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Is there anything more tempting than a golden, pillowy donut stuffed with your favorite sweet, creamy (or chocolatey!) filling? Honestly, just the thought of homemade stuffed donuts brings me back to lazy Sunday mornings, bustling-around-the-kitchen with coffee in hand, powdered sugar everywhere, and my girls sneaking tastes before breakfast. Store-bought will never compare! Making stuffed donuts at home is a little messy, sure, but so wonderfully comforting and totally worth every second. A sweet treat like this? Absolutely swoonworthy—and hey, if you eat them fresh out of the fryer, that’s practically self-care in my book.
Why You’ll Love This
- Soft, cloudlike donuts with that fresh-from-the-bakery aroma (seriously addicting)
- Creamy, gooey centers—think jam, custard, or molten chocolate (yes, please!)
- Perfect for breakfast, brunch, or a pick-me-up dessert with coffee
- Endlessly customizable with your favorite fillings (get creative!)
- Homemade and deep-fried, so you know exactly what’s in them (no weird ingredients—just indulgent goodness)
- Guaranteed to make you the hero of any gathering—these filled pastries disappear fast
Ingredients & Notes
Flour: Go with plain old all-purpose. If you want a slightly chewier bite, sneak in a little bread flour—no more than 1 cup.
Yeast: Active dry or instant both work—I always proof active dry before mixing (just to make sure it’s alive and kicking). If you use instant, you can skip straight to mixing.
Sugar: Regular granulated for the dough, but don’t forget about extra for rolling the donuts after frying! Brown sugar (a tablespoon or two) adds cozy, caramel notes if you want to swap a bit in.
Milk: Whole milk gives the richest flavor, but 2% gets the job done. You can swap in a plant-based milk in a pinch—just make sure it’s unsweetened.
Butter: I use unsalted so I can control the salt, but salted is fine—just dial back a pinch of the added salt.
Eggs: Give these stuffed donuts that soft, rich crumb. Room temperature is best; just plop them in a bowl of warm water for a few minutes if you forget.
Salt: Don’t skip it—just a little brings all the flavors together and helps balance the sweetness.
Oil for Frying: Go for a neutral oil—canola or peanut works great. Pour enough to let the donuts float as they fry.
Filling: Jam, chocolate ganache, vanilla or chocolate pastry cream, Nutella, lemon curd…the sky’s the limit! Even a quick whipped cream or thickened pudding can work in a pinch.
Step-by-Step Directions
Mix up your dough:
Warm your milk just until it’s cozy to the touch (not hot!). Stir in a pinch of sugar and yeast—wait 5-10 minutes until it’s all foamy. This is where the magic happens! Combine that with flour, more sugar, salt, eggs, and melted butter. I like to start in a stand mixer with a dough hook, but you can totally go old-school with your hands and a sturdy wooden spoon. Knead until you’ve got a soft, slightly sticky dough (add a spoonful of flour if it’s way too tacky). It should be stretchy, not dry.
Let it rise:
Transfer the ball of dough to a greased bowl, cover, and set somewhere warm (I love a slightly pre-warmed oven—just turn it on for a minute and turn it off!). Let it puff up until doubled, about 1-2 hours. If your house is chilly, it’ll take more time—just be patient. This is a great time for that second coffee.
Shape your donuts:
Plop the dough onto a floured counter and gently pat or roll out to about ¾” thick. Cut out rounds using a biscuit cutter or the rim of a drinking glass (mine’s about 3 inches across). Gather scraps and re-roll as needed. Place the rounds on parchment, cover loosely with a towel, and let them rest for another 45-60 minutes—don’t rush this, it helps them stay pillowy.
Fry time!
Heat about 2-3 inches of oil in a heavy pot (I use my Dutch oven) to 350°F. Carefully slide in 2-3 donuts at a time—don’t crowd or the oil will cool too much. Fry until gorgeously golden, 1-2 minutes per side. Flip gently with a slotted spoon or chopsticks. Transfer to paper towels to drain (and try not to eat them all right now…it’s hard, I know!).
Fill your donuts:
Once cool enough to handle, use a chopstick or thin knife to poke a little tunnel in the side of each donut. Fill a piping bag (or zip-top bag with the corner snipped) with your desired filling. Squeeze until plump—don’t be timid! Roll the donuts in sugar while still a tad warm for that classic sparkle.
Variations and Flavor Twists
– Classic Chocolate-Filled: Whip up a simple ganache (just chocolate chips and warm cream). This never lasts long at my house—kids and grownups all go nuts.
– PB&J: Fill with creamy peanut butter and strawberry jam for a nostalgic breakfast throwback (or after-school treat…for you, not just the kids!).
– Lemon Curd & Berry: Tangy lemon curd plus raspberry or blueberry jam is pure summer in a bite.
– Boston Cream: Homemade or store-bought vanilla pastry cream plus a drizzle of melted chocolate on top—hello, bakery touch!
– Maple Cream: Blend a little maple syrup into whipped cream or cream cheese for a very New England vibe.
And don’t be afraid to experiment with savory versions—think herby ricotta or bacon jam for brunch. Trust me, your friends will be impressed!
Storage and Reheating Tips
Stuffed donuts really are best the day they’re made (nothing beats that fresh, deep-fried magic!). But if you’ve somehow got leftovers, tuck them into an airtight container at room temp for a day or two—after that, I like the fridge, just so the filling stays happy. When you’re ready for a treat, a few seconds in the microwave perks them right back up. Don’t forget: if you’ve used a cream filling, refrigeration is the way to go! They freeze pretty well, too—just thaw overnight and give them a gentle reheat before enjoying.
Let’s Chat Donuts!
So, are you a custard-filled fan, or is it all about raspberry jam? I’d love to hear what you would stuff your homemade donuts with—give me all your quirkiest, most craveable combos in the comments! And if you try this recipe, don’t forget to report back…bonus points for pictures (the messier, the better). Homemade dessert doesn’t have to be complicated—it just takes a little prep and a big appetite. Cheers to cozy kitchen moments and gooey, sugar-dusted hands!
Homemade Stuffed Donuts
Ingredients
- 4 cups Flour All-purpose
- 2 1/4 tsp Yeast Active dry or instant
- 1/2 cup Sugar Regular granulated
- 1 cup Milk Whole milk or 2%
- 1/2 cup Butter Unsalted
- 2 pcs Eggs Room temperature
- 1/2 tsp Salt
- Oil for Frying Canola or peanut oil
- Filling Jam, chocolate ganache, pastry cream, etc.
Instructions
- Warm milk, add yeast, combine with flour, sugar, salt, eggs, and butter. Knead until soft and slightly sticky.
- Cover and let the dough rise until doubled, about 1-2 hours.
- Roll out dough, cut into rounds, let rest for 45-60 minutes.
- Fry donuts in oil until golden, about 1-2 minutes per side.
- Poke a hole, fill with your favorite filling, roll in sugar.
