Cream Filled Doughnut

Prep: 40 mins
Cook: 42 mins
Rise Time: 75 mins
Total: 2 hrs 37 mins
Servings: 36 servings


For the Doughnuts:

1 1/2 cups milk
1/2 cup granulated sugar
1 1/2 teaspoons salt
1/4 cup (2-ounces) unsalted butter, more for the bowl
1/2 cup warm water
2 envelopes (4 1/2 teaspoons) active dry yeast
2 large eggs, beaten
6 1/2 cups sifted all-purpose flour, or as needed, divided
1 teaspoon finely grated lemon zest
Canola oil, or vegetable oil, for frying
Confectioners’ sugar, for garnish, optional

For the Filling:

4 cups cold milk
2 (3.4-ounce) packages instant pudding mix


Scald 1 1/2 cups milk in a medium saucepan. Stir in the granulated sugar, salt, and butter. Remove from heat and cool to lukewarm.

Add the warm water to a large mixing bowl. Sprinkle the yeast over the water and stir the mixture gently until the yeast dissolves.

Combine the cooled milk-butter mixture with the yeast. Add the eggs and half the flour and mix until smooth.

Stir in the lemon zest and enough of remaining flour to make a soft dough; mix well (you may not need all the flour).

Turn the dough out onto the lightly floured surface and knead for about 8 minutes, or until smooth and elastic. Alternatively, use a stand mixer fitted with the paddle attachment on medium speed for about 4 minutes.

Place in a lightly buttered bowl, turning to coat all sides. Cover tightly and let the dough rise in a warm place, free from drafts, for about 45 minutes, until doubled in bulk.

Punch the dough down and turn it out onto the lightly floured surface. Divide it in half. Cover the unused half to prevent it from drying out.

Roll out one half into a large round, about 1/2 inch thick.

Cut doughnut rounds with a floured 3-inch circle or biscuit cutter.

Place the doughnuts on a baking sheet. Repeat with the remaining half of the dough. Combine the dough scraps and continue cutting doughnuts until the dough is used. Cover with a lightweight kitchen towel and let rise in a warm place, free from draft, until doubled in size, about 30 minutes.

Heat the oil in a deep, heavy, large pan until it reaches 365 F. Fry the doughnuts in batches (so not to overcrowd the pan) until golden brown and cooked throughout, turning once to brown both sides, about 2 minutes per side.

Drain on paper towels and repeat with the remaining dough. Let the doughnuts thoroughly cool before filling.

Meanwhile, make the filling. Pour the cold milk into a deep bowl. Add the pudding mix and whisk until well blended and thick, about 1 minute. Refrigerate, covered, for at least 5 to 10 minutes.

Spoon the pudding into a pastry bag with a wide nozzle. Poke a hole in the side of each doughnut. Pipe the pudding into the cooled doughnuts.

Sift confectioners’ sugar over the filled doughnuts, if using. Keep the doughnuts refrigerated until ready to serve. Store leftovers covered in the refrigerator.

Recipe and Image from Spruce Eats