Custard Cream Donuts

Name: Custard Cream Donuts
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 12 servings
Cuisine: American
Ingredients: 3 cups (360 g) all-purpose flour; ½ cup (100 g) granulated sugar; 2½ teaspoon (12 g) baking powder; ¾ teaspoon (4 g) fine sea salt; ¼ teaspoon (½ g) ground nutmeg; 3 whole (150 g) large eggs, at room temperature; ½ cup (120 ml) whole milk, at room temperature; ¼ cup (60 ml) buttermilk, at room temperature; 2 teaspoon (10 ml) vanilla extract; 2 tablespoon (28 g) unsalted butter, melted and cooled; 4 whole (80 g) large egg yolks; ½ cup (100 g) granulated sugar; 2 tablespoon (16 g) cornstarch; ¼ teaspoon (1½ g) fine sea salt; 2 cups (480 ml) whole milk; 2 teaspoon (10 ml) vanilla extract; 2 tablespoon (28 g) unsalted butter, cold, cut into small pieces; 2½ quart (2.4 L) vegetable oil or peanut oil; ¾ cup (150 g) granulated sugar; 1 teaspoon (2 g) ground cinnamon (optional)

From the MyKitchenBank Kitchen

Pillowy fried donuts filled with silky vanilla custard and dusted with granulated sugar. These homemade custard cream donuts are tender, flavorful, and far superior to store-bought versions. The dough is enriched with eggs and a touch of nutmeg, while the smooth custard filling provides a luxurious contrast to the light, crispy exterior.

Prep: 45 min
Cook: 25 min
Wait: 2 hr 15 min
Total: 3 hr 25 min
Makes: 12 donuts

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Ingredients

12 servings

For the dough
3 cups (360 g) all-purpose flour
½ cup (100 g) granulated sugar
2½ teaspoon (12 g) baking powder
¾ teaspoon (4 g) fine sea salt
¼ teaspoon (0.5 g) ground nutmeg
3 whole (150 g) large eggs, at room temperature
½ cup (120 ml) whole milk, at room temperature
¼ cup (60 ml) buttermilk, at room temperature
2 teaspoon (10 ml) vanilla extract
2 tablespoon (28 g) unsalted butter, melted and cooled
For the vanilla custard filling
4 whole (80 g) large egg yolks
½ cup (100 g) granulated sugar
2 tablespoon (16 g) cornstarch
¼ teaspoon (1.5 g) fine sea salt
2 cups (480 ml) whole milk
2 teaspoon (10 ml) vanilla extract
2 tablespoon (28 g) unsalted butter, cold, cut into small pieces
For frying
2½ quart (2.4 L) vegetable oil or peanut oil
For coating
¾ cup (150 g) granulated sugar
1 teaspoon (2 g) ground cinnamon (optional)

Equipment (15)

Large bowl
Medium bowl
Whisk
Stand mixer with dough hook (or mix by hand)
Parchment paper
Baking sheets
3-inch (7.5 cm) donut cutter with 1-inch (2.5 cm) hole
Instant-read thermometer
Saucepan
Large heavy-bottomed pot or Dutch oven (at least 3 qt / 3 L)
Deep-fry or instant-read thermometer
Slotted spoon or spider strainer
Paper towels
Pastry bag with medium round tip
Shallow dish or bowl for coating

Steps

Before you start

Bring eggs, whole milk, and buttermilk to room temperature (about 1 hour)
Gather all ingredients and equipment before mixing the dough
Prepare a 3-inch (7.5 cm) donut cutter and a 1-inch (2.5 cm) hole cutter
Line a baking sheet with parchment paper for the cut donuts

