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Coffee Custard Filled Donuts

Course Breakfast
Cuisine American
Keyword Coffee Custard Filled Donuts
Prep Time 2 hours 45 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings 13 donuts
Calories 389kcal
Author Miranda Couse

Ingredients

Coffee Custard

  • 5 egg yolks
  • 1 1/2 cups whole milk
  • 1/2 cup strong coffee room temperature
  • 3/4 cup granulated sugar
  • 1/4 tsp. salt
  • 1/4 cup cornstarch
  • 3 T. butter

Donuts

  • 1 pkg active dry yeast 2 + ¼ tsp.
  • ¼ cup warm water 110°F
  • 1 cup milk
  • ¼ cup shortening
  • ¼ cup granulated sugar
  • 1 tsp. salt
  • ¾ cup mashed potatoes
  • 2 large eggs beaten
  • 5 cups all-purpose flour
  • 1 T. + 3 cups canola oil divided

Coating

Instructions

Coffee Custard

  • In a bowl, add in the egg yolks, milk, and strong coffee, Whisk until incorporated.
  • In a medium saucepan, add in the sugar, salt, and cornstarch. Whisk until the cornstarch is thoroughly incorporated.
  • Pour about 3/4 cup of the egg and milk mixture into the saucepan and whisk until incorporated. Start with a small amount to avoid lumps.
  • Add the remaining egg and milk mixture and whisk to combine.
  • Add in the butter and turn heat on to medium. Whisk pretty steadily to avoid clumps and burning.
  • Once the mixture comes up to a boil, let it boil for 1 minute until it thickens. Whisk constantly while the custard is boiling.
  • Immediately run the custard through a fine mesh strainer into a bowl.
  • Cover with plastic wrap. Be sure that the plastic wrap sits on the top of the custard to avoid a skin. Place into the fridge to chill.

Donuts

  • Dissolve yeast in the ¼ cup warm water. Add a teaspoon of sugar and stir. Let it sit for 10 minutes until foamy. This will mean your yeast is activated.
  • In a saucepan, add in the milk, shortening, sugar and salt. Turn on heat to medium/high. Let it come to almost a bubble. Once the milk starts to form bubbles on the outer edge, remove from the heat and let cool to luke warm.
  • Add the milk mixture, yeast, mashed potatoes, and beaten eggs into a large mixing bowl. Stir to combine.
  • Add in the 5 cups of flour and stir until most of the flour is incorporated. Remove the dough from the bowl onto a clean work surface and work in the rest of the dough. Knead the dough until smooth. It will be a soft dough.
  • Place 1 tablespoon of oil into a bowl. Add the dough and roll it into the oil to coat it. Cover with plastic wrap and place in a warm area until doubled. It will take about 1 hour and 30 minutes.
  • Lightly flour a clean surface. Turn the dough out onto the the floured surface and roll out to about ½ inch thickness. Cut with 3 or 4 inch round cookie cutter.
  • Place the cut out donuts onto two cookie sheets that have been greased with non-stick cooking spray. I normally lay a piece of parchment paper down onto the cookie sheet and then spray that with non-stick cooking spray. The parchment paper isn't necessary.
  • Cover the donuts with the plastic wrap and let it rise until doubled. This will take about 30 minutes.
  • While the donuts are rising for the second time, add the 3 cups of oil into a large saucepan and let it heat to 350 degrees.
  • Once the donuts are doubled and the oil is up to temperature, add 1 to 2 donuts into the oil. Let the donuts fry for about 2 minutes until golden brown. Flip and let fry for another minute to two minutes until that side is golden brown.
  • Remove from the oil and place on a wire rack to drain.
  • Place the granulated sugar and cinnamon in a storage bag or paper bag.
  • Toss the warm donuts into the cinnamon and sugar.
  • Add the # 230 Bismarck Metal Tip in a large disposable piping bag. Fill the bag with the coffee custard.
  • Pipe the custard into the center of the donuts. Fill until the centers of the donuts puff out slightly.
  • Best if ate fresh.

Nutrition

Calories: 389kcal | Carbohydrates: 67g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 112mg | Sodium: 227mg | Potassium: 180mg | Fiber: 1g | Sugar: 25g | Vitamin A: 230IU | Vitamin C: 2.8mg | Calcium: 79mg | Iron: 2.6mg