Cream Filled Donuts

12 May

I was at football today (almost scored too! (I’m a defender, so that’s a big deal)) and one of our supporters was eating a long cream donut from a bakery. How I wanted that donut!

Now, Jess asks me to make her a cream donut every time I make normal Donuts, and I never do. This may be another one of those selfish moments where I make what I want. Then again, she still got cream donuts, so she can’t complain to much.


1 1/8 tsp Yeast
1/8 C Sugar
1/4 tsp Salt
2 C Flour
2/3 C Water
1/8 C Oil


If you’re lazy like me, combine all the ingredients in a bread-maker and tell it to make you some dough. Otherwise, combine ingredients in a bowl, then knead to form a smooth dough (about 10 minutes) and leave to rise for a few hours.

Cut the dough and roll the dough to the shape you want it. Leave to rise for another 20 minutes or so.

Heat a pan of oil to approx 190ºC (not that I’ve ever measured the temperature of oil when deep frying). IMPORTANT: Cut a slit down the middle of the donuts – this is where the cream will go later, and it is important to cut the slit BEFORE frying, or else the donut won’t cook throughout. Add a few donuts to the pan, and fry until brown, then turn over and fry till the other side is brown. Remove from the pan, shake off the oil, and then sit on a paper towel to absorb any remaining oil.

Leave donuts to cool, dust in icing sugar or ice with raspberry icing, and fill with cream. Finally, add a dallop of jam for that authentic look.


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