Custard-Filled Donuts

🍩 Custard-Filled Donuts Recipe

✳️ Makes: About 12 donuts

⏰ Total Time: ~3 hours (includes rising time)

🥣 Ingredients

For the Donut Dough:

• 3 ½ cups (440g) all-purpose flour

• ¼ cup (50g) granulated sugar

• 2 ¼ tsp (1 packet) active dry yeast

• ¾ tsp salt

• ¾ cup (180ml) warm milk (about 110°F/43°C)

• ¼ cup (60ml) warm water

• 2 large eggs

• ¼ cup (60g) unsalted butter, softened

• Oil for frying (vegetable or canola)

For the Custard Filling (Pastry Cream):

• 2 cups (480ml) whole milk

• ½ cup (100g) granulated sugar

• 4 large egg yolks

• ¼ cup (30g) cornstarch

• 2 tbsp (28g) unsalted butter

• 2 tsp pure vanilla extract

🧑‍🍳 Instructions

STEP 1: Make the Custard (Pastry Cream)

1. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.

2. In a saucepan, heat the milk over medium heat until just steaming — don’t boil.

3. Slowly pour the hot milk into the egg mixture while whisking (tempering), then return everything to the saucepan.

4. Cook over medium heat, whisking constantly, until thickened (about 3–5 minutes).

5. Remove from heat, stir in butter and vanilla.

6. Strain through a fine sieve (optional for extra smoothness), cover with plastic wrap touching the surface, and chill in the fridge for at least 2 hours.

STEP 2: Make the Dough

1. In a bowl, combine warm water, warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.

2. In a large bowl, combine flour, sugar, and salt. Add in the yeast mixture, eggs, and butter.

3. Knead by hand or with a stand mixer for 8–10 minutes until smooth and elastic.

4. Place dough in a greased bowl, cover, and let rise in a warm spot for about 1–1.5 hours, until doubled.

STEP 3: Shape & Fry Donuts

1. Punch down dough and roll out to about ½ inch thick.

2. Cut out circles using a 3-inch cutter. Place on a floured tray, cover loosely, and let rise for 30–45 minutes.

3. Heat oil in a heavy pot to 350°F (175°C). Fry donuts 2–3 at a time for 1–2 minutes per side, until golden brown.

4. Drain on paper towels and let cool.

STEP 4: Fill the Donuts

1. Fit a piping bag with a filling tip or small round tip and fill it with the chilled custard.

2. Use a knife or skewer to make a hole in the side of each donut.

3. Pipe custard into the center until you feel resistance (don’t overfill).

4. Dust with powdered sugar or roll in granulated sugar if desired.

✅ Tips

• Let custard cool completely before piping to avoid soggy donuts.

• Use a thermometer to keep oil at a consistent 350°F (too hot = burnt outsides, raw insides).

• Can be filled with jam, chocolate, or Nutella as an alternative.

Would you like a printable version or a variation (e.g., chocolate custard)?