Get ready to fall in love with these incredibly soft, fluffy, and utterly delicious Each bite features a perfect golden-fried exterior, generously coated in sugar, revealing a luscious, smooth vanilla custard filling that's simply divine. This is the ultimate halal sweet treat, perfect for any occasion, from a special breakfast to a delightful dessert.
📜 Ingredients
For the Doughnuts:
1 cup (240ml) warm whole milk (around 105-115°F / 40-46°C)
2 ¼ teaspoons active dry yeast (one standard packet)
¼ cup (50g) granulated sugar, plus 1 teaspoon
1 large egg, room temperature
2 tablespoons (28g) unsalted butter, melted and cooled
½ teaspoon salt
3 cups (360g) all-purpose flour, plus more for dusting
6-8 cups (approx. 1.5-2 liters) halal vegetable oil for frying (e.g., canola, sunflower, grapeseed)
For the Vanilla Custard Filling:
1 ½ cups (360ml) whole milk
½ cup (100g) granulated sugar
3 large egg yolks
¼ cup (30g) cornstarch
2 tablespoons (28g) unsalted butter, softened
1 teaspoon pure vanilla extract
For the Coating:
1 cup (200g) granulated sugar
📝 Instructions
- Activate the Yeast: In a large mixing bowl, combine the warm milk, 1 teaspoon of granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until a foamy layer appears on top, indicating the yeast is active.
- Prepare the Dough: Add the remaining ¼ cup granulated sugar, the egg, melted butter, and salt to the yeast mixture. Whisk everything until well combined. Gradually add the all-purpose flour, mixing with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and no longer sticky. If using a stand mixer, knead on low speed for 6-8 minutes.
- First Rise: Lightly oil a clean bowl. Place the dough in the bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size.
- Make the Custard: While the dough is rising, prepare the custard. In a medium saucepan, heat 1 cup of the whole milk over medium heat until it begins to simmer gently. In a separate medium bowl, whisk together the remaining ½ cup milk, ½ cup granulated sugar, egg yolks, and cornstarch until the mixture is completely smooth and lump-free.
- Temper and Thicken Custard: Slowly pour about half of the hot milk into the egg yolk mixture, whisking continuously to temper the eggs and prevent them from scrambling. Pour this tempered mixture back into the saucepan with the remaining hot milk. Cook over medium-low heat, whisking constantly, until the custard thickens significantly and coats the back of a spoon (this usually takes about 5-7 minutes).
- Finish and Chill Custard: Remove the thickened custard from the heat. Stir in the softened butter and vanilla extract until fully incorporated and smooth. Transfer the custard to a clean bowl, press plastic wrap directly onto the surface of the custard to prevent a skin from forming, and refrigerate until completely chilled (at least 2 hours, or ideally overnight).
- Shape the Doughnuts: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Roll the dough out to an even ½-inch thickness. Using a 3-inch round cookie cutter (or the rim of a drinking glass), cut out as many doughnut rounds as possible. Gently gather and re-roll any scraps to cut more rounds.
- Second Rise: Carefully transfer the cut doughnut rounds to baking sheets lined with parchment paper, leaving some space between each one. Cover them loosely with plastic wrap or a clean kitchen towel and let them rise again for 30-45 minutes, or until they appear noticeably puffy and light.
- Fry the Doughnuts: In a large, heavy-bottomed pot or Dutch oven, heat the halal vegetable oil to 350°F (175°C). Use a candy thermometer to monitor the temperature. Carefully lower 2-3 doughnuts into the hot oil (do not overcrowd the pot). Fry for 1.5-2 minutes per side, until they are beautifully golden brown.
- Drain and Coat: Using a slotted spoon or spider, transfer the fried doughnuts to a wire rack set over paper towels to drain any excess oil. While the doughnuts are still warm, roll them generously in the granulated sugar from the "Coating" section until well coated.
- Fill the Doughnuts: Once the doughnuts have cooled completely and the custard is thoroughly chilled, transfer the custard to a piping bag fitted with a long, thin pastry tip (like a bismarck tip). Insert the tip into the side of each doughnut and gently pipe in a generous amount of custard until the doughnut feels plump and full.
- Serve: Arrange your beautiful, homemade creamy custard doughnuts on a serving platter and enjoy immediately!
💡 Chef's Tips
- Achieving the Perfect Fry: Maintaining the oil temperature at 350°F (175°C) is crucial. If the oil is too hot, the doughnuts will brown too quickly on the outside and remain raw inside. If it's too cool, they'll absorb too much oil and become greasy.
- Make Ahead Magic: Both the dough (after the first rise) and the custard can be prepared a day in advance. Store the dough in the refrigerator overnight (punch it down gently before shaping) and keep the custard chilled. This makes assembling and frying on the day of serving a breeze!
