Custard Filled Donuts
Indulge in the ultimate treat with these homemade Custard Filled Donuts—soft, pillowy rounds of golden perfection filled with creamy vanilla custard. This recipe pairs a yeast-raised donut dough with rich, velvety custard made from scratch, ensuring every bite is pure bliss. Perfectly fried to a golden brown, these donuts are effortlessly light and delicious. The comforting vanilla notes in both the dough and custard harmonize beautifully, creating an irresistible flavor profile. Whether dusted with powdered sugar or served as-is, these bakery-style donuts are ideal for breakfast, dessert, or a special occasion. Easy to prepare and utterly satisfying, this recipe guarantees a bakery-quality treat right from your own kitchen.
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Recipe Information
Ingredients
- 480 grams All-purpose flour
- 50 grams Sugar
- 1 teaspoon Salt
- 2 teaspoons Active dry yeast
- 250 milliliters Milk
- 60 grams Butter
- 2 large Eggs
- 1000 milliliters Vegetable oil
- 1 teaspoon Vanilla extract
- 30 grams Cornstarch
- 100 grams Sugar (for custard)
- 500 milliliters Milk (for custard)
- 4 large Egg yolks
- 1 teaspoon Vanilla extract (for custard)
Instructions
In a small bowl, warm 250 milliliters of milk until lukewarm and dissolve the yeast in the milk. Let it sit for about 5 minutes until foamy.
In a large bowl, combine 480 grams of flour, 50 grams of sugar, and 1 teaspoon of salt. Mix well.
Add the yeast mixture and 60 grams of melted butter into the flour mixture. Stir in 2 beaten eggs and 1 teaspoon of vanilla extract.
Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Cover the bowl with a damp cloth and let it rise in a warm place for 1 hour or until it has doubled in size.
While the dough is rising, prepare the custard. In a saucepan, combine 500 milliliters of milk and 100 grams of sugar. Heat the mixture until it begins to steam, then remove from heat.
In a separate bowl, whisk 4 egg yolks with 30 grams of cornstarch until smooth.
Gradually whisk the hot milk mixture into the egg yolk mixture, then return the entire mixture to the saucepan.
Cook over medium heat, stirring constantly, until the custard thickens and comes to a boil. Remove from heat and stir in 1 teaspoon of vanilla extract. Cover with plastic wrap and let it cool completely.
Once the dough has risen, punch it down and roll it out on a floured surface to about a 1/2 inch thickness. Cut out circles using a donut cutter or the rim of a glass.
Place the cut doughnuts on a baking sheet lined with parchment paper, cover with a cloth, and let them rise for another 30 minutes.
In a large heavy pot, heat 1000 milliliters of vegetable oil to 180°C (350°F). Fry the donuts until golden brown, about 1-2 minutes per side. Drain on paper towels.
Using a piping bag with a small round tip, fill each donut with the cooled custard.
Dust with powdered sugar if desired and serve warm.
Nutrition Facts
Calories |
11268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 981.8 g | 1259% | |
| Saturated Fat | 173.4 g | 867% | |
| Polyunsaturated Fat | 569.8 g | ||
| Cholesterol | 1316 mg | 439% | |
| Sodium | 3172 mg | 138% | |
| Total Carbohydrate | 587.9 g | 214% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 191.0 g | ||
| Protein | 101.5 g | 203% | |
| Vitamin D | 13.5 mcg | 68% | |
| Calcium | 1197 mg | 92% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 2062 mg | 44% | |
*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.
