Custard Filled Doughnuts Recipe

Introduction

There are few things as utterly delightful as a homemade doughnut, and when that doughnut is generously filled with a luscious, creamy custard, you’ve truly reached dessert heaven. Custard-filled doughnuts are a classic treat, beloved worldwide for their irresistible combination of fluffy, golden-fried dough and rich, velvety filling. They evoke a sense of nostalgic comfort and pure indulgence, making them a perfect pick-me-up for any occasion, from a weekend brunch to a special dessert.

While the idea of making doughnuts from scratch might seem daunting, this recipe breaks down every step into manageable, easy-to-follow instructions. You’ll be amazed at how simple it is to achieve bakery-quality results right in your own kitchen. Forget dry, flavorless store-bought versions; these homemade custard-filled doughnuts boast a tender, airy crumb, a perfectly balanced sweet custard, and a delightful sugary coating that crunches with every bite. The effort is minimal, but the reward – a warm, freshly fried doughnut bursting with creamy goodness – is absolutely priceless.

Get ready to impress your family and friends (or just treat yourself!) with this incredible recipe. We’ll guide you through making a soft, pliable yeast dough, whipping up a silky smooth vanilla custard, and frying them to golden perfection. The aroma alone will make your kitchen smell like the best bakery in town, and the taste? Pure bliss. Let’s dive in and create some truly unforgettable custard-filled doughnuts!

Nutritional Information

Per serving (approximate values, based on 1 doughnut):

• Calories: 350
• Protein: 7g
• Carbohydrates: 45g
• Fat: 16g
• Fiber: 2g
• Sodium: 200mg

Ingredients

For the Dough:

• 1 cup (240ml) whole milk, warmed to 105-115°F (40-46°C)
• 2 ¼ teaspoons (1 standard packet) active dry yeast
• ¼ cup (50g) granulated sugar, plus 1 teaspoon for yeast
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• ½ teaspoon vanilla extract
• 3 ½ cups (420g) all-purpose flour, plus more for dusting
• ½ teaspoon salt
• ¼ cup (56g) unsalted butter, melted and cooled slightly

For the Custard Filling:

• 1 ½ cups (360ml) whole milk
• ½ cup (100g) granulated sugar
• ¼ cup (30g) cornstarch
• ¼ teaspoon salt
• 2 large egg yolks
• 2 tablespoons (28g) unsalted butter, cut into cubes
• 1 teaspoon vanilla extract

For Frying and Coating:

• 6-8 cups vegetable oil, canola oil, or peanut oil, for deep frying
• ½ cup (100g) granulated sugar, for coating

Instructions

1. Making the Dough:

   1. In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm milk and 1 teaspoon of granulated sugar. Sprinkle the active dry yeast over the top. Let stand for 5-10 minutes, or until the yeast is foamy, indicating it’s active.
   2. Add the remaining ¼ cup granulated sugar, egg, egg yolk, and vanilla extract to the yeast mixture. Mix on low speed until just combined.
   3. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the wet ingredients in the stand mixer, mixing on low speed until a shaggy dough forms.
   4. Pour in the melted butter. Increase the mixer speed to medium-low and knead for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough should be slightly sticky but not wet.
   5. Lightly grease a large bowl with a little oil. Transfer the dough to the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel.
   6. Let the dough rise in a warm place for 1-1 ½ hours, or until doubled in size.

2. Making the Custard:

   1. While the dough is rising, prepare the custard. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
   2. In a separate bowl, whisk the egg yolks until smooth.
   3. Gradually whisk the whole milk into the sugar mixture in the saucepan until smooth.
   4. Place the saucepan over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. Continue to whisk for 1 minute more to cook out the cornstarch flavor.
   5. Remove the saucepan from the heat. Gradually pour about half of the hot milk mixture into the whisked egg yolks, whisking constantly to temper the yolks.
   6. Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk mixture. Return the saucepan to medium heat and cook, whisking constantly, for 1-2 minutes, until the custard is very thick and coats the back of a spoon. Do not boil vigorously.
   7. Remove from heat and stir in the cubed butter and vanilla extract until the butter is melted and fully incorporated, and the custard is smooth and glossy.
   8. Transfer the custard to a clean bowl. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
   9. Refrigerate the custard for at least 2-3 hours, or until thoroughly chilled and firm.

3. Shaping and Frying the Doughnuts:

   1. Once the dough has doubled, gently punch it down to release the air.
   2. Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently roll it out to a thickness of about ½ inch (1.25 cm).
   3. Using a 3-inch (7.5 cm) round cookie cutter or glass, cut out circles of dough. Gather the scraps, gently knead them together, let rest for 5 minutes, then re-roll and cut out more doughnuts until all dough is used.
   4. Place the cut doughnuts on parchment-lined baking sheets, leaving some space between each. Loosely cover with plastic wrap or a clean kitchen towel.
   5. Let the doughnuts rise in a warm place for another 30-45 minutes, or until visibly puffy and almost doubled in size again. This second rise is crucial for light and airy doughnuts.
   6. While the doughnuts are rising for the second time, pour the frying oil into a large, heavy-bottomed pot or Dutch oven. The oil should be at least 3-4 inches deep.
   7. Heat the oil over medium heat to 350°F (175°C). Use a candy thermometer or deep-fry thermometer to monitor the temperature; maintaining a consistent temperature is key.
   8. Carefully lower 2-3 doughnuts into the hot oil at a time, being careful not to overcrowd the pot.
   9. Fry for 1-2 minutes per side, or until golden brown and puffed.
   10. Using a slotted spoon or spider, remove the fried doughnuts from the oil and transfer them to a paper towel-lined baking sheet to drain excess oil.
   11. While still warm, roll each doughnut in the granulated sugar coating until fully coated. Set aside to cool completely before filling.

