Chocolate Custard Filled Donuts
Chocolate Custard-Filled Donuts are soft pillows of dough filled with homemade, silky-smooth chocolate custard and coated in a slightly crunchy sugar topping. Seriously, nothing beats fluffy, cloud-like, warm homemade donuts on your lips! I usually make a big batch for school bake sales, and they disappear in minutes!
Sometimes I can’t decide between vanilla custard donuts and a chocolate one, so I make both. For something fruitier, these heavenly Strawberry Custard Filled Donuts are perfect! I use homemade custard made with fresh strawberries and cream. Serious chocolate lovers who also like banana bread have to try this Chocolate Banana Bread recipe with fresh bananas, chocolate chips, and walnuts. It is moist and delicious with a crunchy nut texture.
For this yummy chocolate custard-filled donut recipe, I only need a few ingredients: milk, eggs, egg yolks, sugar, cornstarch, flour, and butter, plus cocoa powder and bittersweet chocolate for the custard. I know pastries can feel intimidating at first, and the urge to buy one is strong, but you have to resist. Once you try your own homemade donuts, you’ll appreciate these treats in a whole new way!
Table of contents
Why you will love this recipe
- They’re so fresh: If you’ve never had homemade donuts before, try this recipe at least once. The difference between fresh homemade donuts and store-bought is worth it. Even the pretty ones you can get at the pastry shop don’t taste as good.
- Save money: Pastries at a bakery cost around $5 each, but I can make a whole batch for about the same price.
- No mystery ingredients: I like to know exactly what is in my food, especially when I am feeding it to my family. When I make it myself, I know I am not feeding them added ingredients like artificial preservatives, extra sugar, salt, and other things that don’t need to be in there.
- A fun project: Another thing I like about this recipe is that I can make it a fun project to enjoy with the kids. Letting them pipe the custard into the donuts is easy, and it saves me from getting too messy.
What you will need
For the dough
- Dry ingredients: I use bread flour for these donuts because it has more protein, which helps build a strong, stretchy dough that holds gas. This creates a puffy interior that keeps the donuts from collapsing. Instant yeast rises faster and creates a light, airy texture.
- Wet ingredients: Warm milk helps activate the yeast and makes the donuts softer and springier. Room-temperature butter traps air, letting the sugar crystals create tiny air pockets for fluffy donuts.
- Seasonings: Besides salt, I also use white granulated sugar for pure sweetness that tenderizes the crumb and cuts through the butter to create air pockets.
For the chocolate custard
- Wet ingredients: Whole milk at room temperature provides the best balance of fat and water for a rich, velvety texture without too much grease like heavy cream or curdling like low-fat milk. Pure vanilla extract adds floral notes without bitterness. Room-temperature eggs prevent seizing and help the custard blend smoothly without cooling the other ingredients. I add extra egg yolks for richer flavor and a silkier mouthfeel. Softened butter melts smoothly into the custard for a luxurious, glossy texture and rich taste. Chopped semi-sweet chocolate is better than chocolate chips because it doesn’t have the wax they add to keep it semi-sweet. It melts into the hot cream without lumps or scorching.
- Dry ingredients: Cocoa powder adds an intense chocolate flavor without any fat or moisture. Cornstarch absorbs excess liquid and thickens when heated, creating a smooth, velvety texture. It also protects the eggs from scrambling.
- Seasonings: Besides salt, I also add white granulated sugar for clean sweetness, with no extra color or texture.
How to prepare
Mix the dough: First, I whisk the warm milk and room-temperature egg in a large bowl. Then, I stir in the yeast until it is dissolved before adding the flour, sugar, and salt. Once it thickens, I knead it by hand until all the flour is incorporated.
Let it rise. Then I work in the softened butter by hand before transferring the dough to an oiled bowl. I cover it with plastic and let it rise in a warm spot for several hours until it’s 2 to 3 times its size. When it is finished, I place it on a floured surface and knead it for 2 to 3 minutes.
