Custard Filled Donuts Recipe

If you’ve ever bitten into a donut that’s bursting with creamy vanilla custard, you know it’s something truly special. I’m excited to share this Custard Filled Donuts Recipe with you because it’s one of those treats that feels fancy but is actually totally doable at home. I absolutely love how this recipe makes soft, fluffy donuts filled with just the right amount of luscious custard—trust me, once you try it, you’ll find yourself making these for every occasion.

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Ingredients You’ll Need

The ingredients here come together beautifully to create a yeasty dough that fries up golden and soft, paired with silky smooth custard. I recommend using fresh, good-quality butter and full-fat milk to get the best flavor.

• Milk: Whole milk works best for richness, and warming it gently helps dissolve the butter perfectly.
• Butter or Block Margarine: Butter gives a lovely depth of flavor, but margarine works too if that’s what you have.
• Strong Plain Flour (Bread Flour): This gives the dough the right chew and structure unlike all-purpose flour.
• Caster Sugar (Superfine Sugar): It dissolves easily in the dough and is perfect for coating the donuts at the end.
• Easy Bake Yeast: The active yeast makes the dough rise beautifully—make sure it’s fresh!
• Free-range Egg: Adds richness and helps bind the dough—room temperature is key so it mixes well.
• Vegetable, Sunflower, or Rapeseed Oil: A neutral oil with a high smoke point is perfect for frying.
• Custard: Use your favorite ready-made custard or homemade for that creamy filling.

Variations

I love tweaking this Custard Filled Donuts Recipe sometimes, whether it’s to suit what I have on hand or to surprise my family with a twist. Don’t be afraid to make it your own!

• Chocolate Custard Filling: For a chocolate lover’s dream, add cocoa powder to your custard—my kids go nuts for this version.
• Gluten-Free Version: Swap the bread flour for a strong gluten-free blend and add an extra egg for binding; the texture is slightly different but still delicious.
• Baked Instead of Fried: If you’re avoiding frying, you can bake the dough balls at 190°C (375°F) for 12–15 minutes, though the fried version is my personal favorite.
• Fruit Jam Filling: Fill these with strawberry or raspberry jam instead of custard for an extra sweet surprise.

How to Make Custard Filled Donuts Recipe

Step 1: Warm the Milk and Melt Butter

Start by gently warming the milk with your butter or margarine in a small saucepan over low heat. You just want the butter to melt—not bubble or boil the milk. This step is crucial because if your liquid is too hot, it can kill the yeast and your dough won’t rise properly. I usually take it off the heat once the butter has melted and then let it cool down a bit before mixing.

Step 2: Mix the Dry Ingredients

Meanwhile, sift your strong plain flour and caster sugar into a large bowl. Add the yeast and give it a gentle stir to disperse everything evenly. Making a well in the center is an old-school step that helps with combining the wet ingredients slowly and evenly.

Step 3: Combine Wet and Dry to Form Dough

Pour the warm milk mixture and the beaten egg into your flour well. Mix everything together using a wooden spoon or your hands until you get a soft, slightly sticky dough. Don’t panic if it’s a little wet—that’s normal. This dough needs some love and kneading next.

Step 4: Knead Until Smooth and Elastic

Turn your dough out onto a well-floured surface. Using floured hands to avoid sticking, knead it for about 10 minutes. You’ll notice the dough becoming less sticky and more stretchy, almost bouncy. This is when you know the gluten has developed well. Kneading can be a bit of a workout, but it really makes a difference in the final donut texture!

Step 5: First Rise in a Warm Spot

Transfer your dough to a lightly oiled bowl to prevent sticking. Cover it with an oiled piece of cling film or a damp tea towel and place it somewhere warm and draft-free (I usually put mine near the oven or on top of the fridge). Let it rise for about an hour, until it doubles in size. This is where the magic happens—patience here means fluffy donuts!

Step 6: Shape the Doughballs and Second Rise

Once your dough has risen, knock it back by pressing down gently to release the air. Knead it briefly on a floured surface and divide into 12 equal pieces. Rolling them between your hands gives lovely smooth balls. Place each ball on a square of greaseproof paper to help with frying later. Cover again and leave them to puff up for another hour. This second rise gives those classic airy donuts.

Step 7: Fry the Donuts Gently

This is the exciting part! Heat your oil in a large pan to 180°C (350°F). I recommend using a thermometer so you keep the temperature steady. Use the square of greaseproof paper under each doughball to carefully lower each donut into the hot oil—this prevents them sticking to the pan. Fry for 90 seconds on each side until golden brown. Don’t overcrowd the pan—frying in batches helps keep the oil hot and ensures even cooking.

Step 8: Drain and Cool

Once golden, use a slotted spoon to remove each donut and hold it above the oil for about 10 seconds to drain excess oil. Transfer to a wire rack to cool completely—this keeps them from getting soggy underneath. Patience here means perfect texture when you fill them.

Step 9: Fill with Custard

Spoon your custard into a piping bag fitted with a large circular nozzle. When donuts are cool enough to handle, poke a hole into the side (I use the end of a wooden spoon). Gently pipe about a teaspoon of custard inside each donut. It might take a few tries to get the perfect amount, but that’s part of the fun.

Step 10: Sugar Coat for a Sweet Finish

Finally, roll each custard-filled donut in caster sugar while they’re fresh. This adds a light crunch and a hint of sweetness that just makes you swoon with every bite.

How to Serve Custard Filled Donuts Recipe

Garnishes

I love to keep it simple with a generous roll in caster sugar, but sometimes I dust a little icing sugar for an elegant touch. For special occasions, a light drizzle of melted chocolate or a sprinkle of cinnamon sugar can turn these into a showstopper.

Side Dishes

These donuts pair wonderfully with fresh fruit, a cup of strong coffee, or even a chilled glass of milk. For brunch, I like serving them alongside scrambled eggs or crispy bacon—the sweet and savory combo never fails!

Creative Ways to Present

For birthdays or gatherings, set up a donut bar where guests can add their own toppings—chopped nuts, sprinkles, or sauces. I once filled the donuts with flavored custards like coffee and pistachio then served them on a platter with edible flowers for a beautiful brunch centerpiece.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (this isn’t easy to happen!), store the custard-filled donuts in an airtight container in the fridge. They keep well for 2 days. I recommend reheating in the oven for a few minutes to regain some softness rather than microwaving, which can make them soggy.

Freezing

I usually freeze the donuts before filling them—either after the second rise or right after frying once cooled. Wrap the unfilled donuts tightly in plastic wrap and pop them in a freezer bag. When you want to enjoy them, thaw, reheat, and then fill with fresh custard. This keeps the texture much better!

Reheating

Reheat leftovers in a preheated oven at 160°C (320°F) for 5–7 minutes. This warms them through and keeps the outside slightly crisp instead of mushy. Avoid microwaving if possible—it makes the sugar coating dissolve and texture less pleasant.

FAQs

Final Thoughts

There’s something so comforting about making custard filled donuts from scratch, especially when you can share them fresh and warm with people you love. I still remember the first time I made this recipe and how my kitchen smelled like a bakery—such a happy moment. I hope you enjoy this Custard Filled Donuts Recipe as much as I do. Don’t rush the steps, be patient with the rises, and savor each bite—you’re going to wow everyone with how incredible homemade donuts can be. Happy cooking!

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