Description
Delicious cream-filled vanilla custard donuts that satisfy your sweet cravings.
Ingredients
Scale
- 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