Introduction
Prepare yourselves for an unparalleled culinary delight that will redefine your understanding of homemade treats: Soft Glazed Donuts with Creamy Filling. These aren’t just any donuts; they are a symphony of textures and flavors, a perfect marriage of a pillowy-soft dough, a rich, luscious cream filling, and a glistening, sweet glaze that simply melts in your mouth. Forget those dry, uninspired store-bought versions; this recipe promises an irresistible experience that will have you reaching for another before you’ve even finished the first.
What makes these donuts truly special is the exquisite balance achieved in every bite. The yeast-risen dough is light as a cloud, offering a delicate chew that perfectly contrasts the velvety smooth cream filling. This filling, whether it’s a classic vanilla pastry cream or a light, airy whipped cream, adds a burst of decadent moisture and sweetness. Finally, the simple yet elegant glaze provides that iconic sticky-sweet finish, making each donut a miniature masterpiece of indulgence. While the thought of making donuts at home might seem daunting, rest assured, this recipe breaks down the process into manageable steps, making it entirely achievable for even novice bakers.
Imagine the aroma wafting through your kitchen as these golden-brown beauties emerge from the fryer or oven, ready to be filled and glazed. The joy of creating such a beloved treat from scratch is immense, and the reward—a truly “simply irresistible” donut—is well worth the effort. Perfect for a special breakfast, a delightful dessert, or an impressive contribution to any gathering, these cream-filled, glazed donuts are destined to become a cherished recipe in your baking repertoire. Get ready to embark on a delicious journey that will leave you and everyone you share them with utterly enchanted.
Nutritional Information
Per serving (approximate values):
Calories: 380
Protein: 6g
Carbohydrates: 50g
Fat: 18g
Fiber: 1g
Sodium: 250mg
Ingredients
For the Donut Dough:
1 cup (240ml) warm milk (105-115°F / 40-46°C)
2 ¼ teaspoons (1 packet) active dry yeast
¼ cup (50g) granulated sugar, plus 1 teaspoon
1 large egg, at room temperature
¼ cup (56g) unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
3 ½ cups (420g) all-purpose flour, plus more for dusting
½ teaspoon salt
Vegetable oil or canola oil, for frying (about 6-8 cups)
For the Creamy Filling:
1 ½ cups (360ml) whole milk
½ cup (100g) granulated sugar
¼ cup (30g) cornstarch
2 large egg yolks
2 tablespoons (28g) unsalted butter
1 teaspoon vanilla extract
For the Glaze:
2 cups (240g) powdered sugar, sifted
¼ cup (60ml) whole milk (or more, as needed)
½ teaspoon vanilla extract
Instructions
Part 1: Making the Donut Dough
In a large bowl, combine the warm milk, 1 teaspoon of granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
Add the remaining ¼ cup granulated sugar, egg, melted butter, and vanilla extract to the yeast mixture. Whisk until well combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer with a dough hook attachment on low speed. Mix until a shaggy dough forms.
Increase the mixer speed to medium-low and knead for 5-7 minutes, or knead by hand on a lightly floured surface for 8-10 minutes, until the dough is smooth, elastic, and no longer sticky.
Lightly grease a clean large bowl with a little oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
Once risen, gently punch down the dough to release the air.
Turn the dough out onto a lightly floured surface. Roll the dough to about ½-inch thickness.
Using a 2.5-3 inch round cookie cutter or a drinking glass, cut out donut shapes. Gather the scraps, gently knead them together, and re-roll to cut out more donuts until all dough is used.
Place the cut donuts on a parchment-lined baking sheet, leaving some space between them.
Cover the baking sheet loosely with plastic wrap or a clean kitchen towel and let the donuts proof again in a warm place for 30-45 minutes, or until visibly puffy and almost doubled in size. This second proofing is crucial for soft donuts.
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