1
Combine dry ingredients
- In a large bowl, whisk together 3 cups (360 g) all-purpose flour, ½ cup (100 g) granulated sugar, 2½ teaspoons (12 g) baking powder, ¾ teaspoon (4 g) fine sea salt, and ¼ teaspoon (0.5 g) ground nutmeg.
- Make sure there are no lumps of baking powder.
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Ready when: Dry ingredients are evenly combined with no streaks
Tip: Whisk thoroughly to distribute baking powder evenly, which ensures level rising
2
Mix wet ingredients
- In a medium bowl, whisk together 3 large room-temperature eggs (150 g), ½ cup (120 ml) whole milk, ¼ cup (60 ml) buttermilk, 2 teaspoons (10 ml) vanilla extract, and 2 tablespoons (28 g) melted and cooled butter until well combined and smooth.
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Ready when: Mixture is smooth with no streaks
Tip: Room-temperature eggs and milk emulsify better, creating a smoother dough
3
Make the dough
- Pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined.
- The dough will be thick, sticky, and slightly lumpy—do not overmix.
- If using a stand mixer, mix on low speed for 30–40 seconds until the dry ingredients are just moistened.
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Ready when: Dry ingredients are moistened but small lumps remain
Tip: Overmixing develops gluten and makes donuts tough; strive for a thick biscuit-like batter
4
Chill the dough
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour and up to 4 hours.
- The chilled dough will be easier to cut and handle.
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Ready when: Dough is cold and holds its shape when pressed
Tip: Cold dough is less sticky and cuts more cleanly; don't skip this step
5
Make the custard fillingOven 170°F / 75°C
- In a medium saucepan, whisk together 4 large egg yolks (80 g), ½ cup (100 g) granulated sugar, 2 tablespoons (16 g) cornstarch, and ¼ teaspoon (1.5 g) fine sea salt until smooth.
- Gradually whisk in 2 cups (480 ml) whole milk, stirring constantly to avoid lumps.
- Place the saucepan over medium heat and cook, stirring frequently, until the mixture thickens and reaches 170°F (77°C) on an instant-read thermometer, about 8–10 minutes.
- The custard should coat the back of a spoon.
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Ready when: Custard reaches 170°F (77°C) and thickly coats the back of a spoon
Tip: Stir constantly to prevent scorching on the bottom; don't let it boil or the eggs will curdle
6
Finish the custard
- Remove the saucepan from heat.
- Stir in 2 teaspoons (10 ml) vanilla extract and 2 tablespoons (28 g) cold butter, cut into small pieces, stirring until the butter is fully melted and incorporated.
- Pour the custard through a fine-mesh strainer into a clean bowl to remove any lumps.
- Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Chill in the refrigerator until cold and thickened, at least 30 minutes.
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Ready when: Custard is cold and thick enough to hold peaks when piped
Tip: Straining removes lumps for a silky texture; don't skip this step
7
Cut the donuts
- Turn the chilled dough out onto a lightly floured surface.
- Gently flatten to about ½ inch (1.25 cm) thick.
- Using a 3-inch (7.5 cm) donut cutter, cut out rings, pushing straight down without twisting.
- Save the 1-inch (2.5 cm) holes for donut holes.
- Lift the cut donuts carefully and place them on a parchment-lined baking sheet.
- You should have 12 donuts and 12 holes.
- Let them rest at room temperature for 15–20 minutes while you heat the oil.
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Ready when: Donuts are cut cleanly and resting on parchment
Tip: Don't twist the cutter—twist creates a seal that traps steam and prevents rising; push straight down and lift
8
Heat the oilOven 350°F / 175°C
- Pour 2.5 quarts (2.4 L) vegetable or peanut oil into a large heavy-bottomed pot or Dutch oven.
- Attach a deep-fry thermometer to the side of the pot.
- Heat the oil over medium-high heat to 350°F (175°C).
- This will take about 10–15 minutes.
- Use an instant-read thermometer to double-check the temperature—it must be accurate for proper frying.
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Ready when: Oil reaches 350°F (175°C) on the thermometer
Tip: Use a thermometer—guessing the temperature results in greasy or burnt donuts; 350°F is the sweet spot
9
Fry the donutsOven 350°F / 175°C
- Working in batches of 3–4 donuts, carefully slide them into the hot oil.
- They will sink, then float to the surface after 1–2 minutes.
- Fry for 1–1.5 minutes per side (30–45 seconds after flipping), until deep golden brown.
- Use a slotted spoon or spider strainer to flip each donut carefully and remove it when golden.
- Transfer fried donuts to a paper towel-lined plate to drain.
- Maintain the oil temperature at 350°F (175°C), reducing heat slightly if it climbs.
- Fry the donut holes for about 40–50 seconds per side—they cook faster than full donuts.
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Ready when: Donuts are deep golden brown on both sides and float in the oil
Tip: Fry in small batches so the oil temperature doesn't drop; crowding lowers heat and makes donuts greasy
10
Coat the donuts with sugar
- While donuts are still warm and slightly oily, place ¾ cup (150 g) granulated sugar (mixed with 1 teaspoon / 2 g optional ground cinnamon, if desired) in a shallow dish.
- Toss each warm donut in the sugar mixture until fully coated.
- Place coated donuts on a clean wire rack or parchment paper to cool completely, about 10 minutes.
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Ready when: All donuts are coated and cooling at room temperature
Tip: Sugar sticks better to warm donuts; coat immediately after frying for best coverage
11
Fill the donuts
- Once the donuts are completely cool, fit a pastry bag with a medium round tip (about ½ inch / 1.25 cm diameter).
- Fill the bag with the chilled vanilla custard.
- Pierce the side of each donut with the tip, angling toward the center, and gently squeeze until the donut feels slightly heavier and the custard just begins to show around the entry point—use about 2–3 tablespoons (30–45 ml) custard per donut.
- Do not overfill or the custard will leak out.
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Ready when: All donuts are filled with custard and feel slightly heavy
Tip: Fill just before serving for the best texture; if made ahead, fill within a few hours of eating
12
Serve and store
- Arrange the filled donuts on a serving plate.
- These donuts are best enjoyed fresh on the day they are made, while the coating is still crispy and the interior is tender.
- Each donut serves one person as a breakfast pastry or dessert.
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Tip: Serve donuts within a few hours of filling for the best taste and texture

