If you’re looking for a show-stopping treat that’s simply irresistible, this Custard Filled Homemade Donuts Recipe is exactly what you need. I absolutely love how these donuts turn out—pillowy soft on the inside, with a golden crust and that luscious custard filling making every bite a delight. Whether you’re making them for a weekend treat, a special occasion, or just because, you’ll find this recipe easy to follow and totally worth every minute you spend.
Why You’ll Love This Recipe
- Deliciously Creamy Filling: The custard inside is perfectly smooth and sweet, making each bite melt in your mouth.
- Soft, Fluffy Texture: You get that perfect balance of airy dough with a slight crisp on the outside — just like you want.
- Simple Ingredients, Big Impact: You likely have everything in your pantry already, and the method is straightforward.
- Perfect for Any Occasion: Whether it’s a lazy Sunday brunch or a festive treat, these donuts will wow your family and friends.
Ingredients You’ll Need
The ingredients for this Custard Filled Homemade Donuts Recipe come together to create that classic, comforting flavor we all crave. You’ll find that using bread flour really helps create that chewy but tender bite that makes donuts so special, and the yeast works its magic to give you that beautiful rise.
- Milk: Warm it gently to help activate the yeast and dissolve the butter for rich flavor.
- Butter or Block Margarine: Adds richness and keeps the dough tender—don’t skip it!
- Strong Plain Flour (Bread Flour): This gives you that perfect texture—strong enough for a good chew without being tough.
- Caster Sugar (Superfine Sugar): Dissolves easily to sweeten the dough just right.
- Easy Bake Yeast: This is the secret powerhouse that helps your dough rise beautifully.
- Free-range Egg: Brings a lovely richness and helps bind the dough.
- Oil: For frying—choose a neutral oil like vegetable, sunflower, or rapeseed to keep flavors clean.
- Custard: The heart of the recipe! Use your favorite ready-made custard or homemade if you want to go the extra mile.
Variations
One of the things I love most about this Custard Filled Homemade Donuts Recipe is how easy it is to switch things up. You can tweak the filling or even the dough to suit your mood or dietary needs. Don’t feel like custard every time? No problem!
- Flavor Swap: I sometimes mix vanilla custard with a bit of fresh fruit puree—strawberry or raspberry work beautifully for a fruity twist that my family adores.
- Chocolate Twist: Try filling with chocolate ganache instead of custard for a decadent treat—we often do this for special celebrations!
- Gluten-Free Option: While I haven’t tried this recipe gluten-free myself, swapping to a bread flour alternative made for frying might work if you’re up for some experimentation.
- Vegan Version: Replace the dairy milk with plant-based milk and use margarine or coconut oil; vegan custard can fill these donuts for a fully plant-based delight.
How to Make Custard Filled Homemade Donuts Recipe
Step 1: Warm the Milk and Melt the Butter
Start by gently warming the milk with the butter or margarine in a small saucepan over low heat. You want the butter to melt completely but be careful not to get it too hot; aim for warm but not scalding. This step is crucial because hot milk can kill the yeast before it has a chance to do its thing. Once melted, set it aside to cool slightly while you prep the dry ingredients.
Step 2: Mix Dry Ingredients and Add Wet
In a large bowl, sift your strong plain flour and caster sugar together, then sprinkle in the yeast and mix it through. Make a well in the center and pour in the slightly cooled milk and butter mixture along with the beaten egg. I like to start mixing with a spoon, but this dough quickly becomes soft and sticky, so be ready to jump in with your hands—that’s when the magic begins!
Step 3: Knead the Dough
Turn your dough out onto a well-floured surface and knead for about 10 minutes. This is where patience pays off; your dough should end up smooth and stretchy. If it’s sticking too much, dust your hands and surface with a little extra flour. Kneading activates the gluten, which is why your donuts get that lovely chewy texture. Once kneaded, place the dough in a lightly oiled bowl and cover it with cling film or a damp towel to rise in a warm, draft-free spot until it doubles in size—usually about an hour.
Step 4: Shape and Proof the Doughnuts
After the rise, gently knock back the dough to release built-up air and briefly knead it again. Divide the dough into 12 equal portions and shape each into a smooth ball by rolling between your hands. Place each ball on a small square of greaseproof paper—this handy trick makes frying easier and less sticky! Space them apart on a tray, cover again, and leave them to puff up another hour or so until doubled in size.
