INGREDENT
For the Donuts:
- 2 ½ cups (315 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 packet (7 g) instant yeast
- ½ tsp salt
- ¾ cup (180 ml) warm milk
- 2 tbsp (30 g) unsalted butter, softened
- 1 large egg
- Vegetable oil (for frying)
For the Custard Filling:
- 2 cups (480 ml) whole milk
- ½ cup (100 g) granulated sugar
- 3 large egg yolks
- 3 tbsp (24 g) cornstarch
- 2 tbsp (28 g) unsalted butter
- 1 tsp vanilla extract
For Coating:
- ½ cup (100 g) granulated sugar
Instructions
- Prepare the Dough:
- In a mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add egg, butter, salt, and flour. Mix until dough comes together.
- Knead for 8–10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise for 1–2 hours, or until doubled in size.
- Make the Custard:
- In a saucepan, heat milk over medium heat until warm.
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly pour warm milk into the yolk mixture while whisking, then return to the saucepan.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat, stir in butter and vanilla. Cover with plastic wrap (touching the surface) and chill.
- Shape and Fry Donuts:
- Punch down risen dough and roll out to about ½ inch (1.25 cm) thick.
- Cut into rounds using a cookie cutter. Place on a tray, cover, and let rise for 30 minutes.
- Heat oil to 350°F (175°C) and fry donuts in batches for 1–2 minutes per side until golden.
- Drain on paper towels.
- Fill the Donuts:
- Use a piping bag with a filling tip to inject custard into each donut.
- Roll donuts in sugar to coat.
- Serve:
- Enjoy warm or at room temperature.
If you want, I can also make you a chocolate-glazed custard donut version of this recipe so it looks like a bakery-style treat.