Fluffy, golden sugar-dusted doughnuts filled with rich homemade vanilla pastry cream—pillowy and indulgent, these bakery-style treats are easier to make at home than you might think. With a tender yeast-raised dough and a smooth, aromatic vanilla custard filling, these doughnuts deliver both comfort and luxury in every bite.

Why You’ll Love This Recipe

These vanilla custard cream doughnuts bring the experience of a gourmet bakery into your own kitchen. The doughnuts are light and airy with a delicate golden crust, while the filling is lusciously creamy and flavored with real vanilla. Whether you’re making them for a weekend treat, a special celebration, or just because, these doughnuts are sure to impress. Plus, they’re entirely made from scratch, so you know exactly what’s going into them.

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, mix 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, the remaining sugar, and salt. Add the yeast mixture, eggs, and butter. Knead the mixture until the dough is smooth and elastic, approximately 8–10 minutes.
Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.
Roll the dough out to 1/2-inch thickness. Cut out rounds using a biscuit cutter and place them on a floured tray. Let rise again for 30–45 minutes.
Heat oil in a deep pot to 350°F (175°C). Fry doughnuts in small batches for 1–2 minutes per side, until golden brown. Remove and drain on paper towels, then roll in sugar while still warm.
To make the custard, whisk sugar, cornstarch, and egg yolks in a bowl. Heat milk in a saucepan until steaming, then gradually whisk it into the egg mixture.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat, add vanilla and butter, and let cool completely.
Fill a piping bag with the cooled custard. Inject the filling into the side of each cooled doughnut until the center is full. Serve immediately.

Servings and timing

This recipe makes approximately 12 doughnuts.
Preparation Time: 20 minutes
Rising Time: 1 hour 45 minutes
Cooking Time: 15 minutes
Total Time: About 2 hours 20 minutes

Variations

Chocolate Custard: Swap the vanilla with melted dark chocolate or cocoa powder for a chocolate twist.
Fruit-Flavored Filling: Blend fruit purée like raspberry or mango into the custard for a fruity variation.
Baked Version: For a lighter option, bake the doughnuts at 375°F (190°C) for about 10–12 minutes instead of frying, though the texture will be less traditional.
Cinnamon Sugar Coating: Mix cinnamon with the sugar for coating to add a warm spice note.
Mini Doughnuts: Use a smaller cutter to make mini custard-filled bites perfect for parties or sharing.

storage/reheating

Store unfilled doughnuts in an airtight container at room temperature for up to 1 day, or refrigerate filled doughnuts for up to 2 days. For best results, consume them the same day they are made.
To reheat, warm the doughnuts in a 300°F (150°C) oven for about 5 minutes. Avoid microwaving as it can affect the texture of the custard and dough.

FAQs

How do I know when the doughnuts are cooked through?

They should be golden brown on the outside and sound hollow when tapped. If unsure, cut one open to check for doneness.

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be substituted in equal amounts and doesn’t require proofing. Just mix it directly into the dry ingredients.

Can I make the dough ahead of time?

Yes, the dough can be made the night before and stored in the refrigerator. Bring it to room temperature before rolling and cutting.

Can I freeze these doughnuts?

You can freeze the unfilled, fried doughnuts for up to 1 month. Thaw and reheat before filling with custard.

Why did my doughnuts turn out dense?

This could be due to under-kneading the dough, insufficient rising time, or oil that wasn’t hot enough during frying.

What’s the best oil for frying doughnuts?

Neutral oils with high smoke points like vegetable, canola, or sunflower oil work best.

Can I make the custard ahead of time?

Yes, the custard can be made up to 2 days in advance. Store it in the fridge with plastic wrap touching the surface to prevent a skin.

How do I fill the doughnuts without a piping bag?

You can use a zip-top bag with a corner snipped off and a small nozzle inserted, or even a spoon to make a small incision and spoon in the custard.

Can I use vanilla extract instead of vanilla bean paste?

Yes, vanilla extract is a fine substitute, though the flavor may be slightly less intense.

Do I need a thermometer for frying?

While not absolutely necessary, a thermometer ensures consistent oil temperature and helps avoid greasy or undercooked doughnuts.

Conclusion

Vanilla custard cream doughnuts offer a perfect balance of soft, airy dough and smooth, flavorful filling. They’re a delicious project for weekend baking and bring a touch of indulgence to any occasion. With this clear, step-by-step guide, you’ll be creating professional-quality doughnuts from the comfort of your kitchen.

Vanilla Custard Cream Doughnuts

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Author: Emma Delaney
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

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Description

A timeless French dessert featuring silky vanilla bean custard beneath a thin, glassy layer of caramelized sugar—luxurious, elegant, and irresistibly creamy.

Ingredients

Units Scale

2 cups heavy cream
1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract)
5 large egg yolks
1/2 cup granulated sugar
1/4 cup granulated sugar (for topping)

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Instructions

Preheat oven to 325°F (160°C). Place four ramekins in a deep baking dish.
In a saucepan over medium heat, combine cream and vanilla bean seeds and pod. Heat until just simmering, then remove from heat and let steep for 10 minutes. Remove pod.
In a mixing bowl, whisk egg yolks and sugar until pale and slightly thickened.
Slowly pour warm cream into the egg mixture while whisking constantly to prevent curdling.
Strain the mixture through a fine sieve into a large measuring cup or bowl.
Divide evenly between ramekins. Pour hot water into the baking dish until it comes halfway up the sides of the ramekins.
Bake for 35–40 minutes, or until the centers are just set with a slight jiggle.
Remove ramekins, cool, and refrigerate for at least 2 hours or overnight.
Before serving, sprinkle a thin, even layer of sugar on each custard. Caramelize with a kitchen torch or broiler until golden and crisp. Let sit 1–2 minutes before serving.

Notes

Use a kitchen torch for best caramelization results.
Can be made a day ahead for convenience.
Ensure water does not boil in the oven to prevent curdling.

Nutrition

Serving Size: 1 ramekin
Calories: 380
Sugar: 28g
Sodium: 35mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 0g
Protein: 4g
Cholesterol: 230mg