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Sweet heart custard doughnuts

  • 2:20 Prep
  • 0:10 Cook


  • 3 1/4 cups plain flour
  • 1/4 cup caster sugar
  • 3 teaspoons dried yeast
  • Rind of 1 lemon, finely grated
  • Salt
  • 250ml milk, lukewarm
  • 100g butter, melted
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup store-bought thick custard


  • 1
    Combine flour, sugar, yeast, lemon rind and a pinch of salt in a bowl.
  • 2
    Combine lukewarm milk, melted butter, egg yolks and vanilla extract in a jug. Add milk mixture to flour mixture. Stir until just coming together. Turn onto a lightly floured surface. Knead until smooth. Place in a greased bowl. Cover. Set aside to prove for 1 1/2 hours or until doubled in size.
  • 3
    Knock back dough. Knead for 2 minutes. Roll out to 1cm thick. Use a 7cm heart-shaped cutter to cut out doughnuts. Prove on a tray lined with baking paper for 30 minutes.
  • 4
    Heat 1.5L canola oil in a saucepan over medium-high heat to 180C. Deep fry doughnuts, in batches, for 1 minute each side or until golden and puffed. Drain on paper towel. Roll in caster sugar while hot.
  • 5
    Place 1 cup bought thick custard in a piping bag fitted with a 5mm plain nozzle. Insert nozzle into side of doughnuts. Fill with custard.

Source: taste.com.au


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