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Copycat Dunkin' Donuts' Vanilla Filled Doughnuts
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A homemade version of Dunkin' Donuts' popular yeast-raised, vanilla cream filled, deep-fried doughnuts.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
12 reviews
7 comments
ingredients
1/8 cup warm water (105 to 115 degrees F)
1 package regular or quick-acting yeast
3/4 cup lukewarm milk (scalded then cooled)
1/4 cup granulated sugar
1/2 teaspoon salt
1 egg
1/6 cup solid vegetable shortening
2 1/2 cups all-purpose flour
vegetable oil, for frying
Vanilla Filling
1/4 cup solid vegetable shortening
1/4 cup butter or margarine
2 cups sifted confectioners' sugar
1/2 teaspoon clear vanilla extract
1 tablespoon milk
directions
Place the warm water in a mixing bowl. Sprinkle the yeast evenly over the water to dissolve. When it has bubbled (proofed), add the milk, sugar, salt, egg, shortening, and 1 cup of the flour.
Beat the mixture on medium speed, scraping down the sides of the bowl as needed, for about 2 minutes.
Stir in the remaining flour by hand until the dough is smooth.
Cover the dough with a damp towel and let rise in a warm place until doubled in size, about 1 hour.
Turn the dough out onto a floured work surface. Pat it flat then roll it out with a rolling pin until it is 1/2-inch thick.
Cut the dough with round cookie cutters. Place the cutouts, evenly spaced, on floured baking sheets and let rise in a warm, draft-free place until doubled in size, about 30-40 minutes.
While the doughnuts are rising, make the vanilla filling. In a mixing bowl, cream together the shortening and butter until smooth and blended. Gradually add the confectioners' sugar (1/2 cup at a time) with the mixer running. Add the vanilla and milk and beat the filling until light and fluffy. The filling can be stored up to 2 weeks in an airtight container in the refrigerator.
When the doughnuts have risen, heat the vegetable oil to 350 degrees F in a deep fryer or Dutch oven.
Carefully slide the dough into the hot oil. Turn the doughnuts as they brown, they should cook for about 1 minute per side. Do this in batches as needed making sure to keep the oil at 350 degrees F.
Carefully remove the browned doughnuts from the oil with a spider or slotted metal spoon. Set on a rack to drain.
When the doughnuts are cool, using a sharp, narrow knife, carefully create a pocket inside the doughnut to hold the filling. The opening to the pocket should be as small as possible (so the filling won't leak out).
Fill a pastry bag with a plain tip with the vanilla filling. Insert the tip into the hole of the doughnut and gently, but generously, fill with the cream filling. Dust the filled doughnuts with additional confectioners' sugar.
recipe tips
Make sure the oil is at the correct temperature before frying to prevent the doughnuts from absorbing too much oil and becoming greasy.
To check if the dough has risen enough, gently press it with your finger. If the indentation remains, it's ready.
For uniform doughnuts, use a doughnut cutter or two round cookie cutters of different sizes.
To fill the doughnuts without a pastry bag, you can use a plastic bag with a corner snipped off.
Be careful not to overfill the doughnuts to prevent the filling from leaking out.
Let the doughnuts cool completely before filling to make the process easier.
For a different flavor, you can add a pinch of cinnamon or nutmeg to the dough.
Always fry the doughnuts in batches to avoid overcrowding and oil temperature drops.
If the filling is too thick, thin it with a little more milk.
Dust the doughnuts with powdered sugar just before serving for the best presentation.
Make sure to allow the dough to rise in a warm, draft-free place to achieve the best rise.
For a slightly sweet crunch, consider rolling the doughnuts in granulated sugar immediately after frying instead of confectioners' sugar.
If the dough is too sticky to handle, lightly dust with flour or use oiled hands to help manage it.
Dust your work surface with flour while rolling out the dough to prevent sticking and tearing.
Don't forget to check oil temperature regularly while frying, as it can fluctuate and may require adjustment.
common recipe questions
Can I use instant yeast instead of regular or quick-acting yeast?
Yes, instant yeast can be used. The proofing step can be skipped, and the yeast can be mixed directly with the dry ingredients.
What can I use instead of vegetable shortening?
Butter or margarine can be used as substitutes, but they may slightly alter the texture.
Is there a substitute for clear vanilla extract?
Regular vanilla extract can be used, but it may slightly change the color of the filling.
Can I make this doughnut without a deep fryer?
Yes, you can use a heavy, deep pot like a Dutch oven and a thermometer to maintain the oil temperature.
How do I store and keep the doughnuts?
Store in an airtight container at room temperature for up to 2 days.
What is the difference between yeast-raised doughnuts and cake doughnuts?
Yeast-raised doughnuts are lighter and airier, relying on yeast for leavening, while cake doughnuts are denser and use baking powder or soda.
Why do I need to proof the yeast?
Proofing the yeast activates it, making sure that it is alive and capable of leavening the dough properly.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but using whole wheat flour may result in a denser doughnut. You might want to mix it with some all-purpose flour for better texture.
