Imagine pulling apart a warm, pillowy donut to reveal a river of cool vanilla custard – now you can make this bakery dream gluten-free or classic, right in your bread machine! This foolproof recipe delivers light, airy yeast donuts with a silky homemade custard filling, and the dough does all the work for you.
Why you’ll obsess over this recipe:
✨ Two ways to make it: Classic or gluten-free (just 1 easy swap!).
✨ Bread machine convenience: No hand-kneading – perfect dough every time.
✨ Pro-level custard: No lumps, no scrambled eggs, just velvety filling.
✨ 100% better than store-bought: Fresher, cheaper, and no mystery ingredients.
Perfect for:
- Celiac-safe treats (GF option!) • Weekend brunch • “I earned this” moments 🍩
GF Tip: Use 1:1 gluten-free flour + ½ tsp xanthan gum for donuts that rise just as high!
Dietary Variations
- Dairy-Free: Use almond milk + vegan butter.
- Egg-Free Custard: Swap eggs for 1/4 cup cornstarch (mix with cold milk first).
FAQ
Can I bake instead of fry?
Yes! Bake at 375°F for 10-12 mins, but texture will be more like rolls than donuts.
Why did my custard turn lumpy?
- Eggs scrambled (too hot).
- Didn’t whisk constantly.
Can I freeze unfilled donuts?
Yes! Freeze up to 1 month. Reheat in air fryer (3 mins at 350°F).
Easy Bread Machine Donuts with Custard Filling
Ingredients
Method
- Add ingredients to bread machine in exact order listed (milk, water, butter, egg, sugar, salt, flour, yeast).
- Select “Dough Cycle” (do not stir).
- During the rest cycle, open lid and scrape sides with a rubber spatula if needed.
- After cycle ends, transfer dough to a floured surface.
- Roll out to 1/2-inch thickness and cut into circles (use a donut cutter or two round cutters).
- Place on parchment-lined tray, cover, and let rise 30-40 mins until puffy.
- Heat 2-3 inches of oil in a heavy pot to 330°F (165°C).
- Fry 3-4 donuts at a time (do not overcrowd) for 1-2 mins per side until golden.
- Drain on a wire rack and toss in sugar immediately.
- In a saucepan, whisk sugar, cornstarch, and 2 cups milk until smooth.
- Heat on medium-low until warm (do not boil).
- Temper eggs: Slowly whisk in remaining milk + eggs to prevent scrambling.
- Cook, whisking constantly, until thickened (like pudding).
- Remove from heat, stir in vanilla and salt.
- Cover with plastic wrap (touching the custard to prevent skin) and chill.
- Use a skewer or chopstick to poke a hole in the side of each donut and swirl to create space.
- Fill a pastry bag with custard (fitted with a round tip) and pipe into donuts until “heavy.”
Notes
Recipe Notes & Pro Tips
✅ Bread Machine Hack: No bread machine? Use stand mixer with dough hook (knead 8 mins).✅ Oil Temp Matters: Use a thermometer! Too hot = burnt outside, raw inside.
✅ Custard Troubleshooting: If lumpy, strain through a sieve before chilling.
✅ Storage: Best eaten same day, but keep unfilled donuts 2 days in airtight container.
🍴 Want to bake this too?
I’ve added everything I use — mixing bowls, pans, and even my apron — inside my Amazon shop here »
