Soft, golden, and generously filled with silky vanilla cream, these donuts are the kind of treat that make mornings feel indulgent and afternoons just a little sweeter. Coated in a delicate layer of sugar and packed with creamy goodness, every bite is a cozy, nostalgic hug in dessert form.

Behind the Recipe

There’s something irresistible about homemade donuts. For me, it started as a weekend kitchen experiment, trying to recreate the bakery-style filled donuts I couldn’t stop thinking about. After a few batches, some trial and error, and a whole lot of sugar-dusted fingers, this vanilla cream donut recipe was born. It’s now a go-to comfort bake that never fails to impress, whether served fresh and warm or enjoyed cold from the fridge the next day.

Recipe Origin or Trivia

Filled donuts have their roots in European baking traditions, particularly in Germany and Poland where “Berliner” and “Pączki” have long histories. The idea of a soft, fried dough ball filled with cream or jam traveled across borders and cultures, evolving into the modern filled donut we know today. The vanilla cream version is a timeless twist, combining the soft richness of pastry cream with the fluffy goodness of yeasted dough.

Why You’ll Love Vanilla Cream Donuts

These aren’t just donuts—they’re bakery-level indulgence made in your own kitchen.

Versatile: Perfect for brunch, dessert, celebrations, or a weekend treat.

Budget-Friendly: Uses simple pantry staples you already have on hand.

Quick and Easy: Easier than you think, especially with make-ahead options.

Customizable: Try different fillings like chocolate, lemon curd, or jam.

Crowd-Pleasing: Everyone loves a soft, sweet, custard-filled donut.

Make-Ahead Friendly: Make the dough or cream the day before to save time.

Great for Leftovers: They keep well and taste amazing even cold.

Chef’s Pro Tips for Perfect Results

Want that perfect pillowy texture and creamy, dreamy center? Here’s what works best.

Use Bread Flour: It gives the donuts a soft, chewy texture that holds up well when fried.
Let the Dough Rise Fully: Don’t rush this step. A light, airy dough depends on good proofing.
Chill the Pastry Cream: Cold cream is easier to pipe and holds its shape better in the donut.
Use a Piping Bag: Makes filling the donuts quick, clean, and satisfying.
Fry in Small Batches: It keeps the oil temperature consistent and ensures even cooking.

Kitchen Tools You’ll Need

A few simple tools make the process smoother and more fun.

Stand Mixer (or mixing bowl): For kneading the dough efficiently.

Rolling Pin: Helps shape the dough evenly before cutting.

Round Cutter: A biscuit cutter or glass works great for shaping donuts.

Deep Fry Thermometer: Keeps the oil at the perfect frying temperature.

Piping Bag with Round Tip: Essential for neatly filling the donuts with cream.

Slotted Spoon or Spider Strainer: For safely removing donuts from hot oil.

Ingredients in Vanilla Cream Donuts

Each ingredient contributes to the light texture and rich flavor of these sugar-dusted beauties.

Bread Flour: 3½ cups. Provides the protein structure for pillowy donuts.
Granulated Sugar: ¼ cup. Light sweetness in the dough.
Active Dry Yeast: 2¼ teaspoons. Gives the dough its signature rise.
Whole Milk: 1 cup, warm. Activates the yeast and hydrates the dough.
Eggs: 2 large. Add richness and structure.
Unsalted Butter: ¼ cup, softened. Gives the dough tenderness and flavor.
Salt: ½ teaspoon. Balances sweetness and enhances flavor.
Vegetable Oil: For frying. Use a neutral oil for clean taste.
Granulated Sugar: For coating. Gives the donuts that classic sweet finish.
Vanilla Pastry Cream: About 2 cups. Made with milk, egg yolks, sugar, cornstarch, butter, and vanilla extract.

Ingredient Substitutions

Need to switch things up? No problem.

Bread Flour: Use all-purpose flour, though the texture may be slightly softer.

Whole Milk: Any milk or even half-and-half works.

Butter: Substitute with margarine or a neutral oil for a dairy-free version.

Vanilla Pastry Cream: Try chocolate custard, whipped cream, or fruit jam.

Granulated Sugar (for coating): Use powdered sugar for a different texture.

Ingredient Spotlight

Bread Flour: With its higher protein content, it gives the dough the structure it needs to puff up and stay airy after frying.

Vanilla Pastry Cream: A luxurious filling made from scratch that transforms the donut from simple to unforgettable.

Instructions for Making Vanilla Cream Donuts

This recipe takes a little time but is so worth the effort. Here’s how to make donut magic in your own kitchen.