How do I know when the doughnuts are done frying?
The doughnuts are done when they are golden brown on both sides, which typically takes about 1 minute per side.
How can I prevent my doughnuts from being greasy?
Make sure the oil is at the correct temperature and do not overcrowd the fryer, which can lower the oil temperature.
Can I make the vanilla filling in advance?
Yes, the vanilla filling can be made ahead of time and stored in the refrigerator for up to two weeks in an airtight container.
Can I use a different type of filling?
Options include chocolate ganache, fruit preserves, or a cream cheese filling for a different flavor.
Can these doughnuts be frozen?
You can freeze unglazed or filled doughnuts. Make sure they are well-wrapped in plastic wrap and placed in a freezer-safe bag for up to 2 months.
How do I reheat frozen doughnuts?
To reheat, thaw them at room temperature then warm them in a preheated oven at 350 degrees F for about 5 minutes.
nutrition data
304 calories, 12 grams fat, 45 grams carbohydrates, 4 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
February 17, 2022
I won't lie, doughnuts from scratch are a bit of work but these are worth it. The filling is delicious. Had to keep the family from just eating it with a spoon while I was making everything. A family favorite from now on.
July 20, 2020
I love love love the outcome. This is my best recipe ever. Thank you so much.
February 25, 2020
The filling was perfect!! I didnât even have the clear vanilla so I used the regular vanilla and it was delicious! I did use an easier donut recipe, canât wait to fill them!
I`ve just printed off this recipe, I can`t wait to make them. I`ve been making Raspberry cream cheese Danish and they have been sooooo good, I`m ready to make filled donuts. I`ll let you know how they turned out.
When is says mix should i be using a dough hook?
No, just a regular mixing paddle/beater
September 26, 2015
thank you!
Question - should the butter be unsalted? Looking forward to trying these!
...just curious....does the cream filling taste like the Dunkin Doughnuts filling?
February 17, 2015
PROS: Over all the recipe works pretty well. Donuts are light and fluffy and taste great. Cons: Only a chemist with lab equipment would be able to measure .166 cup of shortening. After 20 minutes, I worked this out to be equal to SLIGHTLY less then 2 Tablespoons plus 2 Teaspoons. I rounded it up and used that amount, which appears to have worked well. The dough is really sticky and SOFT, difficult to work with, keeping in a nice shape. It took about 4 hours to make the donuts NOT 1-2 as stated. Directions say: Let rise 50-60 minutes, followed by let rise another 30-40 minutes, then deep fry 14 donuts, 2 at a time for two plus minutes each, another 28 minutes, allow to cool for 10-15 minutes. Insert cream filling into 14 donuts, about 15 minutes. Plus time to gather ingredients and measure them. Do the math. Suggestion: For those of us that don't own some form of donut filling device. I used the gun that came with my beef Jerky making kit which has a long nozzle. It had to be refilled several times with the filling, but it worked pretty well. It looks and works like a caulking gun. Worth the investment if your going to make a lot of stuff-able donuts.
Just FYI - the measurement equivalent for the 1/6 cup is posted in the comments below but glad you were able to figure it out otherwise.
I do the cooking when we go camping. Always looking for something new... Looks good will try this summer, being there is not a Dunkin Doughnut shop within 300 miles of us.. IS there a peanut butter cream filling that could be used ?? THANK YOU.
i cant wait to make them how much is o.166 cup shortening please help me.
1/6 cup is 2 tablespoons PLUS 2 teaspoons. (it is an unusual measurement)
September 2, 2014
I made these for the first time. Wow they are wonderful can't wait for my kids and husband to try them.
How many tablespoons are there in one packet yeast?plz help!
There are 2 1/2 teaspoons in one .25 ounce size package of yeast.
October 11, 2013
This was my first attempt at making filled donuts. I've made other kinds but never attempted filled ones. They turned out really good. i love the filling, tastes like a twinkie!
July 5, 2013
It's definitely a bit of work to make donuts like these at home but the results are worth it.
April 8, 2013
This recipe is excellent! Easy to make, ingredients are available, and sooo delicious! Our place smells soo good everytime I fried my donuts:) I am actually making it everyday, yes! Everyday! In fact I'm waiting my dough to rise right now...while my children were having a nap from school. thank you!,
January 25, 2013
Wow, this is a good donut recipe! My family and I love this recipe! Like I was telling my mom that instead of buying donuts at the store I can make it myself. Yummy! Not so greasy.
April 27, 2012
I love these doughnuts they're amazing yum!
May 15, 2009
I tried this recipe and it is wonderful. It took my husband and kids about 15 mins to eat them all. It also works well with apple filling or cherry. I used the canned pie filling and just put it in a blender for a few seconds so it wasn't as chunky. I do have one tip, if you are using ceramic bowls then put some hot water in the bowl for a few minutes to heat the bowl before you start the yeast. I didn't the first time and it cooled the water down to much for the yeast to rise.