Vanilla Cream-Filled Doughnuts: Your New Favorite Bakery Treat at Home!

There are few things in life as utterly delightful as a perfectly made Vanilla Cream-Filled Doughnut. That first bite into a soft, pillowy cloud of yeasted dough, giving way to an impossibly smooth, rich, and fragrant vanilla cream filling – it’s pure bliss. Forget store-bought; these are the kind of doughnuts that transport you straight to your fondest childhood bakery memories, but with the added warmth and pride of knowing you made them yourself!

I’ve spent countless hours perfecting this recipe, ensuring every step leads to that ethereal balance of tender dough and luscious filling. This isn’t just a recipe; it’s an invitation to create joy in your kitchen, to fill your home with the intoxicating aroma of freshly fried dough and sweet vanilla. Get ready to impress everyone (including yourself!) with these truly irresistible homemade doughnuts.

⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)

📸 1100+ photo shares | ☀️ Updated December 2025

Why You’ll Adore These Vanilla Cream-Filled Doughnuts

These aren’t just any doughnuts; they are an experience. Imagine a weekend morning, the sun streaming in, and the scent of these beauties wafting from your kitchen. The slightly crisp exterior gives way to a supremely soft, airy interior, perfectly complemented by a generously piped, velvety vanilla cream. They’re a labor of love, yes, but every single step is worth the incredible reward. This recipe guides you to bakery-quality perfection right in your own home.

What You’ll Need

Gathering your ingredients is the first step on your journey to doughnut nirvana. High-quality ingredients make all the difference, especially when creating something as delicate and flavorful as Vanilla Cream-Filled Doughnuts.

For the Dough:

• 1 cup (240ml) whole milk, warm (105-115°F / 40-46°C)
• 2 ¼ teaspoons (1 standard packet) active dry yeast
• ¼ cup (50g) granulated sugar
• 1 large egg, room temperature
• 6 tablespoons (85g) unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 3 ½ – 4 cups (420-480g) all-purpose flour, plus more for dusting

For the Vanilla Cream Filling:

• 1 ½ cups (360ml) whole milk
• ½ cup (100g) granulated sugar
• ¼ cup (30g) cornstarch
• Pinch of salt
• 3 large egg yolks
• 2 tablespoons (28g) unsalted butter, cubed
• 2 teaspoons vanilla extract (or seeds from 1 vanilla bean)

For Frying and Dusting:

• 6-8 cups vegetable oil, for frying
• 1 cup (120g) powdered sugar, for dusting

How to Make Vanilla Cream-Filled Doughnuts

This is where the magic happens! Follow these steps carefully, and you’ll be rewarded with the most incredible homemade doughnuts you’ve ever tasted. Don’t rush the rising times; they are key to that light, airy texture.

 

1. Activate the Yeast: In a large bowl, combine the warm milk, yeast, and ¼ cup granulated sugar. Stir gently and let sit for 5-10 minutes until foamy. This indicates your yeast is active!
2. Prepare the Dough: Add the egg, melted butter, vanilla extract, and salt to the yeast mixture. Mix well. Gradually add 3 ½ cups of flour, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or 5-7 minutes in a stand mixer, until smooth, elastic, and no longer sticky. Add more flour, a tablespoon at a time, if necessary, but avoid adding too much, as it can make the doughnuts tough.
4. First Rise: Lightly grease a large bowl. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
5. Make the Vanilla Cream Filling: While the dough rises, prepare the filling. In a medium saucepan, whisk together the 1 ½ cups milk, ½ cup granulated sugar, cornstarch, salt, and egg yolks until smooth.
6. Cook the Filling: Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Reduce heat to low and cook for another minute, stirring.
7. Finish the Filling: Remove from heat and stir in the cubed butter and vanilla extract (or vanilla bean seeds) until fully incorporated and smooth. Transfer the cream filling to a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least 1 hour, or until completely cold and firm.
8. Shape the Doughnuts: Once the dough has doubled, gently punch it down. Turn it out onto a lightly floured surface and roll it to about ½-inch thickness. Using a 3-inch round cookie cutter or doughnut cutter, cut out your doughnuts. Gather scraps, gently re-roll, and cut more until all dough is used.
9. Second Rise: Line two baking sheets with parchment paper and lightly flour them. Carefully transfer the cut doughnuts to the prepared baking sheets, leaving space between them. Cover loosely with plastic wrap or a clean towel and let rise in a warm place for 30-45 minutes, or until visibly puffy and light.
10. Fry the Doughnuts: In a large, heavy-bottomed pot or Dutch oven, heat 6-8 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a candy thermometer to monitor the temperature.
11. Cook: Carefully lower 2-3 doughnuts at a time into the hot oil. Do not overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through.
12. Drain and Cool: Using a slotted spoon or spider, transfer the fried doughnuts to a wire rack set over a baking sheet to drain any excess oil. Let them cool completely before filling.
13. Fill the Doughnuts: Once cooled, transfer the chilled Vanilla Cream-Filled Doughnut filling to a piping bag fitted with a long, plain tip (a Bismark tip is ideal). Using a small knife or skewer, poke a hole into the side of each doughnut. Insert the tip of the piping bag into the hole and gently squeeze until the doughnut feels heavy and filled.
14. Dust and Serve: Dust the filled doughnuts generously with powdered sugar just before serving. Enjoy immediately!

