Crispy Italian Cream-Filled Donuts: Better Than Takeout

Crispy Italian cream-filled donuts are the best way to satisfy your sweet tooth at home. After making these many times, I’ve discovered the trick to a perfect, creamy filling every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Hearty African Peanut Soup with Sweet Potatoes and Kale and Easy Lemon Pepper Wings Baked Crispy and Flavorful.

What You'll Need for Crispy Italian Cream-Filled Donuts: Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup unsalted butter, melted
• 1/4 cup buttermilk
• 1 large egg
• 1 tsp vanilla extract
• Vegetable oil, for frying
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• Optional: Powdered sugar, for dusting
• Optional: Fresh berries, for garnish

How to Make Crispy Italian Cream-Filled Donuts: Better Than Takeout

1. Make the dough: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, mix melted butter, buttermilk, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until a soft dough forms.
2. Let it rest: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour or up to overnight.
3. Roll out the dough: On a lightly floured surface, roll out the dough to about 1/2-inch thickness. Cut out donuts using a donut cutter or a round cookie cutter and a small round cutter for the hole.
4. Let them rise: Place the donuts on a parchment-lined baking sheet and let them rise for 30 minutes.
5. Fry the donuts: Heat oil in a deep fryer or a large, deep skillet to 365°F (185°C). Fry the donuts in batches for about 2 minutes on each side or until golden brown. Drain on a paper towel-lined plate.
6. Make the filling: In a bowl, mix together 1 cup of powdered sugar, 1/4 cup of butter, 1 tsp of vanilla extract, and 2-3 tbsp of milk until smooth.
7. Fill the donuts: Transfer the filling to a piping bag fitted with a small round tip. Poke a hole in the side of each donut and pipe in the filling.
8. Serve: Dust the donuts with powdered sugar and garnish with fresh berries. Serve immediately.

Storing & Reheating Crispy Italian Cream-Filled Donuts: Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftover donuts in an airtight container in the fridge for up to 3 days. Make-ahead tip: The dough can be made up to 2 days ahead and refrigerated. The filling can be made up to 1 day ahead and stored in the fridge.

Freezing Crispy Italian Cream-Filled Donuts: Better Than Takeout

Freeze unfilled donuts for up to 2 months. Thaw overnight in the fridge before filling and serving.

How to Reheat Without Drying It Out

Oven: Reheat donuts in a 350°F (175°C) oven for about 5 minutes or until warmed through. Microwave: Reheat donuts in the microwave for about 10 seconds or until warmed through. This may make them soggy.

Recipe Notes

• Chef tip: For a lighter, fluffier donut, try using cake flour instead of all-purpose flour.
• Best substitution: If you don't have buttermilk, you can use sour cream or plain yogurt as a substitute.
• Make-ahead: The dough and filling can be made ahead of time. Assemble the donuts just before serving.
• Scaling: This recipe can be easily doubled or halved depending on how many donuts you want to make.
• Troubleshooting: If your donuts are sticking to the pan, try using a non-stick pan or adding a little more oil to the pan.

Crispy Italian Cream-Filled Donuts: Better Than Takeout

⏱

Prep

1 hour 15 mins

🍳

Cook

15 mins

⏳

Total

1 hour 30 mins

🍽

Serves

12 donuts

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup unsalted butter, melted
• 1/4 cup buttermilk
• 1 large egg
• 1 tsp vanilla extract
• Vegetable oil, for frying

Seasonings

• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

Optional Toppings

• Powdered sugar, for dusting
• Fresh berries, for garnish

Instructions

1. Make the dough: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, mix melted butter, buttermilk, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until a soft dough forms.
2. Let it rest: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour or up to overnight.
3. Roll out the dough: On a lightly floured surface, roll out the dough to about 1/2-inch thickness. Cut out donuts using a donut cutter or a round cookie cutter and a small round cutter for the hole.
4. Let them rise: Place the donuts on a parchment-lined baking sheet and let them rise for 30 minutes.
5. Fry the donuts: Heat oil in a deep fryer or a large, deep skillet to 365°F (185°C). Fry the donuts in batches for about 2 minutes on each side or until golden brown. Drain on a paper towel-lined plate.
6. Make the filling: In a bowl, mix together 1 cup of powdered sugar, 1/4 cup of butter, 1 tsp of vanilla extract, and 2-3 tbsp of milk until smooth.
7. Fill the donuts: Transfer the filling to a piping bag fitted with a small round tip. Poke a hole in the side of each donut and pipe in the filling.
8. Serve: Dust the donuts with powdered sugar and garnish with fresh berries. Serve immediately.

Notes

• Chef tip: For a lighter, fluffier donut, try using cake flour instead of all-purpose flour.
• Best substitution: If you don't have buttermilk, you can use sour cream or plain yogurt as a substitute.
• Make-ahead: The dough and filling can be made ahead of time. Assemble the donuts just before serving.
• Scaling: This recipe can be easily doubled or halved depending on how many donuts you want to make.
• Troubleshooting: If your donuts are sticking to the pan, try using a non-stick pan or adding a little more oil to the pan.

Storage

• Fridge: Store leftover donuts in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze unfilled donuts for up to 2 months. Thaw overnight in the fridge before filling and serving.
• Oven reheat: Reheat donuts in a 350°F (175°C) oven for about 5 minutes or until warmed through.
• Microwave reheat: Reheat donuts in the microwave for about 10 seconds or until warmed through. This may make them soggy.
• Make ahead: The dough can be made up to 2 days ahead and refrigerated. The filling can be made up to 1 day ahead and stored in the fridge.

Nutrition Per Serving

• Calories: 220
• Protein: 3g
• Fat: 11g
• Carbs: 30g
• Fiber: 1g
• Sugar: 12g
• Sodium: 180mg
• Cholesterol: 35mg
• Sat. Fat: 6g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Italian Cream-Filled Donuts: Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Crispy Italian Cream-Filled Donuts: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!