These vanilla cream-filled doughnuts are delicious, comforting, and better than any store-bought doughnuts you will ever have. You will also learn how to properly fill the doughnuts with custard so that they ooze with custard with every bite. Add flour into your mixing bowl together with sugar, nutmeg, and salt then whisk the dry ingredients together and set aside.

For the wet ingredients, add beaten eggs into a jar of milk, add melted butter and yeast mix the ingredients and set aside for the yeast to activate for about 10 minutes. With the mixer on low speed, start adding the activated yeast mixture to the dry ingredients and let the stand mixer knead the dough until smooth, doughnut dough is always wet and stickier than the usual dough.

Grease a proofing bowl then place the dough in the bowl and let the dough proof for an hour or until double in size. To prepare the custard, you will need four egg yolks in a bowl then add a quarter cup of sugar, you can add more or less depending on how sweet your tooth is. Whisk the yolks and eggs together until the sugar melts which will turn the mixture into a pale color.

You will then add cornstarch or rice flour and whisk it in until it is nice and smooth then you will start adding milk slowly to thin it up. When you add the milk, make sure you mix it well to ensure the mixture is devoid of lumps, you want a very smooth custard. Pour the custard milk mixture into a saucepan over medium heat and stir it as it heats up until it thickens.

Add vanilla extract if you want a lump-free, thick, smooth, and luscious mixture. Pour the custard into a bowl and chill in the fridge. Cover it with a cling fling and you want the cling to have direct contact with the top of the custard so it does not form a thick layer on top. Flour your work surface, bring the dough to it, and roll it out about half an inch thick.

Punch the doughnut out with a round cookie cutter about three inches in diameter or any shape that you have. Heta your oil to 360 degrees Fahrenheit then lower each doughnut into the oil and let it cook through evenly until golden brown on the outside.

Place them on a wire rack once out of the oil to cool then dust them with sugar then take the custard out and stir it vigorously to be jelly-like. Pour the custard into a piping bag then use a skewer to poke a hole on the side of the doughnuts then fill the hole with the custard.


  • 4 cups (480 grams) of all-purpose flour
  • 1/4 cup (50 grams) sugar
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 2 eggs
  • 1 cup (125 ml) milk
  • 1/3 cup (75.6 grams) melted butter
  • 1 tablespoon yeast

Vanilla Custard:

  • 4 egg yolks
  • 1/4 cup (50 grams) of sugar
  • 1/4 cup cornstarch
  • 1 & 1/2 cup whole milk
  • Pinch of salt
  • 1/2 teaspoon vanilla extract


  1. All wet ingredients must be at room temperature for the dough to rise well. Combine all dry ingredients (flour, salt, sugar, nutmeg) whisk to combine, and set aside.
  2. Combine all wet ingredients (milk, eggs, butter, yeast) and whisk to combine.
  3. Mix by hand or by mixing machine by combining dry and wet ingredients until dough comes together. Mix in the mixer for 8 to 10 minutes till the dough is sticky, stretchy, and soft.
  4. Remove from mixer shape into a round dough and place in a well-greased bowl. Cover with a cling wrap, and a damp cloth/towel.
  5. Place in a warm environment to proof or until doubled in size.
  6. Sprinkle flour onto a work surface and pour the dough onto it after proofing is complete. Deflate by using hands to press on the dough to flatten and spread the dough.
  7. Use a rolling pin to smother and roll the dough to 1/2” thick. Cut out into rounds using a cookie cutter. Heat oil to 360 degrees
  8. Fahrenheit and place cut-out doughnuts carefully into the oil.
  9. Begin flipping once the doughnuts rise to the top of the oil. Continue to flip till evenly cooked and golden brown.
  10. Frying should take 6-8 minutes per batch. Remove cooked doughnuts and rest them on a cooling rack. Coat doughnuts with granulated sugar and use a skewer to poke a hole on is selected spot on the side of the doughnut.
  11. Wiggle the skewer to create space inside the doughnut, which will now become the custard-filling space.

Recipe for custard;

  1. Whisk egg yolk and sugar together till sugar is dissolved and the mixture colour transforms to a pale yellow. Add corn starch and milk and stir till smooth and strain.
  2. Cook on medium heat while stirring constantly till thickened and lump-free. It should take 8-10 minutes.
  3. Pour cooked custard into a bowl and cover with a cling film letting the cling wrap have direct contact with the surface of the custard. Keep in the fridge till cool and chilled.
  4. Remove from the fridge and stir to whip air into the custard before filling the doughnuts.
  5. Use a pastry bag and cake decorator with a bevelled tip to fill doughnuts.