Cream Filled Doughnuts



November 10, 2016
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


4 cups cold milk

2 packages instant pudding

Icing sugar, for topping, optional


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.

Refrigerate for at least five to 10 minutes.

Spoon the pudding into a pastry tube with wide nozzle and pipe it into the cooled doughnuts.

Sift icing sugar over the filled doughnuts.

Keep them refrigerated until serving time and store leftovers in the refrigerator for seconds.

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