Vanilla Custard Cream Donuts

📝 Description:

These delightful Vanilla Custard Cream Donuts feature pillowy fried doughnuts generously filled with rich, silky vanilla custard. They’re sweet, creamy, and perfect for breakfast or a decadent treat. Homemade custard adds freshness and a delicious custardy flavor that pairs perfectly with the soft doughnuts.

🌍 Origin:

Cream-filled doughnuts are a classic across many cultures, with variations in custard, jelly, or cream fillings. This version highlights a smooth vanilla custard inspired by European pastries like éclairs and Boston cream donuts.

🧾 Ingredients Quantity:

For the Doughnuts:

All-purpose flour – 4 cups (500g)
Granulated sugar – ½ cup (100g)
Salt – 1 tsp
Instant yeast – 2 ¼ tsp (1 packet)
Warm milk (110°F / 43°C) – 1 cup (240ml)
Unsalted butter (softened) – ¼ cup (57g)
Large eggs – 2
Vegetable oil (for frying) – about 4 cups

For the Vanilla Custard Filling:

Whole milk – 2 cups (480ml)
Granulated sugar – ½ cup (100g)
Egg yolks – 4 large
Cornstarch – ¼ cup (30g)
Unsalted butter – 2 tbsp (28g)
Vanilla bean paste or extract – 1 ½ tsp

🍽️ Instructions:

1. Activate Yeast:

In a small bowl, combine warm milk, 1 tsp sugar (from total), and yeast. Let sit 5–10 minutes until frothy.

2. Make Dough:

In a large bowl, combine flour, sugar, and salt. Add eggs, butter, and yeast mixture. Mix until a soft dough forms.

3. Knead:

Turn dough onto a floured surface and knead 8–10 minutes until smooth and elastic, or use stand mixer with dough hook.

4. First Rise:

Place dough in greased bowl, cover, and let rise until doubled, about 1–1½ hours.

5. Shape Doughnuts:

Roll dough to about ½-inch thickness. Cut with a round cutter (~3-inch diameter).

6. Second Rise:

Place doughnuts on parchment-lined tray, cover, and let rise 30–45 minutes until puffy.

7. Fry Doughnuts:

Heat oil to 350°F (175°C). Fry doughnuts 1–2 minutes per side until golden. Drain on paper towels. Cool completely.

8. Make Vanilla Custard:

Heat milk in a saucepan until just boiling.
In a bowl, whisk sugar, egg yolks, and cornstarch until smooth.
Slowly pour hot milk into egg mixture, whisking constantly.
Return mixture to saucepan and cook over medium heat, stirring until thickened.
Remove from heat, stir in butter and vanilla.
Cool custard, cover with plastic wrap directly on surface to prevent skin, refrigerate until set.