Cream Filled Doughnuts


1 1/2 cups milk

1/2 cup granulated sugar

1 1/2 teaspoons salt

1/4 cup butter

1/2 cup warm water

2 packages active dry yeast

2 large eggs, beaten

6 1/2 cups sifted all-purpose flour (about)

1 teaspoon grated lemon rind

Optional: confectioners’ sugar, for topping

  • For the Filling:

4 cups cold milk

2 packages instant pudding (3.4 ounces each)

Steps to Make It

  • Gather the ingredients.
  • Scald 1 1/2 cups milk in a medium saucepan; stir in the granulated sugar, salt, and butter. Remove from heat and cool to lukewarm.
  • Measure the warm water into a large mixing bowl; sprinkle the yeast over the water and then stir the mixture gently until the yeast has dissolved. Stir in lukewarm milk mixture, eggs, and half of the flour; beat until smooth. Stir in lemon peel and remaining flour to make a soft dough; mix well.
  • Turn dough out onto the floured surface and knead for about 8 minutes, until smooth and elastic.
  • Place in a buttered bowl, turning to grease all sides.
  • Cover tightly with plastic wrap and let rise in a warm place, free from drafts, for about 45 minutes, until doubled in bulk.
  • Punch down and turn out onto the lightly floured surface. Divide dough in half.
  • Roll out half into a large round, 1/2 inch thick.
  • Cut with a floured doughnut cutter, with the center section removed (or use a biscuit cutter).
  • Place the doughnuts on a baking sheet. Repeat with remaining half of dough.
  • Cover with a lightweight kitchen towel and let rise in a warm place, free from draft, until doubled in bulk, about 30 minutes.
  • Fry the doughnuts in deep hot fat, 365 F, until golden brown, turning once to brown both sides.
  • Drain on paper towels; cool the doughnuts thoroughly before filling.
  • While the doughnuts are cooling, pour the 4 cups of cold milk into a deep bowl. Add the pudding mix and beat until well blended and thick, about 1 minute. Refrigerate for at least 5 to 10 minutes.
  • Spoon the pudding into a pastry tube with wide nozzle and pipe it into the cooled doughnuts.
  • Sift confectioners’ sugar over the filled doughnuts.
  • Keep them refrigerated until serving time and store leftovers in the refrigerator.
  • Serve and enjoy!


  • Lukewarm should feel slightly warm on your wrist, or about 100 F.
  • Pick your choice of filling from the vanilla pudding that’s in this recipe to jams, chocolate pudding or whatever you’d like for a filling.