Fresh Cream Doughnuts Recipe

Introduction

There’s nothing quite like biting into a perfect, homemade cream-filled doughnut. This recipe for The Ultimate Cream-Filled Doughnuts delivers a light, airy yeast dough fried to golden perfection and generously filled with a luscious, silky vanilla pastry cream. For another classic filled treat, try this Homemade Boston Cream Doughnuts – Irresistible & Easy Recipe. The result is a bakery-quality indulgence that’s surprisingly achievable in your own kitchen.

Ingredients

These Fresh Cream Doughnuts are a symphony of textures and flavors, featuring a soft, yeasted dough fried to golden perfection, a silky vanilla pastry cream filling, and a final roll in sparkling sugar.

• For the Dough:
• 2½ teaspoons active dry yeast
• ⅔ cup whole milk, at room temperature
• 3½ cups all-purpose flour
• ⅓ cup granulated sugar
• 2 teaspoons kosher salt
• 3 eggs
• 7 tablespoons unsalted butter, at room temperature, cut into 8 pieces

• For the Vanilla Pastry Cream (Crème Pâtissière):
• 1½ cups whole milk
• ½ cup granulated sugar
• ¼ cup cake flour (or all-purpose flour)
• ½ teaspoon kosher salt
• 4 egg yolks
• 1 teaspoon vanilla extract
• 6 tablespoons heavy cream, whipped to soft peaks

• For Frying & Coating:
• 1 gallon canola oil, for frying (or other neutral oil with a high smoke point)
• 1 cup granulated sugar, for coating

Timing

Prep Time	1 hour 30 minutes (includes proofing)
Cook Time	15 minutes
Total Time	1 hour 45 minutes

Context: This streamlined process for making Fresh Cream Doughnuts is about 20% faster than many traditional yeast doughnut recipes, thanks to a simplified proofing method.

Step-by-Step Instructions

Step 1 — Activate the Yeast

Warm the milk to about 110°F (43°C)—it should feel comfortably warm to the touch, not hot. Whisk in the sugar and active dry yeast. Let it sit for 5-10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active and ready.

Step 2 — Make the Dough

In a large bowl, combine the flour and salt. Create a well in the center and pour in the activated yeast mixture, egg, softened butter, and vanilla extract. Mix until a shaggy dough forms. Tip: Using a stand mixer with a dough hook attachment makes this process easier and less messy.

Step 3 — Knead and First Rise

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and no longer sticky. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1-1.5 hours, or until it has doubled in size.

Step 4 — Shape the Doughnuts

Punch down the risen dough to release air bubbles. Roll it out on a floured surface to about ½-inch thickness. Use a 3-inch round cutter for the doughnuts and a 1-inch cutter for the holes. Transfer the shaped doughnuts and holes to parchment-lined baking sheets, cover, and let them proof for another 30-45 minutes until puffy.

Step 5 — Fry to Golden Perfection

Heat a neutral oil like vegetable or canola oil in a heavy-bottomed pot or Dutch oven to 350-365°F (175-185°C). Fry the doughnuts in batches for 60-90 seconds per side until they are a deep golden brown. Don’t overcrowd the pot, as this lowers the oil temperature and leads to greasy doughnuts. Drain on a wire rack set over a paper towel.

Step 6 — Coat and Cool

While the doughnuts are still warm but cool enough to handle, roll them in granulated or powdered sugar. For a classic finish, you can also dip them in a simple glaze. Allow them to cool completely on the wire rack before filling; a warm doughnut will melt the fresh cream.

Step 7 — Prepare the Fresh Cream Filling

Using a chilled bowl and beaters, whip heavy cream, powdered sugar, and a touch of vanilla extract until stiff peaks form. For best results, ensure your cream and equipment are very cold. This filling should be light, airy, and hold its shape.

Step 8 — Fill the Doughnuts

Use a piping bag fitted with a long, thin tip (like a Bismarck tip). Poke a small hole in the side of each cooled doughnut. Gently insert the tip and pipe in the fresh cream until the doughnut feels slightly heavy. Wipe away any excess cream for a neat appearance.

Step 9 — Serve and Enjoy

These Fresh Cream Doughnuts are best enjoyed immediately. The contrast of the crisp, sugared exterior, soft interior, and cool, creamy filling is irresistible. If you must store them, keep them in a single layer in the refrigerator for up to a day, though the texture is optimal right after filling.

Nutritional Information

Calories	320 kcal
Protein	4 g
Carbohydrates	38 g
Fat	17 g
Fiber	1 g
Sodium	180 mg

Note: These values are estimates for one Fresh Cream Doughnut, based on typical ingredients and serving size. Actual nutrition can vary with specific brands and preparation methods.

Healthier Alternatives

You can still enjoy delicious Fresh Cream Doughnuts with a few smart ingredient swaps. These alternatives cater to various dietary needs while keeping the treat light and flavorful.

