Cream Filled Sugar Doughnuts- Oil fried doughnuts coated in sugar and packed full of cream filling. Dreamy doughnut overload!
- Flour + Salt
- 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.
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:
- Yeast Raised Sugar Doughnuts
- Shortcut Baked Chocolate Doughnuts
- Vermont Doughnut Holes
- Baked Greek Yogurt Doughnuts ( no refined sugar)
- 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
- 1 cup butter (2 sticks), softened
- 1 tsp vanilla
- 4 TBSP flour
- 2 TBSP milk
- 2 cups powdered sugar
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove from hot oil and let doughnuts drain on a plate lined well with paper towels, then, coat warm doughnuts in sugar.
- 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.
- Best eaten within a day of making
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Amount Per Serving: Calories: 297Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 47mgSodium: 189mgCarbohydrates: 38gFiber: 1gSugar: 18gProtein: 4g
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