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
Scale
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