Make the custard: I whisk the egg, egg yolks, sugar, cocoa powder, cornstarch, and salt in a bowl until thick and smooth. In a medium saucepan, I heat the milk and vanilla over medium-high heat until it starts to boil, stirring occasionally. Then I remove it from the heat and slowly pour it into the eggs, whisking continuously so it doesn’t separate.
Melt the chocolate: Once combined, I pour it back into the pan and whisk vigorously over medium heat for about 3 to 5 minutes, until it thickens. Now I turn the heat to low and add the chopped chocolate, whisking until it melts. I remove it from the heat now and stir in the butter until it melts.
Let it cool: Now, I pour the custard into a large bowl and cover it with plastic wrap, making sure the wrap touches the custard to prevent a skin from forming on top. I let it cool to room temperature, then refrigerate it for 3 to 5 hours.
Shape and rest: While the custard cools, I punch it down, put it on a floured surface, and roll it out before dividing it into 8 equal pieces. I roll them into balls and place them on a parchment-covered baking sheet. Then, I cover with plastic and let them rest for 40 minutes.
Fry the donuts: Once they have risen, I fill a pan with 2 inches of oil over medium-low heat and bring it to 350 degrees F. I fry the donuts 3 at a time for 2 minutes per side, until golden brown.
Fill with custard: When they are done and still slightly warm, I coat them in sugar. Then, after they cool completely, I transfer the custard to a piping bag, poke a hole in the side with a chopstick or the end of a wooden spoon, and squeeze custard into the hole until it is full.
Chill and serve: Finally, I let the donuts chill for an hour to firm up before serving.
Expert tip
Why the dough won’t rise
Dough can fail to rise for many reasons. The yeast may be old or expired. The milk or water you pour into the yeast may be too hot. It has to be under 120 degrees F, or it will kill the yeast. But it needs to be over 85 degrees F to wake it. The room also has to be warm. It should be between 70 and 85 degrees F for the dough to rise properly. Also, do not let salt touch the yeast directly. Salt will kill or slow the yeast if it isn’t diluted. Finally, it may just need more time. Give it another hour and see what happens. If that doesn’t work, try new yeast.
More tips to consider:
- Whisk the custard again before putting it into the piping bag to make sure it is smooth.
- Use a plastic baggie with a corner cut off if you don’t have a piping bag for the custard.
- Keep the oil at 350 degrees F the whole time. If it’s too hot, the outside will burn before the inside cooks, and if it’s not hot enough, the donuts absorb too much oil.
- Coat the donuts in sugar while they are still warm so the sugar sticks.
- However, don’t add the custard until they are completely cool, or the custard will melt and run out.
Recipe variations and add-ins:
- Other chocolate: Instead of semi-sweet chocolate, try these with dark chocolate, milk chocolate, or white chocolate for a different taste
- Different filling: To change the flavor, fill them with something other than chocolate custard, such as your favorite fruit preserves, lemon curd, any flavor of pudding, or my homemade whipped cream. Try them with my strawberry whipped cream for a special treat.
- Boston cream donuts: Top Boston cream donuts with melted chocolate glaze and fill them with vanilla custard.
- Espresso custard: Add a caffeine boost by adding espresso powder to the custard. It won’t taste like coffee. In fact, it will enhance the chocolate flavor.
- Caramel topping: Instead of topping these donuts with sugar, drizzle on some of my rich homemade caramel sauce. It only takes 10 minutes with just 3 ingredients.
- Long johns: Who says they have to be round? Turn them into long johns, squares, or whatever shape you like.
Serving suggestions:
For me, donuts always go with a cup of coffee. But my kids enjoy them with a glass of milk or a mug of hot chocolate. Since these are filled with chocolate, I like to contrast them with my homemade peanut butter hot chocolate. Made with creamy peanut butter, semisweet chocolate chips, real cream, and pure vanilla, this cocoa is topped with whipped cream, semisweet sauce, melted peanut butter, and chocolate shavings for extra dazzle.
