I love how comforting and joyful this Fluffy Berry Cream Cloud Donut feels every time I make it. From the first moment the dough starts rising to the final dusting of powdered sugar, this recipe always feels special. The donuts turn out light and airy, filled with soft cloud-like cream and a sweet berry center that makes every bite feel indulgent. I enjoy making these when I want a bakery-style treat that still feels homemade and rewarding.
Why You’ll Love This Recipe
I like this recipe because it combines a fluffy texture with rich and creamy flavors without being overly complicated. I can make something impressive using simple ingredients, and the result always feels worth the effort. The balance between the lightly fried donut, smooth cream, and fruity jam makes this recipe one I come back to again and again for brunches, gatherings, or quiet weekends at home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 ½ cups (320 g) all-purpose flour
¼ cup (50 g) sugar
2 ¼ teaspoons instant yeast
½ teaspoon salt
½ cup warm milk
2 tablespoons warm water
3 tablespoons unsalted butter, softened
2 egg yolks
1 whole egg
Oil for frying
Powdered sugar for dusting
For the cloud cream filling
1 cup heavy cream, cold
¼ cup powdered sugar
½ teaspoon vanilla extract
½ cup mascarpone or cream cheese, softened
½ cup berry jam (raspberry, strawberry, or mixed berry)
Directions
I begin by mixing the flour, sugar, instant yeast, and salt in a large bowl. Once combined, I add the warm milk, warm water, egg yolks, whole egg, and softened butter. I mix everything until a soft dough forms, then knead it until smooth and elastic.
I place the dough in a lightly greased bowl, cover it, and let it rise in a warm place until doubled in size. After rising, I gently punch it down, roll it out to about one inch thick, and cut out donut rounds. I place them on parchment paper, cover them, and let them rise again until puffy.
I heat oil to 170–175°C (340–350°F) and fry the donuts for about 1 to 2 minutes per side until golden brown. I remove them and let them rest on paper towels, then lightly dust them with powdered sugar while still warm.
To make the filling, I whip the cold heavy cream with powdered sugar and vanilla until soft peaks form. I gently mix in the mascarpone or cream cheese until the cream is thick, smooth, and fluffy. Once the donuts have cooled, I slice them horizontally, pipe in the cloud cream, add a spoonful of berry jam in the center, and place the tops back on before finishing with more powdered sugar.
Servings And Timing
I usually get 10 to 12 donuts from this recipe, depending on how large I cut them. The total time is about 2 hours and 15 minutes, including rising time. Actual frying and assembly take around 15 minutes.
Variations
I like changing the flavor by using different berry jams such as blueberry or strawberry. When I want a richer dessert, I add a little cocoa powder to the dough and replace the jam with chocolate spread. I sometimes add a pinch of cinnamon or nutmeg to the dough for a warm, spiced version that pairs beautifully with the cream.
Storage/Reheating
I think these donuts taste best on the day they are made. If I have leftovers, I store them in an airtight container at room temperature for up to two days. When planning ahead, I freeze the unfilled donuts and add the cream and jam after thawing for the best texture.
FAQs
Can I Prepare The Dough In Advance?
I often prepare the dough and shape the donuts the day before. I refrigerate them overnight and let them come to room temperature before frying.
Which Berry Jam Works Best?
I usually choose raspberry or mixed berry jam because they balance the sweetness of the cream nicely, but any smooth berry jam works well.
Can I Bake These Donuts Instead Of Frying?
I can bake them at 375°F (190°C) for about 10 to 12 minutes. They are slightly less fluffy but still very enjoyable.
What Can I Use Instead Of Mascarpone?
When mascarpone is not available, I use softened cream cheese. It still creates a creamy and smooth filling.
How Do I Keep The Cream Light And Fluffy?
I always keep the cream cold and avoid overmixing. Gentle mixing helps maintain a light, cloud-like texture.
Conclusion
I always enjoy making these Fluffy Berry Cream Cloud Donuts because they feel comforting and celebratory at the same time. The soft donuts, creamy filling, and fruity center come together in a way that feels truly satisfying. This is the kind of recipe that turns an ordinary day into something a little sweeter, and I love sharing it with anyone who enjoys homemade treats made with care.
Light, airy donuts filled with creamy cloud-like mascarpone cream and a sweet berry jam center, finished with a dusting of powdered sugar.
Total Time:2 hours 15 minutes
Yield:10–12 donuts
Ingredients
2 ½ cups (320 g) all-purpose flour
¼ cup (50 g) sugar
2 ¼ teaspoons instant yeast
½ teaspoon salt
½ cup warm milk
2 tablespoons warm water
3 tablespoons unsalted butter, softened
2 egg yolks
1 whole egg
Oil for frying
Powdered sugar for dusting
For the cloud cream filling:
1 cup heavy cream, cold
¼ cup powdered sugar
½ teaspoon vanilla extract
½ cup mascarpone or cream cheese, softened
½ cup berry jam (raspberry, strawberry, or mixed berry)
Instructions
Mix flour, sugar, yeast, and salt in a large bowl.
Add warm milk, water, egg yolks, whole egg, and softened butter; mix until a soft dough forms.
Knead dough until smooth and elastic, then place in a lightly greased bowl, cover, and let rise until doubled in size.
Punch down dough, roll to about 1 inch thick, cut out donut rounds, place on parchment, cover, and let rise until puffy.
Heat oil to 170–175°C (340–350°F) and fry donuts 1–2 minutes per side until golden brown. Drain on paper towels and dust with powdered sugar while warm.
Whip cold heavy cream with powdered sugar and vanilla until soft peaks form; gently fold in mascarpone or cream cheese until smooth and fluffy.
Slice cooled donuts horizontally, pipe in cloud cream, add a spoonful of berry jam in the center, and place tops back on. Finish with powdered sugar.
Notes
Swap berry jam flavors such as blueberry or strawberry.
Add cocoa powder to dough and replace jam with chocolate spread for a chocolate version.
Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced variation.
Best enjoyed the same day; store unfilled donuts in an airtight container up to 2 days or freeze unfilled for later assembly.
Keep cream cold and fold gently to maintain fluffy texture.
