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Author:
propercooking
TikTok
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Baked Donuts with Custard Filling
This recipe guides you through making delicious, soft baked donuts filled with a creamy homemade vanilla custard. Unlike traditional fried donuts, these are baked for a lighter texture. The provided video is a short highlight reel, so detailed steps and realistic timings are included to ensure a successful baking experience. Please note that the full ingredients for the 'Chocolate Coating' mentioned in the original video description were not provided and therefore are not included in this recipe, allowing for a plain or powdered sugar finish.
#Donuts
#Baked
#Custard
#Dessert
#Sweet
#Homemade
#No-Fry
Assortment of finished custard-filled baked donuts
Recipe Information
1h 10m
Prep Time
15m
Cook Time
5h 40m
Total Time
12
Servings
Medium
Dessert
English
Nutrition (per serving)
350
Calories
6g
Protein
45g
Carbs
20g
Fat
Close-up of a donut being filled with creamy custard
Ingredients
Servings: 12
💡 Tip: Check off ingredients as you add them to keep track of your progress!
A plate of golden-brown baked donuts ready for filling
Instructions
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- In a small bowl, combine lukewarm milk, yeast, and 1 teaspoon of sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.10m
Preview10mPreviewIn a small bowl, combine lukewarm milk, yeast, and 1 teaspoon of sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active. - In a large mixing bowl, whisk together the flour, remaining 44g of sugar, and 1g of salt for the donut dough.2m
Preview2mPreviewIn a large mixing bowl, whisk together the flour, remaining 44g of sugar, and 1g of salt for the donut dough. - Pour the activated yeast mixture, one egg, and 60g of melted butter into the dry ingredients. Mix with a spoon or spatula until a shaggy dough forms.5m
Preview5mPreviewPour the activated yeast mixture, one egg, and 60g of melted butter into the dry ingredients. Mix with a spoon or spatula until a shaggy dough forms. - Turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.10m
Preview10mPreviewTurn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. Alternatively, use a stand mixer with a dough hook for 5-7 minutes. - Lightly grease a clean bowl with oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.1h 30m
Preview1h 30mPreviewLightly grease a clean bowl with oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. - Gently punch down the risen dough to release air. Transfer it to a lightly floured surface and roll it out to about 1/2 inch (1.25 cm) thickness. Use a donut cutter or two round cutters (one larger for the donut, one smaller for the hole) to cut out donut shapes.15m
Preview15mPreviewGently punch down the risen dough to release air. Transfer it to a lightly floured surface and roll it out to about 1/2 inch (1.25 cm) thickness. Use a donut cutter or two round cutters (one larger for the donut, one smaller for the hole) to cut out donut shapes. - Line a baking sheet with parchment paper. Carefully transfer the shaped donuts onto the prepared baking sheet, leaving some space between each. Cover them again with plastic wrap or a towel and let them rise for a second time for 30-45 minutes, until visibly puffy.45m
Preview45mPreviewLine a baking sheet with parchment paper. Carefully transfer the shaped donuts onto the prepared baking sheet, leaving some space between each. Cover them again with plastic wrap or a towel and let them rise for a second time for 30-45 minutes, until visibly puffy. - While the donuts are proofing for the second time, preheat your oven to 180°C (350°F).10m
Preview10mPreviewWhile the donuts are proofing for the second time, preheat your oven to 180°C (350°F). - Bake the donuts for 10-15 minutes, or until they are golden brown on top and cooked through. Remove them from the oven and transfer to a wire rack to cool completely.15mPreview15mPreviewBake the donuts for 10-15 minutes, or until they are golden brown on top and cooked through. Remove them from the oven and transfer to a wire rack to cool completely.
- To make the custard filling, in a medium saucepan, whisk together the 3 egg yolks, 90g sugar, 30g flour, and 1g salt until the mixture is pale and smooth.5m
Preview5mPreviewTo make the custard filling, in a medium saucepan, whisk together the 3 egg yolks, 90g sugar, 30g flour, and 1g salt until the mixture is pale and smooth. - In a separate pot, gently heat 450ml of milk until it just begins to simmer, but do not boil. Gradually pour about half of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs.5m
Preview5mPreviewIn a separate pot, gently heat 450ml of milk until it just begins to simmer, but do not boil. Gradually pour about half of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. - Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium heat, whisking continuously, until the custard thickens to a pudding-like consistency. It should coat the back of a spoon.10m
Preview10mPreviewPour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium heat, whisking continuously, until the custard thickens to a pudding-like consistency. It should coat the back of a spoon. - Remove the custard from the heat. Stir in the 5g vanilla extract and 30g butter until the butter is completely melted and incorporated. Transfer the custard to a clean bowl, cover the surface directly with plastic wrap (to prevent a skin from forming), and chill in the refrigerator for at least 2 hours, or until completely cold and firm.2h
Preview2hPreviewRemove the custard from the heat. Stir in the 5g vanilla extract and 30g butter until the butter is completely melted and incorporated. Transfer the custard to a clean bowl, cover the surface directly with plastic wrap (to prevent a skin from forming), and chill in the refrigerator for at least 2 hours, or until completely cold and firm. - Once the donuts are cool and the custard is chilled, use a small paring knife or a skewer to make a small incision in the side of each donut. Fit a piping bag with a long, thin pastry tip (or simply cut a small corner off the bag) and fill it with the chilled custard. Insert the tip into each donut and pipe in the custard until the donut feels adequately filled.15m
Preview15mPreviewOnce the donuts are cool and the custard is chilled, use a small paring knife or a skewer to make a small incision in the side of each donut. Fit a piping bag with a long, thin pastry tip (or simply cut a small corner off the bag) and fill it with the chilled custard. Insert the tip into each donut and pipe in the custard until the donut feels adequately filled. - For decoration, dust the filled donuts with powdered sugar, or apply a simple glaze of your choice. Serve immediately or store in an airtight container in the refrigerator.5m
Preview5mPreviewFor decoration, dust the filled donuts with powdered sugar, or apply a simple glaze of your choice. Serve immediately or store in an airtight container in the refrigerator.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
