Making filled donuts at home is super fun, until the filling starts leaking, bursting, or making a huge mess. The good news? You can totally avoid that with a few simple steps.
First, make sure your dough is thick and well-kneaded. It should be smooth, soft, and just a little sticky. This helps your donuts puff up properly and hold the filling without tearing.
When shaping the donuts, don’t overdo it. Roll the dough about half an inch thick, cut out rounds, and let them rest and rise until they get nice and puffy. If the dough is too flat or too tight, it’ll resist the filling and might burst later.
Now, the most important part, fry before you fill. Always cook the donuts first, then add the filling after. Trying to fry a donut that already has filling inside is almost guaranteed to end in a leak or explosion. The heat makes the filling expand, and the donut can’t handle it.
Fry your donuts in hot oil (around 350°F or 175°C) until golden brown on both sides. Let them cool a bit so they’re easier to handle.
Then, use a piping bag with a round tip to add the filling. Poke a hole in the side or bottom of the donut, slide the tip in, and gently squeeze. Go slow. Stop filling when you feel resistance or see the donut puff slightly. Overfilling is the main reason they explode.
For fillings, keep it smooth. Jam, custard, cream, or chocolate ganache all work great. If it’s too thick or chunky, it’ll clog the piping bag and create too much pressure.
And finally, don’t skip the chill time. Let the filled donuts sit for a few minutes so the filling settles before biting into them.
That’s all. If you follow these steps, you’ll get soft, golden donuts with a perfect, clean burst of filling inside, no leaks, no mess, just delicious.