Custard Filled Doughnuts

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Mastered making your own doughnuts? Why not fill them with this creamy custard filling?!



500g White bread flour
60g Brown caster sugar
15g Yeast
4 Eggs
1 Lemon
2 teaspoons Sea salt
125g Unsalted butter
Sunflower oil
Caster sugar


500ml Milk
125g Brown caster sugar
6 Eggs
200ml Double cream
80g Plain flour



In a large mixing bowl, pour in 150ml of water, 500g of white bread flour, 60g of sugar, 15g of yeast, the zest of half a lemon and 2 teaspoons of sea salt and combine until a dough forms.

Leave to rest for a while then begin to gradually add the soft butter while mixing until the dough is elastic. Cover the bowl with clingfilm, leave to double in size and then place in the refrigerator overnight.

Separate the dough in to equal pieces (around 50g each) and roll into bun shapes, place on to a baking tray that has been lightly dusted with flour, cover with clingfilm and leave to double in size.

Carefully fill your deep fat fryer with oil and heat to 180C, add the doughnuts to the oil and fry each side until golden brown. Carefully remove the doughnuts and place on to kitchen paper to absorb the oil.

Tip caster sugar in to a bowl, toss the doughnuts in the sugar until coated and leave to cool.


Cut the vanilla pod in half, scrape out the seeds and add to a saucepan a long with the milk and slowly bring to the boil.

Place the egg yolks and sugar in to a bowl and combine, add the flour and stir. Carefully tip the milk mixture in to the bowl and whisk thoroughly, pour the mixture in to a saucepan and heat while whisking for 10 minutes or until the consistency is thick.

Sieve the mixture in to a bowl to remove the vanilla, cover with clingfilm and place in the refrigerator to cool.

In a bowl, whip two tablespoons of sugar and the cream together and fold into the custard mixture. Make a hole in each doughnut with a knife, fill the piping bag with your custard mixture, fill the doughnuts with the custard filling and serve.

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