These custard-filled doughnuts are a nostalgic indulgence—pillowy soft, golden-fried, and generously dusted in sugar with a luscious vanilla custard piped into their centers. Inspired by classic European Berliner-style doughnuts, they skip the hole and instead cradle a creamy surprise inside. The dough is enriched with eggs and butter, giving it a tender crumb and rich flavor, while the custard filling adds a luxurious contrast. Whether served warm or chilled, these doughnuts are a showstopper for brunches, tea-time treats, or festive gatherings.
INGREDIENTS:
For the Doughnuts:
- 3 ½ cups (440g) all-purpose flour
- 2 ¼ tsp (1 packet) instant yeast
- ¼ cup (50g) granulated sugar
- ¾ cup (180ml) whole milk, lukewarm
- 2 large eggs, room temperature
- ¼ cup (60g) unsalted butter, softened
- ½ tsp salt
- 1 tsp vanilla extract
- Oil for frying (vegetable or sunflower)
- Granulated sugar, for coating
For the Vanilla Custard Filling:
- 2 cups (480ml) whole milk
- 4 large egg yolks
- ½ cup (100g) granulated sugar
- ¼ cup (30g) cornstarch
- 2 tbsp unsalted butter
- 1 ½ tsp vanilla extract
INSTRUCTIONS:
Step 1: Prepare the Dough In a large mixing bowl, combine the flour, sugar, and salt. In a separate bowl, whisk together the lukewarm milk, eggs, and vanilla extract. Sprinkle the yeast over the wet mixture and let it sit for 5 minutes until slightly foamy. Pour the wet ingredients into the dry and mix until a shaggy dough forms. Add the softened butter and knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky.
Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rise in a warm spot for 1–1.5 hours or until doubled in size.
Step 2: Make the Custard Filling While the dough rises, prepare the custard. In a saucepan, heat the milk until steaming but not boiling. In a bowl, whisk together the egg yolks, sugar, and cornstarch until pale and smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to temper. Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened (about 5–7 minutes). Remove from heat, stir in butter and vanilla, and let cool. Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill until ready to use.
Step 3: Shape and Fry the Doughnuts Once the dough has risen, punch it down and roll it out on a floured surface to about ½-inch thickness. Use a round cutter (about 3 inches) to cut out circles. Place each round on a small square of parchment paper and let them rest for 30 minutes, covered lightly with a towel.
Heat oil in a deep pan to 170–180°C (340–355°F). Fry the doughnuts in batches, parchment side up, then remove the paper with tongs. Fry each side for 1–2 minutes until golden brown. Drain on paper towels and roll in granulated sugar while still warm.
Step 4: Fill with Custard Transfer the chilled custard to a piping bag fitted with a long nozzle. Poke a small hole in the side of each doughnut and pipe in the custard until you feel resistance.
Serving Suggestions & Variations:
- Serve warm with coffee or chai for a comforting treat.
- Add a touch of citrus zest to the custard for brightness.
- Swap vanilla for chocolate or espresso custard for a twist.
- For a festive version, mix cinnamon into the sugar coating.