Thermomix Pastry Cream Donuts (Cream-Filled Donuts)

These soft, fluffy yeast donuts are deep-fried to golden perfection and filled with a rich, silky vanilla pastry cream made entirely in your Thermomix. They’re similar to classic bakery cream donuts—light on the outside, creamy on the inside, and dusted with sugar.

Time Required

• Prep time: 25 minutes
• Rising time: 1 hour 30 minutes
• Cooking time: 20 minutes
• Cooling & filling: 20 minutes

Total time: ~2 hours 30 minutes

Ingredients

🍞 Donut Dough

• 250 ml milk
• 20 g fresh yeast (or 7 g dry yeast)
• 500 g all-purpose flour
• 60 g sugar
• 1 egg
• 80 g butter (soft)
• 1 tsp salt
• Oil (for frying)

Pastry Cream (Thermomix)

• 500 ml milk
• 4 egg yolks
• 100 g sugar
• 40 g cornstarch
• 1 tsp vanilla extract

Topping

• Powdered sugar OR
• Granulated sugar

Instructions

Step 1: Make the Dough (Thermomix)

1. Add milk + yeast → heat 2 min / 37°C / speed 2
2. Add flour, sugar, egg, butter, salt
3. Knead → 5 min / dough mode
4. Transfer dough to bowl, cover
5. Let rise for 1–1.5 hours until doubled

Step 2: Shape Donuts

1. Roll dough (about 1.5 cm thick)
2. Cut into rounds (no hole, since they’ll be filled)
3. Place on tray, cover
4. Let rise again for 30–40 minutes

Step 3: Prepare Pastry Cream (Thermomix)

1. Add all ingredients to bowl
2. Cook → 7 min / 90°C / speed 4
3. Blend → 5–10 sec / speed 7
4. Transfer to bowl, cover with plastic wrap (touching surface)
5. Chill completely

Step 4: Fry Donuts

1. Heat oil to 170–180°C
2. Fry donuts 2–3 minutes per side
3. Remove and drain on paper towels

Step 5: Fill & Finish

1. Roll warm donuts in sugar OR dust with powdered sugar
2. Pipe pastry cream inside using a piping bag
3. Serve fresh

Pro Tips

• Don’t overheat oil → donuts burn outside, raw inside
• Chill pastry cream fully → thicker filling
• Use a piping nozzle to avoid tearing donuts
• Fry in small batches for even cooking

FAQs

1. Can I bake instead of fry?

Yes, but texture changes. Bake at 180°C for 12–15 minutes. They’ll be more like soft buns than classic donuts.

Why are my donuts dense?

• Dough didn’t rise enough
• Yeast inactive
• Too much flour

How do I store them?

• Best eaten fresh
• Refrigerate up to 2 days (because of cream)
• Reheat slightly before serving

Can I flavor the pastry cream?

Yes! Try:

• Chocolate (add melted chocolate)
• Coffee
• Lemon zest

Can I freeze them?

• Freeze unfilled donuts ✔️
• Do NOT freeze filled donuts (cream separates)

Can I use instant yeast?

Yes, use 7 g instant yeast and skip dissolving step—mix directly with flour.