Stuffed Doughnuts

The taste of a fresh warm doughnut cannot be beaten! Neither can the satisfaction of making it yourself.

I’m not going to lie, this recipe does take a little while but it’s worth the wait once you bite into a ball of oozey cloud like dough.

It’s also very simple, just a little patience is needed. 

 Makes 12 doughnuts. 



  • 1 cup milk 
  • 2 eggs and 2 egg yolks 
  • 50g unsalted softened butter 
  • 4 cups plain flour 
  • 1 cup sugar 
  • 1 tbsp instant yeast



  • Heat the milk to a simmer. Take it off the heat and leave it to cool for 10mins. 

  • In a bowl, add the flour, sugar and yeast. 

  • Once the milk has cooled, whisk the eggs into it. 

  • Add the milk mixture to the dry ingredients. 

  • Form a dough. 

  • Knead for 10mins. This is a serious arm workout but so therapeutic. 
  • Place slices of the softened butter into the dough and knead until it’s fully incorporated. 
  • Do this bit by bit, don’t put all the butter in at once. 
  • Do this until the butter is gone. 

  • Lightly butter a bowl and place the dough in there. Chill for 12 hours (I know it’s long but worth it!) 
  • It will rise overnight. 


  • Lightly flour a surface and roll the dough out to roughly half an inch thick. 

  • Use a cookie cutter to cut circles. Or use a glass if you don’t have a cookie cutter. 

  • Leave them in a warm area to rise for 2 hour. 

I know this is long but I promise we’re nearly done! 

  • Look how puffy! 
  • Put a pan of vegetable oil on a medium heat. 
  • Do not use a high heat, this will brown the doughnuts but they will be raw inside. 
  • I fry the doughnuts one at a time, this is because they do get brown quite quickly so you have to keep an eye on them. 

  • All it takes is about a minute on each side. 

  • Voìla! 

Vanilla Cream:


  • 2 cups milk 
  • 2 egg yolks 
  • 1/2 cup sugar
  • 2 tbsp plain flour
  • 1 tsp vanilla extract


  • Bring the milk to a simmer. 
  • Add the vanilla 
  • Once it starts simmering take it off the heat and place in a bowl. 
  • Wash the pan, there will be some browned milk at the bottom, clean this otherwise it will go lumpy. 

  • In a cup or bowl, whisk the egg yolk and sugar until nice and pale. 

  • Add the flour and mix. 

  • Add the egg mix to the warm milk and whisk. 

  • Place the mixture into a pan and on a low heat. 
  • You must keep whisking contantly. 
  • Once it starts boiling you will feel it thicken up. 

  • Keep whisking for another few minutes. 
  • The mixture will continue to thicken while it’s cooling down. 

Stuffing the doughnuts:

  • I chose to stuff them with nutella, raspberry jam and my vanilla cream. 
  • You can stuff them with whatever you like as long as it’s something thick. 

  • Make a small incision on the side of the doughnut. 
  • Place the tip of the piping bag inside and gently squeeze. 
  • You’ll see the doughnut start to puff up. 
  • Don’t squeeze too much or too hard or it will break the doughnut. 
  • Coat the doughnuts in sugar. 
  • For my vanilla cream ones, I add a tsp each of cinnamon and mixed spice to the sugar. 

If you’d like anymore help with this recipe, please email me –

Twitter, Instagram, Snapchat – eatwitharli


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