Filled donuts

Best fresh out of the pan, filled with vanilla custard. Fun to make and creamy inside with every bite, are you ready to try?

Ingredients dough

  • 160 g milk
  • 50 g sugar
  • 5 g dry yeast
  • 350g flour (sifted)
  • 1 egg
  • 40 g butter

Ingredients cream

  • 3 egg yolks
  • 45 g sugar
  • 25 g corn starch
  • 350 g milk
  • 50 g cream
  • Vanilla extract


  1. We are going to start with mixing the yeast and the milk. I would recommend you to heat it up a bit, my dough was too cold and didn’t rise as it should have. Add the sugar and a pinch of salt and mix.
  2. Transfer it to a big bowl, add the flour and the egg and mix with a spatula. 
  3. Add the butter and start kneading the dough. Place it on a floured table and work it for 15-20 minutes and let it rest for 1 hour or until it doubles the size.
  4. In the meanwhile, we are going to prepare the custard. Mix the egg yolks with sugar. Add the corn starch and mix.
  5. Heat the milk and the cream in the pan to 85Cº for 5 minutes. 
  6. Add the mix into the egg yolk bowl slowly while mixing it. Once you have add it all put it back into the pan and cook it till it thickens. 
  7. Put it in a bowl and let it cool down.
  8. Knead the dough and spread it thin with a rolling pin. With a cookie cutter prepare the donuts. Let them rest before cooking. 
  9. Heat a pan with oil at 200Cº-220Cº. Fry them for 1,5 minutes each side. They will golden and inflate. 
  10. If you want, take them out into a mix of sugar and cinnamon to cover them.
  11. With a chopstick, make a small whole in each donut. Put the pudding into a pipping bag and fill the donut with the cream.

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