Vanilla Cream Donuts are super soft baked donuts adorned with white chocolate glaze and filled with easy Vanilla cream! Baked donuts are insanely delicious and make such a special treat! Everyone will love decorating the glazed donuts to look like Easter treat!
Looking for an Easter dessert you can make this year? Baked Donuts filled with Vanilla Cream is incredibly soft, airy, and delicious. Donuts are the ultimate comfort food. The aroma from the oven and the little hint of vanilla peeking out of the side makes these irresistible. Baked donuts are made with simple store cupboard ingredients including flour, yeast, sugar, eggs, milk, butter, salt, and vanilla.
How to Make Donuts?
- In a large mixing bowl, whisk together 1 cup flour, sugar, instant yeast and salt
- Add warm milk, melted butter, egg yolks and vanilla extract and whisk until well combined
- Cover with plastic wrap and rest at room temperature for 10 minutes, until some bubbles form on the surface
- Add remaining 1½ cups flour, adding just enough until dough holds together and no longer stick to the sides of the bowl
- Knead in the bowl for 5 minutes, if the dough is really sticking to your hands, dust lightly with flour then continue kneading with clean dry hands
- Cover the bowl with plastic wrap and let rise in a 100°F oven for 45 minutes or at room temperature for 1 hour or until doubled in size
- Line a baking sheet with parchment paper and preheat the oven to 375°F with a rack in the center of the oven
- Turn dough onto a floured surface and roll the dough out to just under ½” thick
- Cut circles using a 2 ½ inch round cookie cutter
- Place donuts on a prepared baking sheet cover with a tea towel and let rise at room temperature 30 minutes or until puffed
- Bake uncovered in the center of a preheated oven at 375°F for 10-12 minutes or until lightly golden on top
What is the best Filling for Donuts?
For a cream filling, you will need a stable, thick cream that won’t ooze out. The vanilla cream is easy and excellent. I am obsessed with Vanilla cream in every way.
How to Make Vanilla Cream?
- In a large bowl, add egg yolks, sugar and vanilla and whisk until well combined
- Add the cornstarch and whisk again until well combined
- Heat the milk in a saucepan until hot, then turn off the heat and let it sit for 1 minute
- Slowly pour in the milk into the egg mixture while constantly whisking so eggs don’t scramble and there are no lumps
- Pour the mixture back into the saucepan and heat on a low heat whilst constantly stirring until thick and creamy, about 10 minutes, the mixture needs to be very thick
- One thick, turn of the heat and pour into a clean bowl, cover with plastic wrap over cream so a skin doesn’t form and leave to cool
There are so many filling options when it comes to baked donuts, you can use jam: strawberry, raspberry, or apricot, or Nutella and chocolate filling if desired.
This baked donut recipe is an easy Easter dessert that the kids can help make. After baking, you can decorate them into spring and Easter donuts using glaze and sprinkles.
How to Store Baked Donuts?
Once the donuts have been filled store them for 12 hours at room temperature or up to a week in the refrigerator in an airtight container.
Now, when your holiday preparations are over I can wish you to spend your holidays in peace and harmony with your friends and family! Enjoy!
- 2 ½ cups all-purpose flour divided, plus more for dusting
- ¼ cup granulated sugar
- Pinch of salt
- 2 ¼ teaspoons instant quick-acting
- ⅔ cup warm milk
- 3 tablespoons unsalted butter melted, divided
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 ½ cups whole milk
- 1 teaspoon vanilla extract
- 5 egg yolks
- ⅓ cup sugar
- ¼ cup cornstarch
- 1½ cups white chocolate chips
- Sprinkles, optional
- In a large mixing bowl, whisk together 1 cup flour, sugar, instant yeast, and salt
- Add warm milk, melted butter, egg yolks, and vanilla extract and whisk until well combined
- Cover with plastic wrap and rest at room temperature for 10 minutes, until some bubbles form on the surface
- Add remaining 1½ cups flour, adding just enough until dough holds together and no longer stick to the sides of the bowl
- Knead in the bowl for 5 minutes, if the dough is really sticking to your hands, dust lightly with flour then continue kneading with clean dry hands
- Cover the bowl with plastic wrap and let rise in a 100°F oven for 45 minutes or at room temperature for 1 hour or until doubled in size
- Line a baking sheet with parchment paper and preheat the oven to 375°F with a rack in the center of the oven
- Turn dough onto a floured surface and roll the dough out to just under ½" thick
- Cut circles using a 2 ½ inch round cookie cutter
- Place donuts on a prepared baking sheet cover with a tea towel and let rise at room temperature 30 minutes or until puffed
- Bake uncovered in the center of a preheated oven at 375°F for 10-12 minutes or until lightly golden on top
- In a large bowl, add egg yolks, sugar, and vanilla and whisk until well combined
- Add the cornstarch and whisk again until well combined
- Heat the milk in a saucepan until hot, then turn off the heat and let it sit for 1 minute
- Slowly pour the milk into the egg mixture while constantly whisking so eggs don't scramble and there are no lumps
- Pour the mixture back into the saucepan and heat on a low heat whilst constantly stirring until thick and creamy, about 10 minutes, the mixture needs to be very thick
- One thick, turn of the heat and pour into a clean bowl, cover with plastic wrap over cream so a skin doesn't form and leave to cool
- Cut a deep slit in the side of each donut and pipe vanilla cream with a pastry bag into each one
- Place the chocolate chips in a medium bowl
- Melt in 30 seconds increments in the microwave, stirring after each time, until completely melted and smooth
- Allow cooling for 2-3 minutes
- Dip the tops of the donuts into the chocolate glaze
- Cover with sprinkles, if desired
- Serve
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