Vanilla Custard Cream Donuts

Ratings:
Yields: 12 Servings Difficulty: Medium

These Vanilla Custard Cream Donuts are melt in your mouth delicious! They are filled with an easy to make custard cream filling and then sprinkled with powdered sugar that takes them to a whole new level. 

 

Ingredients You Will Need:

For the dough

All-Purpose Flour: You can use any kind of all-purpose flour that you prefer. 

Sugar

Salt

Nutmeg

1 Egg: I used one large egg

Whole milk: I have used whole milk and also 2% milk and both have worked fine. I haven’t tried any other kinds.

Melted butter: Measure out 1/3 cup and then melt

it. Make sure you allow it to cool before adding it in.

dry yeast: I used 1 packet (7 grams) of active dry yeast.

For the Custard

Whole Milk: I have used with this recipe half and half and also whole milk.

3 Eggs, whisked

Sugar

Cornstarch

Vanilla extract

Pinch of salt

Watch How to Make Vanilla Custard Cream Donuts:

 

Now doesn’t that look good? Sprinkled with powdered sugar really adds a beautiful finish to these donuts. I hope these Vanilla Cream Custard Donuts become a favorite in your home as well.

Tips for Making the Dough:

Combine the all-purpose flour, sugar, salt, and nutmeg into a medium bowl. In a separate bowl add your lukewarm milk, whisked egg, melted butter, and yeast. Whisk together until combined. (you do not have to activate the yeast) Pour into the dry ingredients and mix in your stand-alone mixer, attached with a dough hook, for 3 minutes on high-speed. If you’re kneading by hand, knead the dough for about 8-10 minutes on a lightly floured surface. The dough will be sticky. Place the dough into a medium oiled bowl. Cover with saran wrap and allow to rise for 2-3 hours until doubled in size. Do not place in the refrigerator. 

How to roll out the Dough:

Once the dough has doubled in size, remove the dough from the bowl using a rubber spatula. Place the dough on a lightly floured surface and roll out very thin, approximately 1/2 inch. Fold the dough in half, fold the dough in half again and then roll the dough out. (See the video above) Keep your rolling pin and counter dusted lightly with flour while rolling the dough out. Use a circle cookie cutter or a glass and cut out circle shapes. Place the circle shapes on a large baking sheet, cover with saran wrap, and allow to rise for another 30 minutes. 

Tips for Frying the Donuts:

Fill a large pan with oil (canola oil, sunflower oil, or palm oil) and turn the heat on medium-high. Allow the pan to reach 160°C or 320F and then drop the circle dough into the hot oil. Only add 2 or 3 at a time. Once they turn a golden brown, remove the donuts and place them on a plate covered with a paper towel. Allow the donuts to cool before filling them with your fillings.

How to Fill the Donuts:

  1. Once the donuts reach room temperature, go ahead and grab your first donut. Using a chopstick or skewer, poke a hole in the doughnut. Gently shimmy the chopstick inside of the doughnut a little way, gently rotating from the initial opening but not widening it too much. This will open up a little more space inside of your doughnut for the filling.
  2. Spoon the filling into your piping bag fitted with a round tip. (I use a star tip but you can use whatever you prefer)
  3. Insert the tip of the piping bag into the donut, gently squeezing the filling inside. Squeeze slowly, so that the filling has a chance to reach into air pockets in the donut. When you hold the donut in your hand, keep the donut on top of the flat part of your hand so you can feel the donut begin to feel heavy. Once the donut begins to feel heavy, release the pressure of the piping bag and squeeze slowly until the hole is filled. 
  4. Once the donut has been filled,  you can dust it with confectioners’ sugar for a pretty finish.
  5. For a pretty finish, pipe 2 to 3 rosettes with your star tip on the outside of the donut over top of the hole.

What if I don’t have a Piping Bag:

Slice the donut open part of the way using a paring knife, and then gently spoon some custard into the donut. Dust the top with confectioners’ sugar.

Frequently Asked Questions:

Can I make the dough ahead of time? I recommend using the dough the same day that you make it. 

Do I have to activate the yeast? No, you don’t. Unless you think the yeast is old or you are unsure of the yeast then wait for 10 minutes before adding it to your dry ingredients. 

Can I make the custard ahead of time? Yes, you can! The custard will keep in the refrigerator for up to 5 days. Store it in an air-tight container. Do not store the custard in the freezer.

Is it safe to store the donuts at room temperature? I recommend keeping the donuts once they are filled in an air-tight container in the refrigerator. They will form bacteria if they are left at room temperature. They will keep in the refrigerator for up to 5 days. 

