DIY Fried Cream-Filled Sugar Donuts: A Totally Reasonable Use of a Weekend

There are certain things in life where I fully adhere to the "leave it to the pros" philosophy. Plumbing? Absolutely. If water is mysteriously leaking into a place where water should not be, I’m calling someone with a license, a van, and a suspiciously large collection of wrenches. Electrical work? Please. I’ve seen enough YouTube videos to know that my level of understanding could lead to the next neighborhood blackout. But in the kitchen? In the kitchen, I throw caution, logic, and any shred of dignity to the wind.

Because, friends, is it a thousand times easier to just go to Lamar’s Donuts and buy a cream-filled donut? You betcha! And I do. More often than I care to admit. In fact, after being inspired by a Weird Al concert, the kids wrote a parody song about Lamar's, which got them a $100 gift card.  We really love Lamar's!

But one fine Saturday, while flipping through a cookbook that assured me—with a confident, smug tone that only a printed recipe can truly pull off—that I could TOTALLY make my own fried donuts, I thought: why not? Let’s have some fun. Let's make a huge mess, possibly ruin some cookware, and give my arteries a little preemptive jumpstart on their retirement plan.

I’ve made baked donuts before (and I will post about those soon, I promise—they’re cute and use a pan that Zander bought for me and I love so much!). But this? This was different. This was an adventure. A slightly terrifying, grease-splattered, sweet-smelling adventure. And I want to assure you, my dear friends and fellow donut devotees: you can absolutely make your own fried donuts.

Now, before we get into the nitty-gritty of dough and cream and sugar explosions, let me just clarify something: I am not a professional baker. I do not own a deep fryer. My piping skills are... enthusiastic at best. But somehow, through the sheer power of sugar, caffeine, and the belief that the messier the kitchen, the better the flavor, I pulled it off. And you can too.

So without further ado, here’s the recipe that turned me into a temporary donut god. (Oh and if your fam doesn't love filled donuts, these totally work with holes in them too!)

🍩 Homemade Cream-Filled Sugar Donuts 🍩

Yields about 12 dangerously addictive donuts

The Donut Dough

• 2 1/4 tsp active dry yeast (that’s one standard packet)

• 2 tbsp warm water (about 110°F, like a cozy bath)

• 3/4 cup warm milk

• 1/4 cup granulated sugar

• 1/2 tsp salt

• 1 egg

• 3 tbsp unsalted butter, softened

• 2 1/2 cups all-purpose flour (plus extra for dusting)

• Oil for frying (I used canola, but you do you)

The Pastry Cream Filling

This makes enough to fill all your donuts—and possibly your heart, too.

• 2 cups whole milk

• 1/2 cup granulated sugar

• 4 large egg yolks

• 1/4 cup cornstarch

• 1/4 tsp salt

• 2 tsp vanilla extract or vanilla bean paste if you're feeling fancy

• 2 tbsp unsalted butter

The Sugar Coating

• 1/2 cup granulated sugar

🧁 Step 1: Make the Dough and Feel Powerful

In a large bowl (or a stand mixer if you're fancy and/or lazy), stir together the yeast and warm water. Let it sit for about 5 minutes until it's foamy. If it’s not foamy, your yeast is dead and so are your donut dreams—for now.

Add the warm milk, sugar, salt, egg, butter, and flour. Mix until a dough forms, then knead for about 5-7 minutes until smooth and elastic. I did this by hand because I believe in suffering for my sweets.

Cover the dough with a damp towel and let it rise in a warm spot for about an hour, or until it doubles in size. During this time, feel free to clean the kitchen or, like me, just stare at the dough and wonder how yeast is real.

🍥 Step 2: Roll the Donuts

Punch down the dough (politely, of course) and section off 12 pieces of dough. Roll them into balls by pulling them tight and pinching them on the bottom and then roll them a few times on your surface to tighten them up.  Place them 2 inches apart on a parchment lined cookie sheet.  Cover them with plastic wrap and...now the hard part...stick them in the refrigerator over night.  Trust me, this step is CRUCIAL!

🔥 Step 3: Fry Time!

Take your magical balls of dough out of the fridge and put them in a warm spot 1 hour before you plan to fry them.  They should be puffy and begging for a dip in the oil after this last little bit of proofing.

Heat oil in a heavy pot to 350°F. If you don’t have a thermometer, toss in a tiny piece of dough—if it sizzles and floats, you’re golden. Fry 2-3 donuts at a time, about 1-2 minutes per side, until beautifully golden brown.

Transfer them to a paper towel-lined plate, then immediately toss them in the sugar while they’re still warm. This step is crucial. Do not skip the sugar. This is the moment when they transform from “fried dough” to “actual donut.”

🧑‍🍳 Step 4: Make the Pastry Cream (AKA the Good Stuff)

In a medium saucepan, heat the milk over medium heat until it’s just about to boil. Meanwhile, in a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until it’s smooth and pale yellow. It should look like you're about to bake something fancy on TV.

Now, slowly (and I mean slowly, or you’ll get scrambled eggs and have to lie down for a while), whisk the hot milk into the egg mixture, just a little at a time to temper it. Then pour everything back into the saucepan.

Cook over medium heat, whisking constantly like your life depends on it, until the mixture thickens and starts to bubble—this will take about 2–4 minutes. Once it’s the consistency of thick pudding, remove it from heat and stir in the vanilla and butter until smooth and glossy.

Transfer the cream to a bowl, press plastic wrap directly onto the surface to prevent a weird skin from forming (unless you're into that?), and chill for at least 2 hours—or overnight if you’re a plan-ahead type. Pro tip: it's totally okay to “test” a few spoonfuls while it cools. For quality control, obviously.

Once it’s chilled and thick, spoon it into a piping bag (or zip-top bag with a corner snipped off). Poke a little hole into each donut and fill it up until you see that glorious cream start to peek out. Then try not to eat them all in one sitting. (Try.)

🏁 Step 5: Victory Lap

That’s it! You made cream-filled sugar donuts from scratch, and you lived to tell the tale. You now have a plate full of golden, puffy, cream-stuffed happiness—and the smell in your kitchen will make your neighbors suspicious that you’ve started a bakery.

Eat them fresh, preferably standing over the sink while whispering “worth it” between bites.

Final Thoughts

Will I still go to Lamar’s? Absolutely. If loving a convenient, professional donut is wrong, I don’t want to be right. But now, I also know that on days when I’m feeling bold—or maybe just bored—I can fry up a batch of my own. And let me tell you, homemade hits differently.

Especially when you made them yourself, in pajamas, with flour in your hair and absolutely no concern for the state of your stovetop.

So go forth, friends. Fry bravely. Fill generously. And don’t forget to save one for later (or don’t—I’m not your mom).

🍩💛