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Fluffy Berry Cream Cloud Donuts

Delightful donuts featuring a soft texture, rich creamy filling, and sweet berry jam, perfect for brunch or dessert.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 donuts
Course: Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Donut Dough
  • 2.5 cups all-purpose flour The base of our fluffy donut
  • 0.25 cups sugar Adds a touch of sweetness to the dough
  • 2.25 tsp instant yeast Helps the dough rise perfectly
  • 0.5 tsp salt Balances sweetness and enhances flavor
  • 0.5 cups warm milk Activates the yeast and adds moisture
  • 2 tbsp warm water Another activator for the yeast
  • 3 tbsp unsalted butter, softened Adds richness to the dough
  • 2 large egg yolks Bind ingredients and enhance flavor
  • 1 whole egg Bind ingredients and enhance flavor
  • Oil for frying Choose a neutral oil with a high smoke point
  • Powdered sugar for dusting Adds sweetness and visual appeal
Filling
  • 1 cup heavy cream, cold For a rich, fluffy filling
  • 0.25 cups powdered sugar Sweetens the filling to perfection
  • 0.5 tsp vanilla extract Adds depth to the flavor
  • 0.5 cups mascarpone or cream cheese, softened Creates a creamy, luxurious texture
  • 0.5 cups berry jam Raspberry, strawberry, or mixed berry for delightful sweetness

Method
 

Preparation
  1. In a large bowl, combine flour, sugar, yeast, and salt.
  2. In a separate bowl, mix warm milk and warm water.
  3. Add the milk mixture to the dry ingredients along with softened butter, egg yolks, and the whole egg.
  4. Mix until a dough forms, then knead on a floured surface until smooth and elastic.
  5. Place the dough in a greased bowl, cover, and let it rise until doubled, about 1 hour.
Frying
  1. Once risen, punch down the dough and roll it out to about ½ inch thick.
  2. Cut out donuts using a donut cutter or two round cutters.
  3. Heat the oil in a deep fryer or pan over medium heat.
  4. Fry donuts a few at a time until golden brown on both sides, about 2-3 minutes per side.
  5. Remove and drain on paper towels. Dust with powdered sugar while warm.
Filling
  1. In a mixing bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. In another bowl, mix the mascarpone (or cream cheese) until smooth.
  3. Gently fold the whipped cream into the mascarpone mixture.
  4. Once donuts are cooled, create a hole to fill them and pipe in the cream mixture and add a dollop of berry jam.

Notes

Store any leftover donuts in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week or freeze for up to a month.