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Portland Cream Doughnuts

 Portland Cream Doughnuts
If you don't live near Portland Oregon, you can create your own version of the city's famous doughnut at home. Fresh homemade doughnuts with a touch of nutmeg, creamy filling and a smooth-as-silk chocolate frosting will disappear in minutes. —Taste of Home Test Kitchen, Greendale, Wisconsin
12 ServingsPrep: 50 min. + rising Cook: 5 min./batch

Ingredients

  • 3 packages (1/4 ounce each) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 3/4 cup 2% milk
  • 1 egg
  • 1 egg yolk
  • 6 tablespoons butter, softened
  • 1/2 cup sugar
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon ground nutmeg
  • 4-3/4 to 5-1/4 cups all-purpose flour
  • FILLING:
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1/4 cup heavy whipping cream
  • ASSEMBLY:
  • Oil for deep-fat frying
  • 2/3 cup semisweet chocolate chips
  • 2 tablespoons butter
  • 1-1/4 cups confectioners' sugar
  • 3 tablespoons hot water
  • Vanilla frosting of your choice, optional

Directions

  • In a small bowl, dissolve yeast in warm water. In a large bowl,
  • combine milk, egg, egg yolk, butter, sugar, salt, nutmeg, yeast
  • mixture and 2 cups flour; beat on medium speed until smooth. Stir in

2 of 2

Portland Cream Doughnuts (continued)

Directions (continued)

  • enough remaining flour to form a soft dough (dough will be sticky).
  • Turn dough onto a floured surface; knead until smooth and elastic,
  • about 6-8 minutes. Place in a greased bowl, turning once to grease
  • the top. Cover with plastic wrap and let rise in a warm place until
  • doubled, about 1 hour.
  • Meanwhile, for filling, prepare pudding mix according to package
  • directions. Press plastic wrap onto surface of pudding; refrigerate
  • until cold.
  • Punch down dough. Turn onto a lightly floured surface; roll to
  • 3/4-in. thickness. Cut with a floured 3-in. biscuit cutter. Place 2
  • in. apart on greased baking sheets. Cover with plastic wrap; let
  • rise in a warm place until nearly doubled, about 25 minutes.
  • In a small bowl, beat cream until stiff peaks form. Fold into
  • pudding. Refrigerate, covered, while frying doughnuts.
  • In an electric skillet or deep fryer, heat oil to 350°. Fry
  • doughnuts, a few at a time, 1-2 minutes on each side or until golden
  • brown. Drain on paper towels. Cool slightly.
  • Cut a small hole in the tip of a pastry bag or in a corner of a
  • food-safe plastic bag; insert a small tip. Fill bag with filling.
  • With a small knife, pierce a hole into the side of each doughnut;
  • pipe filling into hole, allowing some of filling to spill out for a
  • tongue.
  • In a microwave, melt chocolate chips and butter; stir until smooth.
  • Whisk in confectioners' sugar and hot water.
  • Spread tops of doughnuts with glaze; let stand until set. If desired,
  • pipe two small dots of vanilla frosting near the tongue for eyes.
  • Refrigerate leftovers. Yield: 1 dozen.
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