4. Filling and Coating:

   1. Once the doughnuts are cooled and the custard is chilled and firm, transfer the cold custard to a piping bag fitted with a long, plain piping tip (like a Bismark tip or a small round tip).
   2. Using a skewer or the tip of a small knife, make a small hole in the side of each doughnut.
   3. Insert the piping tip into the hole and gently squeeze the piping bag to fill the doughnut with custard. You’ll feel the doughnut become heavier and see it puff slightly as it fills. Be careful not to overfill.
   4. Repeat with the remaining doughnuts and custard.
   5. Serve immediately and enjoy your homemade custard-filled doughnuts!

Cooking Tips and Variations

Temperature Control is Key: For perfectly fried doughnuts that are golden brown and cooked through without being greasy, maintaining the oil temperature at 350°F (175°C) is crucial. If the oil is too hot, the doughnuts will brown too quickly on the outside and be raw inside. If it’s too cool, they’ll absorb too much oil and be greasy. Invest in a good thermometer!

Don’t Overcrowd the Pot: Fry doughnuts in small batches (2-3 at a time) to prevent the oil temperature from dropping too much. Overcrowding also leads to uneven cooking.

Dough Consistency: The dough should be slightly sticky but manageable. If it’s too sticky to handle, add a tiny bit more flour, a tablespoon at a time. If it’s too stiff, it will be difficult to roll and yield dense doughnuts.

Proper Rising: Don’t rush the rising process. A well-risen dough is key to light and airy doughnuts. The second rise, after shaping, is just as important as the first.

Custard Smoothness: To ensure a perfectly smooth custard, pass it through a fine-mesh sieve after cooking, before chilling. This will catch any small lumps.

Flavor Variations for Custard:

• Chocolate Custard: Melt 2-3 ounces of good quality dark chocolate into the hot custard after removing it from the heat, before adding butter and vanilla.
• Coffee Custard: Add 1-2 teaspoons of instant espresso powder to the milk mixture when heating.
• Lemon Custard: Add 1-2 tablespoons of fresh lemon juice and 1 teaspoon of lemon zest to the finished custard for a brighter flavor.

Coating Variations:

• Cinnamon Sugar: Mix ½ cup granulated sugar with 1 teaspoon ground cinnamon.
• Powdered Sugar: Dust cooled doughnuts with powdered sugar instead of granulated.
• Glaze: Make a simple glaze with 2 cups powdered sugar, 3-4 tablespoons milk, and ½ teaspoon vanilla extract. Dip the doughnuts after frying and cooling.

Storage and Reheating

Custard-filled doughnuts are best enjoyed fresh, ideally on the day they are made. The dough is at its lightest and the custard at its creamiest. However, if you have leftovers, here’s how to store them:

Storage: Store custard-filled doughnuts in an airtight container in the refrigerator for up to 2-3 days. Due to the dairy in the custard, they should not be left at room temperature for extended periods.

Reheating: These doughnuts are typically enjoyed at room temperature or slightly chilled after refrigeration. Reheating them in a microwave can make the dough rubbery and the custard too runny. While not ideal for “reheating” in the traditional sense, if you prefer them slightly warmer, you can let them sit out at room temperature for 15-20 minutes after taking them out of the fridge to take the chill off.

Frequently Asked Questions

What kind of oil is best for frying doughnuts?

Vegetable oil, canola oil, or peanut oil are all excellent choices for frying doughnuts. They have a high smoke point and a neutral flavor, which won’t interfere with the taste of your doughnuts. Avoid olive oil or butter, as they have lower smoke points and will burn easily.

Can I make the dough or custard ahead of time?

Yes, absolutely! You can make the custard up to 2-3 days in advance and store it in an airtight container in the refrigerator. For the dough, you can prepare it up to the first rise, then punch it down, cover it tightly, and refrigerate it overnight (up to 24 hours). The next day, let it come to room temperature for about 30-60 minutes before rolling and shaping, then proceed with the second rise and frying.

Why are my doughnuts greasy?

Greasy doughnuts are usually a result of the oil not being hot enough. If the oil temperature drops too low (below 325°F/160°C), the dough will absorb too much oil instead of cooking quickly and forming a barrier. Ensure your oil is consistently at 350°F (175°C) and don’t overcrowd the pot, which can lower the oil temperature.

Can I bake these doughnuts instead of frying them?

This recipe is specifically designed for fried doughnuts to achieve that classic light, airy, and rich texture. While you can find recipes for baked doughnuts, they will have a different texture (more cake-like) and won’t yield the same results as these traditional fried custard-filled doughnuts.