Good to know

Tips

Bring eggs and dairy to room temperature before mixing—they incorporate more smoothly and create a tender crumb
Do not overmix the dough; handle it gently to avoid developing gluten, which makes donuts tough and dense
Use a thermometer to monitor oil temperature; 350°F (175°C) is ideal. Too cool and donuts absorb grease; too hot and the outside burns before the inside cooks through
Fill donuts just before serving for the crispiest texture; however, you can fill them up to a few hours ahead and store them in an airtight container at room temperature

Make ahead

Dough can be mixed and refrigerated up to 4 hours ahead. Custard can be made and chilled up to 1 day ahead. Donuts should be fried and filled no more than a few hours before serving for best texture.

Storage & reheating

Store unfilled, cooled donuts in an airtight container at room temperature for up to 2 days. Filled donuts are best eaten the day they are made but will keep in an airtight container in the refrigerator for up to 1 day (the coating will soften). Do not freeze filled donuts as the custard will separate on thawing. Unfilled donuts can be frozen in an airtight container for up to 1 month; thaw at room temperature and rewarm gently in a 300°F (150°C) oven for 5 minutes before filling.

Substitutions

whole milk → 2% milk or evaporated milk. Use 2% milk for slightly less richness, or evaporated milk for deeper dairy flavor; amounts remain the same
buttermilk → Plain yogurt thinned with a splash of water. Use equal parts yogurt and water; provides tanginess without changing the dough texture
vanilla extract → ¼ teaspoon almond extract or 1 tablespoon bourbon. Almond adds nuttiness; bourbon adds warmth (use with vanilla for best flavor)
granulated sugar → Cinnamon sugar, maple-spiced sugar, or glazed coating. Mix sugar with spices, or use a thin vanilla glaze (powdered sugar, milk, vanilla) instead of granulated sugar