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Vanilla Cream-Filled Donuts

A thin, crisp exterior that gives way to an airy and tender centre filled with a pastry cream.
Prep Time 50 mins
Cook Time 20 mins
Total Time 1 hr 30 mins
Servings 16 donuts
Calories 680 kcal


  • 250 ml buttermilk
  • 60 ml vegetable oil
  • 4 eggs yolks, at room temperature
  • 750 g all-purpose flour
  • 60 g granulated sugar
  • 13 g instant dry yeast
  • 1/4 tsp salt
  • oil for frying

Vanilla Cream Filling

  • 4 egg yolks
  • 100 g granulated sugar
  • 30 g all-purpose flour
  • 500 ml milk
  • 2 tsp vanilla extract


Make The Dough

  • In a bowl, combine buttermilk, oil and egg yolks.In a large bowl, with a wooden spoon or in a stand mixer using the dough attachment, combine flour, sugar, yeast and salt.
  • Add milk mixture and stir until dough forms into a ball, about 3 minutes. On a floured work surface, knead dough for 2 minutes or until smooth. Place in a lightly oiled bowl. Cover with a damp cloth and let rise for 2 hour or overnight in a warm and humid place.
  • On a floured work surface, cut dough in half. Roll out dough, to a 6 to 8-mm (1/4-inch) thick sheet. Cut doughnuts with a 7.5-cm (3-inch) round cookie cutter. Place on a floured cookie sheet. Cover with a dry cloth and let rise for 40 minutes in a warm until doubled in size.

Make The Cream Filling

  • To prepare a perfect pastry cream, mix the yolks with the sugar in a saucepan, using a wooden spoon.
  • Gradually add the flour, without stopping stirring until the mixture is mixed.heat the milk and add the vanilla extract, once the milk is simmering add to the egg mixture, a little at a time, and always starring. Keep stirring, simmer for 3-4 minutes. Do not overcook because the cream will continue to cook even once removed from the heat. In this way you will obtain a smooth pastry cream without unpleasant hints of cooked egg.

Fry The Donuts

  • Fill a large, heavy-bottomed pot with 3 inches of oil and place over medium-high heat While the oil heats, line a baking sheet with a double layer of paper towels for draining the doughnuts. Place the sugar in a small bowl and set aside.
  • Put the donuts into the hot oil and fry until golden brown on the underside, 2 to 3 minutes. Carefully turn the donuts over and fry for an additional 2 to 3 minutes, or until the other side is golden brown as well. Remove the donuts to the paper towel-lined baking sheet. Repeat with the remaining donuts.Toss them in the sugar one at a time to evenly coat them.
  • Allow to cool.
  • Once the donuts are cooled, transfer the cream to a pastry bag fitting with a small round decorating tip, poke a hole in the side of each donut and fill with pastry cream. The donuts should be served as soon as they are filled. They are best the same day they are made.


A deep-fry thermometer is an excellent tool to monitor the temperature of the oil.
If you don’t own a decorating bag, you can use two small zipper-topped plastic bags inside one another. Fill the bag and cut a small hole in one bottom corner to create your own piping bag