Custard Cream-Filled Donuts

What goes better with coffee in winter than a warm fluffy donut? Dive into the creamy deliciousness of these custard cream-filled donuts made by Anum Adil using National Vanilla Custard.

I Made It



  • Milk 2 cups
  • Sugar 1/2 cup
  • National Custard Powder 6 tbsp
  • Milk 1/2 cup
  • Cream 1/3 cup

For Tempering:

  • Butter 100 Gm
  • Curry Leaves 12 To 15


  • Warm milk 1/2 cup
  • Sugar 3tbsp
  • Instant yeast 1tbsp
  • Vanilla essence 1tsp
  • 3 Pinch of National Salt
  • 2 eggs room temperature
  • 4tbsp melted butter
  • 2 cups flour (sifted)
  • Oil for frying
  • Caster sugar for coating


For Madrasi Vegetable:

  • In a sauce – pan add milk along with sugar and let it boil, in a bowl add National Custard Powder with milk whisk well and pour the mixture in milk & cook until thickens.
  • <liLet it cool and add cream pour in a Piping bag and set aside.

  • For dough preparation, in a large bowl add milk, sugar and yeast, let it rest for 10 minutes
  • now combine all wet ingredients then into it add dry ingredients mix it well and make a ball shape using hands knead the dough well.
  • Transfer back into the bowl, cover and leave for 1 hour in warm place.
  • When Dough became double in size take it out from bowl, cut 8 parts equally for large donuts and 16 parts equally for medium sized doughnuts.
  • make ball shapes and transfer into the try align with butter paper.
  • Press a little and let it rest for an hour.
  • Fry on medium low flame until golden brown.
  • let it cool down, Cap with caster sugar , make a whole using knife or skewer, fill with Custer cream filling and enjoy.