Introduction to Cream-Filled Vanilla Custard Donuts
There’s something magical about biting into a warm, fluffy donut, especially when it’s filled with luscious cream. These Cream-Filled Vanilla Custard Donuts are not just a treat; they’re a hug in dessert form! Whether you’re looking to impress guests at a brunch or simply satisfy your sweet tooth after a long day, this recipe is your go-to. With a few simple ingredients and a little love, you can create these delightful donuts that will have everyone asking for seconds. Trust me, once you try them, you’ll be hooked!
Why You’ll Love This Cream-Filled Vanilla Custard Donuts
These Cream-Filled Vanilla Custard Donuts are a delightful blend of ease and flavor. They come together quickly, making them perfect for a weekend treat or a last-minute dessert. The rich, creamy custard inside is a game-changer, elevating the humble donut to a whole new level. Plus, the joy of sharing these sweet bites with loved ones is simply unbeatable. Trust me, they’ll become a family favorite in no time!
Ingredients for Cream-Filled Vanilla Custard Donuts
Gathering the right ingredients is the first step to creating these heavenly Cream-Filled Vanilla Custard Donuts. Here’s what you’ll need:
- All-purpose flour: The backbone of your donuts, providing structure and fluffiness.
- Granulated sugar: Sweetens the dough and enhances the flavor of the custard.
- Instant yeast: This little powerhouse helps the dough rise, giving it that light, airy texture.
- Salt: A pinch of salt balances the sweetness and enhances the overall flavor.
- Warm milk: Activates the yeast and adds moisture to the dough. Make sure it’s warm, not hot!
- Large eggs: They add richness and help bind the ingredients together.
- Unsalted butter: Adds a lovely richness to the dough. Softened is best for easy mixing.
- Oil for frying: Choose vegetable or sunflower oil for frying; it should have a high smoke point.
- Whole milk (for custard): The creamy base for your custard, making it rich and delicious.
- Sugar (for custard): Sweetens the custard, making it a delightful filling.
- Egg yolks (for custard): They give the custard its creamy texture and rich flavor.
- Cornstarch (for custard): Thickens the custard, giving it that perfect, velvety consistency.
- Unsalted butter (for custard): Adds a touch of richness to the custard, making it even more indulgent.
- Pure vanilla extract: The star of the show! It infuses the custard with a warm, inviting flavor.
- Powdered sugar: For dusting the finished donuts, adding a sweet touch and a beautiful presentation.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!
How to Make Cream-Filled Vanilla Custard Donuts
Now that you have all your ingredients ready, let’s dive into the delightful process of making these Cream-Filled Vanilla Custard Donuts. Each step is a little adventure, and I promise, the end result is worth every moment spent in the kitchen!
Make the Dough
Start by combining warm milk, yeast, and a teaspoon of sugar in a mixing bowl. Let it sit for about 5–10 minutes until it becomes foamy. This is the magic moment when the yeast activates, and trust me, it’s crucial for that fluffy texture!
Next, add in the flour, remaining sugar, salt, eggs, and softened butter. Mix until a sticky dough forms. Knead the dough for about 10 minutes by hand or 5–7 minutes in a stand mixer. You want it to be smooth and elastic. Once done, place the dough in a greased bowl, cover it, and let it rise for 1–2 hours until it doubles in size. This is where the dough gets its personality!
Shape the Donuts
After the dough has risen, it’s time to shape those donuts! Punch down the risen dough to release the air, then roll it out to about ½ inch thick. Use a 3-inch cutter to cut out rounds. Place them on a parchment-lined baking sheet, cover loosely, and let them rise again for 45–60 minutes. This second rise is key for that light, airy bite!
Fry the Donuts
Heat oil in a deep pot to 350°F (175°C). This temperature is perfect for frying, ensuring your donuts cook evenly and get that golden brown color. Fry the donuts in batches, about 1–2 minutes per side. Once they’re golden, drain them on paper towels and let them cool slightly. The aroma will be irresistible!
Make the Vanilla Custard
While the donuts cool, let’s whip up that creamy custard. In a saucepan, heat the whole milk until it’s steaming but not boiling. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale. Slowly pour the hot milk into the yolk mixture while whisking constantly. This step is crucial to avoid scrambling the eggs!
Return the mixture to the saucepan and cook over medium heat, whisking until it thickens. Once thickened, remove it from heat and stir in the butter and vanilla extract. Cover the custard with plastic wrap, pressing it against the surface to prevent a skin from forming. Let it cool completely. Your kitchen will smell heavenly!
Fill the Donuts
Now comes the fun part—filling the donuts! Transfer the cooled custard to a piping bag fitted with a round tip. Make a small slit in each donut and pipe the custard inside until they’re filled. Don’t be shy; you want them to be generously filled! Finally, dust the donuts with powdered sugar for that sweet finishing touch. They’re ready to be devoured!
Tips for Success
- Always check the temperature of your milk; it should be warm, not hot, to activate the yeast.
- For fluffier donuts, ensure the dough rises in a warm, draft-free area.
- Use a thermometer to monitor oil temperature for even frying.
- Fill donuts just before serving to keep them fresh and fluffy.
- Experiment with different fillings like chocolate or fruit for variety!
Equipment Needed
- Mixing bowl: A large bowl for combining ingredients. A sturdy pot can work in a pinch.
- Rolling pin: For rolling out the dough. A wine bottle can serve as a fun alternative!
