bit thick. I found that making a hole with a piping tip, then filling with a plastic storage bag (used as a pastry bag) worked best.

Make Your Doughnuts Homemade:

linking up and weekend potluck

Yield: 12-16 doughnuts

Cream Filled Sugar Doughnuts

Cream Filled Sugar Doughnuts- Big Green House

Cream Filled Sugar Doughnuts- Oil fried doughnuts coated in sugar and packed full of cream filling. Dreamy doughnut overload!

Prep Time 15 minutes
Cook Time 30 minutes
Rising Time 3 hours
Total Time 3 hours 45 minutes

Ingredients

  • 3 cups flour
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 2 tsp active dry yeast
  • 1 egg
  • 1 cup milk, room temperature
  • 2 TBSP butter, melted
  • 1 tsp vanilla
  • canola/vegetable oil, for frying
  • sugar, for topping

FOR FILLING:

  • 1 cup butter (2 sticks), softened
  • 1 tsp vanilla
  • 4 TBSP flour
  • 2 TBSP milk
  • 2 cups powdered sugar

Instructions

  1. In a mixing bowl, whisk together flour sugar, salt and yeast. In a separate bowl, whisk together egg, milk, butter and vanilla. Add milk mixture into the flour mixture and mix until just combined.
  2. Knead the dough by hand or with dough hook for 6-8 minutes or until smooth. Place dough into a greased bowl and cover. Let it rise in a warm spot for 90 minutes to 2 hours. You want to dough to double in size.
  3. When ready, deflate the dough and tun it lightly on a well floured surface. Roll the dough out. It should be about 1/4 inches in thickness.
  4. Cut out doughnuts with a 3 inch cutter. Place on a flat rimmed baking and cover. Let them rise in a warm spot for 30-60 minutes or until they double in size.
  5. When ready, in a large, heat proof pot, pour in oil.  You will need to have approx 3 inches of oil in the pot. Heat oil until it reaches 350-360 degrees.
  6. Drop doughnuts into hot oil. Work in batches of about 3-4 doughnuts. Do not overcrowd your pot. Cook each for only about 1-2 minutes on each side. The outside of your doughnuts should be brown.
  7. Remove from hot oil and let doughnuts drain on a plate lined well with paper towels, then, coat warm doughnuts in sugar.
  8. When they are cooled enough to handle, prepare filling (simply by mixing all filling ingredients until combined) and stuff each doughnuts with approx 1/4 cup filling with piping bag or by making small slice in doughnuts.
  9. Best eaten within a day of making

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Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 297Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 47mgSodium: 189mgCarbohydrates: 38gFiber: 1gSugar: 18gProtein: 4g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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