If you want to serve these donuts with other flavors, try my strawberry custard-filled donuts, made from fresh strawberries. These are super easy to make and have a tangy, sweet flavor. For something more basic but still heavenly creamy, these custard donuts are simple, rich, and delicious. These are perfect for dipping in your morning coffee. Even if you’re drinking boozy Irish coffee from my classic recipe. The donut melts in your mouth.
How to store leftovers:
- Refrigerate: Leftovers will stay fresh if wrapped in plastic and stored in an airtight container in the fridge for up to a week.
- Freezing: I freeze leftovers separately wrapped in plastic and placed in freezer bags for up to 3 months.
- Defrost: I thaw frozen leftovers in the refrigerator overnight.
Frequently asked questions
This happens when the cooking oil temperature is too low. If the oil isn’t hot enough, the donuts absorb oil instead of frying. They need to form a crust quickly when they hit the oil. Otherwise, they act like sponges and soak it up. This can also happen if you put too many donuts in the pan because the oil temperature drops and the donuts don’t have enough room to fry instead of steam. Watch the temperature, and don’t cook too many donuts at once.
Most people learn this the hard way. But it is pretty easy to figure out. When you place the donuts in the oil, they will start to bubble if the oil is at the right temperature. When the bubbling stops, peek underneath. They should be golden brown and ready to flip if you have the heat set to medium-low.
If the egg proteins overcook, they turn into scrambled eggs, leaving tiny clumps of egg in the custard. That is why it is best to add the hot milk to the egg mixture a small amount at a time, while constantly whisking. If you stop whisking, the eggs can start to cook. If this happens, don’t panic. Pour the warm custard through a fine-mesh sieve to remove the tiny egg grains.
Yes, after the first rise, punch the dough down and cover it with plastic. You can then store it in the refrigerator overnight and shape it the next day. One way to do this is to make the dough and let it rise in the fridge overnight. Then, let it come to room temperature for 30 minutes before rolling it out. Then you can use it to make fresh donuts in the morning. You can also make the cream filling the day before and store it in a piping bag or freezer bag until it is ready to use.
More chocolate desserts:
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Chocolate Custard Filled Donuts
Ingredients
Donut dough:
- 2 1/4 cups bread flour
- 1 large egg room temperature
- 1/2 cup + 2 tablespoons milk warm
- 3 tablespoons unsalted butter room temperature
- 5 tablespoons granulated sugar
- 1 teaspoon salt
- 1 envelope Instant Yeast 7 grams
Chocolate custard:
- 2 1/4 cups whole milk
- 2 teaspoons vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 3 egg yolks room temperature
- 1 egg room temperature
- 1/2 cup granulated sugar
- 2 1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 8 oz chocolate bittersweet or semisweet – chopped
- 2 tablespoons unsalted butter softened
Instructions
Yeast mixture:
- In a large bowl, whisk together the warm milk and room-temperature egg. Once combined, add the instant yeast and whisk thoroughly until it dissolves.
Donut dough:
- Then, add sugar, flour, and salt to the yeast mixture. Use a spatula to mix until combined, then knead by hand until all the flour is incorporated.
- Next, add the softened butter and work it into the dough with your hands until smooth.
- Afterward, transfer the sticky dough ball to a large, lightly oiled bowl and cover it with plastic wrap. Place it in a warm place and let it rise for a few hours until it is about two to three times its starting size. Transfer the dough onto a flat, lightly floured surface and knead for two to three minutes.
Chocolate custard:
- First, add the sugar, egg yolks, cornstarch, cocoa powder, and salt to a bowl and whisk until thick and smooth. Set it aside.
- Add the milk and vanilla to a medium saucepan and heat over medium-high heat until it just starts to boil. Remove it from the heat. Remove it from the heat.
- Slowly and WHILE WHISKING CONSTANTLY, pour the hot milk into the egg mix and whisk to temper the egg mixture.
