Cream Filled Doughnuts

Cream Filled Doughnuts


(2 votes) 5 2

Really spoil your coworkers with these pudding-filled doughnuts, sprinkled with sugar.

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Time needed

45 min preparation + 10 min cooking

Serving Size / Yield

8-10 servings


  • 1 1/2 C. milk
  • 1/2 C. sugar
  • 1 1/2 tsp. salt
  • 1/4 C. butter
  • 1/2 C. warm water
  • 2 packages active dry yeast
  • 2 eggs, beaten
  • 6 1/2 C. sifted all-purpose flour
  • (about) 1 tsp. grated lemon rind
  • 4 C. cold milk
  • 2 packages instant pudding (3.4 oz. each)

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Scald milk in saucepan; stir in sugar, salt, and butter. Remove from heat and cool to lukewarm. Measure warm water into a large mixing bowl; sprinkle in the yeast and stir until dissolved. Stir in lukewarm milk mixture, eggs, and half of the flour; beat until smooth. Stir in lemon peel and remaining flour to make a soft dough; mix well. Turn dough out onto floured surface and knead for about 8 minutes, until smooth and elastic. Place in a buttered bowl, turning to grease all sides. Cover and let rise in a warm place, free from drafts, for about 45 minutes, until doubled in bulk. Punch down and turn out onto lightly floured surface. Divide dough in half. Roll out half into a large round, 1/2 inch thick. Cut with floured doughnut cutter, with center section removed. Place doughnuts on baking sheet. Repeat with remaining half of dough. Cover and let rise in a warm place, free from draft, until doubled in bulk, about 30 minutes. Fry in deep hot fat, 365°, until golden brown, turning once. Drain on paper towels; cool thoroughly before filling. While doughnuts are cooling, pour milk into a deep bowl. Add pudding mix and beat until well blended, about 1 minute. Refrigerate for at least 5 to 10 minutes. Spoon pudding into a pastry tube with wide nozzle and pipe into the cooled doughnuts. Sprinkled filled doughnuts with confectioners' sugar. Refrigerate until served. 

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