Homemade Custard Donuts

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Introduction

Homemade Custard Donuts are soft, pillowy treats filled with creamy vanilla custard and coated in a dusting of powdered sugar or dipped in rich chocolate. These classic donuts combine the fluffiness of deep-fried dough with a luscious vanilla pastry cream filling, making every bite a decadent indulgence. Perfect for breakfast, a snack, or a dessert, these donuts are a labor of love that bring joy to any occasion. Serve them fresh and warm for a truly heavenly experience!

Ingredients Quantity

For the Donut Dough

  • All-purpose flour: 3 ½ cups
  • Granulated sugar: ¼ cup
  • Active dry yeast: 2 ¼ teaspoons (1 packet)
  • Salt: 1 teaspoon
  • Warm milk: 1 cup (110°F or 43°C)
  • Unsalted butter: 4 tablespoons, melted
  • Eggs: 2 large
  • Vanilla extract: 1 teaspoon
  • Vegetable oil: For frying

For the Vanilla Custard Filling

  • Whole milk: 2 cups
  • Granulated sugar: ½ cup
  • Egg yolks: 4 large
  • Cornstarch: ¼ cup
  • Vanilla extract: 2 teaspoons
  • Butter: 2 tablespoons

For Coating

  • Powdered sugar: 1 cup (or as needed)
  • Granulated sugar: ½ cup mixed with 1 teaspoon cinnamon (optional)
  • Chocolate glaze: Optional (½ cup melted chocolate + 1 tablespoon butter)

Optional Ingredients

  • Lemon or orange zest: 1 teaspoon (for a citrusy note in the custard)
  • Cinnamon or nutmeg: ¼ teaspoon (to add warmth to the dough)
  • Chopped nuts: For sprinkling over glazed donuts
  • Sprinkles: For decoration if using chocolate glaze
  • Jam or Nutella: Alternative fillings for a variation

Instructions

For the Donut Dough

  1. Activate the Yeast: In a small bowl, combine the warm milk (not too hot, or it will kill the yeast), 1 tablespoon of sugar, and active dry yeast. Let it sit for 5-10 minutes until frothy and bubbly.
  2. Combine the Dry Ingredients: In a large mixing bowl, whisk together the flour, remaining sugar, and salt.
  3. Mix the Dough: Add the yeast mixture, melted butter, eggs, and vanilla extract to the dry ingredients. Mix until a soft, sticky dough forms.
  4. Knead the Dough: Transfer the dough onto a lightly floured surface and knead for 8-10 minutes, or until the dough becomes smooth, elastic, and slightly tacky to the touch.
  5. First Rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
  6. Shape the Donuts: Once the dough has risen, punch it down to release any air bubbles. Roll it out to about ½ inch thick on a floured surface. Use a round cutter (about 3 inches in diameter) to cut out circles. Reroll scraps if needed.
  7. Second Rise: Place the cut donuts on a parchment-lined baking sheet, cover, and let them rise for another 30-45 minutes, or until puffy and slightly risen.
  8. Fry the Donuts: Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry 2-3 donuts at a time for about 1-2 minutes per side, or until golden brown. Use a slotted spoon to remove them and drain on a paper towel-lined plate.

For the Vanilla Custard Filling

  1. Heat the Milk: In a medium saucepan, heat the milk over medium heat until it begins to simmer. Do not let it boil.
  2. Whisk the Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
  3. Temper the Egg Mixture: Slowly pour half of the hot milk into the egg mixture, whisking constantly to avoid curdling. Pour the tempered egg mixture back into the saucepan with the remaining milk.
  4. Cook the Custard: Cook over medium-low heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 2-3 minutes. Remove from heat and stir in the vanilla extract and butter.
  5. Chill the Custard: Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely cool and set.

Fill and Assemble the Donuts

  1. Prepare the Custard: Once the custard is chilled, transfer it to a piping bag fitted with a small round tip.
  2. Fill the Donuts: Using a skewer or the back of a spoon, poke a small hole in the side of each cooled donut. Insert the piping bag and fill each donut with custard until slightly full.
  3. Coat the Donuts: Roll the filled donuts in powdered sugar or cinnamon sugar, or dip the tops in melted chocolate glaze if desired.

Tips for Success

  • Proper Dough Consistency: The dough should be slightly sticky but still manageable. Add a little more flour if it’s too wet, but be cautious—too much flour will make the donuts tough.
  • Frying Temperature: Maintain the oil temperature at 350°F (175°C). If the oil is too hot, the donuts will brown too quickly on the outside and remain undercooked inside.
  • Don’t Overfill the Donuts: Fill the donuts gently with just enough custard so that they hold their shape. Overfilling may cause them to break apart.
  • Chill the Custard Completely: Ensure that the custard is completely cooled before filling the donuts to avoid it becoming runny or separating.

Recommendations

  • Serving Suggestions: Serve these Homemade Custard Donuts fresh and warm with a cup of coffee, hot cocoa, or a glass of cold milk. They also pair beautifully with a light dusting of powdered sugar or a drizzle of chocolate ganache.
  • Storing Leftovers: These donuts are best enjoyed the day they are made. If storing, place them in an airtight container in the refrigerator for up to 2 days. Before serving, let them come to room temperature or warm them slightly in the microwave for a few seconds.
  • Alternative Fillings: For a twist, try filling the donuts with strawberry jam, lemon curd, or Nutella. You can also use the basic dough recipe to make ring donuts and glaze them with a simple vanilla or chocolate icing!

Enjoy the deliciously fluffy and creamy Homemade Custard Donuts—a perfect indulgence for any donut lover!

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