- Once fully combined, transfer the mixture back to the saucepan over medium heat and whisk vigorously until it starts to thicken, in about 2-5 minutes.
- Lower the heat to low, then add the chopped chocolate. Whisk until the chocolate fully melts.
- Remove from heat and stir in the butter until melted and combined.
- Transfer the chocolate custard to a bowl and immediately cover the surface with plastic wrap, ensuring it touches the entire surface. This prevents custard skin from forming on top.
- Let the custard cool to room temperature, then refrigerate for 2 to 4 hours, until fully chilled.
Shape the donuts:
- Meanwhile, punch down the dough, then transfer it to a lightly floured surface. Fold it a few times and divide it into eight equal pieces.
- Shape each piece into a ball and place it on a parchment-lined baking sheet. Repeat with the remaining pieces. Make sure they aren't too close together on the baking sheet. Cover them with plastic wrap and let them rest for 30 to 40 minutes.
Deep frying the donuts:
- Place a large, deep pan over low-medium heat with about 1 1/2-2 inches of oil. Bring the oil to 350°F. Add a few donuts at a time and fry for 1-2 minutes per side, or until golden brown. Flip and repeat.
Fill:
- After the donuts cool completely, poke a hole in each one with a long, rounded object, like a chopstick. Place a bowl with about one cup of sugar next to you. Then roll them in sugar until both sides are covered.
- Transfer the chocolate custard to a piping bag, cut a small hole in the tip, and fill the donuts with custard until you have just a small ball of custard on the surface.
Video
Notes
Why the dough won’t rise
Dough can fail to rise for many reasons. The yeast may be old or expired. The milk or water you pour into the yeast may be too hot. It has to be under 120 degrees F, or it will kill the yeast. But it needs to be over 85 degrees F to wake it. The room also has to be warm. It should be between 70 and 85 degrees F for the dough to rise properly. Also, do not let salt touch the yeast directly. Salt will kill or slow the yeast if it isn’t diluted. Finally, it may just need more time. Give it another hour and see what happens. If that doesn’t work, try new yeast.More tips to consider:
- Whisk the custard again before putting it into the piping bag to make sure it is smooth.
- Use a plastic baggie with a corner cut off if you don’t have a piping bag for the custard.
- Keep the oil at 350 degrees F the whole time. If it’s too hot, the outside will burn before the inside cooks, and if it’s not hot enough, the donuts absorb too much oil.
- Coat the donuts in sugar while they are still warm so the sugar sticks.
- However, don’t add the custard until they are completely cool, or the custard will melt and run out.
I’d eat so many of these. I just love donuts.
Holy moly, that looks good. I never eat a donut that doesn’t have filling so this is right up my alley.
So yummy looking. I need to make these like right now!
Custard is my favorite filling in donuts. I need these!
I believe these are my new favorite breakfast treat!!
Oh my! My kids are going to love this for sure! This looks absolutely delicious and tasty
Oh wow, these look amazing. I love the idea of making custard filled donuts, this sounds so good!
Looks amazingly delicious! I would love to make this!
This looks like a delicious chocolate counterpart to yesterday’s custard filled donuts, love it!
These sound delicious. Custard filled donuts sound like a lovely treat. My kids are going to love these!
Oh my goodness, these donuts look and sound insanely delicious!! A must make!!
These sound amazing! The custard is a great idea, and I definitely prefer that over chocolate frosting.
I’ve always loved chocolate custard for a donut filling, and this recipe is definitely a must-try! Thanks so much for sharing! 🙂
This is totally irresistible!! My whole family enjoyed it! Thanks for the recipe!
These look so delicious and love that they ar chocolate custard filled! Delish and homemade everything is better so I would have a hard time not eating these… delicious! Pinning this one next!
Oh this looks so good! I love the chocolate filling!
The kids love donuts and I’m sure they would enjoy this delicious recipe as well.