Custard Donuts

by

Of course! Custard Donuts, specifically Berliners or Bismarcks, are a beloved treat featuring a soft, yeasted dough filled with smooth, creamy custard. Making them from scratch is a project, but an incredibly rewarding one.

Here’s a comprehensive recipe for making these delightful donuts at home.

Homemade Custard Donuts (Berliners)

This recipe makes about 10-12 donuts.

Ingredients

For the Donut Dough:

· Warm Milk: 1/2 cup (120ml), about 110°F (43°C)
· Active Dry Yeast: 2 1/4 teaspoons (one 1/4-oz packet)
· Granulated Sugar: 1/3 cup (67g)
· Bread Flour: 3 cups (360g) * (all-purpose works, but bread flour is better)
· Salt: 1/2 teaspoon
· Eggs: 2 large, at room temperature
· Unsalted Butter: 6 tablespoons (85g), softened
· Vegetable Oil: For frying

For the Custard Filling (Crème Pâtissière):

· Whole Milk: 2 cups (475ml)
· Granulated Sugar: 1/2 cup (100g)
· Egg Yolks: 4 large
· Cornstarch: 1/4 cup (30g)
· Salt: A pinch
· Unsalted Butter: 2 tablespoons (28g)
· Vanilla Extract: 2 teaspoons

For Coating:

· Powdered Sugar: for dusting

Instructions

Part 1: Make the Custard Filling (Do this first so it can cool)

  1. Heat Milk: In a medium saucepan, heat the milk over medium heat until it just begins to steam; do not boil.
  2. Whisk Yolks & Sugar: In a separate bowl, whisk the egg yolks, sugar, and cornstarch together until thick, smooth, and pale yellow.
  3. Temper the Eggs: Slowly, while whisking constantly, pour about half of the hot milk into the egg yolk mixture. This gradually raises the temperature of the eggs without scrambling them.
  4. Cook the Custard: Pour the entire mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a low boil. Let it boil for 1 minute, still whisking, to cook out the starch taste.
  5. Finish: Remove from heat. Whisk in the butter and vanilla extract until smooth.
  6. Chill: Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely cold and set.

Part 2: Make & Fry the Donuts

  1. Activate Yeast: In the bowl of a stand mixer, combine the warm milk, yeast, and a pinch of the sugar. Let it sit for 5-10 minutes until foamy.
  2. Make the Dough: Add the remaining sugar, flour, salt, and eggs to the yeast mixture. Using the dough hook attachment, mix on low speed until a shaggy dough forms.
  3. Knead with Butter: With the mixer on medium-low, add the softened butter one tablespoon at a time, waiting for each piece to be incorporated before adding the next. Once all the butter is in, knead for 5-8 minutes until the dough is smooth, soft, and slightly tacky but not sticky. It should pass the “windowpane test” (stretch a small piece thinly without tearing).
  4. First Rise: Place the dough in a greased bowl, turn to coat, and cover with plastic wrap. Let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. Shape the Donuts: Punch down the dough. On a lightly floured surface, roll it out to about 1/2-inch thickness. Use a 3-inch round cutter to cut out circles. Place them on a parchment-lined baking sheet, cover loosely, and let rise for 45-60 minutes, until puffy.
  6. Fry: Heat 2-3 inches of neutral oil (like canola or vegetable) in a heavy-bottomed pot (Dutch oven is perfect) to 350°F (175°C). Carefully add 2-3 donuts at a time, not crowding the pot. Fry for 2-3 minutes per side, until deep golden brown.
  7. Drain: Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Let them cool completely before filling.

Part 3: Fill & Serve

  1. Prepare Custard: Transfer the chilled custard to a piping bag fitted with a round tip (like Wilton #230) or a star tip. If it’s too thick, you can whisk it briefly to loosen it.
  2. Fill the Donuts: Poke a hole in the side of each cooled donut with a skewer or the tip of a paring knife and wiggle it gently to create a pocket inside.
  3. Pipe: Insert the piping tip into the hole and squeeze gently, filling the donut until you feel a slight resistance. A little custard might peek out of the hole.
  4. Dust: Generously dust the filled donuts with powdered sugar.
  5. Serve immediately! These are best enjoyed the day they are made.

Pro Tips for Success

· Temperature is Key: Ensure your milk for the yeast is warm, not hot. Too hot will kill the yeast. Your ingredients (eggs, butter) should be at room temperature for a better rise.
· Don’t Skimp on Kneading: Proper kneading develops the gluten, which gives the donuts their soft, pillowy texture.
· Control Your Oil Temp: Use a thermometer! If the oil is too cool, the donuts will be greasy. If it’s too hot, they will brown too quickly and be raw inside.
· The “Pillow” Test: A well-proofed donut should feel light and puffy, and will slowly spring back when gently poked.
· Filling Variation: Not a custard fan? Fill them with your favorite jam for a classic jelly donut!

Enjoy the process and the incredible, bakery-quality results! There’s nothing quite like a warm, homemade donut filled with cool, creamy custard.

Leave a Comment