Soft, fluffy, and filled with delicious homemade custard—these Custard Donuts are the ultimate fried treat.
Ingredients
Dough:
- 350g bread flour
- 1 egg (room temperature)
- 160ml warm milk
- 40g unsalted butter (room temperature)
- 50g sugar (5 tbsp)
- 6g salt (2 tsp)
- 6g yeast (1 tbsp flat)
Custard cream:
- 3 egg yolks
- 300ml milk
- 20g unsalted butter
- 40g sugar
- 20g flour (any kind)
- 2 pinches salt
- 8-10 drops vanilla essence
Instructions
Step 1: Mix bread flour, sugar, salt, and yeast in a large bowl. Add the egg and warm milk, then knead until a dough forms.
Step 2: Incorporate the room temperature butter into the dough and knead until smooth. Cover and let rise for about 1 hour, or until doubled in size.
Step 3: While the dough is rising, prepare the custard cream. Whisk egg yolks and sugar in a bowl until pale. Add flour and mix until smooth.
Step 4: In a saucepan, heat the milk until just boiling, then slowly pour it into the egg mixture, whisking constantly. Return the mixture to the pan and cook over low heat until thickened. Remove from heat and stir in butter, salt, and vanilla essence. Let it cool.
Step 5: Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a ball and place on a baking sheet. Cover and let rise again for 30 minutes.
Step 6: Heat oil in a deep fryer or pot to 350°F (175°C). Fry the donuts in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
Step 7: Once cooled, fill each donut with custard cream using a piping bag. Dust with powdered sugar or roll in granulated sugar (optional). Enjoy!
Frequently Asked Questions (FAQs)
1. Can I use plain flour instead of bread flour?
Yes, you can use plain flour, but bread flour gives a softer texture.
2. Can I use a different filling?
Yes, you can substitute the custard cream with strawberry jam or whipped cream.
3. How should I store these donuts?
Store them in an airtight container at room temperature for up to 2 days.
4. Can I use powdered sugar instead of regular sugar for coating?
Yes, powdered sugar can be used to coat the donuts for a different texture.
5. What if I don’t have vanilla essence?
You can skip it, but the vanilla essence adds a nice flavor to the custard cream.
Custard Donuts
Ingredients
Dough:
- 350 g bread flour
- 1 egg room temperature
- 160 ml warm milk
- 40 g unsalted butter room temperature
- 5 tbsp sugar (50g)
- 2 tsp salt (6g)
- 1 tbsp yeast (6g)
Custard cream:
- 3 egg yolks
- 300 ml milk
- 20 g unsalted butter
- 40 g sugar
- 20 g flour any kind
- 2 pinches salt
- 8-10 drops vanilla essence
Instructions
- Mix bread flour, sugar, salt, and yeast in a large bowl. Add the egg and warm milk, then knead until a dough forms.
- Incorporate the room temperature butter into the dough and knead until smooth. Cover and let rise for about 1 hour, or until doubled in size.
- While the dough is rising, prepare the custard cream. Whisk egg yolks and sugar in a bowl until pale. Add flour and mix until smooth.
- In a saucepan, heat the milk until just boiling, then slowly pour it into the egg mixture, whisking constantly.
- Return the mixture to the pan and cook over low heat until thickened.
- Remove from heat and stir in butter, salt, and vanilla essence. Let it cool.
- Once the dough has risen, punch it down and divide it into 8 equal pieces.
- Shape each piece into a ball and place on a baking sheet. Cover and let rise again for 30 minutes.
- Heat oil in a deep fryer or pot to 350°F (175°C). Fry the donuts in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
- Once cooled, fill each donut with custard cream using a piping bag.
- Dust with powdered sugar or roll in granulated sugar (optional). Enjoy!
