custard-filled donut

A custard-filled donut is a sweet, soft, fried pastry with a creamy filling inside. 🍩

Here’s a guide to making them at home:

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Custard-Filled Donut

Ingredients

For the Dough:

• 2¼ teaspoons (1 packet) active dry yeast
• ¾ cup warm milk (110°F / 43°C)
• ¼ cup granulated sugar
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• ½ teaspoon salt
• Oil for frying

For the Custard Filling:

• 2 cups milk
• ¼ cup granulated sugar
• ¼ cup cornstarch
• 4 egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Optional Topping:

• Powdered sugar or glaze

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Instructions

1. Make the Custard

1. In a saucepan, heat milk until warm.
2. In a bowl, whisk egg yolks, sugar, and cornstarch.
3. Slowly pour warm milk into the egg mixture while whisking.
4. Return to the saucepan and cook over medium heat, stirring constantly until thickened.
5. Remove from heat, stir in butter and vanilla, cover, and cool.

2. Make the Dough

1. In a bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit 5–10 minutes until foamy.
2. Mix in sugar, eggs, butter, and vanilla.
3. Gradually add flour and salt to form a soft dough.
4. Knead for 5–7 minutes until smooth and elastic.
5. Let dough rise in a warm place for 1–2 hours until doubled in size.

3. Shape and Fry

1. Roll dough to about ½-inch thickness.
2. Cut circles (about 3 inches).
3. Let dough rest 15 minutes.
4. Heat oil to 350°F (175°C). Fry donuts 1–2 minutes per side until golden. Drain on paper towels.

4. Fill the Donuts

• Use a piping bag fitted with a long tip to fill each donut with custard.
• Dust with powdered sugar or drizzle with glaze.

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💡 Tips

• Chill custard before filling for easier piping.
• Donuts are best fresh, but can be stored in the fridge for 1–2 days.
• For a lighter version, bake the donuts instead of frying.

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If you want, I can also provide a quick 30-minute no-yeast version of custard-filled donuts for faster results.