Soft, pillowy yeast donuts dusted with powdered sugar and generously filled with silky homemade vanilla custard — these bakery-style treats are golden on the outside and irresistibly creamy on the inside. Whether enjoyed fresh with your morning coffee or served as a decadent dessert, these classic donuts bring timeless indulgence to any occasion.

Why You’ll Love This Recipe

These donuts strike the perfect balance between light, airy dough and rich, velvety custard filling. Homemade from start to finish, they far surpass store-bought varieties in freshness and flavor. While they require some rising and preparation time, the result is well worth it. Each bite delivers nostalgic bakery charm with the satisfaction of homemade craftsmanship.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the donuts:
active dry yeast
warm milk (110°F/43°C)
granulated sugar
all-purpose flour
salt
unsalted butter, softened
egg yolks
vegetable oil (for frying)
powdered sugar (for dusting)

For the vanilla custard filling:
whole milk
granulated sugar
cornstarch
egg yolks
unsalted butter
vanilla extract

Directions

1. In a small bowl, combine the yeast, warm milk, and 1 teaspoon of sugar. Let sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine the flour, remaining sugar, and salt.
3. Add the softened butter, egg yolks, and the activated yeast mixture. Mix and knead the dough for 8–10 minutes until smooth and elastic.
4. Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour or until doubled in size.
5. Roll out the risen dough on a floured surface to about 1/2-inch thickness.
6. Cut out donut rounds using a 3-inch round cutter and place them on a lined tray.
7. Cover and let rise again for 30 minutes until puffy.
8. Heat oil in a deep pan to 350°F (175°C). Fry donuts in batches for 1–2 minutes per side, or until golden brown. Drain on paper towels.
9. For the custard: In a saucepan, heat the milk until just steaming.
10. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks.
11. Gradually pour in the hot milk while whisking continuously.
12. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
13. Remove from heat and stir in butter and vanilla extract. Let cool completely.
14. Fill a piping bag fitted with a narrow nozzle with the cooled custard. Poke a hole in each donut and fill generously with custard.
15. Dust with powdered sugar and serve.

Servings and timing

Servings: Makes 10–12 donuts
Prep Time: 30 minutes
Rise Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: Approximately 2 hours 20 minutes

Variations

• Chocolate Custard: Add 2 tablespoons of cocoa powder to the custard mixture for a chocolate twist.
• Jam-Filled: Replace custard with raspberry or strawberry jam for a fruity alternative.
• Glazed Option: Skip the powdered sugar and dip the donuts in a vanilla or chocolate glaze.
• Spiced Custard: Add a pinch of cinnamon or nutmeg to the custard for seasonal flair.
• Mini Donuts: Use a smaller cutter for bite-sized versions — perfect for parties or sharing.

Storage/Reheating

Store filled donuts in an airtight container in the refrigerator for up to 3 days. For the best texture, let them sit at room temperature for 15–20 minutes before serving. Donuts are best enjoyed fresh but can be lightly warmed in the microwave for 10–15 seconds if desired. Avoid freezing once filled, but unfilled fried donuts can be frozen for up to 1 month and thawed before filling.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough after the first rise and roll it out the next day.

Do I have to use a deep fryer?

No, a heavy-bottomed pot or Dutch oven with a thermometer works just as well.

What’s the best way to ensure the donuts are cooked through?

Maintain the oil temperature at 350°F and avoid overcrowding the pan to ensure even frying.

Can I bake the donuts instead of frying?

While possible, the texture will differ significantly. Fried donuts are traditional for this style.

How can I prevent the donuts from absorbing too much oil?

Make sure the oil is at the correct temperature and do not fry too long. Proper rising also helps reduce oil absorption.

What if my custard is too runny?

Continue to cook and stir it over medium heat until it thickens. Cornstarch needs to reach a boil to activate fully.

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be added directly to the flour, and rise times may be slightly shorter.

What if I don’t have a piping bag?

Use a zip-top bag with a small hole cut in one corner or a squeezable condiment bottle.

Can I flavor the dough itself?

Yes, add citrus zest or a touch of nutmeg to the dough for added flavor.

Is this custard the same as pastry cream?

Yes, it’s essentially a classic vanilla pastry cream used for many filled desserts.

Conclusion

Vanilla Custard-Filled Donuts offer everything you want in a homemade treat — soft, fluffy dough, rich and creamy custard, and a light dusting of sugar. These classic donuts bring bakery quality to your kitchen and are perfect for impressing guests or treating yourself to something special. With a little time and care, you’ll have a batch of golden, filled donuts that taste as good as they look.

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