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Strawberry Custard Filled Donuts Recipe

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3.8 from 39 reviews

  • Author: Amina
  • Total Time: 3 hours 50 minutes
  • Yield: 8 servings

Description

Delight in these homemade Strawberry Custard Filled Donuts, featuring a soft, fluffy dough fried to golden perfection and filled with a luscious, creamy strawberry custard. This recipe combines the warmth of freshly fried doughnuts with the refreshing taste of sweet strawberries for an irresistible treat perfect for breakfast or dessert.

Ingredients

Donut Dough

  • 2 1/4 cups bread flour
  • 1 large egg (room temperature)
  • 1/2 cup + 2 tablespoons milk (warm)
  • 3 tablespoons unsalted butter (room temperature)
  • 5 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 envelope Instant Yeast (7 grams)

Strawberry Filling

  • 1 cup finely diced strawberries
  • 2 teaspoons sugar

Strawberry Custard

  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • Pinch of fine sea salt
  • 3 large egg yolks (room temperature)
  • 1/4 cup granulated sugar
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon water
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter (cold)

Instructions

  1. Prepare Yeast Mixture: In a large bowl, whisk the warm milk with the room-temperature egg until combined, then add the instant yeast and whisk thoroughly until fully dissolved to activate the yeast.
  2. Make Donut Dough: Add sugar, flour, and salt to the yeast mixture. Use a spatula to mix until combined, then knead with your hands until all flour is incorporated into a dough.
  3. Add Butter and Knead: Incorporate the softened butter into the dough by working it in with your hands until smooth. Transfer dough to a lightly floured surface and knead for 2 to 3 minutes until elastic.
  4. Let Dough Rise: Place the dough ball into a large lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 2 to 3 hours or until it doubles to triples in size.
  5. Prepare Strawberry Topping: Finely dice the strawberries and mix with 2 teaspoons sugar. Set aside to macerate and soften flavors.
  6. Make Custard Base: In a small saucepan, combine heavy cream, whole milk, and a pinch of sea salt. Heat on medium stirring occasionally until it just begins to simmer. Remove from heat.
  7. Beat Egg Yolks: In a separate large bowl, beat the egg yolks and sugar until pale and thickened.
  8. Temper Egg Mixture: Slowly add the warm milk mixture into the egg yolks, stirring constantly to prevent scrambling.
  9. Create Cornstarch Slurry: In a small bowl, whisk cornstarch with water until dissolved and add this slurry to the custard mixture.
  10. Cook Custard: Pour the custard back into the saucepan and cook over medium-low heat, stirring constantly until thickened and glossy, about 3-5 minutes.
  11. Finish Custard: Remove custard from heat, stir in cold butter and vanilla extract until smooth. Then fold in the diced strawberries.
  12. Chill Custard: Transfer the custard to a bowl and cover with plastic wrap directly on the surface to avoid skin formation. Refrigerate for several hours until cold and set.
  13. Shape Donuts: Punch down the risen dough and transfer to a floured surface. Fold a few times and divide into eight equal pieces. Shape each piece into a smooth ball and place on a parchment-lined baking sheet, spaced apart. Cover and let rest for 30-40 minutes.
  14. Heat Oil for Frying: In a large, deep pan, add 1 1/2 to 2 inches of oil and heat over low-medium heat until it reaches 350°F (175°C).
  15. Deep Fry Donuts: Fry donuts in batches for 1-2 minutes per side or until golden brown, flipping halfway through.
  16. Cool Donuts: Remove fried donuts with a slotted spoon and place on a wire rack to drain and cool completely.
  17. Coat with Sugar: Once cooled, poke a hole into each donut with a rounded object like a chopstick. Roll each donut in sugar until coated evenly on both sides.
  18. Fill Donuts: Transfer chilled strawberry custard to a piping bag fitted with a small tip. Pipe custard into each donut through the hole until a small amount of custard appears on the surface.

Notes

  • Ensure milk and eggs are at room temperature for proper yeast activation.
  • Use instant yeast for quicker rising and easy mixing without proofing.
  • Maintain oil temperature at 350°F to avoid greasy or undercooked donuts.
  • Chilling the custard thoroughly helps it set properly for easy filling.
  • Handle dough gently after first rise to preserve airiness for light donuts.
  • Rolling donuts in sugar after frying gives a classic sweet finish and texture.
  • Store filled donuts in an airtight container in the refrigerator and consume within 2 days for freshness.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Find it online: https://aminabakes.com/strawberry-custard-filled-donuts-recipe/