Description
Pillowy baked donuts filled with silky vanilla custard, dusted with powdered sugar, and finished bakery-style at home.
Ingredients
Scale
- All-purpose flour 3 cups
- Granulated sugar 1/4 cup
- Instant yeast 2 1/4 teaspoons
- Salt 1/2 teaspoon
- Whole milk 1 cup, warm
- Unsalted butter 4 tablespoons, softened
- Large egg 1
- Vanilla extract 1 teaspoon
- Unsalted butter 2 tablespoons, melted for brushing
- Powdered sugar for dusting
- Whole milk 2 cups, for custard
- Egg yolks 4, for custard
- Granulated sugar 1/2 cup, for custard
- Cornstarch 1/4 cup, for custard
- Vanilla extract 1 teaspoon, for custard
- Unsalted butter 2 tablespoons, for custard
Instructions
- Preheat oven to 350°F (175°C). Grease a donut pan or line a baking tray.
- Make the dough by whisking flour, sugar, yeast, and salt. Add warm milk, egg, softened butter, and vanilla, then mix and knead until smooth and elastic, about 8 to 10 minutes.
- First rise: place dough in a greased bowl, cover, and let rise until doubled, about 60 minutes in a warm place.
- Punch down the dough, roll to about 1/2 inch thickness, cut donut rounds, and arrange in the prepared pan or tray. Cover and let rise again for 30 minutes.
- Bake for 12 to 15 minutes until lightly golden. Brush tops with melted butter and cool slightly on a rack.
- Prepare the custard while donuts bake: whisk milk, sugar, and cornstarch in a saucepan. Warm over medium heat, whisking until steaming. Temper in yolks, return to the pan, cook until thick and bubbling, then remove from heat and stir in vanilla and butter. Press plastic wrap on the surface and chill until set.
- Fill the donuts by piercing the side with a piping tip and piping chilled custard into the center of each donut.
- Dust with powdered sugar and serve warm or at room temperature.
Notes
- For the best rise, proof dough in a warm draft-free spot.
- Strain custard through a fine sieve for an ultra-smooth finish.
- Fill donuts when just warm to make piping easier, then dust right before serving.
- Freeze unfilled donuts up to 2 months, thaw and warm before filling.
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
Keywords: baked donuts, custard filled donuts, vanilla cream donuts, oven baked doughnuts, pastry cream donuts