Fun Twists & Serving Ideas

While these Vanilla Cream-Filled Doughnuts are perfect as is, a true food blogger loves to experiment! Here are some ideas to make them uniquely yours:

• Lemon Zest Boost: Add a teaspoon of lemon zest to the vanilla cream for a bright, zesty contrast.
• Chocolate Drizzle: After dusting with powdered sugar, drizzle with melted dark chocolate for an extra touch of decadence.
• Coffee Pairing: These doughnuts are absolutely divine with a freshly brewed cup of coffee or a rich espresso. The slight bitterness of the coffee perfectly balances the sweetness of the doughnut.
• Berries on the Side: Serve alongside a small bowl of fresh raspberries or sliced strawberries for a burst of fresh fruit flavor.
• Mini Doughnuts: Use a smaller cutter to make mini versions for bite-sized treats, perfect for parties!

Reader Reviews

Sarah L. (⭐️⭐️⭐️⭐️⭐️): “Oh. My. Goodness. These are better than any bakery doughnut I’ve ever had! The cream filling is unbelievably smooth and the dough is so light. A true labor of love, but SO worth it!”

Mark T. (⭐️⭐️⭐️⭐️⭐️): “I was intimidated, but this recipe made it achievable. My family devoured them in minutes. The vanilla cream is sublime. This is my new go-to special occasion treat!”

Jessica P. (⭐️⭐️⭐️⭐️): “Fantastic recipe! The instructions were clear, and the doughnuts turned out beautifully. My only note is that the frying can be a bit messy, but the end result is heavenly. Definitely recommend!”

Frequently Asked Questions (FAQs)

Q: Can I make the dough ahead of time?

A: Yes! After the first rise, you can punch down the dough, place it in a greased bowl, cover tightly with plastic wrap, and refrigerate overnight (up to 24 hours). Let it come to room temperature for about 30 minutes before rolling and cutting.

Q: How can I ensure my doughnuts are light and airy?

A: The key is not to over-knead the dough and to allow for proper rising times. Make sure your yeast is active and your rising environment is warm enough. Also, don’t overcrowd the frying pot, as this can lower the oil temperature and lead to greasy doughnuts.

Q: What’s the best way to store leftover doughnuts?

A: Vanilla Cream-Filled Doughnuts are best enjoyed fresh on the day they are made. If you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. Bring them to room temperature or gently warm them for a few seconds in the microwave before serving.

Q: Can I bake these instead of frying?

A: While you can bake doughnuts, they won’t have the same classic texture as fried ones. If baking, lightly grease a baking sheet, arrange the cut doughnuts, and bake at 375°F (190°C) for 8-12 minutes until golden brown. They will be more cake-like than airy.

Recipe Note:

Creating these Vanilla Cream-Filled Doughnuts is a truly rewarding experience. Don’t be afraid to take your time and enjoy the process. The aroma filling your kitchen and the smiles on the faces of those who taste them will be your greatest reward. Happy baking!