Light, Moist, Delicious, Cream Filled Donuts – 2 Method 6 Fillings
Cream-filled donuts are an amazing way to add variety to your baking repertoire. This is the easiest recipe for homemade donuts. And it comes together in no time. With 2 methods to shape and 6 cream fillings, this will soon become your favorite treat.
It’s hard to resist the cream-filled donuts. In fact, the cream-filled doughnut recipe is one of the most popular across the Internet for a good reason: it’s delicious. These are light, moist, and delicious desserts that no one can resist!
In our home, donuts are always in demand. Of course, they have to be deep-fried and filled with creamy goodness. During the festival of Hanukah, we make the classic jam and jelly donuts. But the rest of the year, I make a variety of pastry cream-based fillings, also called Boston cream filling.
Why make these donuts?
- While making donuts may seem daunting, it starts with a simple process of making bread dough.
- Also, they are definitely more affordable to make at home than to buy them. And if you have kids, then you know one donut is just never enough!
- Most of the ingredients are simple pantry staples or easy to find.
- There are a few ways to make these and today I have shown you two easy methods. One is similar to making buns and the other is the roll-and-cut method.
- Also, these deep-fried cream-filled donuts are made with a variety of fillings from pastry cream, strawberry cream, raspberry cream, and blackberry, as well as cream cheese and chocolate cream.
- Leftovers keep in the freezer for a month so double up!
Timeline and process
- Doughnut dough – 20 minutes
- Rise – 60 mins (up to 24 hours in the fridge)
- Shape – 20 mins
- Proof – 45 minutes ( up to overnight in the fridge)
- Deep fry – 20 mins
- Cool – 10 mins
- Filling – 20 mins
- Dust and fill donuts – 20 mins
Ingredients and substitutes
- Flour – Bread flour makes light and airy donuts with a soft and chewy texture. Of course, you can use all-purpose flour but, if possible, at least use 50% bread and 50% all-purpose.
- Yeast – I am using active dry yeast but you can also use the same amount of instant dry yeast. Alternatively, you can also use 21 grams of fresh baker’s yeast.
- Sugar – This is a sweet dough so I’ve used sugar but you can also use honey.
- Milk – Makes a rich dough but it also gives a deep golden color to the donuts when deep frying. If you like light-colored, deep fried donuts, use water instead of milk.
- Eggs – Add stability to the dough and make it easy to work with. If you want to make these eggless, use 1/2 cup of milk instead of eggs.
- Oil – I use canola oil. It has a neutral flavor and a high smoke point. Also, it works best when deep-frying bread and sweet treats like churros and doughnuts.
Cream filled doughnuts
Donut dough
- Dry ingredients – In a bowl, combine flour and salt.
Pro tip – You can add spices like cinnamon, ground ginger, nutmeg, or pumpkin spice to add some fall flavor. - Wet ingredients – In a large mixing bowl of a stand mixer, with the dough hook attachment, combine warm milk, sugar, yeast, egg, and vanilla extract. Stir to combine.
- Wet to dry – Add the flour mixture to the yeast egg mixture and combine on medium-high until all the flour is incorporated. Then, knead on medium speed for 8 to 10 minutes.
Pro tip – Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough. - Butter – Add the room temperature butter and continue to knead on medium-low speed for 8 to 10 minutes more until smooth, elastic, and slightly sticky.
- Bowl – Place the dough in a large greased bowl, cover it with plastic wrap and let rise on the counter for 60 to 90 minutes or until double in volume.
Pro tip – You can also leave the dough in the fridge to slowly rise for up to 24 hours. Thaw on the counter for an hour to thaw.
Pastry cream
- Combine – In a heavy-bottom saucepan, combine egg yolks and sugar. Add the cornstarch – combine well with a whisk. Then, add the salt and vanilla extract. Followed by milk and heavy cream. Stirring constantly to avoid lumps.
Pro tip – Gradually, add the milk a little at a time to prevent lumps. - Simmer – Then, place the pan on medium-low heat and continue to cook the pastry cream stirring all the time. When the pastry cream is thick and coats the back of a wooden spoon or spatula, add the butter and take it off the heat.
Pro tip – The liquid must come to a low boil, which will transform from a foamy liquid to a thick custard with no foam at all. - Strain – Strain through a mesh or sieve – discard the vanilla pod as well as any curdled eggs. Then, cover the surface of the pastry cream with plastic wrap.
