Here’s a classic pastry cream (custard-filled) donut recipe—soft fried donuts filled with rich vanilla pastry cream.
Pastry Cream Donuts
Ingredients
For the donut dough:
3 ½ cups (440 g) all-purpose flour
2 ¼ tsp (1 packet) instant yeast
1/3 cup (65 g) sugar
1 tsp salt
2 large eggs
3/4 cup (180 ml) warm milk
1/4 cup (60 g) unsalted butter, softened
1 tsp vanilla extract
Oil for frying (vegetable or canola)
For pastry cream:
2 cups (500 ml) milk
4 egg yolks
1/2 cup (100 g) sugar
3 tbsp cornstarch
2 tbsp butter
1–2 tsp vanilla extract
Pastry Cream (Custard Filling)
Heat milk in a saucepan until steaming (not boiling).
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Slowly pour hot milk into the egg mixture while whisking.
Return everything to the pan and cook on medium heat, stirring constantly.
When thick like pudding, remove from heat.
Stir in butter and vanilla.
Cover with plastic wrap (touching surface) and chill completely.
Donut Dough
In a bowl, mix flour, sugar, yeast, and salt.
Add eggs, warm milk, vanilla, and mix into a dough.
Knead for 8–10 minutes until smooth.
Add butter and knead again until elastic.
Cover and let rise for 1–2 hours (until doubled).
Shaping & Frying
Roll dough to about ½ inch thickness.
Cut circles using a glass or cutter.
Place on tray, cover, and let rise 30–45 minutes.
Heat oil to 170–180°C (340–355°F).
Fry donuts 1–2 minutes per side until golden.
Drain on paper towels and cool.
Filling the Donuts
Put chilled pastry cream in a piping bag.
Poke a hole in each donut side.
Pipe custard inside until full.
Optionally dust with powdered sugar or glaze.
Tips
Don’t overheat oil or donuts will brown outside but stay raw inside.
Chill pastry cream well so it pipes cleanly.
For extra richness, add a little whipped cream into the custard before filling.
If you want, I can also give you:
baked (not fried) version
chocolate-filled pastry cream donuts
bakery-style glaze recipes
eggless pastry cream version
