Classic Fried Donuts with Caramel Cream Filling

Classic Fried Donuts with Caramel Cream Filling

There’s nothing quite like biting into a warm, pillowy donut—especially when it’s coated in sweet milk powder and filled with luscious caramel cream. This recipe brings together the nostalgia of classic fried donuts with a modern, decadent twist. Whether you’re making them for a special breakfast, a party, or just because, these donuts are sure to impress!

Ingredients

• For the Donuts:
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 3/4 cup warm milk (about 110°F)
  • 1/4 cup granulated sugar
  • 2 1/2 cups all-purpose flour (plus more for dusting)
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, softened
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • Vegetable oil, for frying
• For the Coating:
  • 1/2 cup milk powder (or very fine granulated sugar)
• For the Caramel Cream Filling:
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 1/2 cup heavy cream, room temperature
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1/2 cup whipped cream cheese or mascarpone (optional, for a thicker filling)

Instructions

1. Make the Dough:
   1. In a small bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy.
   2. In a large bowl, mix flour, sugar, and salt. Add the yeast mixture, egg yolks, butter, and vanilla. Mix until a sticky dough forms.
   3. Knead on a floured surface for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled (about 1–1.5 hours).
2. Shape and Fry the Donuts:
   1. Punch down the dough. Roll out to about 1/2-inch thickness.
   2. Cut out 3-inch rounds using a cutter or glass. Place on a floured tray, cover, and let rise for 30–45 minutes.
   3. Heat 2–3 inches of oil in a heavy pot to 350°F (175°C).
   4. Fry donuts in batches, 1–2 minutes per side, until golden brown. Drain on paper towels.
3. Coat the Donuts:
   1. While still warm, roll each donut in milk powder or fine sugar until well coated.
4. Make the Caramel Cream Filling:
   1. In a saucepan, combine sugar and water. Cook over medium heat, swirling (not stirring), until deep amber.
   2. Remove from heat. Carefully whisk in heavy cream (it will bubble). Add butter and salt, whisking until smooth.
   3. Let cool to room temperature. For a thicker filling, fold in whipped cream cheese or mascarpone.
5. Fill the Donuts:
   1. Poke a hole in the side of each donut with a skewer or knife.
   2. Fill a piping bag with the caramel cream. Pipe filling into each donut until slightly heavy.
6. Serve: Enjoy fresh! Best eaten the same day.

Tips

• For best results, use a kitchen thermometer to monitor oil temperature.
• Donuts are best enjoyed the day they’re made, but you can store them in an airtight container for up to 1 day.

FAQ

• Can I use store-bought caramel? Yes, but homemade caramel cream is richer and more flavorful.
• Can I freeze the donuts? It’s best to freeze unfilled donuts and fill them after thawing.

Related recipes: Blueberry Biscuits, Reese’s Peanut Butter Cup Cupcakes