Step 5: Fry Your Donuts
Heat your oil to 180°C (350°F) in a large, heavy-bottomed pan. Using a thermometer here really helps keep your oil at the perfect temperature—too hot and they burn on the outside before cooking through; too cold and they’ll soak up oil and become greasy. Carefully lift each dough ball by its greaseproof paper and gently slide it into the oil. Fry for about 90 seconds on each side until golden brown. Don’t overcrowd your pan—fry in small batches to keep the temperature steady. Once cooked, remove with a slotted spoon and drain on a wire rack.
Step 6: Fill with Custard and Sugar Coat
Once the donuts have cooled to touch, take a wooden spoon handle and poke a hole on the side of each. Fill a piping bag fitted with a large round nozzle with your custard and pipe roughly one teaspoon into each donut. Don’t worry if it takes a few tries to get it right—that’s part of the fun! Finally, roll the filled donuts in caster sugar for that perfect finish. I promise you, this step seals the deal on flavor and texture.
Pro Tips for Making Custard Filled Homemade Donuts Recipe
- Keep Oil Temperature Steady: Using a thermometer is a game-changer for consistent frying and perfect golden donuts.
- Don’t Rush the Proofing: Giving the dough enough time to rise makes all the difference in lightness and fluffiness.
- Greaseproof Paper Magic: Placing dough balls on squares of paper helps move them into the hot oil without misshaping or sticking.
- Fill While Warm: Filling the donuts when they’re just cool enough to handle helps the custard slide in smoothly without melting through.
How to Serve Custard Filled Homemade Donuts Recipe
Garnishes
I like to keep it classic with a simple coating of caster sugar, but sometimes I dust the donuts lightly with powdered sugar if serving to guests. For a little extra flair, dusting with cinnamon sugar adds a lovely warm spice. If you’re feeling indulgent, a drizzle of melted chocolate or caramel over the top takes these donuts to the next level.
Side Dishes
These custard filled donuts pair beautifully with a hot cup of coffee or tea—my go-to combo during cozy mornings. Fresh fruit like berries provides a nice contrast to the rich custard, and a dollop of lightly whipped cream on the side makes it a decadent brunch treat.
Creative Ways to Present
For parties, I like to arrange these donuts on a tiered stand for a playful, bakery-style display. You can pipe colorful jams or different flavored custards into separate batches for variety. An elegant dusting of edible gold dust or a sprinkle of chopped nuts adds sophistication when you want to impress guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which almost never happens at my house!), keep them in an airtight container at room temperature for up to 2 days. The doughnuts stay soft, but the custard filling can firm up slightly in the fridge, so I recommend leaving them out unless it’s very hot.
Freezing
I’ve frozen these donuts a couple of times successfully. Just make sure to freeze them unfried or fried but unfilled, individually wrapped in plastic wrap then placed in a freezer bag. When you want to enjoy them, thaw overnight and then reheat gently; fill with custard just before serving for the best texture.
Reheating
To bring back that freshly-fried magic, I like to reheat donuts in a warm oven (around 160°C / 325°F) for about 5 minutes. Avoid the microwave if you can—it tends to toughen the dough or make it chewy. After reheating, fill with custard if frozen unfilled, or enjoy as is with a fresh dusting of sugar.
FAQs
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Can I make the custard filling from scratch for this recipe?
Absolutely! Homemade custard is delicious and warms up the donuts perfectly. You can make a simple custard with milk, eggs, sugar, and vanilla. Just make sure it’s thick enough to pipe—let it cool fully before filling your donuts to avoid turning the dough soggy.
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What’s the best oil to use for frying donuts?
I recommend neutral oils with high smoke points like vegetable, sunflower, or rapeseed oil. They won’t interfere with the flavor and handle the frying temperature well. Avoid olive oil since it has a lower smoke point and a strong flavor that can overpower your donuts.
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How can I tell when the donuts are done frying?
Look for a beautiful golden-brown color on both sides. The frying time is roughly 90 seconds per side, but it can vary depending on your stove and pan. Using a thermometer to keep oil at 180°C helps a lot. If your donuts puff up and float nicely, that’s a great sign they’re cooked through.
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Can I bake the donuts instead of frying?