Pro tip – Straining will ensure a smooth texture and remove any curdled or thickened milk solids. - Cool – Let cool completely before you store it in the fridge. Once cooled, whip vigorously with a whisk until smooth.
- Pastry cream filling – Add the pastry cream to the piping bag with a round or bismark piping tip.
- Strawberry cream filling – In a small bowl, combine the pastry cream, strawberry puree, and strawberry extract. Use a whisk to ensure it is smooth. Then, transfer to a piping bag with a round or bismark ping tip.
- Raspberry cream filling – In a small bowl, combine the pastry cream, raspberry puree, and raspberry extract. Use a whisk to ensure it is smooth. Then, transfer to a piping bag with a round or bismark ping tip.
- Blackberry cream filling – In a small bowl, combine the pastry cream, blackberry puree, and blackberry extract. Use a whisk to ensure it is smooth. Transfer to a piping bag with a round or bismark ping tip.
- Blueberry cream filling – In a small bowl, combine the pastry cream, blueberry puree, and blueberry extract. use a whisk to ensure it is smooth.
- Cream cheese/Cheesecake filling – In a bowl, combine the pastry cream and cream cheese until smooth. Then, transfer to a piping bag with a round or bismark ping tip.
Pro tip – Make sure the cream cheese is well-thawed, otherwise, it will be very lumpy. - Chocolate cream filling – In a microwave-safe bowl, melt the chocolate and let cool slightly. Then, add the pastry cream and combine well. Transfer to a piping bag with a round or bismark piping tip.
Shaping the donuts
- Once double in volume, invert on a floured surface. Press down and reshape into a ball.
Pro tip – Press down and remove all air pockets. Otherwise, you will have big air pockets which will during deep frying.
- Method 1 – Divide the dough into half and each half into 6 portions. Shape each portion into a smooth ball. Then, flatten it with your fingers.
Pro tip – Always make one or two mini doughnuts for the purpose of testing the oil temperature.
- Method 2 – Transfer to a well-dusted work surface. Using a rolling pin, roll to about 1/4 inch thickness. Using a 3-inch cookie or biscuit cutter cut out as many discs as you can.
Pro tip – If you roll the dough too thin, the donuts will not be fluffy. It is best to make fewer yet, light and fluffy donuts than many flat hard donuts.
Proof and deep fry
- Proof – Place each donut on a baking sheet on parchment paper squares. Cover with plastic wrap and leave to rise on the counter for 45 to 60 minutes or until doubles in volume.
Pro tip – Alternatively, you can also leave the donuts to slowly rise in the fridge overnight. Thaw on the counter for 30 minutes before deep frying. - Deep fry – Pour oil into a heavy pot or deep fryer and bring to about 350 °F. I like to use my dutch oven pan.
- Cook the donuts on each side for 2 to 3 minutes until golden brown. Use a slotted spoon to remove the donuts from the oil onto a cooling rack or drop them on paper towels to absorb excess oil.
Tip 1 – Make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.
Tip 2– You want the oil hot, but not too hot otherwise the donuts will become too dark. Adjust accordingly.
- Cook the donuts on each side for 2 to 3 minutes until golden brown. Use a slotted spoon to remove the donuts from the oil onto a cooling rack or drop them on paper towels to absorb excess oil.
- Dust – Place the sugar in a bowl and coat each donut in the sugar as soon as it is hot out of the oil.
Filling
- Place the donuts vertically in a tray and poke a hole with a knife.
Pro tip – Keeping the donuts in a tray vertically helps so you don’t have to hold the sugary donuts in your hands. Can be messy! - Poke the piping tip deep into the donuts and squeeze as much filling into the donut as possible.
Pro tip – I piped a little jam to help identify the donuts. As you fill each donut will become heavy.
How to fill donuts?
I like to add a little bit of jam on the top so you can identify the donuts. Having said that, there is so much you can do with these donuts. Here are a few ways I have made these over the years.
Variations
- Bavarian cream donuts – Once cooled, fill the donuts with vanilla Bavarian cream or strawberry Bavarian cream.
- Chocolate glaze donuts – Dip the top of the chocolate in a chocolate ganache glaze.
- Cinnamon sugar – Instead of just sugar, dust the fresh donuts with a mixture of cinnamon and sugar.
