Custard Donuts
Indulge in the ultimate treat with these irresistibly fluffy Custard Donuts, a bakery-style delight perfect for any occasion. These golden, pillowy donuts are deep-fried to perfection, then filled with a rich, creamy custard infused with vanilla for a luxurious flavor profile that’ll have you coming back for more. Featuring a straightforward homemade dough made from all-purpose flour, warm milk, and butter, coupled with a silky custard crafted from egg yolks, heavy cream, and cornstarch, this recipe combines classic techniques with decadent ingredients for an unforgettable dessert experience. Ready in just about two hours, these custard-filled donuts are dusted with powdered sugar for the perfect finishing touch, offering a sweet, nostalgic treat ideal for breakfast, brunch, or dessert.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 100 grams sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 250 milliliters milk
- 50 grams unsalted butter
- 1 eggs
- 3 egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons cornstarch
- 250 milliliters heavy cream
- 1 liter oil for frying
- 50 grams powdered sugar
Instructions
In a large bowl, combine the flour, sugar, instant yeast, and salt.
Heat the milk in a small saucepan over low heat until warm, then add the butter to melt it completely.
Pour the warmed milk and butter mixture into the flour mixture.
Add the egg and mix until a soft dough forms.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 to 2 hours.
For the custard, mix the egg yolks, sugar, and cornstarch in a bowl until smooth.
Heat the cream in a saucepan until it just starts to simmer.
Gradually whisk the hot cream into the yolk mixture, then return the mixture to the saucepan.
Cook while stirring constantly until thickened and bubbles appear. Remove from heat.
Stir in vanilla extract, cover with plastic wrap touching the surface to prevent skin from forming, and let cool completely.
Once the dough has risen, roll it out to about 1 cm thick and cut into 8 cm rounds using a dough cutter.
Place the cut rounds onto a baking sheet and cover with a cloth. Let them rise for another 30 minutes.
Heat the oil in a deep fryer or large pot to 180°C (350°F).
Fry the donuts in batches, carefully turning them once they reach a deep golden color, about 1 to 2 minutes per side, then drain on paper towels.
Fill a pastry bag fitted with a filling nozzle with the cooled custard.
Poke a hole into the side of each donut and fill generously with custard.
Dust with powdered sugar before serving.
Nutrition Facts
Calories |
1006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 187 mg | 8% | |
| Total Carbohydrate | 48.1 g | 18% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 13.8 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 81 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
