There is just something magical about homemade donuts. Soft, pillowy, and lightly sweet, they taste like they came straight from a little corner bakery — but the best part is how surprisingly easy and quick they are to make right in your own kitchen.
These donuts are a go-to in my kitchen when I want something special without spending all day baking. The dough comes together beautifully, fries up golden and fluffy, and can be filled with just about anything your heart desires. For this batch, I kept things simple and fun by using a can of strawberry filling for the jelly donuts, and I will also leave the link to the original post so you can check out her pastry cream if you want to make them extra classic and bakery-style.
Soft & Fluffy Homemade Filled Donuts
Ingredients
3 ½ cups (438 g) all-purpose flour, divided (plus more as needed)
2 ¼ teaspoons instant or rapid-rise yeast
⅓ cup (67 g) granulated sugar
1 teaspoon salt
⅔ cup (157 ml) whole milk
6 tablespoons (85 g) unsalted butter, melted
2 large eggs, lightly beaten (room temperature preferred)
¾ teaspoon vanilla extract
Vegetable oil, for frying
Chocolate Glaze
3 oz (85 g) chopped chocolate or ½ cup semisweet chocolate chips
½ cup (118 ml) heavy cream
Instructions
Start by warming the milk in the microwave until it reaches about 110–115°F. It should be warm to the touch, but not hot. Pour the warm milk into your flour mixture and stir until everything is well combined.
Next, add the melted butter, eggs, and vanilla extract. Mix until smooth and fully incorporated. Gradually stir in the remaining flour using a wooden spoon, spatula, or the dough hook of a stand mixer. You’re looking for a dough that clings together and feels slightly tacky, but not sticky enough to cling to your fingers or the bowl. You may need a little more or less flour depending on humidity and texture.
Keep mixing until the dough is cohesive, smooth, and soft. Slightly tacky dough is the secret to light, fluffy donuts.
Transfer the dough to a lightly oiled bowl, cover tightly, and place in a warm, draft-free spot. Let it rise for about 30–60 minutes, or until doubled in size.
Once risen, turn the dough out onto a lightly floured surface and roll or pat it to about ¾-inch thick. Use a biscuit cutter to cut out the donuts and place them on a parchment-lined baking sheet, leaving about 1 inch of space between each one. Cover gently and let them rise again for about 30 minutes, until puffy and nearly doubled.
Frying the Donuts
While the donuts are rising, heat 2–3 inches of vegetable oil in a heavy-bottomed saucepan over medium heat. Use a candy thermometer and bring the oil to a steady 350°F.
Carefully fry the donuts, lowering them gently into the oil. Fry each side until light golden brown, allowing the oil to return to temperature between batches. Remove and place on a cooling rack or a paper towel-lined plate. Let them cool slightly before filling.
Filling & Glazing
Fit a piping bag with a small round tip and fill it with your prepared pastry cream or strawberry filling. Using a sharp knife or chopstick gently pierce the side of each donut and insert the piping tip halfway inside. Squeeze gently to fill each donut until plump.
To make the glaze, combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in 20-second increments, stirring between each, until smooth and melted. Dip the tops of the donuts into the glaze and let them set on a cooling rack.
For the powder donuts, roll in powder sugar.
Check out the original post and also for her pastry cream. I cheated and bought mine already madec
https://sugarspunrun.com/boston-cream-donuts/#recipe
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