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Small Batch Filled Doughnuts

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These Small Batch Filled Doughnuts are soft, fluffy yeast doughnuts fried to golden perfection and filled with your favorite fruit pie filling. Dusted with cinnamon and powdered sugar, they’re a decadent treat perfect for sharing – or not!

  • Total Time: 2 hours 20 minutes
  • Yield: 6 doughnuts

Ingredients

  • 1/3 cup warm water (110°F–115°F)
  • 1 package active dry yeast (0.25 oz)
  • 2 tablespoons unsalted butter, melted and cooled
  • 1/3 cup warm milk (110°F–115°F)
  • 1/3 cup granulated sugar
  • 1 egg, room temperature and lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour (plus more as needed)
  • 1/4 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • Vegetable oil, for frying
  • Filling (choose one):
  • 1/4 cup apple pie filling
  • 1/4 cup cherry pie filling
  • 1/4 cup peach pie filling
  • 1/4 cup blueberry jam

Instructions

  1. In a large mixing bowl, combine warm water and yeast. Let sit for 5 minutes until foamy.
  2. Add melted butter, warm milk, sugar, egg, salt, vanilla, and 1 1/4 cups flour. Beat on low until combined – dough will be wet and loose.
  3. Add remaining 1 1/2 cups flour and mix until soft and elastic. If too sticky, add up to 4 tablespoons more flour.
  4. Using a dough hook, knead in the mixer for 4–6 minutes until dough pulls away from the bowl. Or knead by hand on a floured surface until smooth and springy.
  5. Place dough in a lightly-oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
  6. Roll dough to 1/4-inch thickness on a floured surface. Cut out 3-inch circles. Reroll scraps and repeat until you have 12 circles.
  7. Place 2 tsp of filling in the center of 6 dough circles. Brush edges with water, top with a plain circle, and press edges to seal. You should have 6 filled doughnuts.
  8. Place on a floured tray, cover, and let rise again until puffy, about 30 minutes.
  9. Mix powdered sugar and cinnamon in a shallow bowl.
  10. Heat 3 inches of oil in a pot to 350°F. Fry doughnuts in batches, 1–2 minutes per side until golden. Don’t overcrowd.
  11. Remove with a slotted spoon, drain on paper towels, and immediately toss in cinnamon-sugar mixture.
  12. Serve warm. Best eaten the same day but can be stored in an airtight container for up to 2 days.

Notes

  • Dough can be made ahead and refrigerated up to 2 days. Bring to room temperature before using.
  • Do not overfill doughnuts to prevent leaking during frying.
  • Use a thermometer to keep oil at a consistent 350°F for even frying.
  • Try different fillings like jam, lemon curd, or pastry cream for variety.
  • Author: AVA
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 doughnut
  • Calories: 290
  • Sugar: 12g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 40mg

Find it online: https://avascooking.com/small-batch-filled-doughnuts/