Vanilla Custard Cream Donuts

by

Vanilla Custard Cream Donuts

These classic vanilla custard–filled donuts are soft, golden, and irresistibly creamy. Made with a tender yeast dough and filled with a smooth, homemade vanilla custard, they are far better than anything you can buy at a bakery. This recipe walks you through each step, from mixing the dough to filling each donut so it oozes with custard in every bite.

Why You Will Love These Donuts

These donuts are light, fluffy, and perfectly sweet. The dough is enriched with butter, eggs, and milk, giving it a soft and pillowy texture. The custard is silky, rich, and delicately flavored with vanilla. Together, they create a bakery-style treat your readers will love making at home.

Ingredients

For the Donut Dough

  • 4 cups (480 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 1 cup (125 ml) milk, room temperature
  • 1/3 cup (75 g) melted butter
  • 1 tablespoon active dry yeast

For the Vanilla Custard Filling

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

Instructions

Prepare the Dough

  1. Make the dry mixture:
    In a large bowl, combine the flour, sugar, salt, and nutmeg. Whisk well to evenly distribute the ingredients. Set aside.
  2. Activate the yeast:
    In a separate bowl or large measuring jug, whisk together the warm milk, eggs, melted butter, and yeast. Allow the mixture to sit for 10 minutes until the yeast begins to activate.
  3. Combine wet and dry ingredients:
    Pour the activated yeast mixture into the bowl of dry ingredients. Knead using a stand mixer with a dough hook on low speed for 8 to 10 minutes, or knead by hand until the dough becomes smooth, sticky, and elastic. Donut dough should be soft and slightly tacky.
  4. First rise:
    Lightly grease a large bowl and place the dough inside. Cover with plastic wrap and a clean towel. Let it rise in a warm, draft-free area for 1 hour or until doubled in size.

Shape and Fry the Donuts

  1. Prepare the dough for cutting:
    Dust your work surface with flour. Turn the risen dough out onto the surface and gently press it down to release air. Use a rolling pin to roll the dough to about 1/2 inch thickness.
  2. Cut the donuts:
    Use a round cookie cutter (about 3 inches in diameter) to cut out the donuts. Gather scraps, re-roll, and continue cutting until all dough is used.
  3. Heat the oil:
    Heat oil in a deep pot to 360°F (180°C). Carefully lower a few donuts at a time into the hot oil.
  4. Fry the donuts:
    Once the donuts float to the top, begin turning them. Fry for 6 to 8 minutes per batch, flipping occasionally, until golden brown and evenly cooked.
  5. Cool and coat:
    Transfer the fried donuts to a wire rack to drain and cool slightly. Roll them in granulated sugar while still warm.

Make the Vanilla Custard

  1. Mix the custard base:
    In a medium bowl, whisk the egg yolks and sugar until the mixture becomes pale and smooth. Add cornstarch and a pinch of salt, whisking until fully combined. Slowly pour in the milk, whisking constantly to prevent lumps.
  2. Cook the custard:
    Pour the mixture into a saucepan and cook over medium heat, stirring constantly. Continue cooking until the custard thickens and becomes smooth, about 8 to 10 minutes. Remove from heat and stir in the vanilla extract.
  3. Chill the custard:
    Transfer the custard to a bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled.

Fill the Donuts

  1. Prepare the custard for filling:
    Once chilled, whisk the custard briefly to loosen and lighten it. Transfer it to a piping bag fitted with a beveled or round filling tip.
  2. Fill the donuts:
    Use a skewer to poke a hole in the side of each donut, gently wiggling it to create space inside. Insert the piping tip and fill each donut with custard until you feel it gently expand.

Serving Suggestions

These donuts are best enjoyed the same day they are made while the dough is still soft and the custard is cool and creamy. Serve them with coffee, tea, or as a delightful afternoon treat.

 

Leave a Comment