Vanilla Custard Cream Donuts
Soft, fluffy, and filled with rich homemade vanilla custard — these donuts are pure perfection!
If you love bakery-style cream-filled donuts, you’ll fall in love with these Vanilla Custard Cream Donuts. Made completely from scratch, they’re light, golden, and filled with a smooth, velvety custard that’s simply irresistible. Once you try these, you’ll never want store-bought donuts again!
Why You’ll Love This Recipe
- Soft and fluffy texture: The yeast dough rises beautifully, giving the donuts an airy bite.
- Rich vanilla custard: Silky-smooth and not overly sweet, made from real egg yolks and milk.
- Perfectly golden: Fried to crisp perfection on the outside while staying soft inside.
- Better than bakery donuts: Homemade means fresher, richer flavor every time.
Ingredients
For the Donuts
- 4 cups (480 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 teaspoon salt
- ½ teaspoon nutmeg
- 2 large eggs (room temperature)
- 1 cup (125 ml) warm milk
- ⅓ cup (75 g) melted butter
- 1 tablespoon active dry yeast
For the Vanilla Custard
- 4 egg yolks
- ¼ cup (50 g) granulated sugar
- ¼ cup cornstarch
- 1½ cups (375 ml) whole milk
- Pinch of salt
- ½ teaspoon pure vanilla extract
Instructions
1. Prepare the Dough
- In a large bowl, whisk together flour, sugar, salt, and nutmeg. Set aside.
- In another bowl or large measuring cup, combine warm milk, melted butter, eggs, and yeast. Stir to combine and let sit for 10 minutes until foamy and activated.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead using a stand mixer with a dough hook for 8–10 minutes, or by hand until the dough is smooth, elastic, and slightly sticky.
- Shape the dough into a ball, place it in a greased bowl, and cover with plastic wrap and a damp kitchen towel. Let rise in a warm spot for 1 hour, or until doubled in size.
2. Shape and Fry the Donuts
- Lightly flour your work surface and turn the dough out. Gently press down to release air, then roll to about ½ inch thickness.
- Cut into rounds using a 3-inch cookie cutter (or any cutter you have).
- Heat oil in a deep pan to 360°F (180°C). Fry donuts in batches, flipping occasionally, until golden brown on both sides — about 6–8 minutes per batch.
- Remove donuts and drain on a wire rack. While still warm, roll each in granulated sugar. Allow to cool completely before filling.
3. Make the Vanilla Custard
- In a heatproof bowl, whisk together egg yolks and sugar until pale and creamy. Add cornstarch and a pinch of salt, whisking until smooth.
- Gradually pour in milk while whisking to prevent lumps.
- Transfer the mixture to a medium saucepan and cook over medium heat, stirring constantly until thick and smooth — about 8–10 minutes.
- Remove from heat, stir in vanilla extract, and pour into a clean bowl. Cover with plastic wrap pressed directly on the surface to prevent a skin from forming. Chill in the refrigerator until completely cold.
4. Fill the Donuts
- Once the donuts are cool, give the custard a good stir to loosen it.
- Spoon it into a piping bag fitted with a small round or bevelled tip.
- Use a skewer or knife to poke a small hole in the side of each donut.
- Insert the piping tip and fill each donut with the chilled custard until it feels slightly heavy.
Tips for Success
- Always use room-temperature ingredients for the dough; this helps yeast activate properly.
- Avoid overfrying — golden brown is perfect; darker means the inside may dry out.
- For a thicker custard, cook it a minute longer before cooling.
- Dust with powdered sugar before serving for a bakery-style look.
Storage
- Refrigerator: Store filled donuts in an airtight container for up to 2 days.
- Unfilled donuts: Can be frozen for up to 1 month; thaw and fill before serving.
Soft, creamy, and perfectly golden — these Vanilla Custard Cream Donuts are the kind of treat that turns an ordinary day into something special.