Vanilla Custard Cream Doughnuts are a classic bakery favorite brought to life at home. These fluffy, golden, sugar-dusted doughnuts are filled with smooth, rich vanilla pastry cream, offering the perfect balance of light texture and indulgent flavor. Whether for a weekend treat or special occasion, they are sure to impress.

Why You’ll Love This Recipe

These doughnuts combine the airy texture of yeast-raised pastry with the decadent filling of homemade custard. They are a nostalgic favorite with a gourmet twist—crispy on the outside, pillowy on the inside, and bursting with creamy vanilla flavor. Making them at home gives you control over the quality and freshness, and the process is surprisingly rewarding.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the doughnuts:

active dry yeast
warm milk (110°F/43°C)
granulated sugar
all-purpose flour
salt
large eggs
unsalted butter, softened
vegetable oil, for frying
granulated sugar, for coating

For the vanilla custard filling:

whole milk
granulated sugar
cornstarch
egg yolks
vanilla bean paste or extract
unsalted butter

directions

In a small bowl, combine the yeast with warm milk and a teaspoon of sugar. Let it sit for 10 minutes until foamy.
In a large mixing bowl, combine flour, remaining sugar, and salt. Add the yeast mixture, eggs, and softened butter.
Knead the dough until smooth and elastic, about 8–10 minutes by hand or using a dough hook.
Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.
Roll the risen dough to 1/2-inch thickness on a lightly floured surface. Cut into rounds using a biscuit cutter.
Place the rounds on a floured tray, cover, and let rise for another 30–45 minutes.
Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry doughnuts in batches for 1–2 minutes per side, until golden.
Drain on paper towels, then roll in granulated sugar while still warm.
To make the custard, whisk together sugar, cornstarch, and egg yolks in a bowl.
Heat the milk in a saucepan until steaming. Gradually whisk the hot milk into the egg mixture.
Return the mixture to the pan and cook over medium heat, stirring constantly, until thickened.
Remove from heat, stir in vanilla and butter, and let cool completely.
Fill a piping bag with the cooled custard and inject into each doughnut from the side.
Serve the doughnuts fresh, ideally the same day they are made.

Servings and timing

This recipe yields approximately 10 doughnuts.
Prep time: 25 minutes
Rising time: 1 hour 45 minutes
Cook time: 20 minutes
Total time: approximately 2 hours 30 minutes

Variations

Jam-Filled: Replace custard with raspberry, strawberry, or apricot jam for a fruity variation.
Chocolate Custard: Mix melted chocolate into the pastry cream for a cocoa twist.
Cinnamon Sugar Coating: Add cinnamon to the sugar for a spiced outer layer.
Lemon Cream: Add lemon zest and juice to the custard for a citrusy flavor.
Mini Doughnuts: Cut smaller rounds and reduce frying time for bite-sized versions.

storage/reheating

Store filled doughnuts in the refrigerator for up to 2 days in an airtight container.
For best taste, allow them to come to room temperature before serving.
Unfilled doughnuts can be frozen after frying—thaw and reheat in the oven, then fill just before serving.
Avoid microwaving filled doughnuts, as the custard may overheat or split.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated overnight after the first rise. Let it come to room temperature before rolling and frying.

How do I know the oil is at the correct temperature?

Use a thermometer to maintain 350°F (175°C). If the oil is too cool, doughnuts absorb oil; too hot, they brown too quickly.

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute it in equal amounts. Skip the blooming step and mix it directly with the dry ingredients.

What’s the best way to fill the doughnuts?

Use a piping bag with a long, narrow tip to inject the custard evenly from the side.

Can I bake these instead of frying?

While you can bake them at 375°F (190°C) for about 10–12 minutes, the texture will be more like a soft bun than a traditional doughnut.

How can I prevent the doughnuts from getting greasy?

Ensure the oil is at the right temperature and drain the doughnuts well on paper towels after frying.

Is it necessary to coat them in sugar?

No, it’s optional, but the sugar adds texture and enhances flavor.

Can I make the custard in advance?

Yes, you can prepare it up to 2 days in advance and refrigerate it until ready to use.

How do I store leftover custard?

Keep it covered in the refrigerator for up to 3 days. Press plastic wrap directly onto the surface to prevent a skin from forming.

What other fillings can I try?

Chocolate ganache, whipped cream, Nutella, or fruit preserves are all excellent alternatives.

Conclusion

Vanilla Custard Cream Doughnuts are a delightful homemade treat that rivals the best bakery offerings. With a soft, fluffy dough and luscious vanilla filling, they strike the perfect balance of indulgence and comfort. Though they require some time and effort, the result is well worth it for any doughnut lover.