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Milky doughnuts are the dreamiest weekend treat that look bakery-fancy and melt in your mouth with every bite. The combination of a featherlight dough and creamy milk custard transforms a simple doughnut into something elegant and nostalgic at once. Every time I make these, a sense of kid-like wonder takes over our kitchen as we fill and powder them before calling everyone to the table.
My very first batch was nearly inhaled in one sitting. I now double the recipe whenever cousins visit since these never last past a breakfast crowd.
Ingredients
- All-purpose flour: For dough structure and a light fluffy texture. Choose unbleached flour for the best flavor and airy crumb.
- Granulated sugar: For sweetness in both the dough and custard filling. Fine sugar dissolves best for a smooth texture.
- Instant yeast: To give a fast and reliable rise. A fresh pack of yeast guarantees the doughnuts puff beautifully.
- Warm milk: For maximum tenderness and classic milky flavor in both dough and custard. Whole milk gives the richest taste.
- Unsalted butter: For richness and soft crumb in the dough plus creaminess in the filling. Make sure it is well softened.
- Large egg: To bind and tenderize the dough. Room temperature eggs mix most evenly.
- Salt: For balance and enhanced flavor. Fine salt disperses evenly throughout the dough.
- Oil for deep frying: Gives an extra crisp yet tender shell. Choose a neutral oil with high smoke point such as sunflower or canola.
- Egg yolks: Add color and silkiness to the custard. Fresher eggs make a smoother, richer filling.
- Cornstarch: Thickens the filling to just the right creamy consistency. Use a reputable brand for best results.
- Vanilla extract: For warm bakery aroma and undertones. Pure vanilla gives a deeper flavor than imitation.
- Powdered sugar: Dusted over the top to finish. Sift for the lightest possible coating.
Instructions
- Make the Dough:
- Combine flour, sugar, yeast, and salt in a roomy mixing bowl. Add the warm milk, egg, and softened butter. Using your hands or a stand mixer with a dough hook, knead for eight to ten minutes until the dough is smooth, flexible, and barely sticky. This slow kneading creates the tender stretchy texture that gives these doughnuts their cloudlike quality. Cover the bowl with a clean towel or plastic wrap and set aside in a warm spot for about one hour until doubled in bulk.
- Shape the Doughnuts:
- Once doubled, turn the dough onto a floured counter and gently punch down to release air. Using a rolling pin, roll out to about one inch thickness. Cut rounds using a floured round cutter of your preferred size. Place each round onto a prepared tray lined with parchment or lightly dusted with flour. Keep space between them so they do not stick while rising. Cover loosely and let rise again for thirty to forty minutes until puffy and noticeably larger.
- Fry the Doughnuts:
- Heat a deep pot with plenty of oil to around 340 degrees Fahrenheit. Line a tray with paper towels for draining later. Working in batches so you do not crowd the pot, carefully lower dough rounds into the oil. Fry on one side until deep golden brown then gently flip and continue frying until the second side matches. Each doughnut should take about two to three minutes per side. Use tongs or a slotted spoon to remove and immediately lay onto the lined tray.
- Prepare the Milk Custard:
- While doughnuts cool, warm the milk in a saucepan just until hot but not boiling. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until totally smooth and pale. Slowly pour in the warm milk, whisking constantly so the eggs do not cook. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly. The custard will thicken and turn glossy after two to three minutes. Remove from heat and stir in the vanilla and butter until melted and smooth. Let cool to room temperature before piping.
- Fill the Doughnuts:
- Once custard is cooled and doughnuts are just warm, scoop the custard into a piping bag fitted with a medium round tip. Use a paring knife to make a small hole on the side of each doughnut just big enough for the tip. Insert the tip and gently squeeze to fill the doughnut until the custard just starts to peek out.
- Finish and Serve:
- Set filled doughnuts on a platter. Generously sift powdered sugar over them for a snowy coating. Serve immediately for the softest experience.
Powdered sugar and real vanilla are adored by my family. The scent lingers in the house long after breakfast is over and I always sneak an extra spoonful of custard before cleaning up. Once, my niece helped pipe the filling and ended up with more custard on herself than in the doughnuts but we laughed for hours.
Storage Tips
Keep finished doughnuts in an airtight container at room temperature for up to one day. For longer storage, refrigerate the filled doughnuts and let them warm up slightly before serving. Unfilled doughnuts also freeze well after frying. Simply thaw and fill with custard when needed.
Ingredient Substitutions
If you are out of whole milk, try evaporated milk or a rich plant-based milk for the custard. Bread flour can work instead of all-purpose for a slightly chewier result. For extra fragrance, swap in a bit of orange zest or a splash of rosewater to the custard for a twist.
Serving Suggestions
These shine best fresh and lightly warm dusted heavily with powdered sugar. Serve alongside hot chocolate or a glass of cold milk. You can also pipe other fillings like chocolate hazelnut spread or fruit jam for a change.
Cultural Note
Milky doughnut fillings are inspired by European and Middle Eastern bakeries where creamy custards are core to traditional holiday breads. The delight of biting into a warm filled doughnut feels universal across generations and cultures.
Seasonal Adaptations
In spring or summer, add fresh berries alongside the custard as a topping During holidays, swap vanilla for almond extract or add a cinnamon stick to the custard For brunch, offer a doughnut bar with multiple fillings and toppings
Success Stories
I have gifted boxes of these doughnuts for birthdays and always receive requests for the recipe. Even beginner bakers in my family had success as long as they let the dough rise fully. Watching the clouds of powdered sugar disappear is now a favorite weekend memory.
Freezer Meal Conversion
You can freeze unfried dough rounds on a parchment lined tray then store them in a ziptop bag. Let them thaw and rise before frying and filling for almost fresh doughnuts on demand.
Serve these milky doughnuts fresh for the most delightful experience. The soft, fluffy dough and creamy filling make every bite unforgettable.
Recipe FAQs
- → How do I achieve a fluffy doughnut texture?
Use warm milk and allow enough rising time for the dough to create a light, airy crumb.
- → Can I make the milk custard in advance?
Yes, prepare the custard ahead and chill it in the fridge until ready to fill the doughnuts.
- → What oil is best for frying?
Neutral oils like canola or sunflower are ideal, as they don't impart flavor to the doughnuts.
- → How do I prevent doughnuts from absorbing too much oil?
Maintain oil temperature at 170–175°C (340°F) for quick, even frying and less absorption.
- → Can I use other fillings?
Yes, try jams, chocolate, or fruit creams for a delicious variation on the classic custard version.