Donuts | European treats | Global eats | Recipes | Sweet

Custard filled doughnuts

January 29, 2014

Lil’ bun’s favorite kind of doughnut hands down has got to be the filled kind because she likes the thrill of biting into one not knowing what she’s going to get on the inside whether it be jelly or custard. She gets them any chance she gets but she doesn’t get to have them too often because doughnuts after all, are quite unhealthy. So, when she stumbled upon this recipe for a baked version of them, she requested that we make them right away!

Ingredients (makes 8):
adapted from jocooks

1/4 cup warm water
1 tsp sugar
1 tsp dry yeast
2 1/2 cups whole wheat flour (or all purpose)
1/2 tsp salt
1/4 cup sugar
3 tbsp melted butter
1 egg
3/4 cup soy milk (or regular milk)

1 1/2 cup jam or custard (we used our leftover greentea redbean custard from when we made our birthday cake)

How to:

  1. Mix the yeast, 1 tsp sugar and the warm water together in a small bowl and set aside until it foams up. Combine the flour, salt and 1/4 cup sugar in a large bowl.


  1. Add the yeast mixture, melted butter, egg and milk to the flour mixture. Stir everything for around 5 minutes or until everything is well combined. The dough should be sticky, like cake batter.


  1. Cover the bowl with a tea towel and set aside in a warm place for about an hour until it doubles in size.


  1. When the dough is done rising, turn the dough out onto a well floured surface. The soft lumpy sticky dough will spread out on it’s own on the table. Pat the dough lightly until it’s about an inch thick. Make sure you don’t press too hard or the dough will lose it’s airy-ness.


  1. Cut the dough with a round floured cookie cutter (if you don’t have a circle cookie cutter you can use the rim of a glass). When you’re done, transfer the dough rounds onto a lined baking sheet. Cover the dough and let it rest for 20 minutes, at this time you can preheat the oven to 375F.


  1. Bake for 12-15 minutes until the donuts until lightly brown. Let the doughnuts cool for 15 minutes before filling up a piping bag with jam or custard and to fill the donuts.


Mmmm…although a tedious treat to make, they were sure worth the wait (oh I rhyme!). Gosh were we glad we found this recipe, now we get these lovely doughnuts in the comfort of our own home not to mention how they’re way better for you than regular doughnuts! We didn’t take our time with cutting the doughnuts out because the dough was just too sticky to work with and we got impatient after a while so our doughnuts ended up being really oddly shaped. We also left them in the oven a little too long so they browned a little more than they were supposed to but they were still light and fluffy on the inside so it didn’t matter to us so much that they weren’t all that pretty looking on the outside. Like they always say, it’s what’s on the inside that matters!

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