Cream Filled Baked Donuts

Baked donuts that are sugary crisp on the outside, fluffy on the inside, and filled with the most fabulous cream filling!

Something Special

Everyone wins with this Cream Filled Baked Donut recipe! They’re baked crisp and coated in sugar on the outside while super light and fluffy on the inside. Filled with the dreamiest cream filling, they’re something special. The dough is simple to mix together and rises so beautifully. A second rise makes for that optimal fluffy, airy texture. And the way the sugar sticks to that buttery crisp outside is to die for.

Donut Love

Mother’s Day is just around the corner and if making mom homemade baked donuts for Mother’s Day brunch doesn’t say “I LOVE YOU!”, I don’t know what would. Seriously though, how special would these Cream Filled Baked Donuts be for breakfast or brunch on Mother’s Day morning?! Donuts fit for a queen…Queen Mom!

Brookie and I spent several sweet and special mornings together testing and tasting this recipe. My love for baking and donuts has already been passed down to her and it literally makes my heart about burst seeing how happy she is when we share this time and the taste of what we create together.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Instant yeast
• Warm water
• All-purpose flour
• Granulated sugar
• Kosher salt
• Unsalted butter, melted
• Large egg, lightly beaten
• Heavy whipping cream
• Powdered sugar (confectioner’s sugar):

Supplies:

• Stand mixer with dough and whisk attachments
• Star decorating tip
• Buttered mixing bowl
• 2-1/2 inch round cookie cutter
• Baking sheet
• Light dish towel
• Silicone food brush
• Shallow bowl
• Skewer or wooden spoon

How to Make Cream Filled Baked Donuts

• To make the donuts: In the bowl of a stand mixer, fitted with the dough attachment, add the yeast and warm water first.
• Then add the flour, sugar, salt, melted butter and lightly beaten egg.
• Mix on low speed until just combined and then medium-high speed until well combined. Dough will be sticky.
• Remove dough to a buttered bowl.

• Cover tightly with plastic wrap. Let rise in a warm place for an hour or until doubled in size.
• On a lightly floured surface, press dough out with floured hands to 1/4 inch thickness.
• Using a 2-1/2 inch round cookie or donut cutter, cut the dough into 18 rounds.

• Gather dough scraps and repress out with floured hands, if necessary.
• Place donuts a few inches apart on parchment-lined or greased baking sheets. Cover with a light dish towel and let rise for about 30 minutes or until about doubled in thickness.
• Preheat oven to 375°F. Once donuts have finished the second rise, brush generously with melted butter. Bake for about 10 minutes, rotating baking sheet halfway through, until donuts are set and starting to turn golden brown on top.
• Remove donuts from oven. Turn oven broiler on high. Brush each donut with more butter. Return one tray of donuts at a time to under the broiler for 1-2 minutes, just until the butter starts to bubble a bit which will crisp the tops of the donuts. Repeat with remaining trays of donuts until all are baked and broiled.
• Place granulated sugar in a shallow bowl. As soon as donuts are cool enough to handle, toss them in the granulated sugar one at a time to evenly and completely coat them. Place back on baking sheet to cool completely while making the filling
• To make the filling: Chill stand mixer bowl ahead of time. Fit stand mixer with whisk attachment. Place cold heavy whipping cream in the chilled bowl. Beat at high speed, scraping bowl often, until soft peaks form. Add powdered sugar and continue beating until stiff peaks form.

• Continue beating until stiff peaks form.

• Using a skewer or end of a wooden spoon stick, poke a hole through the side of each donut almost to the other side making space to squeeze in the filling.

• Fill each donut with the cream filling.
• Serve donuts as soon as they are filled. Donuts are best eaten the same day.

Storage

Cream filled donuts are best eaten the day they’re made. However, you can store in an airtight container in the refrigerator for a day or two. Allow to sit at room temperature for a few minute before enjoying.

If you make my Cream Filled Bake Donuts and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!

xoxo,

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