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These vanilla cream-filled doughnuts are delicious, comforting, and better than any store-bought doughnuts you will ever have. You will also learn how to properly fill the doughnuts with custard so that every bite oozes with cream.

Add flour into your mixing bowl with sugar, nutmeg, and salt, then whisk the dry ingredients together and set aside.

Add beaten eggs into a jar of milk for the wet ingredients, add melted butter and yeast. Mix well and let the yeast activate for about 10 minutes.

With the mixer on low speed, add the activated yeast mixture to the dry ingredients and let the stand mixer knead the dough until smooth. Doughnut dough is always slightly wet and stickier than regular dough.

Grease a proofing bowl, place the dough inside, and let it proof for an hour or until doubled in size.

To prepare the custard, place four egg yolks in a bowl and add a quarter cup of sugar (adjust to taste). Whisk until the mixture turns pale. Add cornstarch or rice flour and whisk until smooth, then slowly add milk while mixing to avoid lumps.

Pour the custard mixture into a saucepan over medium heat, stirring constantly until thickened. Add vanilla extract. Transfer to a bowl, cover with cling film (directly touching the surface), and chill.

Flour your work surface, roll the dough to about ½ inch thickness, and cut out doughnut shapes using a 3-inch round cutter.

Heat oil to 360°F (182°C). Fry each doughnut until golden brown, flipping as needed. Transfer to a wire rack to cool, then coat with sugar.

Stir the chilled custard vigorously until smooth and jelly-like. Fill a piping bag with the custard, poke a hole in each doughnut with a skewer, and fill generously.

Ingredients

Dough

• 4 cups (480 g) all-purpose flour

• ¼ cup (50 g) sugar

• 1 teaspoon salt

• ½ teaspoon nutmeg

• 2 eggs

• 1 cup (125 ml) milk

• ⅓ cup (75.6 g) melted butter

• 1 tablespoon yeast

Vanilla Custard

• 4 egg yolks

• ¼ cup (50 g) sugar

• ¼ cup cornstarch

• 1½ cups whole milk

• Pinch of salt

• ½ teaspoon vanilla extract

Instructions

Doughnuts

1. Ensure all wet ingredients are at room temperature.

2. Whisk dry ingredients (flour, salt, sugar, nutmeg) and set aside.

3. Combine wet ingredients (milk, eggs, butter, yeast) and whisk.

4. Mix dry and wet ingredients by hand or mixer until dough forms.

5. Knead 8–10 minutes until sticky, stretchy, and soft.

6. Shape into a round dough and place in a greased bowl. Cover and proof until doubled.

7. Turn dough onto a floured surface, deflate, and roll to ½ inch thick.

8. Cut into rounds and heat oil to 360°F.

9. Fry 6–8 minutes per batch, flipping for even cooking.

10. Cool on a wire rack and coat with granulated sugar.

11. Poke a hole with a skewer and create space for filling.

Custard

1. Whisk egg yolks and sugar until pale and sugar dissolves.

2. Add cornstarch and milk; whisk until smooth. Strain mixture.

3. Cook on medium heat, stirring constantly, until thickened (8–10 minutes).

4. Pour into a bowl and cover with cling film touching the surface. Chill.

5. Once chilled, whisk to lighten and fill doughnuts using a piping bag with a bevelled tip.