How to Make Your Own Cream-Filled Doughnuts

Now you can make this cream-filled treat at home the easy way
How to Fill a Creme Doughnut

The Daily Meal's Angela Carlos shows viewers how easy it is to fill a homemade doughnut with cream.

Nothing will compare to these fresh from the fryer doughnuts filled with rich, silky-smooth vanilla cream.

Thinkstock / yuelan

Nothing will compare to these fresh from the fryer doughnuts filled with rich, silky-smooth vanilla cream.

Ever wonder how Dunkin’ Donuts does it? Now you can make this cream-filled treat at home the easy way. All you need is a simple recipe for pastry cream or whipped cream, if you prefer, and prepared doughnut dough.

Click here for the How to Make Cream-Filled Doughnuts slideshow.

Once you master this recipe, nothing will compare to these fresh-from-th- fryer doughnuts filled with rich, silky-smooth vanilla cream. Serve them as a starter at this weekend’s brunch gathering, as a weekend treat, or as the dessert course at your next dinner party.

Here, at The Daily Meal, we used store-bought biscuit dough for a quick and easy no-mess doughnut, but if you prefer to start from scratch use your favorite yeast dough recipe, or try our favorite brioche doughnut dough.

Feel free to experiment with flavors by adding extracts to doughnut glazes, flavoring whipped cream fillings with spices, or making your cream-filled doughnut a jelly-filled one with homemade jams.

Follow these 10 simple steps for these quick and easy cream-filled doughnuts that will leave store-bought doughnuts in the dust and your guests impressed with your pastry skills.

Tools and Mise en Place

Thinkstock / taratata


For the equipment, you will need: a heavy pot filled with three inches of vegetable oil, a fry thermometer, a sheet tray lined with paper towels, a small bowl with cinnamon sugar or glaze, and a pastry bag fitted with 3 or 4 mm scalloped pastry tip.

Preparing the Pastry Cream

Thinkstock / Magone

Pour the pastry cream into a bowl to cool.


For the filling, we prepared a standard pastry cream, and then lightened it with unsweetened whipped cream at a 2 parts pastry cream to 1 part whipped cream ratio.

Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.