Introduction

These coffee cream-filled donuts are a delightful treat for any time of day. Soft, fluffy donuts are fried to golden perfection, then filled with a luscious coffee-infused cream that adds a rich, aromatic twist. Optional coffee glaze takes them to the next level of indulgence.

Coffee Cream-Filled Donuts Recipe - Recipe Image

Ingredients

2 ¼ teaspoons active dry yeast (1 packet)
¾ cup warm milk (110°F or 43°C)
¼ cup granulated sugar
1 large egg
½ teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon salt
¼ cup unsalted butter (melted)
Oil for frying (such as vegetable or canola oil)
For the Coffee Cream Filling:

1 cup heavy cream
2 tablespoons powdered sugar
1 tablespoon instant coffee granules
1 teaspoon vanilla extract

For the Glaze (Optional):

1 cup powdered sugar
2-3 tablespoons brewed coffee (cooled)

Instructions

Step 1: In a small bowl, combine warm milk, yeast, and granulated sugar. Let it sit for 5-10 minutes until frothy.
Step 2: In a large bowl, mix the frothy yeast mixture with egg, vanilla extract, melted butter, flour, and salt until a dough forms.
Step 3: Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
Step 4: Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Step 5: Punch down the dough and roll it out to ½ inch thickness. Cut into donuts and holes using cutters.
Step 6: Place the cut donuts on a floured baking sheet, cover, and let rise for another 30 minutes.
Step 7: Heat oil in a deep skillet or pot to 350°F (175°C).
Step 8: Fry donuts a few at a time for 1-2 minutes on each side until golden brown. Drain on paper towels.
Step 9: Whip heavy cream until soft peaks form. Gradually add powdered sugar, instant coffee granules, and vanilla extract; continue whipping until stiff peaks form.
Step 10: Fill a piping bag fitted with a round tip with coffee cream. Insert the tip into the side of each donut and fill gently.
Step 11: (Optional) Mix powdered sugar with brewed coffee until smooth. Dip donut tops into the glaze and let set on a wire rack.
Step 12: Serve the donuts warm or at room temperature alongside your favorite coffee or tea.

Tips & Variations

Use instant espresso powder in place of instant coffee granules for a stronger coffee flavor.
Make sure your milk is warm, not hot, to properly activate the yeast.
For a richer dough, substitute some of the milk with buttermilk.
If you don’t have a donut cutter, use two round cutters of different sizes to shape the donuts and holes.
Try adding a pinch of cinnamon or nutmeg to the dough for a warm spice note.

Storage

Store filled donuts in an airtight container in the refrigerator for up to 2 days. Allow them to come to room temperature before serving for best texture. Reheat gently in a microwave for 10-15 seconds if desired. The glaze is best applied just before serving to keep it fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the donut dough ahead of time?

Yes, you can prepare the dough and complete the first rise, then refrigerate it overnight. Allow it to come to room temperature before shaping and frying.

What if I don’t have a piping bag?

You can use a resealable plastic bag with a small corner cut off as a makeshift piping bag to fill the donuts.

Coffee Cream-Filled Donuts Recipe

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★★★★★

4.8 from 51 reviews

These Coffee Cream-Filled Donuts are a delightful indulgence combining fluffy, golden fried donuts with a rich, smooth coffee-flavored cream filling and an optional sweet coffee glaze. Perfect for breakfast or an afternoon treat, they balance the comforting flavors of classic donuts with the boldness of coffee in every bite.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
Yield: 12 donuts 1x
Category: Dessert
Method: Frying
Cuisine: American

Ingredients

Scale

For the Donuts:

2 ¼ teaspoons active dry yeast (1 packet)
¾ cup warm milk (110°F or 43°C)
¼ cup granulated sugar
1 large egg
½ teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon salt
¼ cup unsalted butter (melted)
Oil for frying (such as vegetable or canola oil)

For the Coffee Cream Filling:

1 cup heavy cream
2 tablespoons powdered sugar
1 tablespoon instant coffee granules
1 teaspoon vanilla extract

For the Glaze (Optional):

1 cup powdered sugar
2–3 tablespoons brewed coffee (cooled)

Instructions

Activate Yeast: In a small bowl, combine warm milk, active dry yeast, and granulated sugar. Let the mixture sit for about 5-10 minutes until it becomes frothy and bubbly, indicating the yeast is active.
Mix Ingredients: In a large mixing bowl, combine the frothy yeast mixture with the egg, vanilla extract, melted butter, all-purpose flour, and salt. Stir until a cohesive dough forms.
Knead the Dough: Transfer the dough to a floured surface and knead it for 5-7 minutes until it becomes smooth and elastic, which develops the gluten for a fluffy texture.
First Rise: Place the dough into a greased bowl, cover it with a clean cloth, and leave it in a warm place for about 1 hour or until it doubles in size, allowing the dough to ferment and expand.
Roll Out Dough: Once risen, punch down the dough to release air bubbles and roll it out on a floured surface to about ½ inch thickness. Use a donut cutter or two round cutters to cut out donut shapes and donut holes.
Second Rise: Place the donuts and holes on a floured baking sheet. Cover them and let them rise again for 30 minutes to develop a lighter texture.
Heat Oil: In a deep skillet or pot, heat the frying oil to 350°F (175°C), the optimal temperature for frying donuts to ensure golden, crispy exteriors without absorbing excess oil.
Fry Donuts: Carefully place donuts into the hot oil, frying a few at a time so they cook evenly. Fry each side for 1-2 minutes until golden brown. Remove and drain on paper towels to remove excess oil.
Whip Cream Filling: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar, instant coffee granules, and vanilla extract, then continue whipping until stiff peaks develop to create a thick, coffee-flavored cream filling.
Fill Donuts: Use a piping bag fitted with a round tip to inject the coffee cream filling into the side of each donut gently, ensuring they are evenly filled without tearing.
Prepare Glaze (Optional): Mix powdered sugar with cooled brewed coffee in a small bowl until smooth and of a dipping consistency.
Glaze Donuts: Dip the tops of the filled donuts into the coffee glaze and place them on a wire rack to let the glaze set, adding a sweet, shiny finish.
Serve: Serve these coffee cream-filled donuts warm or at room temperature, paired perfectly with a hot cup of coffee or tea for a delightful treat.

Notes

Ensure the milk is warm but not hot to avoid killing the yeast.
Use instant coffee granules for the filling as they dissolve easily and provide a smooth coffee flavor.
Maintain oil temperature at 350°F for even frying and to avoid greasy donuts.
Allow the glaze to set before serving to prevent stickiness.
Donuts are best consumed fresh but can be stored in an airtight container for 1-2 days.
You can substitute brewed espresso for brewed coffee in the glaze to intensify the coffee flavor.

Keywords: coffee cream donuts, filled donuts, fried donuts, coffee dessert, homemade donuts, donut recipe, coffee filling, sweet glaze