• Protein-Packed Flour — Replace half the all-purpose flour with almond flour or a scoop of unflavored protein powder for a boost that adds a nutty, rich depth to your Fresh Cream Doughnuts.
• Lower-Carb Sweetener — Swap granulated sugar for a monk fruit or erythritol blend in both the dough and filling to significantly reduce the carb count without sacrificing sweetness.
• Dairy-Free Cream — Use chilled full-fat coconut milk or a store-bought vegan whipping cream for the filling to create a luscious, dairy-free version with a subtle tropical note.
• Gluten-Free Blend — Use a 1:1 gluten-free flour mix in place of regular flour to make the doughnuts celiac-friendly, ensuring they stay tender and airy.
• Low-Sodium Baking — Omit added salt in the dough and use unsalted butter; the yeast and other ingredients provide plenty of flavor, making this an easy cut for a heart-healthy option.
• Lighter Frying Method — For a lower-fat alternative, bake the doughnut shapes in a doughnut pan or use an air fryer brushed lightly with oil, resulting in a softer, cake-like texture.
• Greek Yogurt Filling — Mix Greek yogurt with a touch of honey and vanilla for a high-protein, tangy cream filling that’s lighter than traditional whipped cream.
• Whole-Grain Flour — Substitute half the white flour with whole wheat pastry flour for added fiber and a slightly heartier, wholesome taste that complements the sweet cream.

Serving Suggestions

These light and airy Fresh Cream Doughnuts are a versatile treat. Here are some delicious ways to serve them for any occasion.

• Classic Pairing: Serve alongside a strong cup of black coffee or a cold glass of milk to balance the sweet, creamy filling.
• Brunch or Afternoon Tea: Arrange on a tiered stand with fresh berries and a dusting of powdered sugar for an elegant presentation.
• Festive Dessert: For holidays, roll the filled doughnuts in crushed candy canes, colorful sprinkles, or drizzle with a simple chocolate or caramel glaze.
• Summer Gathering: Pair with a scoop of vanilla ice cream or a fruit sorbet for an indulgent dessert plate.
• Kid-Friendly Fun: Set up a DIY topping bar with bowls of chocolate sauce, rainbow sprinkles, and sliced bananas for a fun activity.
• Plating Tip: For a clean look, slice one Fresh Cream Doughnut in half to reveal the filling and place it next to a whole one on a simple white plate.

No matter how you serve them, these homemade Fresh Cream Doughnuts are sure to be a crowd-pleaser.

Common Mistakes to Avoid

• Mistake: Using cold ingredients for the dough. Fix: Ensure your milk, eggs, and butter are at room temperature to help the yeast activate and the dough rise properly.
• Mistake: Kneading the dough too much or too little. Fix: Knead just until smooth and elastic; over-kneading develops too much gluten, making doughnuts tough.
• Mistake: Letting the dough rise in a drafty or cold spot. Fix: Find a warm, draft-free area (like a turned-off oven with the light on) for a consistent, full rise.
• Mistake: Frying at the wrong oil temperature. Fix: Use a thermometer to maintain 350–375°F (175–190°C); too hot burns the outside, too low makes them greasy.
• Mistake: Overcrowding the frying pot. Fix: Fry in batches to prevent the oil temperature from dropping drastically, which leads to uneven cooking.
• Mistake: Filling doughnuts while they are still warm. Fix: Let Fresh Cream Doughnuts cool completely before piping in the cream; warmth will melt the filling.
• Mistake: Using a runny or under-whipped cream filling. Fix: Whip heavy cream with confectioners’ sugar and a stabilizer like cornstarch until stiff peaks form for a pipeable, non-leaky filling.
• Mistake: Not draining fried doughnuts properly. Fix: Transfer them to a wire rack lined with paper towels; letting them sit in oil makes them soggy.
• Mistake: Skipping the resting time after shaping. Fix: Let the cut doughnuts proof a second time until puffy; this ensures a light, airy final texture.
• Mistake: Using granulated sugar for rolling. Fix: Roll warm, drained doughnuts in superfine or caster sugar for an even, delicate coating that won’t feel gritty.

Storing Tips

• Fridge: Store assembled Fresh Cream Doughnuts in a single layer in an airtight container for up to 24 hours. The cream is perishable, so refrigeration is essential for food safety.
• Freezer: For longer storage, freeze un-filled doughnuts in a freezer bag for up to 3 months. Freezing filled Fresh Cream Doughnuts is not recommended as the cream will separate and become watery when thawed.
• Reheat: Briefly warm thawed, plain doughnuts in an oven preheated to 300°F (150°C) for 5-8 minutes until heated through. Always fill them with fresh cream after reheating and serve immediately.

For the best quality and safety, consume filled doughnuts the same day they are made. If the cream has been at room temperature for over 2 hours, it should be discarded.

Conclusion

These homemade Fresh Cream Doughnuts are an indulgent treat perfect for any occasion. I hope you enjoy making and sharing them as much as I do. Don’t forget to leave a comment with your results, and try our Best Baked Apple Fritters Recipe Ready in 30 Minutes for another delicious dessert. Subscribe for more sweet recipes!

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FAQs

Can I make the dough for Fresh Cream Doughnuts ahead of time?

Yes, you can prepare the dough in advance. After the first rise, punch it down, cover it tightly, and refrigerate for up to 24 hours. Let it come to room temperature before shaping and frying your Fresh Cream Doughnuts for the best texture.

What is the best way to fill Fresh Cream Doughnuts with cream?

The best method is to use a piping bag fitted with a long, thin tip. Poke a small hole in the side of each cooled doughnut and gently pipe the fresh cream filling inside until it feels slightly heavy. This ensures your Fresh Cream Doughnuts are evenly filled without making a mess.

How long do Fresh Cream Doughnuts stay fresh after filling?

For the best quality, enjoy Fresh Cream Doughnuts the same day they are filled. The cream can make the pastry soggy if left too long. If you must store them, keep them refrigerated for a few hours, but note the texture is best when freshly made.