Whipped Cream-Filled Doughnuts

Whipped Cream-Filled Doughnuts


(0 votes) 0 0

Who doesn't like doughnuts? Now you can make your own doughnuts filled with whipped cream. Make your Hanukkah special with this sweet treat!

Shared by

Time needed

20 min preparation + 15 min cooking

Serving Size / Yield

6-8 servings


  • 1 C. buttermilk, warm
  • 1/4 C. canola oil
  • 4 egg yolks, at room temperature
  • 3 C. unbleached all-purpose flour
  • 1/4 C. sugar
  • 1 T. instant dry yeast
  • 1/4 tsp. salt
  • canola oil, for frying
  • whipped cream
  • 1/4 cup (60 ml) icing sugar

Our Readers Also Loved


To make the doughnuts, combine buttermilk, oil, and egg yolks.
In a large bowl, combine flour, sugar, yeast, and salt. Add milk mixture and stir until dough forms into a ball, about three minutes. On a floured work surface, knead dough for two minutes or until smooth. Place in a lightly oiled bowl. Cover with a damp cloth and let rise for one hour in a warm and humid place.
On a floured work surface, cut dough in half. Roll out dough, one piece at a time, to a sheet. Cut doughnuts with a cookie cutter. Place on a floured cookie sheet. Reuse scraps. Cover with a dry cloth and let rise for 30 to 45 minutes in a warm and humid place or until doubled in size.
Heat oil in a deep fryer to 350 °F. Line a baking sheet with paper towels.
Place three doughnuts at a time into hot oil and cook for three minutes or until golden brown, turning halfway through cooking. Drain on paper towel and let cool.
With the handle of a wooden spoon, poke a hole in the side of the doughnuts to form a cavity.
With a pastry bag fitted with a star tip, fill doughnuts with whipped cream. Dust with powdered sugar.

Around The Web