Pastry Cream Donuts Recipe

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There’s something irresistible about biting into a freshly fried donut that oozes with smooth, velvety pastry cream. These Pastry Cream Donuts combine fluffy yeast-raised dough with rich vanilla custard tucked inside — finished with a light dusting of sugar. Whether for a brunch treat or a weekend indulgence, these donuts are a bakery-worthy delight you can make right at home!

Ingredients:

For the Doughnuts:

  • 3 1/2 cups all-purpose flour

  • 1/3 cup granulated sugar

  • 2 1/4 tsp active dry yeast (1 packet)

  • 1/2 tsp salt

  • 3/4 cup warm milk (about 110°F / 45°C)

  • 2 large eggs

  • 1/4 cup unsalted butter, softened

  • 1 tsp vanilla extract

  • Vegetable oil, for frying

For the Pastry Cream:

  • 2 cups whole milk

  • 1/2 cup granulated sugar

  • 4 egg yolks

  • 1/4 cup cornstarch

  • 1 tsp vanilla extract

  • 2 tbsp unsalted butter

For Finishing:

  • Granulated or powdered sugar, for coating

  • Instructions:

    1. Make the Dough:

    1. In a bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.

    2. In a large mixing bowl, add flour, sugar, and salt. Pour in the yeast mixture, eggs, vanilla, and softened butter.

    3. Mix until a dough forms. Knead by hand or with a mixer for 7–10 minutes until soft and elastic.

    4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours or until doubled.

    2. Make the Pastry Cream:

    1. In a saucepan, heat the milk until just simmering.

    2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.

    3. Slowly pour the hot milk into the yolk mixture while whisking constantly. Return mixture to the saucepan.

    4. Cook over medium heat, whisking constantly, until thickened (about 2–3 minutes).

    5. Remove from heat, stir in vanilla and butter until smooth. Cover with plastic wrap directly on the surface and chill.

    3. Shape and Fry Donuts:

    1. Punch down the dough and roll out to about 1/2 inch thick. Cut out 3-inch rounds using a biscuit cutter.

    2. Place donuts on a floured tray, cover, and let rise again for 30–45 minutes.

    3. Heat oil in a deep pot to 350°F (175°C). Fry 2–3 donuts at a time for 1–2 minutes per side or until golden brown.

    4. Drain on paper towels and cool slightly.

    4. Fill & Finish:

    1. Fill a piping bag with chilled pastry cream. Use a skewer or knife to poke a hole in the side of each donut.

    2. Pipe in the pastry cream until full.

    3. Roll filled donuts in sugar or dust with powdered sugar.

    4. Tips:

      • Chill your pastry cream for easier piping.

      • Make the dough the night before and let it rise in the fridge for even more flavor.

      • For extra flair, dip the tops in chocolate ganache!

      • Would you like a chocolate pastry cream version or a baked alternative next?

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