While you can bake donuts for a lighter version, this Custard Filled Homemade Donuts Recipe is really designed for frying to get that classic texture and crust. Baking changes the texture quite a bit, so I recommend sticking with frying if you want those authentic donuts.
Final Thoughts
I truly believe this Custard Filled Homemade Donuts Recipe is a keeper—and one of those kitchen triumphs that’ll have you feeling like a pro baker. It took me a few tries to perfect the timing and handling, but once I did, my whole family went crazy for these donuts. Trust me, they’re worth the effort, and the smiles you’ll get when you share them make it all so rewarding. So, grab your ingredients, clear some time, and treat yourself to a batch of these dreamy custard-filled delights—you won’t regret it!
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Custard Filled Homemade Donuts Recipe
- Prep Time: 150 min
- Cook Time: 30 min
- Total Time: 180 min
- Yield: 12 donuts
- Category: Dessert
- Method: Frying
- Cuisine: British
Description
These homemade custard donuts are soft, fluffy, and filled with a creamy custard center. Lightly fried to a golden brown and rolled in caster sugar, they make a delicious sweet treat perfect for any occasion.
Ingredients
For the Dough:
- 120 ml Milk
- 60 g Butter or Block Margarine
- 275 g Strong Plain Flour (Bread Flour)
- 40 g Caster Sugar (Superfine Sugar)
- 7 g Easy Bake Yeast (usually 1 sachet)
- 1 Free-range Egg (at room temperature, beaten)
For Frying:
- 1 litre Oil (vegetable, sunflower, rapeseed…)
For Filling:
- 100 g Custard
Instructions
- Warm Milk and Butter: In a small saucepan, add the milk and butter or margarine. Warm over low heat until the butter starts to melt, then remove from heat and let it cool to warm but not hot to the touch.
- Combine Dry Ingredients: Sift the strong plain flour and caster sugar into a large bowl, then sprinkle in the yeast. Gently mix to combine all dry ingredients.
- Make Dough: Create a well in the center of the dry ingredients and pour in the cooled milk mixture and beaten egg. Mix together using a spoon or your hands until a soft, slightly sticky dough forms.
- Knead Dough: Tip the dough onto a well-floured surface and knead with floured hands for about 10 minutes until smooth, stretchy, and elastic, adding flour as needed to prevent sticking.
- First Rise: Place the kneaded dough in an oiled bowl and cover with oiled cling film or a damp tea towel. Leave in a draught-free spot for about 1 hour, or until the dough has doubled in size.
- Shape Doughnuts: After rising, knock back the dough to release air and knead briefly on a floured surface. Divide into 12 equal pieces and roll each into a smooth ball. Place each ball on individual 10cm² squares of greaseproof paper spaced out on a tray.
- Second Rise: Cover the shaped dough balls again with oiled cling film or a damp tea towel. Let them rise for another hour in a draught-free place until doubled in size.
- Heat Oil for Frying: In a large heavy-based pan, heat the oil to 180°C (350°F) using a thermometer for accuracy. Ensure there is enough oil to fully submerge the doughnuts without sticking to the bottom.
- Fry Doughnuts: Using the greaseproof paper squares, lift each doughnut into the hot oil carefully. Fry for about 90 seconds on one side, then flip and fry for another 90 seconds until golden brown.
- Drain and Cool: Remove doughnuts with a slotted spoon and hold them above the oil for 10 seconds to drain excess oil, then transfer them to a wire rack to cool completely.
- Fill with Custard: Fill a piping bag fitted with a large round nozzle with custard. Poke a hole in the side of each cooled doughnut using the end of a wooden spoon and pipe about a teaspoon of custard inside.
- Finish with Sugar: Roll each custard-filled doughnut in caster sugar for a sweet finish. Serve fresh and enjoy!
Notes
- Doughy little buns, stuffed full of delicious custard, then rolled in a generous coating of sugar for extra sweetness.
- Use strong plain flour (bread flour) to ensure a chewy, airy texture.
- Maintain oil temperature at 180°C for even frying and to avoid greasy donuts.
- If you don’t have a thermometer, carefully test oil temperature by dropping a small piece of dough; it should sizzle and rise to the surface quickly.
- Allow donuts to cool before filling to prevent custard from melting and leaking out.
- Use fresh custard or chilled custard for the filling for best consistency.
Nutrition
- Serving Size: 1 donut
- Calories: 260 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg
