Description
A delicious recipe for making the best custard donuts, featuring a soft dough and creamy vanilla custard filling.
Ingredients
- 3¾ cups (470 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2¼ teaspoons (1 packet) active dry yeast
- 1 teaspoon salt
- ¾ cup (180 ml) warm whole milk (105–110°F / 40–43°C)
- 2 large eggs, room temperature
- ¼ cup (57 g) unsalted butter, softened
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- 2 cups (480 ml) whole milk (for custard)
- ½ cup (100 g) granulated sugar (for custard)
- 4 large egg yolks
- ¼ cup (30 g) cornstarch
- 2 tablespoons (28 g) unsalted butter (for custard)
- 2 teaspoons vanilla extract (for custard)
- Pinch of salt (for custard)
- 1 cup granulated sugar or powdered sugar (for coating)
- Optional: Cinnamon sugar
Instructions
- Make the Dough: In a large bowl, combine the warm milk, yeast, and 1 teaspoon of the sugar. Let stand for 5–10 minutes until foamy. Add the remaining sugar, eggs, vanilla, flour, and salt. Mix until a dough forms. Knead in the softened butter, then continue kneading for 8–10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let rise for 1–1½ hours, or until doubled in size.
- Prepare the Custard: Heat the milk in a saucepan over medium heat until steaming (do not boil). In a separate bowl, whisk together the sugar, egg yolks, cornstarch, and salt until smooth. Slowly whisk the hot milk into the egg mixture to temper it. Return everything to the saucepan and cook over medium heat, whisking constantly, until thickened, about 3–5 minutes. Remove from the heat and stir in the butter and vanilla. Transfer to a bowl, press plastic wrap directly onto the surface, and chill for at least 2 hours.
- Shape the Donuts: Punch down the risen dough and roll it out to about ½ inch (1.25 cm) thick. Cut out 3-inch circles using a donut cutter or round cookie cutter. Place on a parchment-lined baking sheet, cover, and let rise again for 30–45 minutes.
- Fry the Donuts: Heat the oil to 350°F (175°C). Fry 2–3 donuts at a time for 1½–2 minutes per side, until deep golden brown. Transfer to a wire rack lined with paper towels to drain. While still warm, roll in granulated sugar, or let cool completely and dust with powdered sugar.
- Fill the Donuts: Transfer the chilled custard to a piping bag fitted with a long filling tip. Poke a hole in the side of each donut and pipe in the custard until the donut feels full and slightly heavy.
Notes
- Use a thermometer to keep the frying oil at 350°F (175°C) for evenly cooked donuts.
- Chill the custard completely before filling to prevent it from leaking.
- Avoid overfilling the donuts to keep the filling from bursting out.
- For an extra-rich flavor, add the seeds from ½ vanilla bean to the custard.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg