Soft And Chewy Take A Bite And Fall In Love | Make Donuts With Custard Cream

I made a custard donut that fills your mouth with just one bite. Donut shapes can be created in many ways, but I created them by hand without molds or excess dough and made them with a lot of dough. When frying donuts, if the oil temperature is too high, the cake will burn quickly. It is delicious even if you eat it with sugar, but if you eat it with custard, it will be softer and taste very good. Surely the donuts are crispy on the outside, chewy on the inside, delicious! It doesn’t shoot as much oil as I thought it would, and it’s not hard to do either.


2 egg yolks

40g sugar

12g cornstarch

4g vanilla beans

200g milk

15 g unsalted butter

150g warm milk

6g dry yeast

40g sugar

6g salt

1 egg

320g tapioca flour

50 g unsalted butter


1. Put the sugar and salt into the egg yolk and mix well, then add the cornstarch and mix well, then mix with the vanilla bean.

2. Add milk, mix well and cook over low heat until thickened and foamy.

3. Add the butter, mix well, put in a bowl, cover with cling film to let air in, and then refrigerate. You can also knead by hand.

4. Add yeast to warm milk, mix well and then put in a whisk.

5. Add sugar, salt and eggs, mix well, add flour and knead for about 10 minutes.

6. Put the butter in and knead for about 10 minutes, put in a bowl, cover with cling film, and cook until puffed up 2 to 3 times.

7. Take the air out of the dough, cut the dough into 8 parts, circle it, cover it with plastic wrap and let it ferment for about 15 minutes.

8. After the dough has been degassed and rounded, make a hole in the center and increase it little by little to make the dough as wide as possible.

9. Place dough on cut parchment and cover with cling film to allow dough to ferment for about 30 minutes.

10. Put the dough in the oil about 160 degrees and fry until the color.

11. Wrap in sugar and eat whole or cut in half and enjoy with custard cream.