Custard filled Ring Dougnuts

Custard filled doughnuts are one of my favourite treats. I always make them for parties. My friends have come to expect them. The filling can be made a few days in advance, so they are not as involved as they seem. In fact, the filling really should be chilled before it is piped, so you need not rush around doing last-minute things with these treats.

I use a piping bag and a star nozzle to pipe the filling in, but a ziplock bag with the corner snipped off works just as well. Once you have closed the doughnut up , after piping, you won’t tell if it’s a fancy piping job or not.

For the doughnuts, I’ve used the same recipe as the Jam Doughnuts. I just formed them into rings instead of balls. Make the hole quite big when you form them, or else it closes up when you prove it and fry them.

I form a ball first, then stick a finger through the centre and gently work the hole bigger and bigger with the pointing finger of both hands. I overlap my fingers and rotate them around each other, pulling the hole bigger as I rotate. This gives me a fatter doughnut and more dough to cut open after frying them.

Doughnuts:

  • 750ml flour
  • 7,5ml salt
  • 60ml castor sugar
  • 100g butter (room temperature)& 100g for filling
  • 15g fresh yeast
  • 250ml tepid milk
  • 2 eggs
  • Oil to deep fry

To finish:

  • 15ml Cinnamon
  • 250ml castor sugar
  • custard filling

Place flour, salt, sugar and butter into a large mixing bowl.

Dissolve yeast in milk and add eggs

Combine wet ingredients with dry ingredients and mix to a soft dough.

Turn out onto a floured surface and knead until gluten is stretchy (about 5 minutes)

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Place in a large clean bowl and allow to double in size (about 45 to 60 mins)

Knock down the dough and divide into 18 small balls. Roll into balls and then  into ring doughnuts and leave to prove again for 30 minutes on a floured surface and covered with a dish towel.

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Heat oil, test with a cube of bread to see if it is hot enough. Fry doughnuts in batches of 4 or five. Turn once in the hot oil till golden brown all over. Remove doughnuts from hot oil and toss in cinnamon sugar.

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Once all doughnuts are made and cooled, cut each in half and pipe custard filling onto one half. Cover with other half and serve.

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Custard Filling:

375ml milk

75ml castor sugar

30ml flour

20ml corn flour

3 egg yolk

2 eggs

5ml vanilla extract

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Heat 300ml of milk to just below boiling.

Combine the remainder of the milk with the remainder of the ingredients and mix well.

Remove the heated milk from the heat.

Pour the egg mixture into a jug. Holding the jug high above the heated milk, slowly pour the egg mixture into the heated milk in a gently, slow stream. Whisk the milk mixture as you pour. When most of the egg is added, you can pour more quickly.

Return the saucepan to the heat and cook on a medium heat until the custard thickens.

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Whisk in the vanilla.

Place a piece of cling film on top the custard before chilling, so a skin does not form on the custard.

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Doughnuts:

  • 750ml flour
  • 7,5ml salt
  • 60ml castor sugar
  • 100g butter (room temperature)& 100g for filling
  • 15g fresh yeast
  • 250ml tepid milk
  • 2 eggs
  • Oil to deep fry

To finish:

  • 15ml Cinnamon
  • 250ml castor sugar
  • custard filling
  1. Place flour, salt, sugar and butter into a large mixing bowl.
  2. Dissolve yeast in milk and add eggs
  3. Combine wet ingredients with dry ingredients and mix to a soft dough.
  4. Turn out onto a floured surface and knead until gluten is stretchy (about 5 minutes)
  5. Place in a large clean bowl and allow to double in size (about 45 to 60 mins)
  6. Knock down the dough and divide into 18 small balls. Roll into balls and then  into ring doughnuts and leave to prove again for 30 minutes on a floured surface and covered with a dish towel.
  7. Heat oil, test with a cube of bread to see if it is hot enough. Fry doughnuts in batches of 4 or five. Turn once in the hot oil till golden brown all over. Remove doughnuts from hot oil and toss in cinnamon sugar.
  8. Once all doughnuts are made and cooled, cut each in half and pipe custard filling onto one half. Cover with other half and serve.

Custard Filling:

  • 375ml milk
  • 75ml castor sugar
  • 30ml flour
  • 20ml corn flour
  • 3 egg yolk
  • 2 eggs
  • 5ml vanilla extract
  1. Heat 300ml of milk to just below boiling.
  2. Combine the remainder of the milk with the remainder of the ingredients and mix well.
  3. Remove the heated milk from the heat.
  4. Pour the egg mixture into a jug. Holding the jug high above the heated milk, slowly pour the egg mixture into the heated milk in a gently, slow stream. Whisk the milk mixture as you pour. When most of the egg is added, you can pour more quickly.
  5. Return the saucepan to the heat and cook on a medium heat until the custard thickens.
  6. Whisk in the vanilla.
  7. Place a piece of cling film on top the custard before chilling, so a skin does not form on the custard.

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