I love making these cream-filled custard doughnuts because they feel like a true bakery treat made right at home. The soft, fluffy dough paired with smooth vanilla custard creates a classic Boston cream–style dessert that always feels special. Every time I prepare these, the aroma alone makes the process worth it.
Why You’ll Love This Recipe
I enjoy this recipe because it balances comfort and indulgence perfectly. I get light, airy doughnuts that aren’t overly sweet, filled with a rich custard that melts in every bite. I also appreciate how rewarding it feels to make doughnuts from scratch and see them puff up beautifully as they fry.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the dough
3 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast
3/4 cup warm milk
3 tablespoons unsalted butter, melted
2 large eggs
1/2 teaspoon salt
Vegetable oil, for frying
For the custard filling
2 cups whole milk
1/2 cup granulated sugar
4 egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter
2 teaspoons vanilla extract
Directions
I start by mixing the warm milk, yeast, and a tablespoon of sugar, then let it sit until foamy. In a large bowl, I combine the flour, remaining sugar, and salt. I add the eggs, melted butter, and yeast mixture, then mix until a soft dough forms. I knead the dough until smooth, cover it, and let it rise until doubled in size.
While the dough rises, I prepare the custard by heating the milk in a saucepan. In a separate bowl, I whisk the sugar, egg yolks, and cornstarch. I slowly pour the warm milk into the egg mixture, then return everything to the saucepan and cook until thick. I remove it from heat, stir in butter and vanilla, and let it cool completely.
Once the dough has risen, I roll it out and cut it into rounds. I let them rest briefly, then fry them in hot oil until golden brown on both sides. After draining and cooling, I fill each doughnut with the custard using a piping bag.
Servings And Timing
I usually get about 12 doughnuts from this recipe.
Preparation time is around 30 minutes.
Rising time takes about 1 1/2 hours.
Cooking and frying take about 20 minutes total.
Variations
I sometimes add a chocolate glaze on top to make them closer to traditional Boston cream doughnuts. When I want a lighter flavor, I swap the vanilla custard for a pastry cream with a hint of lemon. I also like dusting them with powdered sugar instead of glazing for a simpler finish.
Storage/Reheating
I store filled doughnuts in an airtight container in the refrigerator for up to 2 days. When I want to enjoy one again, I let it sit at room temperature for about 15 minutes. I avoid reheating filled doughnuts, as the custard is best enjoyed chilled or slightly cool.
FAQs
Can I bake these instead of frying?
I can bake them, but I know the texture will be more like bread rolls than classic doughnuts.
Can I make the custard ahead of time?
I often prepare the custard a day in advance and keep it chilled until I’m ready to fill the doughnuts.
What oil works best for frying?
I prefer neutral oils like vegetable or canola oil for even frying and clean flavor.
How do I know when the oil is ready?
I usually heat the oil to about 350°F and test with a small piece of dough to see if it bubbles gently.
Can I freeze these doughnuts?
I freeze the unfilled doughnuts, then thaw and fill them fresh for best results.
Conclusion
I find these cream-filled custard doughnuts incredibly satisfying to make and enjoy. From the soft dough to the silky filling, every step feels worth it, and the final result always reminds me why homemade desserts are so special.
These cream-filled custard doughnuts feature fluffy fried dough and a rich vanilla custard center, offering a homemade twist on the classic Boston cream–style treat.
Ingredients
For the dough:
3 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast
3/4 cup warm milk
3 tablespoons unsalted butter, melted
2 large eggs
1/2 teaspoon salt
Vegetable oil, for frying
For the custard filling:
2 cups whole milk
1/2 cup granulated sugar
4 egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter
2 teaspoons vanilla extract
Instructions
Mix warm milk, yeast, and 1 tablespoon of sugar. Let sit until foamy, about 5–10 minutes.
In a large bowl, combine flour, remaining sugar, and salt. Add eggs, melted butter, and yeast mixture. Mix to form a soft dough.
Knead dough for 8–10 minutes until smooth. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, make the custard: Heat milk in a saucepan until warm. In a separate bowl, whisk sugar, egg yolks, and cornstarch until smooth.
Slowly add warm milk to the egg mixture, whisking constantly. Return mixture to the saucepan and cook over medium heat, stirring until thickened.
Remove from heat, stir in butter and vanilla, and let cool completely.
Once dough has risen, roll it out to 1/2-inch thickness. Cut into 3-inch rounds. Place on a floured surface, cover, and let rest for 30 minutes.
Heat oil to 350°F (175°C). Fry doughnuts in batches for about 1–2 minutes per side or until golden. Drain on paper towels and cool.
Fill cooled doughnuts with custard using a piping bag fitted with a round tip.
Notes
Add chocolate glaze for traditional Boston cream doughnuts.
Dust with powdered sugar instead of glazing for a simpler finish.
Prepare the custard a day ahead to save time.
Use neutral oil like vegetable or canola for best frying results.
