Fully Loaded Cream and Jam Donuts

There’s nothing quite like biting into a warm, soft donut, especially when it’s loaded with both creamy filling and sweet jam. I’m talking about the Fully Loaded Cream and Jam Donuts, a sweet treat that takes comfort food to a whole new level. Imagine a pillowy donut, slightly crisped on the outside, with a dreamy, velvety cream filling on one side and a burst of tangy jam on the other. It’s like the perfect marriage of flavors—rich and indulgent, yet fresh and fruity all at once. Trust me, these donuts are going to be your new go-to for breakfast, brunch, or any time you need a little pick-me-up.

Why You’ll Love Fully Loaded Cream and Jam Donuts

A Double Treat:

Why settle for one filling when you can have both? These donuts are filled with a luscious, creamy custard or whipped cream and a fruity, vibrant jam. Each bite is a perfect balance of smooth and tart—an absolute flavor explosion.

Heavenly Texture:

The donuts themselves are pillowy soft with a slight crunch on the outside. The cream and jam ooze out with every bite, giving you that satisfying, melt-in-your-mouth moment that only donuts can deliver.

Easy to Make:

If you’ve ever been intimidated by making homemade donuts, I promise you, this recipe is easy to follow. You’ll be surprised how simple it is to create bakery-worthy donuts right in your own kitchen. No deep fryer needed—just a pot of hot oil on the stove!

Versatile Flavors:

The beauty of this recipe is how customizable it is. Choose any jam you like—strawberry, raspberry, blueberry, or even a more exotic choice like apricot or passion fruit. And for the cream filling, you can go classic with vanilla or experiment with chocolate or coffee-flavored cream.

Perfect for Any Occasion:

Whether it’s a special Sunday morning breakfast, a fun brunch gathering, or a sweet snack to share with friends, these donuts will make any occasion feel a little more indulgent and special. You’re going to love how easy it is to impress your loved ones with these beauties!

Ingredients

Here’s everything you’ll need to make your Fully Loaded Cream and Jam Donuts:

For the Donut Dough:

• All-Purpose Flour: The base of the dough. It gives the donuts their structure and soft texture.
• Granulated Sugar: Adds sweetness to the dough, helping balance the richness of the cream and jam.
• Instant Yeast: Helps the dough rise quickly for fluffy, light donuts.
• Milk: For a soft, tender texture and to activate the yeast. Whole milk works best for richness, but any milk will do.
• Eggs: They add structure and moisture to the dough, giving it that pillowy softness.
• Butter: Adds a rich flavor and helps make the donuts tender.
• Vanilla Extract: A touch of vanilla brings a subtle sweetness to the dough.

For the Cream Filling:

• Heavy Cream: The base for a thick, rich, and smooth filling. You can also use mascarpone cheese for an even richer texture.
• Powdered Sugar: To sweeten the cream without making it too gritty.
• Vanilla Extract: For flavoring the cream. Feel free to add a dash of cinnamon or a little citrus zest if you want to mix it up.
• Cream Cheese (optional): Adds tanginess and depth to the cream filling.

For the Jam Filling:

• Fruit Jam: Pick your favorite! Strawberry, raspberry, or mixed berry work beautifully. Make sure it’s a thicker jam so it doesn’t run too much when the donuts are filled.
• Lemon Juice (optional): If you’re using berry jam, a little lemon juice can help bring out the fruit flavors and cut through the sweetness.

For Frying and Coating:

• Vegetable Oil: For frying. Canola or sunflower oil also works great. You’ll need enough to fill a deep pot for frying the donuts.
• Granulated Sugar: For rolling the fried donuts. It gives them a sweet, slightly crunchy exterior.
• Cinnamon (optional): If you want a little extra flavor, you can add cinnamon to the sugar for a spiced coating.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Ready to make your Fully Loaded Cream and Jam Donuts? Here’s how:

Make the Donut Dough:

Start by warming the milk in a small saucepan over low heat until it’s just lukewarm (about 100°F or 37°C). In a bowl, add the milk and sprinkle in the instant yeast. Let it sit for 5 minutes until it becomes frothy. In a larger bowl, combine the flour, sugar, and a pinch of salt. Add the yeast mixture, eggs, melted butter, and vanilla extract. Mix until a dough forms.

Knead the Dough:

Turn the dough out onto a lightly floured surface and knead it for about 8 minutes until it’s smooth and elastic. If the dough feels too sticky, add a little more flour, but be careful not to add too much—you want the dough to remain soft and slightly tacky.

Let the Dough Rise:

Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size. If you’re short on time, you can speed up the rise by turning your oven to the lowest setting for 1-2 minutes, turning it off, and then placing the bowl inside.

Shape the Donuts:

Once the dough has risen, punch it down gently to release the air. Roll it out onto a floured surface to about 1/2-inch thickness. Using a donut cutter (or two round cookie cutters—one large and one small), cut out donut shapes. If you don’t have a donut cutter, you can simply make circles and use a smaller cutter or a bottle cap to create the hole in the center.