- Donut cutter: A 3-inch round cutter is ideal. You can also use a glass.
- Deep pot: For frying. A heavy skillet can also do the job.
- Piping bag: For filling donuts. A zip-top bag with a corner cut works too!
Variations
- Chocolate Custard: Swap out the vanilla for cocoa powder in the custard for a rich chocolate filling.
- Fruit-Infused Custard: Add pureed strawberries or raspberries to the custard for a fruity twist.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to make these donuts suitable for gluten-sensitive friends.
- Vegan Version: Substitute eggs with flaxseed meal and use plant-based milk and butter for a vegan-friendly treat.
- Spiced Custard: Add a pinch of cinnamon or nutmeg to the custard for a warm, spiced flavor.
Serving Suggestions
- Pair these Cream-Filled Vanilla Custard Donuts with a hot cup of coffee or tea for a delightful afternoon treat.
- Serve with fresh berries on the side for a pop of color and freshness.
- For a brunch spread, arrange them on a beautiful platter dusted with powdered sugar.
- Drizzle with chocolate sauce for an extra indulgent touch!
FAQs about Cream-Filled Vanilla Custard Donuts
As I’ve shared my love for these Cream-Filled Vanilla Custard Donuts, I often get questions from fellow home cooks. Here are some of the most common queries I’ve encountered:
Can I make the custard ahead of time?
Absolutely! You can prepare the custard a day in advance. Just store it in the fridge, covered with plastic wrap touching the surface to prevent a skin from forming. This way, you’ll save time when you’re ready to fill the donuts!
What’s the best way to store leftover donuts?
Store any leftover Cream-Filled Vanilla Custard Donuts in an airtight container at room temperature for up to two days. They’re best enjoyed fresh, but if you have extras, this will keep them tasty!
Can I freeze the donuts?
Yes, you can freeze the unfilled donuts! Just let them cool completely, then place them in a freezer-safe bag. When you’re ready to enjoy, thaw them and fill with custard just before serving for the best texture.
What if I don’t have a piping bag?
No worries! You can use a zip-top bag with a corner snipped off as a makeshift piping bag. It works just as well for filling your Cream-Filled Vanilla Custard Donuts with that delicious custard!
Can I use a different filling?
Definitely! While the vanilla custard is a classic, feel free to experiment with other fillings like chocolate, fruit preserves, or even whipped cream. The possibilities are endless!
Final Thoughts
Making Cream-Filled Vanilla Custard Donuts is more than just a cooking project; it’s a delightful experience that fills your kitchen with warmth and sweet aromas. Each bite is a reminder of the joy that comes from creating something special with your own hands. Whether you’re sharing them with family or savoring them solo, these donuts bring smiles and satisfaction. So roll up your sleeves, embrace the mess, and enjoy the process. Trust me, the happiness these donuts bring is worth every moment spent in the kitchen. Happy baking!
Print
Cream-Filled Vanilla Custard Donuts: Satisfy Your Sweet Cravings!
- Total Time: 2 hours
- Yield: 12 donuts 1x
- Diet: Vegetarian
Description
Delicious cream-filled vanilla custard donuts that satisfy your sweet cravings.
Ingredients
- 3 ½ cups (440 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2 ¼ tsp (7 g) instant yeast
- 1 tsp salt
- ¾ cup (180 ml) warm milk (about 110°F / 43°C)
- 2 large eggs (room temperature)
- ¼ cup (55 g) unsalted butter, softened
- Oil for frying (vegetable or sunflower oil)
- 2 cups (500 ml) whole milk (for custard)
- ½ cup (100 g) sugar (for custard)
- 4 large egg yolks (for custard)
- ¼ cup (30 g) cornstarch (for custard)
- 2 tbsp (30 g) unsalted butter (for custard)
- 1 tsp pure vanilla extract (or ½ vanilla bean) (for custard)
- Powdered sugar for dusting
Instructions
- Make the Dough: In a mixing bowl, combine warm milk, yeast, and a teaspoon of sugar. Let sit 5–10 minutes until foamy. Add flour, remaining sugar, salt, eggs, and butter. Mix until a sticky dough forms. Knead (by hand 10 minutes or stand mixer 5–7 minutes) until smooth and elastic. Place dough in a greased bowl, cover, and let rise 1–2 hours, or until doubled.
- Shape the Donuts: Punch down risen dough and roll to about ½ inch (1.2 cm) thick. Cut out rounds with a 3-inch (7.5 cm) cutter. Place on a baking sheet lined with parchment. Cover loosely and let rise again for 45–60 minutes.
- Fry the Donuts: Heat oil in a deep pot to 350°F (175°C). Fry donuts in batches, 1–2 minutes per side, until golden brown. Drain on paper towels and let cool slightly.
- Make the Vanilla Custard: In a saucepan, heat milk until steaming (do not boil). In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth. Slowly pour hot milk into yolk mixture while whisking constantly. Return mixture to saucepan, cook over medium heat, whisking until thickened. Remove from heat, stir in butter and vanilla. Cover with plastic wrap touching the surface and let cool completely.
- Fill the Donuts: Transfer custard to a piping bag with a round tip. Make a small slit in each donut and pipe custard inside until filled. Dust generously with powdered sugar.
Notes
- Ensure the milk is warm but not hot when activating the yeast.
- Donuts can be filled with custard just before serving for best texture.
- Store any leftover donuts in an airtight container at room temperature for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
