Homemade Rhubarb & Custard Doughnuts: Easy Sweet Treat Recipe

Name: Homemade Rhubarb & Custard Doughnuts: Easy Sweet Treat Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 200 min
Yield: 8
Cuisine: British
Ingredients: 75 ml Full Fat (Whole) Milk (Warm gently); 250 g Strong White Bread Flour; 35 g Caster Sugar (Plus extra for dusting); 1/4 tsp Salt; 7 g Fast Action Dried Yeast; 2 units Eggs; 60 g Unsalted Butter (Softened); As needed liters Oil for Deep Frying (For frying doughnuts)

Indulge in these delightful homemade Rhubarb & Custard Filled Doughnuts! This easy-to-follow recipe guides you through making light, fluffy doughnuts filled with a tangy rhubarb compote and smooth, creamy custard, then dusted with sugar. Perfect for a sweet treat or a special occasion.

#Doughnuts

#Rhubarb

#Custard

#Dessert

#Baking

#Sweet Treat

#Homemade

Golden Rhubarb & Custard Doughnuts

Recipe Information

25m

Prep Time

15m

Cook Time

3h 20m

Total Time

Servings

Medium

British

English

Nutrition (per serving)

380

Calories

Protein

45g

Carbs

20g

Fat

Freshly Fried Doughnuts

Ingredients

Full Fat (Whole) Milk
(Warm gently)
75 ml
Strong White Bread Flour
250 g

Caster Sugar
(Plus extra for dusting)
35 g
Salt
1 tsp
Fast Action Dried Yeast
7 g
Eggs
2 units
Unsalted Butter
(Softened)
60 g

Oil for Deep Frying
(For frying doughnuts)
As needed liters

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Doughnuts Ready for Frying

Instructions

0/8 completed

1
Warm the Milk: Gently heat the milk in a saucepan until just steaming. Remove from heat and let cool to room temperature.
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2m
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Warm the Milk: Gently heat the milk in a saucepan until just steaming. Remove from heat and let cool to room temperature.
2m
Ensure milk is not too hot to avoid killing the yeast.
2
Mix the Dry Ingredients: In the bowl of a stand mixer, stir together the flour, caster sugar, salt, and dried yeast.
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3m
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Mix the Dry Ingredients: In the bowl of a stand mixer, stir together the flour, caster sugar, salt, and dried yeast.
3m
Mix well to ensure even distribution of yeast.

3
Combine Wet and Dry: Add the cooled milk, eggs, and softened butter to the dry ingredients. Mix until a rough dough forms.
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5m
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Combine Wet and Dry: Add the cooled milk, eggs, and softened butter to the dry ingredients. Mix until a rough dough forms.
5m
Start on low speed to prevent flour from flying out.
4
Knead the Dough: Knead the dough in the stand mixer on medium speed for 8-10 minutes until it is smooth, elastic, and pulls away from the sides of the bowl.
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10m
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Knead the Dough: Knead the dough in the stand mixer on medium speed for 8-10 minutes until it is smooth, elastic, and pulls away from the sides of the bowl.
10m
The dough should be slightly sticky but manageable.
5
First Proof: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
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1h 15m
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First Proof: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
1h 15m
A warm oven (turned off) can be a good proofing spot.

6
Shape Doughnuts: Gently punch down the dough, then roll it out to about 1.5 cm thickness. Use a round cutter to cut out 8 doughnuts. Place them on parchment-lined baking sheets.
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10m
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Shape Doughnuts: Gently punch down the dough, then roll it out to about 1.5 cm thickness. Use a round cutter to cut out 8 doughnuts. Place them on parchment-lined baking sheets.
10m
Avoid overworking the dough during shaping.
7
Second Proof & Fry: Cover the shaped doughnuts and let them proof for another 30-45 minutes. Heat oil to 170°C (340°F) and fry doughnuts 2-3 minutes per side until golden brown. Drain on paper towels.
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45m
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Second Proof & Fry: Cover the shaped doughnuts and let them proof for another 30-45 minutes. Heat oil to 170°C (340°F) and fry doughnuts 2-3 minutes per side until golden brown. Drain on paper towels.
45m
Maintain consistent oil temperature for even frying.
8
Fill & Dust: Once cooled, fill the doughnuts with rhubarb compote and custard using a piping bag. Dust generously with extra caster sugar.
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5m
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Fill & Dust: Once cooled, fill the doughnuts with rhubarb compote and custard using a piping bag. Dust generously with extra caster sugar.
5m
Make a small incision before piping for easier filling.