Heat the Oil:

In a large pot or deep skillet, heat the vegetable oil over medium heat until it reaches about 350°F (175°C). You can test the temperature by dropping a small piece of dough into the oil—it should sizzle and rise to the surface almost immediately.

Fry the Donuts:

Carefully add the donuts to the hot oil in batches, making sure not to overcrowd the pan. Fry them for about 2-3 minutes on each side until they’re golden brown. Use a slotted spoon to remove them from the oil and transfer them to a paper towel-lined plate to drain excess oil.

Coat the Donuts:

While the donuts are still warm, roll them in granulated sugar (and cinnamon if using) to give them that classic, sweet outer coating.

Prepare the Fillings:

For the cream filling, whip the heavy cream with powdered sugar and vanilla extract until it forms soft peaks. If you like a thicker filling, add some softened cream cheese and mix until smooth and fluffy.

For the jam filling, if it’s too thick, heat it gently in a saucepan with a little lemon juice to loosen it up. Stir it until smooth and slightly runny.

Fill the Donuts:

Once the donuts have cooled slightly, use a piping bag or a pastry tip to fill them. Start by injecting the cream filling into one side of the donut and the jam into the other. Make sure each donut gets a generous amount of both fillings.

Serve and Enjoy:

Serve the donuts immediately, while they’re still warm. The contrast between the rich cream, sweet jam, and soft, fluffy donut is absolutely heavenly. Perfect for sharing… but don’t be surprised if you end up keeping them all to yourself!

How to Serve Fully Loaded Cream and Jam Donuts

These donuts are already incredible on their own, but here are a few ways you can make the experience even more delightful:

Serve with Fresh Berries:

Add a handful of fresh berries like strawberries, raspberries, or blueberries for an extra pop of flavor and color.

Pair with a Hot Beverage:

These donuts go perfectly with a hot cup of coffee, tea, or even hot chocolate. The warmth of the drink complements the soft texture of the donuts beautifully.

Dust with Powdered Sugar:

For an extra touch of sweetness and elegance, dust your finished donuts with a little powdered sugar before serving.

Additional Tips

Don’t Overcrowd the Fryer:

When frying the donuts, be sure not to overcrowd the pan. Fry them in batches so they cook evenly and don’t stick together.

Let the Donuts Cool Before Filling:

If you want to avoid the cream or jam melting too much, let the donuts cool slightly before filling them. This will help maintain the perfect texture.

Keep the Filling Chill:

Keep your cream filling chilled until you’re ready to use it. This will help it hold its shape better when injected into the donuts.

Make Ahead:

If you want to prep the donuts ahead of time, you can make the dough the night before, let it rise in the fridge overnight, and then fry and fill them the next morning for fresh, homemade donuts with minimal effort.

FAQ Section

Q1: Can I use a different type of filling?

A1: Absolutely! You can swap the cream for chocolate ganache, whipped mascarpone, or even a fruity custard. Similarly, any jam you love will work here, such as apricot, blueberry, or fig jam.

Q2: Can I bake these donuts instead of frying them?

A2: Yes! You can bake these donuts at 375°F (190°C) for about

12-15 minutes or until golden brown. The texture will be slightly different, but they’ll still be delicious.

Q3: How do I store these donuts?

A3: Store any leftover donuts in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to 3 days.

Q4: Can I freeze these donuts?

A4: Yes, you can freeze the donuts before filling them. Simply fry and let them cool, then freeze them in a single layer. When you’re ready to eat, thaw them and fill them with the cream and jam.

Q5: Can I make these donuts without yeast?

A5: If you don’t want to use yeast, you can make a quick dough using baking powder instead, though the texture will be more biscuit-like.

Q6: How can I make these donuts lighter?

A6: To make the donuts lighter, try using whole wheat flour or a mix of all-purpose and almond flour for a more airy texture.

Q7: Can I add a glaze to these donuts?

A7: Yes! A simple glaze made of powdered sugar and milk or a chocolate glaze would be a lovely addition to these donuts. Drizzle it on top after frying and before filling.

Q8: Can I make these donuts smaller or larger?

A8: Of course! Adjust the size of the donuts by cutting smaller or larger rounds of dough. Just be sure to adjust frying time accordingly.

Q9: Can I make these donuts gluten-free?

A9: Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour. Keep in mind that the texture might change slightly.

Q10: Can I make a vegan version?

A10: Yes! You can replace the eggs with flax eggs, use non-dairy milk and butter, and fill the donuts with coconut cream or a plant-based custard for a fully vegan donut.

Conclusion

These Fully Loaded Cream and Jam Donuts are the ultimate indulgence—sweet, fluffy, and bursting with flavor. They’re perfect for any occasion, whether you’re treating yourself to something special or serving them to impress guests. Enjoy the process, have fun with the fillings, and dig in to these deliciously loaded donuts!

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