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These Brioche Cream Filled Donuts are perfectly fluffy and just like what you find at a bakery. the doughnuts are rolled in sugar and then filled with a sweet vanilla cream filling.
The Best Brioche Cream Filled Donuts
These Brioche donuts are by far one of my favorites with a sugar coated crispy shell, a soft inside, and filled with a delicious vanilla like custard. These donuts are so rich in flavor and worth the effort. They can be filled with Bavarian cream, lemon curd, pastry cream, jam, chocolate ganache or any other creamy filling.
Ingredients Needed
- Dry ingredients – flour, granulated sugar, dry yeast, corn starch and salt.
- Wet ingredients – warm water, milk, eggs, rum and vanilla extract.
- Butter – use unsalted butter.
How To Make Cream Filled Donuts
- Make the dough – combine the water, sugar and yeast and let dissolve. Mix the rest of the dough ingredients and knead using your mixes or hands on a lightly floured surface. Add in butter cubes until the dough is smooth and glossy.
- Let it rise – cover the bowl of dough with plastic wrap and let it double in size for about 2 hours. Punch down the dough and place in the fridge overnight.
- Form the dough – into equal portions and place them on a parchment lined baking sheet. Let rise.
- Fry – pour 2 inches of oil in a large pot and heat to 330-350 degrees. Begin frying the dough adding a few at a time until golden brown. Flip over and repeat. Remove with a slotted spoon and place on paper towels.
- Coating – dip the donuts into 1/2 cup of granulated sugar coating the entire donut, set aside.
- Bavarian Cream Filling – Combine the sugar, cornstarch, and milk in a large saucepan and mix until smooth. and thickened. Then let simmer for about 1 minute. Whisk the egg yolks and add them to the mixture. Heat to a low boil for 2 minutes. Stir constantly and cook over medium heat until the mixture becomes thick and starts to boil. Turn the heat down and let simmer for about 1 minute and then, take away from the heat. Mix in the vanilla extract and butter until smooth. Cover the donut cream filling with plastic wrap and place in the fridge until cool.
- Piping – Add the pastry cream into a piping bag with a round tip and using a small knife, cut a small hole in the side of the doughnuts (about 3/4 of the way in). Begin piping in the filling for each donut until it is filled.
Storing Brioche Cream Donuts
These cream filled donuts can be placed in an airtight container and kept at room temperature for up to 4 days.
Tips and Variations
- Other Cream Fillings for Donuts: chocolate pudding or lemon curd are other delicious fillings for these donuts.
- Shortcut: I highly recommend making these homemade donuts, but feel free to make our biscuit donuts and fill as directed if you are short on time.
- Topping Options: Cinnamon can be added to the sugar. You can always skip the sugar coating and top with frosting like chocolate frosting, cinnamon cream cheese frosting or chocolate ganache.
More Donut Recipes
- Baked Lemon Donuts
- Cinnamon Donuts
- Cosmic Brownie Donuts
- Pumpkin Donuts with Buttermilk Glaze
- Cinnamon Sugar Air Fryer Donuts
- Blueberry Lemon Donuts
- Mint Chocolate Chip Donuts
Vanilla Cream Filled Donuts
These Brioche Cream Filled Donuts are perfectly fluffy and just like what you find at a bakery. the doughnuts are rolled in sugar and then filled with a sweet vanilla cream filling.
Servings: 12 people
Ingredients
- 4 1/2 cups all-purpose flour
- 3/4 cup water lukewarm
- 1/4 cup granulated sugar
- 1 teaspoon active dry yeast
- 3 eggs room temperature
- 1/2 cup unsalted butter room temperature, (1 stick cut into cubes)
- 1 tablespoon rum
- 1 teaspoon salt
- 1/2 cup granulated sugar for coating
Vanilla Cream Filling
- 1 cup milk
- 2 egg yolks
- 1 tablespoon unsalted butter
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Combine the warm water, sugar, and yeast in a large bowl. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.
- Add the flour, salt, eggs, and rum. Knead well using the attachment on your mixer or by hand. Slowly incorporate the butter cubes and knead well. The dough has to be glossy and smooth. Cover the bowl with plastic wrap and let rise in a warm, draft-free place until almost doubled in size, about two hours.
- Punch the dough down. Put in the fridge to chill for 12-16 hours or overnight. (The dough will be more delicious if you leave it to chill overnight. If you don’t have the time, leave that part out.)
- Cut the dough into 12 pieces. Shape each piece into a smooth bun and place on a baking sheet lined with parchment paper and dusted with flour. Leave plenty of room between the donuts to proof. Cover lightly with plastic wrap and leave to proof for about 1 hour, or until about doubled in size.
- Heat 2 inches of oil in a heavy pot (cast iron) to 330-350°F. To fry donuts, drop several of them at a time and allow them to become golden before turning to the other side, about 1-2 minutes per side. Remove donuts from the oil with the spider tool and place them on a tray lined with paper towels.
- Once slightly cooled, place 1/2 cup granulated sugar in a dish, roll each donut in sugar, and set aside to cool completely before filling.
Cream Filling
- For the vanilla cream, add the sugar, cornstarch, and milk to a large saucepan and mix until smooth. Cook, stirring continuously, over medium heat until mixture begins to thicken and boil. Reduce heat to medium and simmer for 1 minute. Remove from heat.
- Add a little bit of mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. Place the saucepan back on the heat and bring to a light boil. Allow boiling for 2 minutes, stirring continuously.
- Remove from heat, add butter and vanilla. Stir until smooth. Pour into a medium bowl. Cover with plastic wrap and press it directly on the surface. Refrigerate until cold.
- Fill a piping bag with a round tip with the vanilla cream. Using a small knife, cut a hole in the side of each donut about 3/4 of the way into the donut and pipe a generous amount of vanilla cream into the center of the donut.
Last Step:
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Nutrition
Serving: 12g | Calories: 256kcal | Carbohydrates: 46g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 78mg | Sodium: 220mg | Potassium: 103mg | Fiber: 1g | Sugar: 10g | Vitamin A: 165IU | Vitamin C: 0.001mg | Calcium: 43mg | Iron: 2mg
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2 comments on “Vanilla Cream Filled Donuts”
About how many donuts does this recipe make? Can it be cut in half? Or part of it be frozen, if so at what point? There’s only 2 of us, but I’d like to make these.
Hi Christi. The recipe yields approximately 12 donuts. Yes, you could easily halve the recipe.