Vanilla Custard Cream Donuts

Ingredients

• 4 large Eggs (3 for custard (separate whites), 1 for dough)
• 145 g Sugar (45g for custard, 50g for dough, extra for coating)
• 25 g Cornstarch (For custard)
• 510 ml Milk (350ml for custard, 160ml for dough; use whole or 2% non-sugary milk)
• 50 g Whipping cream (For custard; can use fresh milk instead)
• 1 tsp Vanilla extract (For custard)
• 5 g Instant dry yeast (For dough)
• 0.5 tsp Salt (For dough)
• 350 g Bread flour (No.13 flour) (For dough)
• 40 g Unsalted butter (For dough, softened)
• 1 liter Neutral oil (for frying) (For deep frying donuts)

Instructions

1. Make the Custard Cream

   Separate 3 egg whites and place them in a mixing bowl. Add 45g sugar and mix gently until sugar is partially dissolved. Add 25g cornstarch and mix until smooth.

   Time: PT5M

2. Heat Milk and Cream

   In a saucepan, add 350ml non-sugary milk and 50g whipping cream. Heat over low heat until the mixture reaches about 85°C (hot but not boiling).

   Time: PT5M

   Temperature: 85°C

3. Temper the Egg Mixture

   Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.

   Time: PT3M

4. Cook the Custard

   Pour the combined mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and becomes smooth and glossy.

   Time: PT5M

5. Add Vanilla and Chill

   Let the custard cool slightly, then stir in 1 tsp vanilla extract. Transfer to a pastry bag and refrigerate until needed.

   Time: PT10M

6. Prepare Donut Dough

   In a bowl, combine 160ml non-sugary milk, 50g sugar, 5g instant dry yeast, and 1/2 tsp salt. Mix until dissolved.

   Time: PT3M

7. Add Flour and Egg

   Add 350g bread flour and 1 egg to the bowl. Mix with a spatula until the flour is absorbed.

   Time: PT3M

8. Knead the Dough

   Knead the dough by hand for 2 minutes until it starts to come together.

   Time: PT2M

9. Add Butter and Knead

   Add 40g softened unsalted butter. Knead until the butter is fully incorporated. Continue kneading for 15-20 minutes until the dough is smooth and elastic.

   Time: PT20M

10. First Rise

    Shape the dough into a ball and place in a bowl. Cover with plastic wrap and let rise for 1 hour, or until doubled in size.

    Time: PT1H

    Temperature: 25-27°C

11. Punch Down and Shape

    Punch down the dough to release air. Knead for 2 minutes. Roll out the dough on a lightly floured surface and cut into rounds using a circle cutter or glass.

    Time: PT8M

12. Second Rise

    Place cut dough rounds on a tray. Cover with a damp towel or plastic wrap. Let rise for 30 minutes or until puffed (about 2/3 bigger).

    Time: PT30M

    Temperature: 25-27°C

13. Fry the Donuts

    Heat neutral oil in a deep pan to about 170-175°C. Fry donuts in batches over slightly less than medium heat. Flip when the bottom is golden brown. Remove when both sides are golden. Drain on paper towels.

    Time: PT15M

    Temperature: 170-175°C

14. Fill and Finish

    Let donuts cool slightly. Poke a hole in each donut, then coat with sugar if desired. Pipe custard cream into each donut using a pastry bag.

    Time: PT7M

15. Cleanup

    Wash all bowls, utensils, pans, and wipe down surfaces. Dispose of used oil safely.

    Time: PT40M

Nutrition Facts

Calories

320

Protein

6g

Carbohydrates

45g

Fat

13g

Fiber

1g

Ingredient Substitutions

• Instead of Eggs: Pasteurized liquid eggs (for dough only)
• Instead of Sugar: Coconut sugar, Caster sugar
• Instead of Cornstarch: Potato starch
• Instead of Milk: Oat milk, Soy milk
• Instead of Whipping cream: Half-and-half, Evaporated milk
• Instead of Vanilla extract: Vanilla bean paste
• Instead of Instant dry yeast: Active dry yeast (bloom in warm milk first)
• Instead of Salt: Kosher salt
• Instead of Bread flour (No.13 flour): All-purpose flour (texture will be less chewy)
• Instead of Unsalted butter: Margarine
• Instead of Neutral oil (for frying): Canola oil, Vegetable oil, Sunflower oil

Equipment Needed

• Mixing bowls
• Whisk
• Spatula
• Saucepan or small pot
• Pastry bag
• Circle cutter (optional)
• Rolling pin (optional)
• Deep frying pan or pot
• Slotted spoon or tongs
• Cooling rack or paper towels
• Plastic wrap or food cover

Critical Steps — Do Not Skip

• Tempering the egg mixture to avoid scrambling.
• Cooking custard to the right thickness.
• Kneading dough until smooth and elastic.
• Proper proofing for both rises.
• Frying at the correct oil temperature.
• Filling donuts without overfilling.

Chef Tips from the Video

• Use bread flour for best texture.
• Proof dough in a warm spot for faster rising.
• Use a thermometer to check oil temperature.
• Fill donuts just before serving for freshest taste.

Troubleshooting

Storage

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

Freezer: Unfilled donuts can be frozen for up to 1 month. Thaw and fill before serving.

Room temperature: Best eaten same day. Unfilled donuts can be kept in a covered container for 1 day.

Make-Ahead Tips

• Custard can be made up to 2 days ahead and kept refrigerated.
• Dough can be made the night before and cold-proofed in the fridge (first rise).