Custard Donuts

Custard donuts remind me of slow weekend mornings, when the house is still quiet, and I finally have time to bake just for fun. I don’t rush—just roll out the dough, stir the custard, and let the kitchen fill with that warm, sweet smell. It’s one of those little joys that makes me feel grounded.

Back when I worked long hours as a pastry chef, custard was always my favorite part of any dessert. Smooth, creamy, and full of vanilla, it never needed to be fancy to feel special. Now, I pass that love on to my kids—watching them sneak a spoonful while I fill each donut.

I still get that same thrill when I pipe the custard in and feel the donut swell in my hand, like it’s coming to life. Sugar clings to the warm surface, and I know I’ve made something worth sharing.

These donuts aren’t just treats—they’re little moments of happiness. And in a busy life full of school runs and laundry piles, I’ll take every one I can get.

Short Description

Soft, fried yeast donuts filled with silky vanilla custard and rolled in sugar. Custard donuts bring nostalgic comfort, perfect for weekend baking or a special treat.

Ingredients You’ll Need

For the Dough

• 4 cups (500 g) all-purpose flour
• 1 cup (240 ml) whole milk, warmed
• 2 ¼ tsp active dry yeast (one packet)
• ½ cup (100 g) granulated sugar
• 2 large eggs, room temp
• ¾ stick (85 g) unsalted butter, melted
• 1 tsp salt
• Oil for frying (2 inches in pot)

For the Custard Filling

• 2 ½ cups (600 ml) whole milk
• 5 large egg yolks
• ½ cup (100 g) granulated sugar
• 3 Tbsp cornstarch
• 2 tsp vanilla extract
• 3 Tbsp unsalted butter

Optional or Swaps

• Dairy-free: use coconut milk + vegan butter
• Gluten-free: substitute GF flour blend

Step-by-Step Cooking Instructions

1. Activate the yeast
Warm milk to body temperature (~110 °F). Stir in yeast and 1 Tbsp sugar. Wait 5–10 minutes until frothy.

2. Mix the dough
In mixer bowl, combine flour, remaining sugar, salt, eggs, yeast mixture. Use a dough hook on low.

3. Add butter & knead
Slowly pour in melted butter while mixing. Increase speed and knead for 4–5 minutes until smooth and elastic. Add a bit more flour if sticky.

4. First rise
Transfer dough to greased bowl, cover, rise for 1 hour until doubled.

5. Prepare custard
Whisk sugar and yolks until smooth. Heat milk and vanilla until simmering, then temper yolks. Stir in cornstarch. Cook until thick, whisking. Remove heat, stir in butter. Chill under plastic for 2+ hours.

6. Shape donuts
Punch down dough. Roll to ½ inch thick. Use a 3 inch cutter to cut rounds. Place on parchment for 20 min to puff.

7. Fry until golden
Heat oil to 350°F. Fry donuts in batches 1–2 minutes per side until golden and puffed. Drain on paper.

8. Coat and cool
Roll warm donuts in sugar. Let cool slightly before filling.

9. Fill with custard
Pipe custard into side of each donut until slightly plump.

Mistakes to Avoid & Solutions

1. Overproofing dough
If dough deflates, it’s over-proofed. Punch down and let rise again briefly.

2. Lumpy custard
Whisk constantly and sieve after cooking to smooth out texture.

3. Greasy donuts
Keep oil hot and steady at 350°F. If it drops, the donuts absorb oil.

4. Custard too thin
Add extra 1 Tbsp cornstarch to custard base and cook slightly longer.

5. Filling melts out
Let donuts cool fully before filling to help custard stay put.

Serving Suggestions & Pairings

The donuts shimmer with sugar and custard peeks from each side—soft and warm, rich and sweet. Perfect for sharing with morning coffee.

Optional pairings:

• A dollop of whipped cream
• Fresh berries for brightness
• Strong black coffee or chai latte

Variations and Customizations

Chocolate swirl: Melt dark chocolate, dip tops before sugar dusting.

Fruit twist: Add a spoon of raspberry jam before piping custard for a fruity surprise.

Lemon custard: Add 1 tsp lemon zest to custard and swap vanilla for lemon extract.

Mini doughnuts: Use 2 in cutter for bite-sized treats—perfect for kids.

Nutrition Information (per donut, est.)

• Calories: ~310 kcal
• Protein: 6 g
• Carbs: 38 g
• Fat: 15 g

Frequently Asked Questions (FAQs)

1. Can I use instant yeast?
Yes—skip proofing step, combine directly with dry ingredients.

2. How far ahead can I prep custard?
Custard can be made a day in advance. Just keep chilled.

3. Gluten-free version?
Use a 1:1 GF flour blend and add 1 tsp xanthan gum for structure.

4. Can I bake instead of fry?
Yes—bake at 375 °F for 10–12 minutes, then sugar-coat.

5. How do I store leftovers?
Refrigerate filled donuts in sealed container up to 2 days. Rewarm briefly in microwave before eating.

Final Thoughts

These custard donuts make me feel like I’m sharing a piece of my heart. They bring back late bakery nights and early family breakfasts, all in one soft bite. I love how they’re special yet doable on a weekend morning, and how the custard surprise delights everyone.

Give them a try and let me know how they turn out! Tag your creations or leave a note—it makes my day to hear your stories in the kitchen.