At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 12 donuts
• Prep time: About 3 hours, including rising and custard chilling
• Cook time: 10 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 12 donuts.

• Calories: 360 kcal
• Protein: 9 g
• Carbohydrates: 53 g
• Fat: 12 g
• Sodium: 249 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Donut Dough

Have these measured and ready before you begin.

• 500 g (17.6 oz; about 4 U.S. cups) all-purpose flour
• 30 g (1.1 oz; about 1/4 U.S. cup) cornstarch or wheat starch
• 70 g (2.5 oz; about 1/3 U.S. cup) granulated sugar
• 6 g (0.21 oz; about 2 teaspoons) instant yeast
• 6 g (0.21 oz; about 1 teaspoon) salt
• 2 large eggs
• 200 ml (about 3/4 U.S. cup plus 1 1/2 tablespoons) warm milk
• 45 g (1.6 oz; about 3 tablespoons) butter, at room temperature

Vanilla Custard Filling

• 3 large egg yolks
• 50 g (1.8 oz; 1/4 U.S. cup) granulated sugar
• 250 ml (about 1 U.S. cup plus 1 tablespoon) milk
• 10 g (0.35 oz; about 1 tablespoon plus 1 teaspoon) all-purpose flour
• 10 g (0.35 oz; about 1 tablespoon plus 1 teaspoon) cornstarch or wheat starch
• 1 ml (about 1/4 teaspoon) vanilla extract, or vanilla sugar

Cinnamon Sugar

• scant 1/2 cup (100 ml by volume) granulated sugar
• 1 teaspoon ground cinnamon

For Frying

• 700 ml (about 3 U.S. cups) sunflower oil

Directions

1. For the filling, whisk the egg yolks, filling sugar, flour, and starch. Heat the milk and vanilla, then whisk it gradually into the yolks; return everything to the saucepan and stir until thick. Cool at room temperature, refrigerate, then transfer to a piping bag.

2. For the dough, combine the flour, dough starch, dough sugar, salt, and yeast. Whisk the 2 whole eggs with enough of the measured warm milk for the combined weight to equal 290 g (10.2 oz), then knead this liquid into the dry ingredients.

3. Knead in the room-temperature butter until the dough is smooth and soft. Cover and rise for 1 hour.

4. Divide into twelve 75 g (2.6 oz) portions, shape into balls, cover, and rest for 15–20 minutes. Degas, round again, cover, and proof for 40 minutes; uncover for 10 minutes to form a light skin.

5. Heat the oil to 350°F (175°C). Fry in batches for about 2 minutes per side, until golden and about 190°F (88°C) inside; drain and cool for 10 minutes before filling.

6. Poke a cavity through the side of each donut and pipe in the chilled vanilla custard.

7. Mix the topping sugar and cinnamon, roll the filled donuts in it, and serve.

Sources

1. USDA FoodData Central — April 2026 data release