Indulgent Homemade Cream-Filled Doughnuts

Gather the ingredients. The Spruce / Yana Karin Scald 1 1/2 cups milk in a medium saucepan. Stir in the granulated sugar, salt, and butter. Remove from heat and cool to lukewarm. The Spruce / Yana Karin Measure the warm water into a large mixing bowl; sprinkle the yeast over the water, and then stir the mixture gently until the yeast has dissolved. The Spruce / Yana Karin Add the eggs and half of the flour and beat until smooth. The Spruce / Yana Karin Stir in the lemon zest and remaining flour to make a soft dough; mix well. The Spruce / Yana Karin Turn the dough out onto the floured surface and knead for about 8 minutes, or until smooth and elastic. The Spruce / Yana Karin Place in a buttered bowl, turning to grease all sides. Cover tightly with plastic wrap and let the dough rise in a warm place, free from drafts, for about 45 minutes, until doubled in bulk. The Spruce / Yana Karin Punch the dough down and turn out onto the lightly floured surface. Divide it in half. The Spruce / Yana Karin Roll out half into a large round about 1/2 inch thick. The Spruce / Yana Karin Cut with a floured doughnut cutter with the center section removed so that it's a whole circle (or use a biscuit cutter). The Spruce / Yana Karin Place the doughnuts on a baking sheet. Repeat with the remaining half of the dough. Cover with a lightweight kitchen towel and let rise in a warm place, free from draft, until doubled in bulk, about 30 minutes. The Spruce / Yana Karin Heat oil in a deep, heavy, large pan until 365 F. Once the dough has risen, fry the doughnuts, several at a time, until golden brown, turning once to brown both sides. The Spruce / Yana Karin Drain on paper towels and repeat with the remaining dough. Cool the doughnuts thoroughly before filling. The Spruce / Yana Karin While the doughnuts are cooling, pour the cold milk into a deep bowl. Add the pudding mix and beat until well blended and thick, about 1 minute. Refrigerate for at least 5 to 10 minutes. The Spruce / Yana Karin Spoon the pudding into a pastry tube with wide nozzle and pipe it into the cooled doughnuts. The Spruce / Yana Karin Sift confectioners' sugar over the filled doughnuts. Keep them refrigerated until serving time and store leftovers in the refrigerator. The Spruce / Yana Karin