Best of Makers

Vanilla Cream-Filled Doughnuts How-To

Blogger Gerry Speirs shares an easy and delicious doughnut recipe that dresses up nicely for holidays and special celebrations.


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Gerry Speirs
One of my first bakery jobs was working the nightshift making doughnuts all night long. I got to eat all the doughnuts I wanted, but I usually gave up after two or three. I loved them, but a man can only do so much. 

When I make these doughnuts using Pillsbury Grands Flaky Layers Original Biscuits, I’m always amazed at how much they taste like the doughnuts I used to make at the bakery. This biscuit dough makes fabulous doughnuts. You can make them in the morning for a weekend breakfast treat – they only take about ten minutes from the package to the table. If you choose to fill them with the vanilla cream, they’ll take a little longer but still well worth making. 

With St. Patrick’s Day coming up, we thought these would be a perfect treat for breakfast or brunch. You could even add some Irish whiskey to the cream and surprise the grown-ups! 

Place the powdered sugar and the butter in the bowl of a stand mixer. Using a wire whisk attachment beat on low until the sugar has mixed with the butter.

Powdered sugar and butter in a mixing bowl
Turn the mixer speed to high and beat for a further 3 minutes until it becomes light and fluffy. Add the vanilla and milk and mix through. Set aside. Cream filling in a mixing bowl with a wire whisk
Pour canola oil into 10-inch-wide saucepan or Dutch oven until at least 2 1/2 inches deep. Heat oil over medium heat until deep-fry temperature reads 375°F. Line large plate with paper towel; set aside. Sauce pan and a thermometer
Separate dough into 8 biscuits. Place 4 biscuits in hot oil; fry 2 minutes 30 seconds. Using spatula, flip biscuits over; fry 2 minutes 30 seconds longer. Transfer doughnuts to paper towel-lined plate to absorb any oil. Balls of dough in a pan of oil
Toss the slightly cooled doughnuts in the granulated sugar before filling them with the vanilla cream. Fried balls of dough in a bowl of sugar
Using handle of wooden spoon, poke a hole in side of each doughnut. Fill decorating bag fit with small hole tip with Vanilla Cream. Squeeze enough vanilla cream into each doughnut to fill hole. If you don’t own a decorating bag, you can use two small zipper-topped plastic bags inside one another. Fill the bag and cut a small hole in one bottom corner to create your own piping bag. Vanilla Cream-Filled Doughnuts

About Gerry Speirs of Foodness Gracious

As a stay-at-home dad, Gerry is an expert at making meals for his ever-busy family. He plans dinners and desserts that are delicious and stress-free. A three-bites-of-every-meal rule helps his sometimes choosy-kiddos try new flavors (as long as they’re not too spicy).