- Whipped cream – If you’ve never tried donuts with whipped cream, you must! In fact, make it strawberry and cream.
Tips for Success
- The temperature of milk – It is very important to make sure the milk is warm, not hot or cold.
- Rise and proof – Don’t make haste. Give the dough enough time to rise before you shape or cut the donuts. Similarly, don’t make haste to fry them before they are doubled in size.
- Method 1 – Shape the dough into smooth balls. Otherwise, you will have donuts with lots of cracks.
- Method 2 – Roll the dough thick so they puff nicely. If the dough is too thin, you will have flat donuts.
- The temperature of the oil – The temperature of 325 ° F is a guide. The heat should be enough to have a slight simmer but not too hot so the donuts become very dark brown in color.
- How to test oil – Add a mini doughnut to test the oil. The doughnut should rise in about 30 secs. If it rises too soon, it means the oil is too hot. And if it takes too long, it means the oil is not yet hot. Adjust accordingly. Keep an eye on oil temperature as it rises and cools between donuts batches. Adding doughnuts to the oil will cool the oil. So, find a balance on how many doughnuts per batch works with your settings.
- Fill the donuts only after they are cooled completely. Otherwise, the pastry cream filling will melt making a very messy donut.
Troubleshooting
- My dough did not rise – This could have two reasons. First, check the yeast expiry date. Second, the liquid ingredients in the dough were too hot.
- Why are my donuts flat? The most common reason for this is when you use the roll and cut method. Keep the dough thick about 1/4 inch thick at least. Otherwise, they will be quite flat.
- My donuts are very dark brown – Often, the temperature of the oil is the main culprit. Keep the heat to medium and adjust it from medium to medium-low as necessary. Remember, the donuts need to be cooked inside as well, which means the oil outside must not be too hot. I use 325F as a guide for my donuts.
- My filling is spilling out of the donut – If you fill the donuts while they are still warm, the heat will melt the filling. This will make the filling ooze out of the filling. It can be quite messy. Also, cooled pastry cream is more delicious. So, wait for the donuts to cool completely.
Creative ways to serve cream filled donuts!
Cream-filled donuts are already delicious on their own, but you can take them to the next level by serving them in creative and exciting ways. Here are some ideas:
- Donut Tower: Stack cream-filled donuts in a tower formation, similar to a croquembouche. Use toothpicks or skewers to hold them together, and drizzle them with glaze or sprinkle powdered sugar on top.
- Donut Ice Cream Sandwich: Slice a cream-filled donut in half horizontally and use it as a bun for an ice cream sandwich. Add a scoop of your favorite ice cream flavor between the donut halves and press gently to create a delicious treat.
- Donut Kabobs: Cut cream-filled donuts into bite-sized pieces and alternate them on skewers with fresh fruit, such as strawberries, pineapple chunks, or banana slices. Serve them as a fun and colorful dessert.
- Donut Trifle: Cube cream-filled donuts and layer them in a glass or bowl with whipped cream, fresh berries, and a chocolate or caramel sauce drizzle. Repeat the layers until you reach the top, and finish with a dollop of whipped cream and a sprinkle of grated chocolate.
- Donut Bread Pudding: Slice cream-filled donuts into small cubes and use them as a substitute for bread in a classic bread pudding recipe. Bake the mixture with a custard base until it’s golden and set. Serve warm with a caramel sauce drizzle or vanilla ice cream scoop.
- Donut Milkshake: Blend cream-filled donuts with milk, vanilla ice cream, and a touch of cinnamon or nutmeg to create a rich and indulgent milkshake. Top it with whipped cream and a mini donut for garnish.
- Donut Parfait: Layer cream-filled donut pieces with yogurt or pudding, fresh fruit, and granola in a glass or jar to create a delicious and visually appealing parfait. Repeat the layers and finish with a dollop of whipped cream or a sprinkle of crushed nuts.
- Donut French Toast: Dip cream-filled donuts in a mixture of beaten eggs, milk, and cinnamon, then cook them on a grill until they’re golden brown and slightly crispy. Serve with maple syrup, powdered sugar, or a drizzle of chocolate sauce.
- Donut Sundaes: Slice cream-filled donuts in half horizontally and place them in bowls. Top each donut half with a scoop of ice cream, whipped cream, and your favorite sundae toppings like sprinkles, chocolate chips, or chopped nuts.
