Custard Filled Homemade Donuts Recipe

In a small saucepan, add the milk and butter or margarine. Warm over low heat until the butter starts to melt, then remove from heat and let it cool to warm but not hot to the touch.

Sift the strong plain flour and caster sugar into a large bowl, then sprinkle in the yeast. Gently mix to combine all dry ingredients.

Create a well in the center of the dry ingredients and pour in the cooled milk mixture and beaten egg. Mix together using a spoon or your hands until a soft, slightly sticky dough forms.

Tip the dough onto a well-floured surface and knead with floured hands for about 10 minutes until smooth, stretchy, and elastic, adding flour as needed to prevent sticking.

Place the kneaded dough in an oiled bowl and cover with oiled cling film or a damp tea towel. Leave in a draught-free spot for about 1 hour, or until the dough has doubled in size.

After rising, knock back the dough to release air and knead briefly on a floured surface. Divide into 12 equal pieces and roll each into a smooth ball. Place each ball on individual 10cm² squares of greaseproof paper spaced out on a tray.

Cover the shaped dough balls again with oiled cling film or a damp tea towel. Let them rise for another hour in a draught-free place until doubled in size.

In a large heavy-based pan, heat the oil to 180°C (350°F) using a thermometer for accuracy. Ensure there is enough oil to fully submerge the doughnuts without sticking to the bottom.

Using the greaseproof paper squares, lift each doughnut into the hot oil carefully. Fry for about 90 seconds on one side, then flip and fry for another 90 seconds until golden brown.

Remove doughnuts with a slotted spoon and hold them above the oil for 10 seconds to drain excess oil, then transfer them to a wire rack to cool completely.

Fill a piping bag fitted with a large round nozzle with custard. Poke a hole in the side of each cooled doughnut using the end of a wooden spoon and pipe about a teaspoon of custard inside.

Roll each custard-filled doughnut in caster sugar for a sweet finish. Serve fresh and enjoy!