custard doughnuts

Custard Doughnuts

5 from 2 votes
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Servings: 20 doughnuts

There isn't much you can do better in life than making some fresh doughnuts and just sitting down and demolishing them all in one go. Well, gym addicts may disagree with me but I will quite happily take the hit. When I made these I couldn't get enough of how fluffy they were. This is a divine Thermomix recipe and makes a good breakfast or just afternoon tea treat. If you prefer to fill your custard doughnuts with jam you can do that too or just leave them plain which is Jesse's favourite. 

In this recipe I make good use of my dough scraper because you will need it to combat the slightly sticky nature of the dough. It is almost a bit like a brioche dough. 



  • 100 g whole milk
  • 80 g caster sugar
  • 30 g fresh yeast (or 1 level Tbsp dry active yeast)
  • 125 g unsalted butter in small chunks
  • 500 g plain flour
  • 1/2 tsp salt
  • 4 large eggs
  • 1.5 kg vegetable shortening (or sunflower oil)

Custard Filling

  • 1 tsp vanilla bean paste (or 1 vanilla pod, seeds scraped)
  • 3 egg yolks
  • 250 g whole milk
  • 65 g caster sugar
  • 40 g plain flour
  • 100 g double cream (or thickened cream)


  • 100 g caster sugar


  1. Place the milk, sugar and yeast to the mixing bowl and heat 2 Min. / 37°C / Speed 2.
  2. Add the butter, flour, salt and eggs and knead 2 Min. / Kneading Function.
  3. Cover the dough and leave to rise for 1-2 hours until doubled in size. 

  4. To make the custard filling, place the vanilla bean paste (or seeds of vanilla bean), egg yolks, whole milk, caster sugar and plain flour in the mixing bowl. Cook 9 Min. / 90C / Speed 3. Transfer the mixture onto a large plate and cover with cling film to prevent a skin from building. Leave to cool. 

  5. Once cooled, clean the mixing bowl. Insert the butterfly whisk attachment. Add the double cream. Whisk on Speed 4 until stiff (this could anywhere between 20-40 seconds). Transfer the cream into a small bowl and set aside. Remove the butterfly whisk attachment. 

  6. Place the custard in the bowl. Mix 10 Sec. / Speed 4. Insert the butterfly whisk attachment and add the reserved whipped cream. Whisk 10 Sec. / Speed 3 until fluffy and incorporated. Fill the mixture into a piping bag fitted with a plain or syringe nozzle. Set aside in the fridge until later.

  7. Once risen, take the dough out of the bowl and place it onto a generously floured surface. The dough is quite sticky but don't be put off by it, just work with a bit of flour on the surface and on your hands. Knock the dough back little and form into a ball. Dust generously with flour. 

  8. Divide the dough into equal pieces, weighing 50g. Do this by using a dough scraper and keep your hands and the dough floured so that you don't get anything stuck to you. Form balls with your hands in quick movements and place them on a baking tray lined with greaseproof paper and dusted with flour. Cover with a tea towel and leave to rise for another 30-45 minutes until doubled in size again.

  9. Place the caster sugar for decoration on a large plate. Meanwhile, heat a deep fat fryer, filled with vegetable shortening (don't use lard!) or sunflower oil, or a large saucepan to 175-180°C.

  10. Take 2 doughnuts at the same time and place them upside down (seam side up) in the fryer. Apply the lid and cook for 2 minutes. Remove the lid, flip them onto the other side and cook for another 2 minutes without the lid. Then remove with a slotted spoon and immediately coat in the sugar. 

  11. Fill them with the custard by inserting a small hole with a skewer and then piping until you have filled them up, finishing off with a dollop at the opening. Repeat with the rest until you are done. 

Nutrition Facts
Custard Doughnuts
Amount Per Serving (1 doughnut)
Calories 242 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 84mg 28%
Sodium 83mg 3%
Potassium 79mg 2%
Total Carbohydrates 34g 11%
Sugars 13g
Protein 5g 10%
Vitamin A 6.9%
Calcium 3.7%
Iron 8.5%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Fátima on January 28, 2019 at 10:27 am

    Sorry to ask, but I have a question
    Is one and half kilo of vegetable shortening?

    • Jesse S Jesse S on January 29, 2019 at 9:03 am

      Yes, it is. You only need this for deep frying to get the right depth in your deep fryer. None of this forms part of the dough 🙂

  2. Ingrid Gorrie on January 28, 2019 at 11:49 pm

    Thank you so much for this recipe. I adore vanilla custard filled Krapfen!
    I add some Stroh rum to the filling.
    This is going to be a treat.

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