Description
Deliciously fluffy donuts filled with a rich and creamy custard, dusted with powdered sugar. These homemade treats are perfect for breakfast or as a sweet snack!
Ingredients
Scale
For the Donut Dough:
- 3 ½ cups all-purpose flour
- ¼ cup sugar
- 1 teaspoon salt
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¾ cup warm milk (about 110°F)
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- Vegetable oil (for frying)
For the Custard Filling:
- 1 ½ cups whole milk
- ½ cup sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
For Garnish:
- Powdered sugar (for dusting)
Instructions
- Make the Dough:
- In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until frothy.
- In a large mixing bowl, combine flour, sugar, and salt.
- Add the melted butter, eggs, vanilla extract, and yeast mixture to the dry ingredients. Mix until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- Prepare the Custard Filling:
- In a saucepan, heat the milk over medium heat until it starts to steam, but do not let it boil.
- In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
- Slowly pour the hot milk into the egg mixture while whisking continuously to temper the eggs.
- Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the custard thickens, about 3-5 minutes.
- Remove from heat, stir in butter and vanilla extract, and transfer the custard to a bowl. Cover with plastic wrap touching the surface of the custard and let it cool completely in the refrigerator.
- Shape and Fry the Donuts:
- After the dough has risen, punch it down and roll it out on a floured surface to about ½ inch thick.
- Use a round cutter (about 3 inches in diameter) to cut out donut shapes.
- Place the cut donuts on a baking sheet lined with parchment paper. Cover them with a clean kitchen towel and let them rise again for about 30 minutes until puffy.
- Heat the oil in a deep fryer or a large pot to 350°F (175°C). Fry the donuts in batches, cooking each side for 1-2 minutes until golden brown. Drain on paper towels and let them cool slightly.
- Fill the Donuts:
- Once the donuts have cooled slightly, use a piping bag fitted with a small round tip to fill them with the chilled custard.
- Insert the tip into the side of each donut and gently pipe in the custard.
- Garnish and Serve:
- Dust the filled donuts with powdered sugar for a sweet finishing touch.
- Serve warm and enjoy the creamy goodness inside each bite!
Notes
- Ensure the milk for the yeast is not too hot, as high temperatures can kill the yeast.
- For best results, let the custard cool completely before filling the donuts.
- Prep Time: 30 minutes
- Cook Time: 15 mins
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0 g
- Carbohydrates: 0g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 29mg