Can I use store-bought custard to fill the donuts? Yes, you can! But in my opinion, homemade is always better.

What other types of fillings can I use to fill the donuts? You can use jam, whipped cream, or any type of buttercream frosting. The sky’s the limit!!

Help! My dough isn’t rising? There can be several reasons for your dough not to rise. The temperature of your home is too cool or the yeast is expired. Try placing the bowl on top of your stove, sometimes it will rise quicker on top of the stove.

What can I do with the leftover oil after frying the donuts? 

If you’re like me, you don’t like to see any food go to waste. So what in the world to do with all of the leftover frying oil? Well, we save our bacon grease so why not donut frying oil! The first thing you want to do is let it cool down completely. Next, scoop out the leftover particles floating around in the oil. Then, store the oil in the refrigerator in an airtight container. Discard after one to two months. If you notice a rancid smell then it has gone bad and discard it. 

How can I use leftover frying oil? How about pancakes! Next time you make pancakes, use the donut frying oil to fry your pancakes. It will give an amazing nutty flavor that is out of this world!

Which frying oils are bad to use for frying donuts?

Shortening when frying will become brown or black. This is not a good oil to fry your donuts in because the brown oil will go right into the dough. 

Butter is the absolute worst choice for frying donuts because it has a smoke point of only 250 degrees Fahrenheit before burning completely. Plus it doesn’t have neutral color or flavor.

Unrefined Flavored Oils will give you a beautiful golden brown donut but way too fast. The outside of the donut will be golden brown but the inside of the donut will still be raw. Your donuts will also not have good taste at all. Another thing with unrefined oils, they are not meant to fry above the temperature of 400 degrees Fahrenheit. 

Refined Flavored Oils will also do the same thing as unrefined flavored oils. The timing will still be off and you will end up with the donut being golden brown on the outside and raw on the inside. Plus your donuts will not taste good.

What Frying Oils are the best to use when frying donuts?

When frying donuts, the oil needs to reach a high smoke point in order to cook the donuts on the inside before turning the donut a nice golden brown. Canola oil is our popular choice for frying donuts because it is refined and will not leave any strange flavor on your donuts. Sunflower oil and palm oil would be our second choice for frying donuts. Sunflower oil comes mostly refined which means it has been stripped of its natural color and flavor. It is also very affordable.

Vanilla Custard Cream Donuts

Vanilla Custard Cream Donuts

Yield: 12 donuts
Prep Time: 30 minutes
Additional Time: 2 hours 30 minutes
Total Time: 3 hours

These Vanilla Custard Cream Donuts are melt in your mouth delicious! They are filled with an easy to make custard cream filling and then sprinkled with powdered sugar that takes them to a whole new level. 

Ingredients

  • For the dough
  • 2 cups + 3 tbsp (280 g) all-purpose flour
  • 3 tbsp (40 g) Sugar
  • ½ tsp Salt
  • ¼ tsp Nutmeg
  • 1 Large Egg
  • ½ cup (120 g )Whole milk
  • ⅓ stick (40 g) Melted butter
  • 1 packet (7 g) Active Dry yeast
  • For the Custard
  • 2⅔ cup (660 g) Whole Milk
  • 3 Large Eggs, whisked
  • ¾ cup + 2 tbsp (180 g) Sugar
  • 5 tbsp Cornstarch
  • 2 tsp Vanilla extract
  • Pinch of salt

Instructions

For the dough

In a large bowl combine flour, nutmeg, sugar, and salt together.

Warm the milk (lukewarm, not hot) and add egg, melted butter, and yeast.

Combine the dry ingredients and the wet ingredients.

Knead the dough on a work surface for 10 minutes. If you choose to use a stand mixer knead the dough on high for 3 minutes.

Transfer the dough to a greased bowl, cover, and allow the dough to rise for 2-3 hours or until double in size.

Roll out the dough, cut out the donut shapes, and let them rise again for another 30 minutes.

Heat the oil to 160°C or 320F and fry the donuts until golden.

For the Custard

In a pan mix the cornstarch, sugar, and milk. Add the whisked eggs and turn on your stove. Your heat should be on low/medium. Whisk constantly until the mixture thickens. Once thickened remove from heat and stir in the vanilla extract.

Notes

I recommend filling the donuts on the same day that you make them. See my tips above on how to store your donuts and also how to fill them.

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 289Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 74mgSodium 257mgCarbohydrates 42gFiber 1gSugar 1gProtein 9g
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