Vanilla Custard Donuts

Material<6 pieces>

【Main ingredients】

  • High gluten flour / 200g
  • Sugar / 15g
  • Instant yeast / 3g
  • Salt / 1g
  • Egg / 1
  • Milk / 80g
  • Butter / 25g


  • Egg / 1 and 1/3
  • Sugar / 20g
  • Corn flour / 10g
  • Vanilla essential oil / 1 teaspoon
  • Milk / 125g
  • Butter / 15g


          1. Knead high-gluten flour, sugar, instant yeast, salt, eggs, milk and butter until a thin film forms. Ferment at room temperature for about 50-60 minutes until it doubles in size (the dough does not spring back), and divide it into 6 equal portions. After rolling, ferment for about 45 minutes.

          2. Coat the surface of the winter dumplings with oil, air fry them in a BRUNO air fryer at 180°C for 7 minutes, then apply oil on the reverse side and air fry them for another 7 minutes. Sprinkle with granulated sugar while still hot.

          3. Custard filling: Beat 1 egg, sugar, corn flour and vanilla essential oil until milky white and set aside. Boil the milk in a pot until foaming at the edge. Slowly pour 1/3 of the eggs, stirring constantly, and then pour in the rest of the milk. Pour everything into the pot and cook over low heat until thickened. Remove from heat and stir in butter. Place in the zipper bag after cooling in the refrigerator. Use chopsticks to pierce the bottom of the dongsu and add the custard cream.