- Donut Waffle Sandwich: Cut a cream-filled donut in half horizontally and place it between two halves of a freshly cooked waffle. Press gently to create a delightful donut-waffle sandwich. Add a drizzle of maple syrup or a dusting of powdered sugar for extra sweetness.
Remember to get creative and have fun with your cream-filled donut creations. These unique serving ideas will surely make your treats even more irresistible!
Frequently asked questions
Donuts are best eaten fresh the day they are made. But you can keep them for a day or two. It is best to keep them in a paper bag rather than plastic as plastic makes them soggy. You can also freeze cooled donuts for months in the freezer.
Yes, pastry cream is made with milk and eggs which are perishable ingredients and need to be kept refrigerated once they have cooled.
Well, baking these will be the same as making buns. The deep frying in oil is what makes these absolutely delicious. If you still decide to bake these once proofed brush them with egg wash and bake them in a preheated oven at 375F/190C/Gas Mark 5 on the middle rack for 20 to 25 minutes. Once cooled, fill them with your choice of filling.
I have given you two easy methods.
– One is similar to making burger buns and results in lovely ball-shaped donuts which have a fuller look to them.
– The other is the roll and cut with a biscuit cutter. The secret to getting these done well is to make sure you roll the dough thick!! Otherwise, your donuts will look flat.
This is a personal preference and yet, make sure that each donut has at least 1/4 cup filling it. Having said that, the donuts on their own dusted with sugar are delicious too.
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don’t forget to subscribe to my blog to receive new recipes by email.
Cream Filled Donuts
Print Pin Rate Share by Email Share on FB Save GrowDescription
Video
Ingredients
Donut dough – Total dough = 1060 grams ( 12 donuts 85 grams each or 14 buns 75 grams each)
- 240 g (1 cups) Whole milk
- 100 g (2 large) Eggs
- 7 g (2¼ tsp) Active dry yeast
- 50 g (¼ cup) Sugar
- 1 tsp Vanilla extract
- 500 g (4 cups) Bread flour (or All-purpose flour )
- ½ tsp Kosher salt
- 113 g (½ cups) Unsalted butter (room temperature )
Pastry cream – Makes 4 cups for any 4 fillings
- 480 ml (2 cups) Whole milk
- 250 ml (1 cups) Heavy cream (32 – 38% fat)
- 6 large Egg yolks
- 100 g (½ cup) Sugar
- 6 tbsp (⅓ cup) Cornstarch (or tapioca starch)
- 2 tsp Vanilla bean paste (or vanilla extract)
- 2 tbsp Unsalted butter (room temperature )
- ½ tsp Kosher salt
Strawberry cream
- 1 cup Pastry cream
- ½ cup Strawberry puree
- ¼ tsp Strawberry extract (optional )
Raspberry cream
- 1 cup Pastry cream
- ½ cup Raspberry puree
- ¼ tsp Raspberry extract (optional )
Blackberry cream
- 1 cup Pastry cream
- ½ cup Blackberry puree
- ¼ tsp Blackberry extract (optional )
Blueberry cream
- ½ cup Blueberry puree
- 1 cup Pastry cream
- ¼ tsp Blueberry extract (optional )
Cream cheese
- 1 cup Pastry cream
- ½ cup Cream cheese (I used 40% mascarpone )
Chocolate cream
- 1 cup Pastry cream
- 100 g (3.5 oz) Dark chocolate (or semi sweet, bittersweet )
Plus
- 1 cup Sugar (for dusting)
- 4 cups Vegetable oil (for deep frying )
Instructions
Donut dough
- Dry ingredients – In a bowl, combine flour and salt. Pro tip – You can add spices like cinnamon, ground ginger, nutmeg or pumpkin spice to add some fall flavor.500 g Bread flour, ½ tsp Kosher salt
- Wet ingredients – In a large mixing bowl of a stand mixer, with the dough hook attachment, combine warm milk, sugar, yeast, egg, and vanilla extract. Stir to combine.100 g Eggs, 7 g Active dry yeast, 50 g Sugar, 1 tsp Vanilla extract, 240 g Whole milk
- Wet to dry – Add the flour mixture to the yeast egg mixture and combine on medium-high until all the flour is incorporated. Knead on medium speed for 8 to 10 minutes. Pro tip – Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough.
