Custard Cream Donuts (with Classic and Chocolate Custard)

Ingredients

• 6 large Egg yolks (3 for each custard cream)
• 160 g Granulated sugar (80g for each custard cream)
• 40 g Cake flour (20g for each custard cream)
• 500 ml Whole milk (250ml for each custard cream)
• 1 whole Vanilla bean (For classic custard cream)
• 50 g Dark chocolate (For chocolate custard cream)
• 400 g All-purpose flour (For donut dough)
• 7 g Instant dry yeast (For donut dough)
• 50 g Granulated sugar (for dough)
• 6 g Salt
• 2 large Eggs (For donut dough)
• 180 ml Whole milk (for dough)
• 60 g Unsalted butter (Room temperature, for dough)
• 1 liter Vegetable oil (For frying)
• 100 g Granulated sugar (for coating) (For dusting fried donuts)

Instructions

1. Make Classic Vanilla Custard Cream

   In a mixing bowl, whisk 3 egg yolks with 80g sugar until pale and thick. Sift in 20g cake flour and mix until smooth. In a saucepan, heat 250ml milk with the seeds and pod of half a vanilla bean until just below boiling (do not boil). Remove the pod. Gradually whisk the hot milk into the egg mixture. Return to saucepan and cook over medium heat, whisking constantly, until thickened and smooth. Strain through a fine mesh strainer into a bowl set over ice water. Cool, then refrigerate.

   Time: PT25M

   Temperature: Medium heat

2. Make Chocolate Custard Cream

   Finely chop 50g dark chocolate. In a bowl, whisk 3 egg yolks with 80g sugar until pale. Sift in 20g cake flour and mix. Heat 250ml milk until just below boiling. Gradually whisk into egg mixture. Return to saucepan and cook over medium heat, whisking, until thickened. Remove from heat, add chopped chocolate, and stir until fully melted and smooth. Strain through a fine mesh strainer into a bowl over ice water. Cool, then refrigerate.

   Time: PT25M

   Temperature: Medium heat

3. Prepare Donut Dough

   In a large bowl or stand mixer, combine 400g all-purpose flour, 7g instant dry yeast, 50g sugar, 6g salt, 2 eggs, and 180ml milk. Mix until a shaggy dough forms. Knead until smooth and no longer sticky (about 8-10 minutes by hand or 5-7 minutes in mixer). Add 60g room temperature butter and knead until fully incorporated and dough is soft, smooth, and elastic.

   Time: PT20M

4. First Rise (Bulk Fermentation)

   Cover the bowl with plastic wrap or a damp towel. Let dough rise in a warm place until doubled in size, about 1 hour.

   Time: PT1H

   Temperature: 25-27°C

5. Divide and Shape Dough

   Turn dough onto a lightly floured surface. Divide into 12 equal pieces (about 74-75g each). Shape each into a smooth ball. Cover and let rest for 15 minutes.

   Time: PT20M

6. Final Shaping and Second Rise

   Reshape each dough ball for a smooth surface. Place on a parchment-lined baking sheet, spaced apart. Cover and let rise until doubled in size, about 40 minutes.

   Time: PT45M

   Temperature: 25-27°C

7. Fry Donuts

   Heat oil in a deep fryer or heavy pot to 170°C. Fry donuts in batches, 2 minutes per side (4 minutes total), until golden brown. Drain on a cooling rack.

   Time: PT20M

   Temperature: 170°C

8. Coat Donuts with Sugar

   While still warm, roll each donut in granulated sugar to coat.

   Time: PT5M

9. Fill Donuts with Custard Cream

   Once donuts are cool, use a piping bag fitted with a round tip to fill half the donuts with classic custard and half with chocolate custard. Insert the tip into the side and squeeze in plenty of cream.

   Time: PT10M

10. Cleanup

    Wash all bowls, utensils, piping bags, pots, and surfaces used.

    Time: PT20M

Nutrition Facts

Calories

320

Protein

6g

Carbohydrates

44g

Fat

13g

Fiber

1g

Ingredient Substitutions

• Instead of Egg yolks: Whole eggs (texture will differ)
• Instead of Granulated sugar: Caster sugar
• Instead of Cake flour: All-purpose flour (texture will be less tender)
• Instead of Whole milk: 2% milk
• Instead of Vanilla bean: 1 tsp vanilla extract
• Instead of Dark chocolate: Milk chocolate (sweeter), Semi-sweet chocolate
• Instead of All-purpose flour: Bread flour (chewier texture)
• Instead of Instant dry yeast: Active dry yeast (proof first)
• Instead of Unsalted butter: Margarine
• Instead of Vegetable oil: Canola oil, Sunflower oil

Equipment Needed

• Mixing bowls
• Whisk
• Saucepan
• Fine mesh strainer
• Rubber spatula
• Stand mixer (optional) (optional)
• Bench scraper or knife
• Kitchen scale (optional)
• Plastic wrap or damp towel
• Baking sheet
• Parchment paper (optional)
• Deep fryer or heavy pot
• Slotted spoon or spider
• Cooling rack
• Piping bag with round tip
• Ice water bath

Critical Steps — Do Not Skip

• Make Classic Vanilla Custard Cream
• Make Chocolate Custard Cream
• Prepare Donut Dough
• Final Shaping and Second Rise
• Fry Donuts
• Fill Donuts with Custard Cream

Chef Tips from the Video

• Use a thermometer for precise oil temperature.
• Fill donuts generously for a bakery-style result.
• Let custard cool fully before filling to avoid melting the donut interior.

Troubleshooting

Storage

Refrigerator: Store filled donuts in an airtight container for up to 2 days.

Freezer: Unfilled donuts can be frozen for up to 2 months. Thaw and fill after defrosting.

Room temperature: Best consumed the same day. Can be kept at room temperature for up to 8 hours.

Make-Ahead Tips

• Custard creams can be made a day ahead and refrigerated.
• Donut dough can be made the night before and cold-proofed in the fridge.