Chocolate Custard Doughnuts

Chocolate Custard Doughnuts

We have got one of our all-time favourite recipes to share with you, these incredibly delicious, puffy, melt-in-your-mouth doughnuts stuffed with chocolate custard!

They have perfectly golden, sugared crust on the outside, light and airy, buttery crumb inside, and silky-smooth chocolate custard filling. Each bite tastes like PURE HEAVEN!


Silicone head spatula

Tala Performance Baking Tray

Dry Cook's Measure

Mixing bowl


Slotted spoon


 For the dough:

250g strong white bread flour, plus extra for dusting

40g caster sugar, plus extra for rolling

¾ tsp salt

2 large eggs

4g dried active yeast

60g unsalted butter, softened

1 litre vegetable oil for frying


For the filling:

2 Tbsp custard powder

2 Tbsp caster sugar

560ml milk

200g dark or milk chocolate, melted



  1. Place all the ingredients apart from the butter in a bowl of a freestanding mixer fitted with the hook attachment and add 75g of water. Mix on medium speed for 3-4 minutes to bring it together.
  1. Add softened butter, in 4 additions, and keep mixing until you have smooth, glossy, and very elastic dough, about 5-8 minutes. Transfer the dough into a clean bowl, cover and leave to rise until doubled in size (about 1h 30minutes).
  1. Knock back the dough gently, then divide it into 10 equal pieces. Roll each piece into a tight ball and place on a lightly floured baking tray, leaving space for the buns to expand. Cover lightly with a damp tea towel and leave to prove for 2 hours or until doubled in size.
  1. Meanwhile, prepare the custard filling. Mix the custard powder and caster sugar with milk. Place in a saucepan and bring to boil. Remove from the heat and whisk in the melted chocolate. Set aside to cool, covering the top tightly with clingfilm to prevent the skin forming. Once cooled, transfer into piping bag fitted with the nozzle.
  1. Heat the oil in the heavy-based pan to 170 C, carefully lift the proved doughnuts from the tray using palette knife, and place them in the hot oil. Fry 2-3 doughnuts at a time for 2 minutes on each side, until golden. Remove them with slotted spoon and place on the plate lined with paper kitchen towel.
  1. Roll each doughnut in caster sugar. Use a skewer or a small knife to make a small hole in the crease/ side of each doughnut, then pipe the chocolate custard into each doughnut.



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