📝 Ingredients
For the Donut Dough
- 4 cups (500 g) all-purpose flour.
- 1 cup (240 ml) warm milk.
- 1/3 cup (70 g) granulated sugar.
- 2 1/4 teaspoons (7 g) active dry yeast.
- 2 large eggs, at room temperature.
- 1/4 cup (60 g) unsalted butter, softened.
- 1 teaspoon vanilla extract.
- 1/2 teaspoon salt.
- 1 tablespoon vegetable oil, for greasing the bowl.
For Frying
– 4–6 cups vegetable oil, or enough for deep frying.
For the Chocolate Filling
- 1 cup (250 g) chocolate hazelnut spread.
- 2 tablespoons heavy cream, optional, for a smoother consistency.
For the Vanilla Custard Filling
- 2 cups (480 ml) whole milk.
- 4 large egg yolks.
- 1/2 cup (100 g) granulated sugar.
- 3 tablespoons cornstarch.
- 2 tablespoons unsalted butter.
- 2 teaspoons vanilla extract.
- A pinch of salt.
For the Coating
- 1 cup (75 g) finely shredded coconut.
- 1/2 cup (100 g) granulated sugar, optional.
- 2 tablespoons melted butter, optional.
👩🍳 Instructions
Step 1: Activate the Yeast
In a small bowl, combine the warm milk, yeast, and one tablespoon of the sugar. Stir gently and let the mixture rest for 5–10 minutes until foamy.
This indicates that the yeast is active and ready to use.
Step 2: Prepare the Dough
In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the eggs, vanilla extract, and activated yeast mixture.
Mix until a soft dough begins to form.
Add the softened butter gradually and knead for 8–10 minutes by hand or 5–7 minutes using a stand mixer with a dough hook.
Continue kneading until the dough becomes smooth, elastic, and slightly tacky.
Step 3: First Rise
Lightly grease a large bowl with vegetable oil. Place the dough inside and turn it once to coat the surface.
Cover with plastic wrap or a clean kitchen towel.
Let the dough rise in a warm place for 60–90 minutes, or until doubled in size.
Step 4: Shape the Donuts
Transfer the risen dough to a lightly floured work surface.
Gently press it down to release excess air.
Roll the dough to approximately 1/2 inch (1.25 cm) thick.
Use a round cookie cutter or drinking glass to cut out circles about 3 inches (7.5 cm) wide.
Arrange the dough rounds on parchment-lined baking sheets, leaving space between them.
Cover loosely and let them rise for another 30–45 minutes, until noticeably puffy.
Step 5: Prepare the Vanilla Custard
While the donuts rise, prepare the custard.
In a saucepan, heat the milk over medium heat until steaming but not boiling.
In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth.
Gradually pour some of the warm milk into the egg mixture while whisking continuously.
Pour the mixture back into the saucepan.
Cook over medium-low heat, whisking constantly, until the custard thickens and begins to bubble gently.
Remove from the heat and stir in the butter and vanilla extract.
Transfer to a bowl and cover the surface directly with plastic wrap to prevent a skin from forming.
Refrigerate until completely chilled.
Step 6: Fry the Donuts
Heat the vegetable oil in a deep, heavy-bottomed pot to 340–350°F (170–175°C).
Carefully lower 2–3 donuts into the hot oil at a time, depending on the size of your pot.
Fry for approximately 1–2 minutes per side, turning gently, until golden brown and fully cooked.
Avoid overcrowding the pot, as this can lower the oil temperature.
Remove the donuts using a slotted spoon and transfer them to a wire rack or a paper towel-lined tray.
Allow them to cool slightly before filling.
Step 7: Prepare the Fillings
Transfer the chilled vanilla custard to a piping bag fitted with a narrow filling nozzle.
If desired, stir the chocolate hazelnut spread with a little heavy cream until smooth and easy to pipe.
Transfer the chocolate filling to another piping bag.
Step 8: Coat the Donuts
While the donuts are still slightly warm, gently brush them with a little melted butter if needed.
Roll them in shredded coconut until evenly coated.
For an alternative finish, roll some donuts in granulated sugar instead.
Step 9: Fill the Donuts
Make a small opening on the side of each donut using a narrow knife or piping tip.
Insert the piping nozzle into the opening.
Pipe the vanilla custard into half of the donuts and the chocolate spread into the remaining donuts.
Fill generously until the donuts feel pleasantly plump, but avoid overfilling.
Step 10: Serve and Enjoy
Arrange the finished donuts on a serving platter.
For an extra-special presentation, drizzle a little melted chocolate over the chocolate-filled donuts or dust the custard-filled ones with powdered sugar.
Serve fresh for the softest texture and the creamiest filling.
💡 Helpful Tips
- Use warm, not hot, milk: Milk that is too hot can damage the yeast.
- Knead thoroughly: Proper kneading helps create a soft, airy donut texture.
- Allow enough rising time: Properly proofed dough produces lighter donuts.
- Maintain the oil temperature: Keep the oil between 340°F and 350°F for even frying.
- Cool before filling: Let the donuts cool enough to prevent the custard and chocolate filling from becoming runny.
- Use fresh oil: Clean-tasting oil helps preserve the delicate flavor of the donuts.
- Store properly: Refrigerate custard-filled donuts in an airtight container and enjoy within 2 days.
❤️ These homemade chocolate and vanilla custard donuts are soft, fluffy, creamy, and beautifully golden, making every bite taste like a fresh bakery treat!