Tuesday, October 6, 2020

Easy Homemade Custard Donuts

Easy Homemade Custard Donuts

Easy, homemade, donuts - what more could you ask for? These simple donuts filled with a homemade custard recipe to die for are the perfect sweet treat to eat anytime of the day. Suitable for all ages (especially children), they are sure to be a treat!


  • 2 egg yolks
  • 1/2 teaspoon of vanilla
  • 1/4 teaspoon of salt
  • 1/4 cup sugar
  • 3 tablespoons of vegetable oil
  • 1/3 cup sugar for coating
  • 1 cup of homemade custard
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons (1 sachet = 7 grams) of yeast (instant or regular)
  • about 1/4 cup additional flour
  • 2/3 cup 1% milk - warmed to 120 ° F for now / 110 ° F for regular yeast
  • 1 tablespoon of melted butter

English cream filling:

  • an egg yolk
  • 4 teaspoons of cornstarch
  • 1/4 cup sugar
  • 1 cup of milk, low fat or whole


First, place the flour, sugar, salt and baking powder in a large bowl.

Then, tir in the hot milk, then the oil, egg yolks and vanilla.

With an electric mixer, beat for 2 minutes at high speed.

Stir in enough flour until the dough is held together.

On a floured surface, knead 50 turns, cover with plastic and let stand 10 min.

English cream filling:

In the meantime, prepare the custard. In a small saucepan, combine the sugar and cornstarch.

Slowly incorporate the milk and egg yolk. Bring to a boil. Cook and stir for about a minute. (it thickens more as it cools)

Spread it out on a plate and let it sit, undisturbed, to cool completely before using - refrigerate if necessary.

Line a large baking sheet with parchment paper.

On a floured surface, roll out the dough to 1/2 inch thick. Cut circles using a 2 1/2 inch round cookie cutter dipped in flour. Relaunch the leftovers.

Place the mounds on a baking sheet, cover with a towel and let rise in a warm spot for about 45 minutes. (1 hour at room temperature) Meanwhile, preheat oven to 375 ° F.

When the mounds are swollen, but not necessarily doubled, bake for 10 minutes.

Melt the butter and put 1/3 cup of the sugar in a plastic bag. Lay waxed paper to save cleanup.

Remove donuts immediately from pan onto waxed paper. Brush each hot (top and sides) with melted butter and roll in a bag to coat in sugar. Let them cool before filling them.

Fill using a long-tipped pastry bag, pushing to the side, or cut a slit on the side and insert the custard with a spoon. Best served while still hot. Happy Cooking Time.