These Pillow Doughnuts with Cream Filling are soft, fluffy, and wonderfully light, with a golden fried exterior and a smooth, creamy filling tucked inside. They’re perfect for breakfast, brunch, afternoon treats, or whenever you’re craving a bakery-style doughnut at home.
Ingredients
For the Dough
- 3½ cups all-purpose flour
- ¼ cup granulated sugar
- 2¼ teaspoons active dry yeast
- ½ teaspoon salt
- ¾ cup warm milk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
For the Cream Filling
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons instant vanilla pudding mix, optional
For Finishing
- Powdered sugar, for dusting
- Granulated sugar, optional
Instructions
1. Activate the Yeast
In a small bowl, combine the warm milk, yeast, and 1 teaspoon of the sugar. Let the mixture sit for 5–10 minutes, until foamy.
Make sure the milk is warm rather than hot, as excessive heat can prevent the yeast from working properly.
2. Make the Dough
In a large mixing bowl, whisk together the flour, remaining sugar, and salt.
Add the eggs, melted butter, vanilla, and activated yeast mixture.
Stir until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for about 6–8 minutes, until smooth and elastic. The dough should feel soft and slightly tacky but not excessively sticky.
3. Let the Dough Rise
Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap.
Allow it to rise in a warm place for approximately 1–1½ hours, or until doubled in size.
4. Shape the Doughnuts
Gently punch down the dough and roll it out to approximately ½ inch thick.
Cut the dough into rounds using a cookie cutter or drinking glass, about 3 inches wide.
Place the rounds on a parchment-lined baking sheet, leaving space between each one.
Cover loosely and let them rise again for 30–45 minutes, until noticeably puffy.
5. Fry the Doughnuts
Heat about 2 inches of vegetable oil in a deep, heavy saucepan or Dutch oven to 350°F (175°C).
Carefully lower the doughnuts into the oil, working in small batches.
Fry for approximately 1½–2 minutes per side, turning once, until golden brown.
Transfer to a paper towel-lined plate or wire rack to drain and cool.
Keep an eye on the oil temperature between batches so the doughnuts cook evenly without becoming greasy.
6. Make the Cream Filling
While the doughnuts cool, pour the heavy cream into a mixing bowl.
Beat until it begins to thicken, then gradually add the powdered sugar and vanilla.
Continue beating until the cream forms firm peaks.
For a thicker, more stable filling, beat in the instant vanilla pudding mix.
7. Fill the Doughnuts
Transfer the cream filling to a piping bag fitted with a small round tip.
Use a skewer or the tip of a piping nozzle to make a small opening in the side of each doughnut.
Pipe the cream generously into the center.
8. Finish
Dust the filled doughnuts generously with powdered sugar.
For a traditional sweet finish, you can also roll the warm doughnuts in granulated sugar before filling them.
Tips for Perfect Pillow Doughnuts
- Don’t over-flour the dough. Too much flour can make the doughnuts heavy instead of light and fluffy.
- Allow enough time for both rises; this is what gives the doughnuts their soft, airy texture.
- Keep the frying oil close to 350°F (175°C) for the best results.
- Don’t overcrowd the pan, as adding too many doughnuts can lower the oil temperature.
- Let the doughnuts cool before filling so the cream doesn’t melt.
- Fill them generously just before serving for the freshest texture.
Variations
Vanilla Cream
Use the basic whipped cream filling for a light and classic flavor.
Chocolate Cream
Add 2 tablespoons of cocoa powder to the filling for a rich chocolate version.
Strawberry Cream
Fold a few tablespoons of finely chopped strawberries or strawberry preserves into the whipped cream.
Custard Filling
Replace the whipped cream with homemade or prepared vanilla custard for a traditional bakery-style doughnut.
Storage
For the best texture, enjoy the doughnuts the same day they are made.
Because they contain a cream filling, store leftovers in an airtight container in the refrigerator and consume within 1–2 days.
These homemade pillow doughnuts are wonderfully soft, airy, golden, and filled with silky vanilla cream, making them an irresistible bakery-style treat.