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Loaf pan with strawberry custard filled donuts on white marble background
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Strawberry Custard Filled Donuts
Prep Time
1 hr
Raising Time
2 hrs 30 mins
 
Course: Breakfast
Cuisine: American
Keyword: strawberry custard, strawberry doughnuts
Servings: 1 dozen
Author: Jackie
Ingredients
Strawberry Custard Filling
  • 1 cup finely diced strawberries
  • 1 teaspoon sugar
  • ½ cup heavy cream
  • ½ cup whole milk
  • Pinch of fine sea salt
  • 3 large egg yolks
  • ¼ cup granulated sugar
  • 1 ½ tablespoons cornstarch
  • 1 teaspoon water
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons cold unsalted butter
Donuts
  • ¾ cup warm milk
  • 2 ¼ teaspoons active dry yeast
  • ⅓ cup butter melted
  • ¼ cup granulated sugar
  • 2 eggs
  • 1 teaspoon salt
  • 3 ½-4 cups all-purpose flour
  • Vegetable Oil for Frying
  • Sugar for coating
Strawberry Custard Filling
Instructions
To make the strawberry custard

  1. Finely dice strawberries and mix with 1 teaspoon of sugar, set aside.

  2. In a small heavy bottomed pot, add heavy cream, milk, and salt and cook on medium heat until it begins to gently simmer, at this point turn off the heat.

  3. In a separate bowl, beat egg yolks and sugar until they are pale.

  4. Very slowly pour warm milk into the egg yolk mixture, mixing constantly, until all of the milk has been added.

  5. In a small bowl, whisk together corn starch and water. Pour cornstarch paste into the custard mixture.

  6. Return the custard to the saucepan and cook over medium low heat, stirring constantly, until the custard is thickened and glossy, about 3-5 minutes.

  7. Remove from heat and add butter and vanilla; stir until smooth.

  8. Stir in diced strawberries, transfer to a bowl and cover with plastic wrap and refrigerate custard until cold and ready to use. This can be made up to 2 days in advance.

To make the doughnuts

  1. In a small bowl, combine warm milk and yeast. Allow to sit until yeast begins to "bloom".

  2. Once yeast mixture is foamy, stir in melted butter and sugar.

  3. Whisk in eggs.

  4. Begin with adding 3 ½ cups of flour and the salt. Knead mixture until dough forms and ball and no longer sticks to the sides of the bowl. If needed, add more flour in 1 tablespoon increments at a time.

  5. Once dough is smooth, place in a large greased bowl, cover and let rest until dough has doubled in size, at least 2 hours.

  6. Once dough has risen, place on a well floured surface and roll a flat disk, about 1-2 inches thick.

  7. Cut out donuts with a 3 inch biscuit cutter.

  8. Place on a wax paper lined cookie sheet and cover lightly. Allow dough to rest for 30-45 minutes.

  9. In a heavy bottomed skillet or pot (or a deep fryer) pour oil to a depth of 2 inches deep.
  10. Heat oil to 375 degrees.
  11. Working in batches of 2-3 at a time, carefully drop donuts into hot oil and fry until golden brown, about 1 minute on each side.
  12. Remove with a slotted spoon and place on a paper towel lined plate to drain.

  13. Once donuts have cooled slightly, coat in sugar. Set aside to cool completely.

  14. Fill a piping bag fitted with a small tip or a plastic bag with a small corner cut out with the chilled pastry cream. Pipe a few tablespoons into each donut round.

Recipe Video

Recipe Notes

Depending on the altitude and/or humidity levels, you may need more flour. 

Doughnuts are best enjoyed the same day. 

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