- Butter – Add the room temperature butter and continue to knead on medium-low speed for 8 to 10 minutes more until smooth, elastic, and slightly sticky.113 g Unsalted butter
- Bowl – Place the dough in a large greased bowl, cover it with plastic wrap and let rise on the counter for 60 to 90 minutes or until double in volume. Pro tip – You can also leave the dough in the fridge to slowly rise for up to 24 hours. Thaw on the counter for an hour to thaw.
Pastry cream
- Combine – In a heavy-bottom saucepan, combine egg yolks and sugar. Add the cornstarch – combine well with a whisk. Then, add the salt and vanilla extract. Followed by milk and cream. Stirring constantly to avoid lumps. Pro tip – Gradually, add the milk a little at a time to prevent lumps.480 ml Whole milk, 250 ml Heavy cream, 6 large Egg yolks, 100 g Sugar, 6 tbsp Cornstarch, 2 tsp Vanilla bean paste, ½ tsp Kosher salt
- Simmer – Then, place the pan on medium-low heat and continue to cook the pastry cream stirring all the time. When the pastry cream is thick and coats the back of a wooden spoon or spatula, add the butter and take it off the heat.Pro tip – The liquid must come to a low boil, which will transform from a foamy liquid to a thick custard with no foam at all.2 tbsp Unsalted butter
- Strain – Strain through a mesh or sieve – discard the vanilla pod as well as any curdled eggs. Cover the surface of the pastry cream with plastic wrap.Pro tip – Straining will ensure a smooth texture and remove any curdled or thickened milk solids.
- Cool – Let cool completely before you store it in the fridge. Once cooled, whip vigorously with a whisk until smooth.
- Pastry cream filling – Add the pastry cream to the piping band with a round or bismark piping tip.
- Strawberry cream filling – In a small bowl, combine the pastry cream, strawberry puree, and strawberry extract. Use a whisk to ensure it is smooth. Transfer to a piping bag with a round or bismark piping tip.1 cup Pastry cream, ½ cup Strawberry puree, ¼ tsp Strawberry extract
- Raspberry cream filling – In a small bowl, combine the pastry cream, raspberry puree, and raspberry extract. Use a whisk to ensure it is smooth. Transfer to a piping bag with a round or bismark piping tip.1 cup Pastry cream, ½ cup Raspberry puree, ¼ tsp Raspberry extract
- Blackberry cream filling – In a small bowl, combine the pastry cream, blackberry puree, and blackberry extract. Use a whisk to ensure it is smooth. Transfer to a piping bag with a round or bismark piping tip.1 cup Pastry cream, ½ cup Blackberry puree, ¼ tsp Blackberry extract
- Blueberry cream filling – In a small bowl, combine the pastry cream, blueberry puree, and blueberry extract. use a whisk to ensure it is smooth. Transfer to a piping bag with a round or bismark piping tip.½ cup Blueberry puree, 1 cup Pastry cream, ¼ tsp Blueberry extract
- Cream cheese/Cheesecake filling – In a bowl, combine the pastry cream and cream cheese until smooth. Transfer to a piping bag with a round or bismark piping tip. Pro tip – Make sure the cream cheese is well-thawed. Otherwise, it will be very lumpy.1 cup Pastry cream, ½ cup Cream cheese
- Chocolate cream filling – In a microwave-safe bowl, melt the chocolate and let cool slightly. Then, add the pastry cream and combine well. Transfer to a piping bag with a round or bismark ping tip.1 cup Pastry cream, 100 g Dark chocolate
Shaping the donuts
- Once double in volume, invert on a floured surface. Press down and reshape into a ball. Pro tip – Press down and remove all air pockets, otherwise, you will have big air pockets which will during deep frying.
- Method 1 – Divide the dough into half and each half into 6 portions. Shape each portion into a smooth ball. Flatten it with your fingers. Pro tip – Always make one or two mini doughnuts for the purpose of testing oil temperature.
- Method 2 – Transfer to a well-dusted work surface. Using a rolling pin, roll to about 1/4 inch thickness. Using a 3-inch cookie or biscuit cutter cut out as many discs as you can. Pro tip – If you roll the dough too thin, the donuts will not be fluffy. It is best to make fewer yet, light and fluffy donuts than many flat hard donuts.
