Ingredients
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar (plus extra for coating)
- 2 ¼ teaspoons active dry yeast
- 1 cup warm milk
- 2 large eggs
- 4 tablespoons unsalted butter, softened
- ½ teaspoon salt
- Vegetable oil for frying
For the custard filling:
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- 3 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until foamy. Add sugar, eggs, butter, and salt, mixing until combined. Gradually add flour, kneading until a soft, elastic dough forms. Cover the bowl with a clean cloth and allow the dough to rise in a warm place for 1–2 hours, or until doubled in size.
Step 2: Shape the Doughnuts
Once risen, punch down the dough and roll it out on a lightly floured surface to about ½-inch thickness. Cut into round pieces using a cutter or the rim of a glass. Place the rounds on a tray, cover, and let them rise again for 30–45 minutes until puffy.
Step 3: Fry the Doughnuts
Heat vegetable oil in a deep pan to 350°F (175°C). Carefully lower the dough rounds into the oil, frying 2–3 at a time. Cook until golden brown on both sides, about 2–3 minutes per side. Remove and drain on paper towels, then roll in granulated sugar while still warm.
Step 4: Make the Custard
In a saucepan, heat milk until warm but not boiling. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat until thickened. Remove from heat, stir in vanilla and butter, and let cool completely.
Step 5: Fill the Doughnuts
Transfer the custard into a piping bag fitted with a nozzle. Insert the nozzle into each doughnut and gently squeeze until filled. The custard should be visible at the top, creating the signature look of custard-filled doughnuts.
Servings
This recipe yields approximately 12–14 custard-filled doughnuts, depending on the size of your cutter.
