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Golden Custard-Filled Donut Holes

Fluffy, golden-fried yeast dough balls dusted in powdered sugar and filled with a rich, silky vanilla bean pastry cream.
Print Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 24 donut holes
Course: Breakfast, Dessert, Snack
Cuisine: American, European
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 2.5 cups all-purpose flour
  • 0.25 cup sugar
  • 2.25 tsp instant yeast 1 packet
  • 0.75 cup whole milk warm
  • 3 tbsp unsalted butter melted
  • 1 egg
Custard Filling
  • 4 egg yolks
  • 1.5 cups whole milk
  • 0.5 cup sugar
  • 3 tbsp cornstarch
  • 2 tsp vanilla extract
Frying & Topping
  • 1 qt vegetable oil for frying
  • 0.5 cup powdered sugar for dusting

Equipment

  • Deep fryer or heavy pot
  • Stand Mixer
  • Piping Bag with Round Tip
  • Candy thermometer

Method
 

  1. Mix warm milk, sugar, and yeast in a bowl. Let sit 5 mins until foamy.
  2. Add butter, egg, vanilla, and flour. Knead until smooth and elastic (5-7 mins).
  3. Let dough rise in a warm place for 1-1.5 hours until doubled.
  4. Meanwhile, whisk yolks, sugar, and cornstarch. Heat milk, then temper egg mixture. Cook until thickened. Cool completely.
  5. Punch down dough, form into small balls, and let rise again for 30 mins.
  6. Heat oil to 350°F (175°C). Fry donuts for 2 mins per side until golden.
  7. Fill cooled donuts with custard using a piping bag.
  8. Dust generously with powdered sugar before serving.

Notes

Total time includes rising time. Keep custard refrigerated until ready to fill.