Proof and deep fry
- Proof – Place each donut on a baking sheet on parchment paper squares. Cover with plastic wrap and leave to rise on the counter for 45 to 60 minutes or until doubles in volume. Pro tip – Alternatively, you can also leave the donuts to slowly rise in the fridge overnight. Thaw on the counter for 30 minutes before deep frying.
- Deep fry – Pour oil into a heavy pot or deep fryer and bring to about 350 °F. I like to use my dutch oven pan. Cook the donuts on each side for 2 to 3 minutes until golden brown. Use a slotted spoon to remove the donuts from the oil onto a cooling rack or drop them on paper towels to absorb excess oil. Tip 1 – Make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.Tip 2 – You want the oil hot, but not too hot otherwise the donuts will become too dark. Adjust accordingly.4 cups Vegetable oil
- Dust – Place the sugar in a bowl and coat each donut in the sugar as soon as it is hot out of the oil.1 cup Sugar
Filling
- Place the donuts vertically in a tray and poke a hole with a knife. Pro tip – Keeping the donuts in a tray vertically helps so you don't have to hold the sugary donuts in your hands. Can be messy!
- Poke the piping tip deep into the donuts and squeeze as much filling into the donut as possible. Pro tip – I piped a little jam to help identify the donuts. As you fill each donut will become heavy.
Recipe Notes & Tips
- The temperature of milk – It is very important to make sure the milk is warm, not hot or cold.
- Rise and proof – don’t make haste give the dough enough time to rise before you shape or cut the donuts. Similarly, don’t make haste to fry them until they are doubled in size.
- Method 1 – shape the dough into smooth balls otherwise you will have donuts with lots of cracks.
- Method 2 – roll the dough thick so they puff nicely. If the dough is too thin you will have flat donuts.
- The temperature of the oil – The temperature of 325 ° F is a guide. The heat should be enough to have a slight simmer but not too hot so the donuts become very dark brown in color.
- How to test oil – Add a mini doughnut to test the oil. The doughnut should rise in about 30 secs. If it rises too soon means the oil is too hot and if it takes too long means the oil is not yet hot. Adjust accordingly. Keep an eye on oil temperature as it rises and cools between donuts batches. Adding doughnuts to the oil will cool the oil. So, find a balance on how many doughnuts per batch works with your settings.
- Fill the donuts only after they are cooled completely otherwise the pastry cream filling will melt making a very messy donut.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
omg! this is perfect! I haven’t tried this yet, but I have some leftover pastry cream that i wanted to fill doughnuts with. its a week before Hanukkah so doughnuts have been on my mind can’t wait to try this!
Well I’m going to make these again! I tried making doughnuts once, the doughnut fiasco of 2010 and always wanted to try again. Well, this recipe worked out great! I added a bit of nutmeg to my flour ingredients and made the dough, I made a chocolate filling by using a chocolate pudding recipe, but rather than making the pudding with 2 cups of milk, I made it with 1 1/2 cups of milk, once the pudding was thick, I then added around a cup of chocolate chips to give the pudding more body thickness and a bit of gloss. As the doughnuts came out of the oil, I coated with cinnamon sugar, then when cooled, filled with chocolate. Can’t wait to make these again. Perfect recipe and great directions.
Good recipe otherwise, but I am confused on the pastry cream recipe. On the ingredients it says 250ml of heavy cream, yet it’s not used in anywhere on the instructions?? Is it supposed to be in the recipe?
Hey Vera. The milk and cream are added to the egg yolk mixture when combining the dry ingredients. Thanks
Dear Veena,
I have tried this donuts recipe (without filling) and they are very very good. I used fresh yeast and the result was also very nice and fluffy. Just wondering if I could bake them next time instead of frying them? Have you tried baking them? How long do you think they should bake in the oven? At what temperature…? Just wondering.
Thank you!
Graciela
Hey Graciela – You can try my baked donuts recipe. Its very light and airy. Just make sure to keep the dough soft, and loose.
Hello!
If Im making eggless version how much milk in ml/ grams should I use ? 170 grams? Or how much milk in total?
You can start with less (150g) and add more depending on the consistency of the dough. Watch the video to see consistency.
Hello! I was wondering how much replacing the egg with milk like you said, would change the texture of the dough? as well as if it changes the doughnuts shelf life? Thank you! 🙂
Hannah, doughnut dough is bread dough so as long as you keep the dough soft, and smooth, with our without eggs you will have a light and airy donut! Eggs add richness and stability to any dough but eggless is just as tasty.