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Custard Cream Donuts Recipe

Custard Cream Donuts Recipe

Pinklady
The donut, as we know it today, has a fascinating history. Originating in Europe, fried dough treats were enjoyed as far back as the 18th century. The addition of creamy fillings became popular in the early 20th century, as bakers experimented with new flavors.
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Cook Time 2 hours
Course Pastries
Cuisine Europe
Servings 12 Donuts
Calories 250 kcal

Equipment

  • Large mixing bowls
  • Whisk
  • Saucepan
  • Rolling Pin
  • Biscuit cutter or round cutter
  • Deep fryer or heavy-bottomed pot
  • Piping bag and tip

Ingredients
  

For the Donuts:

  • 3 1/2 cups (440g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tsp salt
  • 2 1/4 tsp (1 packet) active dry yeast
  • 3/4 cup (180ml) warm milk (about 110°F/43°C)
  • 2 large eggs
  • 1/4 cup (60g) unsalted butter, softened
  • Oil for frying (vegetable or canola oil works best)

For the Custard Cream:

  • 2 cups (500ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 4 large egg yolks
  • 1/4 cup (30g) cornstarch
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract

Optional Topping:

  • Powdered sugar for dusting

Instructions
 

  • Step 1: Prepare the Dough
    In a small bowl, mix the warm milk with the yeast and a pinch of sugar. Let it sit for 5-10 minutes until frothy.
    In a large bowl, combine flour, sugar, and salt.
    Add the yeast mixture, eggs, and softened butter to the dry ingredients. Mix until the dough comes together.
    Knead the dough on a floured surface for about 8-10 minutes, or until smooth and elastic.
    Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until it doubles in size.
  • Step 2: Make the Custard Cream
    In a medium saucepan, heat the milk over medium heat until warm but not boiling.
    In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
    Slowly pour the warm milk into the egg mixture, whisking constantly.
    Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens.
    Remove from heat and stir in butter and vanilla extract. Let it cool completely, then transfer it to a piping bag.
  • Step 3: Shape and Fry the Donuts
    Punch down the risen dough and roll it out to about 1/2-inch thickness.
    Use a round cutter to cut out donut shapes. Place them on a parchment-lined tray and let them rise for another 30 minutes.
    Heat oil in a deep fryer or pot to 350°F (175°C). Fry the donuts in batches for 1-2 minutes per side, or until golden brown.
    Remove and drain on a paper towel-lined tray.
  • Step 4: Fill the Donuts
    Once the donuts are cool, use a small knife or skewer to create a hole for the custard.
    Pipe the custard cream into each donut until filled.
    Dust with powdered sugar if desired.

Video

Keyword Custard Cream Donuts Recipe