Description
These Full Loaded Cream and Jam Donuts are the ultimate indulgence, combining the softness of freshly fried donuts with rich, velvety cream and a fruity jam center. Topped with powdered sugar, these donuts are perfect for a weekend treat, brunch, or when you’re craving something sweet and satisfying. Don’t forget to enjoy them warm for the best experience!
Ingredients
Scale
For the Donuts:
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¾ cup warm milk (about 110°F/43°C)
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 ½ cups all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
- ¼ cup unsalted butter, softened
- ½ cup water
- Vegetable oil (for frying)
For the Cream Filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Jam Filling:
- ½ cup fruit jam or preserves (raspberry, strawberry, or blueberry are popular options)
For Garnishing:
- Powdered sugar (for dusting)
Instructions
- Prepare the Dough:
- In a small bowl, dissolve the yeast in the warm milk along with a pinch of sugar. Let it sit for about 5 minutes until frothy.
- In a large bowl, whisk together the flour, salt, and the remaining sugar. Add the yeast mixture, eggs, vanilla extract, and softened butter.
- Mix until a dough forms. You may need to add a little more flour if the dough is too sticky.
- Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Shape the Donuts:
- Once the dough has risen, punch it down and transfer it to a floured surface. Roll the dough out to about ½ inch thickness.
- Using a round cutter (about 3 inches in diameter), cut out donut shapes. Use a smaller cutter (about 1 inch) to cut out the center hole for each donut. You can also skip the hole for filled donuts if you prefer.
- Re-roll any leftover dough and continue cutting out donuts.
- Fry the Donuts:
- Heat the vegetable oil in a large, deep pot or deep fryer to 350°F (175°C).
- Carefully place the donuts into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side until golden brown.
- Remove the donuts and place them on a paper towel-lined tray to drain any excess oil.
- Prepare the Cream Filling:
- In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Transfer the whipped cream to a piping bag or a zip-top bag with the tip cut off for easy filling.
- Prepare the Jam Filling:
- If the jam is too thick, gently heat it in a small saucepan over low heat to thin it out. Allow it to cool slightly before using.
- Assemble the Donuts:
- Once the donuts have cooled slightly, use a skewer or a knife to create a small hole in the side or center of each donut.
- Fill each donut with a spoonful of fruit jam and pipe the whipped cream filling into the same hole, making sure they are well loaded.
- Repeat for each donut.
- Garnish and Serve:
- Lightly dust the filled donuts with powdered sugar before serving. Enjoy them warm for the best experience!
Notes
- For an extra layer of flavor, you can mix the jam and whipped cream before filling the donuts to create a sweet, creamy filling.
- If you don’t have a deep fryer, you can fry the donuts in a large pot with enough oil to submerge them, using a thermometer to ensure the oil stays at 350°F.
- These donuts are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 1 day.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 320 kcal
- Sugar: 18g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40 mg