If you have a doughnut craving, these are the kind of doughnuts you need. They are soft with smooth custard cream stuffing. First, separate the egg yolks from the whites and place the yolks in a saucepan. Whisk the eggs just to break them, then add sugar and mix well. Then add cornstarch and continue to whisk until smooth and combined.

Heat milk over medium heat and add vanilla extract. Then, pour it slowly into the egg yolk batter and whisk until combined. Place the mixture over low heat and continue whisking as it heats to prevent it from burning. Once it’s thick, remove it from heat and add butter. Whisk it to melt and combine the butter.

Sieve the custard cream into a bowl to remove any lumps, then cover with plastic wrap and let it chill in the fridge. To make the doughnuts, add 250 grams of bread flour to a mixing bowl, then add milk, one beaten egg, granulated sugar, water, and instant yeast. Start kneading the dough until everything comes together, then transfer it to a lightly floured surface and continue kneading and stretching it until it becomes soft.

Add some butter or vegetable oil and knead it until smooth and elastic. Cover it and let it sit for 10 minutes. Once rested, roll and divide the dough into 8 equal pieces. Round each piece into a ball, then press it to lightly flatten it. Place them on a parchment-lined tray and cover them with a damp cloth for about an hour.

Heat oil to 150 degrees Celsius, place the doughnut dough and let it fry until golden brown on both sides. Remove and put them on a paper towel to absorb excess oil and cool down. Stick a hole on the side of the doughnuts, depending on how much stuffing you want. Pipe the custard into each doughnut and place them on a plate. Dust with p[powdered sugar and serve.


Custard Cream Stuffing:

  • Three egg yolks
  • Milk 240ml
  • Corn starch 20g/ 0.7Oz
  • 1/2 tsp of vanilla extract
  • Granulated sugar 30g/ 1.05Oz
  • Unsalted butter 15g/ 0.53Oz

For the dough;

  • Bread flour 250g
  • One egg
  • Milk 115ml
  • Water 20ml
  • Sugar-tolerant dry yeast
  • Granulated sugar 2.5g
  • Unsalted butter 25g/ 0.9Oz
  • Salt 2g