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If you’ve ever strolled by a bakery case and found yourself yearning for those pillowy sweet doughnuts filled with velvety vanilla custard, then you’ll surely understand the feeling.
There’s simply nothing better than biting into a fluffy doughnut only to find that creamy sweet surprise in the center!
These custard-filled donuts are soft as a pillow, rolled in sugar, and filled with rich vanilla custard! Enjoy them for your weekend treat, party dessert, or any other time you deserve something sweet (which you absolutely do!).
And yes… they look intimidating but the steps are easier than you think. Let’s make bakery style custard doughnuts from scratch in your kitchen!
Ingredients
Notes
Why You’ll Love These Custard Doughnuts
Here’s why this recipe is your new favourite: They’re soft, fluffy and taste AMAZING The vanilla custard filling is thick rich and creamy .
They taste like bakery style donuts They’re perfect for brunch, holidays, birthdays or tea time Classic sugar coating just like your local donut shop!
The custard can be made ahead for easier prep
They’re a total crowd-pleaser (people will beg for the recipe!)
How to Make Custard Doughnuts (Step-by-Step)
Step 1: Make the Dough
In the bowl of a stand mixer, combine the warm milk, yeast, and sugar. If using active dry yeast, allow to proof for 5–10 minutes or until bubbly (that’s the yeast waking up and saying hi).
Now toss in the eggs, flour, vanilla extract, and salt. Mix on low speed or by hand until a thick dough forms. Let it mix for about 2 minutes so some gluten starts forming.
Step 2: Add the Butter,
Knead Add the softened butter and mix on medium speed. This is where the magic happens.
The dough should be smooth, elastic, and strong. It should pull from the sides of the bowl cleanly. Mix for at least 10 minutes.
Don’t be too eager and pump out early here—this is the kneading that keeps our doughnut from turning into dense heavy playground equipment.
Step 3: Let It Rise Form the dough into a ball and place it in a lightly oiled bowl.
Cover with plastic wrap and allow it to rise in a warm spot until doubled in size. Want more flavor? Put it in the fridge overnight. It will taste even better.
Step 4 : Heat the milk Pour the milk into a saucepan over gentle heat until it comes to a simmer (do not boil hard).
Step 5 : Whisk the egg mixture Whisk the egg yolks, sugar, salt, vanilla and cornstarch into a separate bowl until combined.
Tip: Place the bowl on a damp towel to keep it from sliding as you whisk.
Step 6 : Temper the Eggs Gradually pour in the hot milk while whisking constantly—the idea is to temper the eggs here and not make scrambled eggs (yes, this step is important!).
Step 7: Cook Until Thick Pour everything back into the saucepan and cook over medium heat, whisking separately. As soon it bubbles, it’ll thicken fast. Let it bubble for a whole minute (still whisking).
Remove from heat and whisk in the butter.
Step 8: Chill the Custard Pour the custard into a clean bowl (for even smoother custard, pass it through a fine-mesh sieve first). Cover the surface of the custard with plastic wrap pressing it gently onto the custard (to avoid a skin forming). Let it cool to room temperature and place in the refrigerator until again completely cold.
Shaping and Frying the Doughnuts
Step 9: Roll and cut Punch the dough down and place it on a lightly floured work surface. Pat or roll it out to a rectangle about ½ inch thick. Cut out the doughnuts with a cookie cutter or jar lid (about 3.5 inches wide) and place them on squares of parchment paper.
Gather the scraps, gently knead together and allow to rest for a little while before re-rolling so that they do not spring back.
Step 10: Second Rise Allow the doughnuts to rest for about 30-60 minutes, until they look puffy. If they look at all dry, lightly brush the top of each with water.
Step 11: Fry the Doughnuts Fill a deep pot with oil and bring to a temperature of 340°F–347°F (171°C–175°C).
Carefully add 1–2 doughnuts, remove the parchment from each with a set of tongs, and fry for 2 minutes on each side, or until they are golden and brown.
Keep the oil temperature below 350°F and they may brown. Otherwise, the outside will burn before the inside has time to cook.
Remove the doughnuts with the slotted spoon and place them on a wire rack to cool.
Step 12: Coat in Sugar Once cooled and you can easily handle them, roll the doughnuts in some caster sugar (also known as granulated sugar).
Whisk the cold custard to loosen it, then spoon it into a piping bag fitted with a small round tip.
Use a small knife to poke a hole in the side of a doughnut. Insert the piping tip and squeeze gently until filled.
Don’t overfill, or the custard will burst out the other side (still delicious, but messy!).
Tips for Perfect Custard Doughnuts
Here are my top pro tips: Always use lukewarm milk, not hot. Knead the dough for at least 10 minutes. Let the dough proof until fully doubled. Chill the custard completely before piping.
- Use a thermometer for frying.
- Keep oil between 340°F–347°F.
- Don’t overcrowd the pot.
- Rest dough scraps before rerolling.
- Fry until golden but not too dark.
- Fill only after donuts are cooled.
Common Mistakes to Avoid
Avoid these and you’ll end up with perfect results:
- Frying oil too hot
- Frying oil too cold Underkneading the dough.
- Overproofing doughnuts
- Boiling the milk too vigorously
- Not whisking the custard constantly
- Filling the doughnuts while warm
- Skipping plastic wrap over the surface of the custard.
Serving Suggestions
These custard filled donuts are incredible with:
A hot cup of coffee or latte Chai tea or milk tea They’re even better rolled in cinnamon sugar instead of plain sugar!
- Chocolate drizzle on top
- Fresh berries on the side
- A dessert platter for parties
Storage & Make-Ahead Tips
Custard doughnuts are best eaten as soon as possible. But if you have leftovers, here is how to store them:
Leftover doughnuts: place in an airtight container in the fridge for up to 2 days
Custard: will keep in the fridge for 3 days.
For maximum flavor, allow refrigerated doughnuts to come to room temperature for 15 minutes before eating.
Frequently Asked Questions About Custard Doughnuts
Can I bake these custard doughnuts instead of frying?
You can. But you won’t achieve that classic café-style doughnut. For the absolute best results, frying is the way to go.
Why is my custard runny?
It probably wasn’t cooked long enough. It must boil up for a minute while whisking.
How do I know my doughnuts are cooked all through?
They will be dark golden and feel light. The trick is keeping the oil temperature right.
Can I make the custard ahead of time?
Yes! Make it 1–2 days ahead and store chilled.
What oil is best for frying doughnuts?
Neutral oils like vegetable, canola, or sunflower oil are best.
Final Thoughts
If you’ve been dreaming of bakery-style custard doughnuts, then look no further. Fluffy doughs, golden sugar coating, and creamy vanilla custard filling make for the luckiest homemade treat.
Once you make these, you’ll never look at store-bought doughnuts the same way again! If you try this recipe, leave me a comment and tell me how it turned out. And save it to Pinterest so that you can find it again later!
