NEW ORLEANS (WGNO) – If you’re a fan of Boston Cream, chocolate-filled or vanilla cream doughnuts, then today is the day for you! September 14th is National Cream-Filled Doughnut Day and we took a stroll down to District Donuts in the Garden District to see how these treats are made.
They start off just like regular doughnuts, but with one big exception: there’s no hole! After kneading the doughnut into the perfect texture, bakers shape the doughnut into a disc, rather than a ring before they fry them into that golden goodness we’ve come to expect.
Becca Macias, lead baker at District Donuts worked the vanilla cream into the perfect consistency to fill the doughnuts up. Once the fried treats have cooled down, she takes a small knife and sticks it inside, wiggling it around slightly to open up a small pocket for the filling to go in. She then took a pastry bag with our vanilla cream and slowly put it in the doughnut, careful not to overfill it.
Becca handled the doughnut like a pro. Once the doughnuts are filled, it’s timed to glaze them, which is easier than you’d think. All you do is take the doughnut and skim the top across the cream filling, letting the excess drip off. The only thing left to do is top it off with some fresh fruit and voila! You are done!
Pairing the doughnut off with a hot cup of coffee is the perfect treat for helping the workweek off on the right foot!
