How to make custard-filled donuts

Written by kimberly johnson
  • Share
  • Tweet
  • Share
  • Pin
  • Email
How to make custard-filled donuts
You can make your own custard-filled doughnuts at home. (doughnut image by Alison Bowden from Fotolia.com)

The demand for doughnuts has increased so much since their inception that they are now available in almost every flavour imaginable. Although not a healthy food, they are still a favourite for breakfast, dessert or even just as snack. The filled doughnut varieties add a twist to the original by containing a gooey centre of either jelly or custard. Learning to make these custard-filled doughnuts at home will save you a trip to the doughnut shop.

Skill level:
Moderately Easy

Other People Are Reading

Things you need

  • Bowl
  • 3 cups milk
  • 1/3 cup water
  • 4 eggs
  • 3 tbsp melted butter
  • 1 cup sugar
  • 4 1/2 cups bread flour
  • 1 tsp salt
  • 1 1/2 tsp nutmeg
  • 1 tbsp active dry yeast
  • Spoon
  • Cutting board
  • Flour
  • Rolling pin
  • 2 1/2-inch round cookie cutter
  • Deep fryer
  • Vegetable oil
  • Paper towels
  • 3 tbsp cornstarch
  • Stove
  • Fork or whisk
  • 1 tsp vanilla flavouring
  • Refrigerator
  • Pastry bag
  • Icing tip
  • Spoon

Show MoreHide

Instructions

    Cook the Donuts

  1. 1

    Set a large bowl on a counter, and add the following ingredients: 1 cup of warm milk, 1/3 cup of water, 1 beaten egg, 3 tbsp of melted butter, 3/4 cup sugar, 4 1/2 cups bread flour, 1 tsp salt, 1 1/2 tsp nutmeg and 1 tbsp of active dry yeast.

  2. 2

    Mix the ingredients with a spoon until they form a dough and stirring becomes difficult. You may want to use your hands to mix the dough together.

  3. 3

    Place 1 to 2 tsp of flour onto a cutting board, and place the dough on top of it. Let the dough sit for 10 minutes.

  4. 4

    Roll the dough out into a flat layer that is 1/4-inch thick, using a rolling pin.

  5. 5

    Cut out circles from the dough, using a 2 1/2-inch diameter cookie cutter or biscuit cutter. Allow the doughnuts to rise for 45 minutes.

  6. 6

    Fill a deep fryer with vegetable oil in a deep fryer, heat to 191 degrees Celsius and drop the doughnuts into the oil. Allow the doughnuts to cook for two to three minutes, turning them as necessary.

  7. 7

    Remove the doughnuts from the oil, and place on a layer of paper towels to drain.

    Cook the Custard Filling

  1. 1

    Place a small saucepan on a stove burner turned to medium heat.

  2. 2

    Place 1/4 cup of sugar, 3 tbsp of cornstarch and 2 cups of milk into the pan. Stir the mixture with a spoon to prevent it from burning.

  3. 3

    Crack three eggs, and separate out the yolks into a bowl. Lightly beat the yolks with a fork or a whisk, and add them to the saucepan.

  4. 4

    Stir the ingredients in the saucepan constantly until they begin to boil.

  5. 5

    Remove the pan from the stove burner, and turn off the stove. Add 1 tsp of vanilla to the mixture, and cover the pan with a lid. Allow the pan to cool to room temperature, and then place it inside a refrigerator until it is cool.

    Fill the Donuts

  1. 1

    Open a pastry bag, and insert a plain icing tip into the centre of the bag until it pokes out of the bottom hole.

  2. 2

    Fold down the top of the bag, and use a spoon to fill the bag 3/4 full with the chilled custard filling.

  3. 3

    Unfold the top ends of the bag, and twist them together to close the bag.

  4. 4

    Insert the icing tip into the side of a doughnut, and push it in until it reaches the centre.

  5. 5

    Squeeze the pastry bag gently to insert approximately 2 tsp of custard into the centre of the doughnut. Pull the tip out of the doughnut, and repeat the process to fill any remaining doughnuts.

Don't Miss

Filter:
  • All types
  • Articles
  • Slideshows
  • Videos
Sort:
  • Most relevant
  • Most popular
  • Most recent

No articles available

No slideshows available

No videos available

By using the eHow.co.uk site, you consent to the use of cookies. For more information, please see our Cookie policy.