Vanilla Custard Cream Donuts

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Vanilla Custard Cream Donuts

Soft, golden doughnuts filled with silky vanilla custard – better than any store-bought treat!

These homemade donuts are light, fluffy, and filled with a smooth, rich vanilla custard that melts in your mouth. With a simple dough and a luscious filling, these are sure to become a family favorite.

Ingredients

For the Donut Dough:

  • 4 cups (480 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 1 tsp salt
  • 1/2 tsp ground nutmeg
  • 1 tbsp active dry yeast
  • 1 cup (250 ml) warm milk
  • 2 large eggs, room temperature
  • 1/3 cup (75 g) melted unsalted butter

For the Vanilla Custard:

  • 4 large egg yolks
  • 1/4 cup (50 g) granulated sugar (adjust to taste)
  • 1/4 cup cornstarch
  • 1 1/2 cups (375 ml) whole milk
  • Pinch of salt
  • 1/2 tsp vanilla extract

Instructions

Step 1: Prepare the Dough

  1. In a large bowl, whisk together flour, sugar, salt, and nutmeg.
  2. In a separate bowl or jug, combine the warm milk, eggs, melted butter, and yeast. Let the mixture sit for 10 minutes to activate the yeast.
  3. Slowly add the wet ingredients to the dry ingredients. Mix using a stand mixer with a dough hook or by hand until a soft, sticky dough forms (8–10 minutes).
  4. Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap and a damp towel. Let rise in a warm place for about 1 hour or until doubled in size.

Step 2: Make the Custard Filling

  1. In a bowl, whisk together egg yolks and sugar until the mixture is pale and smooth.
  2. Add cornstarch and mix well, then gradually whisk in the milk until smooth and lump-free.
  3. Pour the mixture into a saucepan over medium heat and cook, stirring constantly, until thickened (about 8–10 minutes). Do not boil.
  4. Remove from heat, stir in vanilla extract, and pour into a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill until cold.

Step 3: Shape and Fry the Donuts

  1. Turn the risen dough onto a floured surface. Gently deflate and roll out to 1/2 inch (1.25 cm) thickness.
  2. Cut out rounds using a 3-inch (7.5 cm) cookie cutter or any preferred shape.
  3. Heat oil to 360°F (182°C). Fry donuts a few at a time, flipping once they rise to the top, until golden brown and cooked through (6–8 minutes per batch).
  4. Remove and drain on a wire rack. While still warm, roll or dust with granulated sugar.

Step 4: Fill the Donuts

  1. Stir the chilled custard to loosen it, then transfer to a piping bag fitted with a beveled or round tip.
  2. Use a skewer to poke a hole in the side of each donut, wiggling to create space inside.
  3. Pipe the custard into the hole until the donut feels filled and plump.

Tips for Success

  • Ensure all ingredients are at room temperature for best dough rise.
  • Keep the oil temperature steady for even frying.
  • Custard must be completely chilled before filling the donuts to avoid sogginess.

 

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