Homemade Custard Donuts

Homemade Custard Donuts (Fried or Baked) are one of those treats that instantly transport you back to childhood. Remember those Saturday mornings when you’d rush to the bakery with the smell of freshly made donuts wafting through the air? Now, you can recreate those delicious memories right in your kitchen! Making your own donuts allows for creativity and customization. And whether you choose to fry them or bake them, these donuts filled with velvety custard are sure to impress. The best part? They’re way better than anything you can buy at the store. So grab your apron, and let’s make some Homemade Custard Donuts that will have everyone asking for seconds!

Why This Recipe Works

The balance of ingredients is key. It creates a rich, velvety custard that beautifully complements the light, fluffy donut. Using instant yeast means the dough rises quickly—perfect for those who want to enjoy their treats without waiting too long. Plus, the tender texture of brioche dough adds a bit of luxury to each bite, making it hard to resist going back for more.

Why You’ll Love This Homemade Custard Donuts (Fried or Baked)

The versatility of this recipe really shines through. You can choose to fry your donuts for that classic crispy outer layer, or bake them for a lighter option. Either way, you’ll end up with homemade donuts that feature creamy custard filling—a delightful treat that far outweighs store-bought varieties. Imagine biting into a soft, fluffy donut that bursts with creamy custard. Doesn’t that sound heavenly?

Ingredients

• For the Pastry Cream:
• ¼ cup cornstarch
• ½ cup granulated sugar
• 2 large eggs + 1 egg yolk
• 2 cups whole milk
• 1 vanilla bean or 1 tablespoon vanilla paste/extract
• ½ teaspoon kosher salt

• 4 tablespoons unsalted butter, cut into tablespoon pieces

• For the Donut Dough:

• 2 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1 cup whole milk or warm water
• 1 teaspoon kosher salt
• 4½ cups all-purpose flour
• 2¼ teaspoons instant yeast
• ¼ cup granulated sugar

• ½ cup unsalted butter, at room temperature

• For Coating & Frying:

• 1 cup granulated sugar or powdered sugar
• 48 oz vegetable oil or canola oil

The Perfect Pastry Cream

Whisk the Cornstarch and Sugar Mixture

Start by combining ¼ cup cornstarch and ½ cup granulated sugar in a bowl. Then, add 2 large eggs and 1 egg yolk to the mix, whisking until smooth. At this point, set the bowl aside.

Prepare the Milk Base

Next, grab a medium saucepan and pour in 2 cups of whole milk. Add the scraped vanilla bean or vanilla extract, along with ½ teaspoon kosher salt. Heat this mixture over medium-high heat until it’s just about to boil—watch closely to avoid boiling over.

Temper the Eggs

Now, take about ⅓ of the hot milk and gradually whisk it into the egg mixture. This step is crucial as it helps to bring the temperature of the eggs up without scrambling them. Once mixed, pour this tempered egg mixture back into the saucepan with the remaining milk.

Thicken the Custard

Continue whisking over medium-high heat until the custard thickens, bubbling for about one minute. Strain it through a fine-mesh sieve into a bowl to ensure a smooth texture. Let it cool for 5 minutes, then mix in 4 tablespoons of butter, one piece at a time. Don’t forget to add the vanilla paste or extract if you’re using it.

Chill the Pastry Cream

Cover the bowl tightly with plastic wrap, pressing it against the custard to prevent a skin from forming. Refrigerate for at least 4 hours or up to 3 days—you’ll want it nice and chilled before filling the donuts.

Making the Donut Dough

Combine Eggs, Milk, and Salt

In a stand mixer fitted with a hook attachment, beat together 2 large eggs, 2 large egg yolks, 1 cup of warm milk or water, and 1 teaspoon kosher salt until everything is well combined.

Incorporate Flour, Yeast, and Sugar

Next, add in 4½ cups of all-purpose flour, 2¼ teaspoons of instant yeast, and ¼ cup of granulated sugar. Mix this on low speed until combined and shaggy.

Knead the Dough

Slowly incorporate ½ cup of room temperature butter into the dough, mixing until it’s fully blended. Increase the mixer speed to medium, and knead for about 12-15 minutes. The dough should become slightly tacky but pull away from the sides of the bowl.

First Rise

Once kneaded, lightly oil the bowl and cover it with plastic wrap or a towel. Place it in a warm spot, letting it rise for 1-2 hours until it has doubled in size.

Shape the Dough

When it’s ready, punch down the dough and divide it in half. Shape each half into logs and cut them into 8 pieces. Form each piece into a ball and place them onto parchment squares. Let them proof for another 30 minutes.

Frying the Donuts

Heat the Oil

About 10-15 minutes before the proofing ends, heat 48 oz of vegetable oil in a pot to approximately 360°F.

Frying Process

Using parchment paper, carefully place the donuts into the hot oil. Fry them in batches, flipping when they turn golden brown. Once ready, remove them with a slotted spoon, and roll them in sugar while they’re still warm for that perfect finish.

Filling the Donuts

Prepare for Filling

To fill the donuts, use a chopstick to create an opening by inserting it into the side of each one carefully.

Pipe in the Custard

Transfer your chilled pastry cream into a piping bag and fill each donut just enough to make them feel slightly heavy but not oozing. The excitement of the surprise filling adds an extra joy to every bite!

Serving Suggestions

• A light dusting of powdered sugar on top is always a good idea for extra sweetness.
• Pair these delights with a hot cup of coffee or tea to make your afternoon even more special.

Tips for Success

• Maintaining a consistent oil temperature during frying is crucial. This helps achieve that perfect crispy crust.
• Make sure the pastry cream is completely cool; otherwise, it might melt the donuts.

Variations

• Feel free to experiment with other flavors like chocolate or lemon custard for a new twist.
• You could also drizzle some chocolate glaze on top for an extra decadent finish.

FAQs

What can I use instead of vegetable oil?
Canola oil works wonderfully as a substitute for frying.

How long do these donuts last?
They’re best enjoyed within 4 hours but can be stored in an airtight container for up to 2 days.

Can I bake these donuts instead?
Absolutely! Bake them at 375°F for 15-20 minutes for a lighter, healthier option.

Is it possible to make the dough ahead?
Yes, you can refrigerate the dough after the first rise overnight. This adds convenience to your baking process.

What if my custard doesn’t thicken?
Ensure you whisk continuously while heating the mixture; it should thicken after bubbling.

These Homemade Custard Donuts are more than just a treat; they evoke sweet memories and create moments worth sharing with loved ones. Whether you go for the fried or baked version, the fluffy brioche dough paired with creamy custard will likely become a favorite in your dessert repertoire. Don’t hesitate to share your creations and enjoy the joy these donuts bring!

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