Classic Vanilla Custard Donuts

September 14 often celebrates cream-filled donuts, an American bakery favorite of yeast-raised rings fried until golden. These classics hide a silky vanilla custard inside, finished with a light dusting or glaze for pure dessert comfort.

Serves 6 · 45 min prep · 30 min cook

Estimate for one serving

• 420 cal
• 8g protein
• 52g carbs
• 20g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 1/4 tsp active dry yeast
• 3/4 cup warm whole milk
• 1/4 cup granulated sugar
• 2 large eggs
• 4 tbsp unsalted butter, melted
• 2 tsp vanilla extract
• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 6 cups vegetable oil for frying
• 2 cups whole milk for custard
• 4 egg yolks
• 1/2 cup granulated sugar for custard
• 1/4 cup cornstarch
• 1 tbsp vanilla bean paste
• 2 tbsp unsalted butter for custard
• 1/2 cup powdered sugar for dusting

Instructions

1. 1Warm the milk until it feels comfortably warm to the touch, body temperature, then stir in the yeast and the sugar. Let the mixture sit until it turns foamy and smells yeasty, which signals the yeast is alive and ready.
2. 2In a large mixing bowl whisk the remaining sugar with the eggs, melted butter, and vanilla until smooth and slightly pale. Pour in the foamy yeast mixture and stir to combine fully.
3. 3Add the flour and salt gradually, mixing with a wooden spoon or dough hook until a soft, slightly sticky dough forms that pulls away from the sides of the bowl. Knead by hand on a lightly floured surface or with the mixer for several minutes until the dough feels smooth and elastic.
4. 4Place the dough in a lightly oiled bowl, cover tightly, and let it rise in a warm spot until doubled in size and pillowy. Gently punch it down, then roll it out on a floured surface to half-inch thickness.
5. 5Cut rounds with a biscuit cutter or glass, transfer them to parchment-lined trays, cover loosely, and proof again until they look puffy and spring back slowly when poked. Meanwhile prepare the custard so it can chill.
6. 6For the custard, heat the milk in a saucepan until steaming but not boiling. In a separate bowl whisk the egg yolks, sugar, and cornstarch until thick and pale, then slowly stream in the hot milk while whisking constantly to temper.
7. 7Return the mixture to the pan over medium heat and cook, stirring nonstop, until it thickens to a pudding consistency and large bubbles break the surface. Remove from heat, stir in the vanilla bean paste and butter until glossy, then press plastic wrap directly on the surface and chill completely.
8. 8Heat the frying oil in a deep heavy pot or Dutch oven to 350°F, checking with a thermometer. Fry the proofed dough rounds a few at a time, turning once, until deeply golden on both sides and cooked through. Drain on a wire rack set over paper towels.
9. 9Once the donuts are cool enough to handle, use a skewer or chopstick to poke a hole in the side of each and gently wiggle to create a pocket inside. Load the chilled vanilla custard into a piping bag fitted with a plain tip and pipe generously until each donut feels plump and heavy.
10. 10Dust the filled donuts liberally with powdered sugar just before serving so the fluffy fried dough and luscious cream filling stay the unmistakable stars of the plate.