Cream-filled Donuts (Kremne Krofne)

Again, my mother always looked for "shortcuts" to make some great creations. Here is a recipe I found in her recipe box of Serbian cooking, (she had 2 little metal index card files; one for Serbian/Croatian food and one for as she called it "American" food.) These were always a treat for Slava, Orthodox Christmas and Easter, and birthdays. Instead of taking hours of preparation, these can be whipped up in no time, in an hour or so.

Filling:

1 8 ounce cream cheese (softened),
1 small box instant vanilla pudding
1 cup heavy cream
1 cup milk

Mix cream cheese in a medium-sized bowl with electric mixer until smooth, light and creamy. Add pudding mix and milk and mix on low until incorporated and then mix on medium until thickened. Set aside while making the donuts. You can refrigerate the filling if you like while the donuts are baking, but not necessary.

Donut:

1 cup water
1/2 cup butter
1 cups flour
1/4 teaspoon salt
1/2 teaspoon sugar
4 eggs


Over medium heat melt butter in water. Bring to a boil and remove from heat. Immediately add flour salt and sugar whip in with a wooden spoon. Add one egg at a time to incorporate well into dough. Drop by ice cream scoop or small cookie scoop onto parchment paper on baking sheet. Bake at 425 degrees for 20 to 25 min. Cool on wire rack then fill with the custard mixture and dust with powdered sugar. You can either pipe in the cream mixture with a pastry bag or split the top off the donut and spoon in the cream then cap it again. Enjoy!!!!!