Here’s a long, detailed article about Homemade Cream-Filled Donuts (Berliner-Style Doughnuts), including history, tips, and variations. Let me know if you need any modifications!
Homemade Cream-Filled Donuts (Berliner-Style Doughnuts) – A Classic Pastry with a Velvety Touch
Donuts are one of the world’s most beloved pastries, and filled donuts take this treat to a whole new level. These soft, golden, sugar-coated delights are stuffed with a rich, velvety cream that melts in your mouth. Whether enjoyed with coffee, as a special dessert, or just because you crave something sweet, homemade cream-filled donuts are always a winner.
If you’ve ever had a Berliner, Bomboloni, or a classic custard-filled donut from your favorite bakery, you know how irresistible they are. Now, imagine making them fresh in your own kitchen—soft, warm, and filled with a homemade custard or cream that’s even better than store-bought!
A Brief History of Cream-Filled Donuts
Cream-filled donuts, also known as Berliner Pfannkuchen (or just Berliners), have been a part of European pastry culture for centuries. Originating in Germany, these donuts became a popular treat across Europe, with variations appearing in Italy (Bomboloni), France (Beignet à la Crème), and Poland (Pączki).
In America, filled donuts became mainstream thanks to bakeries and donut chains that introduced custard-filled and jelly-filled varieties. The Boston cream donut, which uses pastry cream and a chocolate glaze, is one of the most famous adaptations.
What Makes These Donuts Special?
Unlike standard ring-shaped donuts, cream-filled donuts are:
✔️ Fluffy and airy – thanks to the perfect yeast dough.
✔️ Golden and crispy on the outside – from frying at the right temperature.
✔️ Sweet but balanced – rolled in sugar and filled with a lightly sweetened cream.
✔️ Extremely versatile – you can fill them with vanilla cream, chocolate ganache, jam, or even Nutella!
Now, let’s dive into making the perfect cream-filled donuts from scratch.
Ingredients You’ll Need
For the Dough:
- 3 ½ cups (450g) all-purpose flour
- 2 ¼ teaspoons (7g) instant yeast
- ¼ cup (50g) granulated sugar
- ½ teaspoon salt
- ¾ cup (180ml) warm milk (not hot, just slightly warm)
- 2 large eggs
- ¼ cup (55g) unsalted butter, softened
- 1 teaspoon vanilla extract
For Frying:
- 3 cups vegetable oil (for deep frying)
- ½ cup (100g) granulated sugar (for coating)
For the Cream Filling:
- 2 cups (500ml) milk
- ½ cup (100g) granulated sugar
- 4 egg yolks
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons butter