Vanilla Custard Cream Donuts

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Vanilla Custard Cream Donuts

Fluffy, golden donuts filled with smooth homemade vanilla custard—these classic cream-filled treats are perfect for breakfast, dessert, or anytime indulgence!

Ingredients

For the Dough:

  • 3 1/4 cups (400g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg (optional)
  • 2 large eggs, room temperature
  • 3/4 cup (180ml) warm whole milk
  • 1/3 cup (75g) melted unsalted butter
  • 1 tablespoon active dry yeast

For the Vanilla Custard:

  • 4 large egg yolks
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (32g) cornstarch
  • 1 1/2 cups (360ml) whole milk
  • Pinch of salt
  • 1/2 teaspoon vanilla extract

To Finish:

  • Vegetable oil (for frying)
  • Granulated sugar (for coating)

Instructions

Make the Dough:

  1. In a large bowl, whisk together flour, sugar, salt, and nutmeg. Set aside.
  2. In a separate bowl, combine warm milk, melted butter, eggs, and yeast. Whisk until well blended.
  3. Gradually add the wet ingredients to the dry ingredients. Mix until a soft dough forms.
  4. Knead the dough by hand or with a stand mixer fitted with a dough hook for 8–10 minutes until smooth, stretchy, and slightly sticky.
  5. Shape the dough into a ball and place it in a greased bowl. Cover with cling wrap and a damp towel. Let it rise in a warm spot for 1–2 hours, or until doubled in size.

Shape and Fry the Donuts:

  1. Once risen, turn the dough out onto a floured surface. Gently press to deflate.
  2. Roll out the dough to about 1/2-inch (1.25 cm) thickness.
  3. Cut into rounds using a cookie cutter (2.5–3 inches diameter). Place cut dough on a parchment-lined tray and let them rest for 20–30 minutes.
  4. Heat oil in a deep pot to 360°F (182°C). Carefully lower in the donuts, a few at a time.
  5. Fry for about 3–4 minutes per side, flipping once golden and puffed.
  6. Remove and drain on a cooling rack. While still warm, roll in granulated sugar to coat.

Make the Vanilla Custard:

  1. In a saucepan, whisk egg yolks and sugar until pale and thick. Add cornstarch and gradually whisk in the milk until smooth. Strain if needed.
  2. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes).
  3. Remove from heat and stir in vanilla extract.
  4. Pour into a bowl, press plastic wrap directly onto the surface, and refrigerate until chilled.
  5. Once cooled, stir to loosen the custard and transfer it into a piping bag fitted with a round or beveled tip.

Fill the Donuts:

  1. Use a skewer to poke a small hole in the side of each donut and gently wiggle it to create space inside.
  2. Insert the piping tip and squeeze to fill each donut with custard until you feel slight resistance.

Storage Tips:

Store filled donuts in an airtight container in the refrigerator. Best enjoyed the same day for maximum freshness.

 

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