Custard Filled Italian Donuts (Print Version)
# Ingredients:
→ For the Dough
01 -
4 cups all-purpose flour
02 -
Just a sprinkle of salt
03 -
1/3 cup granulated sugar
04 -
1 cup milk, warmed slightly
05 -
25g fresh yeast (or a single packet of dry yeast)
06 -
1 stick (4 oz) softened unsalted butter
07 -
2 large eggs, whisked
08 -
Enough cooking oil for deep frying
→ For the Custard Filling
09 -
2 cups milk
10 -
4 egg yolks
11 -
1/3 cup white sugar
12 -
3 tbsp cornstarch
13 -
1 tsp vanilla extract
→ For Finishing
14 -
Confectioners' sugar for dusting on top
# Instructions:
01 -
Grab a large bowl or your mixer and combine the flour, sugar, and that tiny bit of salt. Create a small hollow in the center for your yeast mixture later.
02 -
Add the lukewarm milk into the center hollow, then sprinkle your yeast on top. Wait about 5 minutes until it gets foamy and smells yeasty.
03 -
Add your soft butter and whisked eggs. Start kneading by hand or with your mixer on slow until you get a smooth, elastic dough—usually takes around 8 minutes.
04 -
Form your dough into a ball, put it in an oiled bowl, and cover with a damp cloth. Leave it somewhere warm for about 90 minutes until it doubles in size.
05 -
Sprinkle flour on your counter and roll the dough to half-inch thickness. Cut out rounds with a 2¼-inch cutter. Let them rest under a light cloth for 10 minutes.
06 -
Pour oil about an inch deep in a heavy pan and heat to 350°F (175°C). Cook 5-6 doughnuts at once, turning them to brown both sides. Scoop them out with a slotted spoon.
07 -
Set the cooked doughnuts on paper towels to soak up extra oil. Let them cool just enough so you can handle them comfortably.
08 -
Take a sharp knife and cut a small opening in the side or top of each doughnut to make room for the custard.
09 -
Fill a piping bag (or plastic bag with corner cut) with custard and squeeze about 1 teaspoon into each doughnut.
10 -
Dust the filled doughnuts generously with powdered sugar for a sweet, pretty coating. Enjoy them warm or fully cooled.
# Notes:
01 -
These Italian treats taste best when eaten the same day they're made.
02 -
You can make the custard filling the night before and keep it in the fridge.
03 -
Feel free to swap the filling! Try berry jam, nutella, or citrus-flavored custard instead.