A naughty, indulgent treat the family loves Custard Doughnuts


  • 3 1/2 cups plain flour
  • 1/3 cup caster sugar
  • 7g dry yeast
  • 3 egg yolks
  • 1 cup milk warmed
  • 2L vegetable oil
  • 1/2 cup icing sugar
  • 1 cup Pauls thick vanilla custard
  • 100g butter



  1. Combine all dry ingredients in a bowl, including dry yeast. Mix well.
  2. Melt butter, mix with egg yolks and warm milk.
  3. Pour liquid mixture into the middle of the dry flour mixture. Mix well.
  4. Allow to sit in a warm spot for at least an 1 1/2 hours.
  5. Knead mixture again (will be a little gooey), use extra flour as required.
  6. Roll mixture out to at least 1cm thick. Cut in preferred shaped (a glass or biscuit/scone cutter is perfect!).
  7. Deep fry at 170C for 3 1/2 minutes. Turn over half way through so both sides are cooked.
  8. Allow to cool before adding custard filling. Dust with icing sugar or if you prefer, cinnamon sugar.


  • deep fryer
  • 1 round cookie cutters




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