How To Make Cream Filled Donuts At Home – There are few things better on a cold weekend morning than a hot cup of coffee and a fresh homemade donut filled with cream. Unfortunately, I know it’s only Wednesday, but I thought I’d brighten up your busy day by sharing this Powdered Pink Pomegranate Donuts recipe. I love donuts, as you may remember from a recent post, and my ultimate goal is to light up this dark world with donut recipes.
Also guys, thank you so much for all the love and comments on our kitchen renovation!! I didn’t think anyone would care about it, but I was thrilled with all the positive comments. It’s always scary to put myself online and share things I’ve been working on for a long time. This kitchen renovation was no different, so thanks for all the encouragement. I shared everything with Kyle and he was very happy. thank you!!
How To Make Cream Filled Donuts At Home
I remember the first time I had a pomegranate, and it was at a girl’s birthday party in high school. I remember thinking I didn’t like them because of the seeds in each pomegranate aril, but now I love their juiciness, texture, and flavor. I love eating them as a snack or on top of winter salads. When I saw them in the store, I was so excited and immediately bought a bunch.
Best Brioche Doughnuts With Chocolate Filling
These donuts were a combination of my love for pink treats and the pomegranate season. The pomegranate flavor is not very strong in the pastry cream, but it shows a pink color that is very pleasant. I also dyed the sugar pink from the pomegranate juice, which looks like magical fairy dust if I may say so.
I made the pomegranate juice the hard way, which the pomegranate needs, by adding all the seeds/arils to a blender and then grinding it into a fine sieve. You don’t have to do this, you can buy pomegranate juice at the store.
This is the same donut recipe I used for my cardamom dough donut, which is also based on a New York Times recipe. It works great and if you’re afraid of making donuts, don’t be! I believe in you.
In a large bowl or liquid measuring cup, microwave the milk until warm but not hot. Sprinkle on the yeast packet and let sit for 5 minutes or until foamy.
Cream Filled Doughnuts Recipe
In the bowl of a stand mixer fitted with the dough hook, combine the eggs, oil, sugar and salt with the yeast mixture. Add 2 cups flour and mix until combined. Add the remaining flour (2 1/4 cups) and mix until combined and the dough forms a ball. The batter should be thick enough to beat in the mixer. If the dough is still wet, add a little more flour (2 tablespoons at a time).
Turn the dough onto a lightly floured surface and knead a few times until smooth until it forms into a large ball. Transfer the dough to a large bowl that has been lightly oiled. Cover with plastic wrap or a thin towel and let sit at room temperature until doubled in size, about an hour.
Heat milk, pomegranate juice, and 1/4 cup sugar over medium heat until boiling. In a small bowl, whisk together the salt, 1/4 cup sugar, cornstarch, and vanilla. Add in the egg yolks and beat until combined, it forms a paste. If there are puddles, it’s okay.
Once the milk mixture is hot, pour a little (about 1/4 cup) into the egg yolk mixture, whisking constantly. Continue to gradually add the rest of the milk mixture to prevent the eggs from curdling. Once the mixture is fully incorporated with all the ingredients, return to a saucepan and heat over medium-high heat. Mix all the time until the mixture thickens and resembles pudding in consistency.
Homemade Boston Cream Donuts Recipe
Pipe the pastry cream through a fine-mesh nozzle and into a bowl. Cover with plastic wrap and arrange the plastic wrap over the pastry cream. Refrigerate 2 hours or until chilled.
Punch the dough down and lightly toss it up. Roll out the dough to 1/2 inch thick. Cut out donuts with a 3-inch round cookie cutter. Carefully mix any pieces together and go back to make more doughnuts.
Spread the donut on 2 baking sheets and cover with a kitchen towel or plastic wrap. Let rise until doubled in size, another 45 min to 1 hour.
Heat a large Dutch oven or similar heavy pot over medium heat and add oil. Oil temperature should be close to 375°F. Then get the cooling racks or plates lined with paper towels ready to put the donuts on.
Small Batch Doughnuts
Using a metal spatula or spatula, drop a few (2-3 max) donuts into the oil. Do not overfill the pot. Fry for approx. Bake for 45 seconds, or until the bottom is a deep golden brown. Cook until the other side is golden. Immediately transfer the donuts to the pink sugar (mix the sugar with a few tablespoons of pomegranate juice). Repeat with the remaining donuts and place on a baking sheet lined with parchment paper.
To scoop out the pastry cream and fill the doughnut, insert the tip of a piping bag into the side of the donut and squeeze the bag. While continuing to squeeze the filling, gently pull the pipe away from the donut so that there is a dot of pastry cream on the side of the donut. Repeat until all donuts are filled.
Best eaten the day of, but will keep until the next morning if stored in a sealed container. Southern cuisine expert and cookbook author Diana Rattray has written more than 5,000 recipes and articles in her 20 years as a food writer.
* The % Daily Value (DV) tells you how much of a nutrient in a food contributes to your daily diet. 2,000 calories per day is used for general nutritional recommendations.
Homemade Strawberry Cream Filled Donuts
These cream-filled donuts are coffee-break dreams. They are soft pillows with a very light cream filling. These yeast donuts are deep fried to perfection, then the filling is deliciously tucked inside.
For a little shortcut, use instant vanilla pudding. Feel free to fill them with homemade vanilla pudding or homemade pastry cream. A rich chocolate pudding or thick jam would also make a wonderful filling. Or fill half of the donut with one filling and the other half for variety.
“I have a sweet tooth and love coffee and donuts in the afternoon. This recipe was easy to follow, didn’t require a long rise time, and produced donuts that were light and not too sweet. This recipe yields 32 donuts using a 3-inch cookie cutter. Next time I’ll halve the recipe so I don’t have leftovers.” – Carrie Parente
I don’t like it at all. It’s not the worst. Of course. I’m a fan – would recommend. Amazing! I like it! Thanks for the rating!
Mini Pastry Cream Filled Brioche Doughnuts
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This Boston Cream Donut Recipe is made with homemade donuts filled with smooth vanilla pastry cream and topped with chocolate glaze.
These donuts are fried, filled and glazed! Very soft! If you’re looking for baked donut recipes, try my Chocolate Donuts , Oreo Donuts , and Red Velvet Donuts !
Use good quality vanilla! This is the main source of flavor in this cream pan.
Royal Anne Cherries And Cream Filled Baked Donuts
While the pastry cream is cooling, press plastic wrap over the top of the pastry cream to prevent a film from forming on top.
Dust off my powdered sugar (unless I’m making dusty friends) because I don’t want any lumps or lumps no matter what recipe I make.
You can use semi-sweet, dark, or milk chocolate chips. Note that if you choose milk chocolate chips, the frosting will be extra sweet! In this Boston Cream Donut recipe, I used semisweet chocolate chips.
When it comes to glazing chocolate, it’s important to let the hot cream sit with the chocolate chips and butter, as this will lower the temperature of the heavy cream while slowly melting the chocolate chips. Untimely thawing will result in a grainy texture.
Chocolate Cream Filled Doughnuts With Espresso Sugar
When filling the donuts, they will start to puff up a bit. If you’re looking for evenness in all your donuts, I use a kitchen scale for accuracy.
If your glitter runs a little and you see it sticking to the side of the donut, you can thin it out a little.
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