White Chocolate Filled Doughnuts
Prep time
Cook time
Total time
These doughnuts are crispy on the outside, soft and pillowy on the inside, and filled with a rich white chocolate cream.
Serves: 16 doughnuts
For the doughnuts:
  • 1 can evaporated milk
  • 3 tablespoons sugar
  • 4 tablespoons (½ stick) unsalted butter, softened
  • 2 ¼ teaspoons active dry yeast
  • 4 cups all-purpose flour, divided
  • 3 egg yolks
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • Canola oil for frying
For the filling:
  • 1 package white chocolate pudding
  • 2 cups milk, cold
  1. Warm the evaporated milk in a small saucepan until simmering, then remove it from the heat.
  2. Add the salt, sugar and butter to a large heat proof bowl. Pour the milk over it to melt the butter, then allow the mixture to cool until it is lukewarm.
  3. Add the yeast and two cups of flour and mix together with a wooden spoon. Let this sponge rest and bubble for an hour.
  4. Add the egg yolks, vanilla, and the remaining two cups of flour. Stir together with a wooden spoon, then pour out onto a floured counter and knead it until it forms a smooth ball that springs back when you poke it, about ten minutes. Put it back in the bowl, cover it loosely with plastic wrap or a kitchen towel, and let it rise until it has doubled in bulk, about two hours.
  5. Turn the dough out again onto a floured counter and roll it out until it is about ¾ of an inch thick. Use a 3” biscuit or cookie cutter to cut out doughnuts, and let them rise while you heat your oil.
  6. Heat at least two inches of canola oil in a heavy bottomed cast enamel pot and heat it to 360°F. Use a candy or digital cooking thermometer, since having the oil temperature right is the key to great doughnuts.
  7. While the oil heats, you can make the filling. Whisk together the pudding mix and milk for five minutes. Place in the refrigerator for at least 30 minutes.
  8. Using a metal slotted spoon or spatula, carefully place a doughnut, raised side down, in the oil. Add two or three more doughnuts, depending on the size of your pot. Fry for between 60 and 90 seconds, until the bottom is golden brown, then flip over and fry for another minute. Remove the doughnuts, one at a time, and place them on paper towels to dry and drain off any excess oil.
  9. Repeat the frying process with the rest of the doughnuts. Make sure you check your oil temperature to keep it between 350°F and 360°F before adding each batch.
  10. When the doughnuts are cool enough to handle, you can start filling them. Put the white chocolate pudding into a pastry bag (or a ziplock bag with a corner cut off and a piping coupler attached). Fit the coupler with a plain round piping nozzle. Or, you could just cut a tiny hole in the corner of the pastry or ziplock bag and squeeze the frosting carefully through that.
  11. Use the handle of a small spoon or fork to poke a hole into each doughnut. Place the nozzle into the doughnut as far as it will go. Start squeezing the bag, then start pulling the nozzle out of the doughnut as you continue squeezing. You’ll likely get a small amount of frosting on the outside of the doughnut; I see this as a bonus. Repeat with the remaining doughnuts and sprinkle with powdered sugar, if desired.
Recipe by Today We Bake at https://www.todaywebake.com/white-chocolate-filled-doughnuts/