Preheat Your Equipment:
No need to preheat yet, but have your stand mixer or mixing bowl ready.
Combine Ingredients:
Warm the milk and sprinkle the yeast over it. Let it sit for 5 minutes until foamy. Add the flour, sugar, eggs, butter, and salt. Mix until a soft, elastic dough forms. Knead for 5–8 minutes.
Prepare Your Cooking Vessel:
Place dough in a lightly greased bowl, cover, and let it rise for 1–2 hours or until doubled in size.
Assemble the Dish:
Punch down the dough and roll it out to ½-inch thickness. Cut into circles using a round cutter. Transfer to a floured surface, cover with a towel, and let rise again for 30–45 minutes.
Cook to Perfection:
Heat oil in a deep pan to 350°F (175°C). Fry donuts 2–3 at a time until golden brown on each side, about 1–2 minutes per side. Drain on paper towels and roll in granulated sugar while warm.
Finishing Touches:
Once cool, poke a hole in the side of each donut with a piping tip. Fill a piping bag with cold vanilla pastry cream and squeeze gently into each donut until full.
Serve and Enjoy:
Enjoy immediately or store in the fridge. Best eaten within 24 hours for ultimate softness.

Texture & Flavor Secrets

The magic is in the contrast: a crisp sugary coating gives way to soft, fluffy dough and a cool, creamy center. The fried exterior has a light crunch that dissolves into richness, while the pastry cream provides a smooth, custardy counterpoint to the donut’s airy bite.

Cooking Tips & Tricks

Keep these handy for flawless results every time.

Use a thermometer to keep frying oil between 350–360°F.
Let the dough rise somewhere warm but not too hot.
Chill the pastry cream overnight for best consistency.

What to Avoid

Here’s what can throw your donuts off-track.

Overcrowding the pan: It drops the oil temperature and makes donuts greasy.
Underproofing: Leads to dense, chewy donuts.
Hot filling: Can melt the donut interior and cause leaks.

Nutrition Facts

Servings: 12 donuts
Calories per serving: 290

Note: These are approximate values.

Preparation Time

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 2 hours 45 minutes (including rise time)

Make-Ahead and Storage Tips

You can prep both the dough and pastry cream the night before. Let the dough rise slowly in the fridge overnight, then continue the next morning. Store filled donuts in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave for a just-made texture, but they’re best enjoyed fresh.

How to Serve Vanilla Cream Donuts

Serve them on a tray lined with parchment for a bakery-style feel. Dust lightly with powdered sugar or leave them classic with a sugar coating. Pair with hot coffee or a glass of cold milk for the ultimate treat. They also shine on brunch spreads or dessert tables.

Creative Leftover Transformations

If you somehow have leftovers, don’t let them go to waste.

Slice in half and grill slightly for a warm donut sandwich.
Chop and layer into a parfait with whipped cream and berries.
Cube and bake into a bread pudding.

Additional Tips

For extra vanilla flavor, add a vanilla bean to the pastry cream.
Want a glazed version? Skip the sugar coating and dip in vanilla glaze instead.
Fry a test donut first to check oil temp and timing.

Make It a Showstopper

Presentation is key. Arrange the donuts in a parchment-lined box or tray, cream-filled side up for that irresistible peek. Dust lightly with powdered sugar or top with a tiny dollop of cream. A drizzle of chocolate or caramel doesn’t hurt either.

Variations to Try

Chocolate Cream Donuts: Use chocolate pastry cream instead of vanilla.
Lemon Custard Donuts: Brighten things up with tangy lemon curd.
Jam-Filled Donuts: Classic raspberry or strawberry jam never fails.
Vanilla Bean Glaze: Dip in a thin glaze made with vanilla bean and milk.
Cinnamon Sugar: Toss in cinnamon sugar for a warm twist.

FAQ’s

Q1: Can I bake these donuts instead of frying?

You can, but they’ll be more like filled rolls than classic donuts.

Q2: How long can I store them?

Up to 2 days in the fridge, though they’re best fresh.

Q3: Can I freeze the dough?

Yes, freeze after shaping. Thaw and let rise before frying.

Q4: What’s the best oil for frying?

Vegetable or canola oil—neutral flavor and high smoke point.

Q5: Can I use instant yeast?

Yes, use the same amount and skip the blooming step.

Q6: How do I know when they’re cooked inside?

They should be golden brown and sound hollow when tapped.

Q7: Can I make the cream in advance?

Absolutely. Chill overnight for easier piping.

Q8: What if I don’t have a piping bag?

Use a zip-top bag with a corner snipped off.

Q9: Can I flavor the cream differently?

Yes! Add espresso powder, citrus zest, or almond extract.

Q10: Are these good for parties?

Perfect! Just double the batch and watch them disappear.

Conclusion

Vanilla cream donuts are the kind of treat that make any day feel like a celebration. Soft, golden, and filled with rich custard, they’re a labor of love that pays off in every sweet, satisfying bite. Trust me, once you try them, you’ll be finding reasons to make them again and again.