Princess Donuts

With a fluffy dough filled with creamy goodness, topped with whipped cream and a dusting of powdered sugar, these donuts are a perfect combination of flavors and textures.

Princess Donuts

Princess Donuts


  • For the dough:
  • 1 cup water (250 ml)
  • 1/2 cup butter or margarine (125 g)
  • 1 1/4 cups all-purpose flour (150 g)
  • 1 tablespoon sugar
  • a pinch of salt
  • 4 large eggs
  • For the cream:
  • 2 cups milk (500 ml)
  • 1 cup sugar (200 g)
  • 2 egg yolks
  • 1 packet vanilla pudding mix
  • 1 tablespoon cornstarch
  • 1/2 cup butter or margarine (125 g)
  • Additional:
  • 1 1/4 cups heavy cream for whipping (300 ml)


    For the dough:
    In a pot, bring water, butter, sugar, and salt to a boil. Once boiling and the butter and sugar have melted, add flour and stir until you get a smooth mixture. (I don't remove it from the heat, just add the flour and continuously stir for another 1-2 minutes to combine everything.) Let it cool down (until lukewarm).
    Beat the eggs and gradually add them to the cooled flour mixture, continuously mixing with a mixer until you get a nice, smooth batter.
    Then, use a piping bag to squeeze out donut shapes onto a baking sheet lined with parchment paper. Leave some space between each donut as they will expand during baking.
    Preheat the oven to 400°F (200°C). Bake the donuts for about 20 minutes, then reduce the temperature to 350°F (180°C) and bake for another 15-20 minutes if needed.
    Do not open the oven during baking.
    For the cream:
    In a bit of cold milk, whisk together the egg yolks, pudding mix, and cornstarch, while bringing the rest of the milk and sugar to a boil. Once boiling, pour in the pudding mixture and stir until thickened.
    In the cooled cream, add the butter that you've previously beaten, and mix everything well to combine.
    Slice the cooled donuts in half. Fill them with the cream, then spread whipped cream over the cream layer and cover with the top half of the donut.
    Dust with powdered sugar and enjoy!

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