Sourdough Vanilla Custard Donuts

Soft, fluffy, homemade donuts filled with rich vanilla custard
These Sourdough Vanilla Custard Donuts are soft, airy, and beautifully golden, with a creamy homemade vanilla custard filling. Made with an active sourdough starter, they have a delicate texture and a subtle tang that pairs perfectly with the sweet filling. Finish them with a light dusting of powdered sugar for a delicious bakery-style treat.

Recipe Details

• Prep Time: 40 minutes
• Fermentation and proofing: 5–11 hours, depending on temperature and starter activity
• Custard Chilling Time: 2 hours
• Cooking Time: 20–25 minutes
• Total Time: Approximately 8–14 hours, including chilling
• Yield: 10–12 donuts
• Category: Dessert / Sourdough Baking
• Cooking Method: Deep-frying

Ingredients

For the sourdough donut dough

• 4 cups (500 g) bread flour
• ½ cup (100 g) active sourdough starter
• ¾ cup plus 1 tablespoon (200 ml) whole milk, lukewarm
• 2 large eggs, room temperature
• ¼ cup plus 1 tablespoon (60 g) granulated sugar
• 5 tablespoons (75 g) unsalted butter, softened
• 1¼ teaspoons (8 g) salt
• 1 teaspoon vanilla extract
• Vegetable oil, for frying

For the vanilla custard filling

• 2 cups (500 ml) whole milk
• 4 large egg yolks
• ½ cup (100 g) granulated sugar
• ¼ cup (35 g) cornstarch
• 2 tablespoons (30 g) unsalted butter
• 2 teaspoons vanilla extract
• A pinch of salt

For the topping

– ½ cup powdered sugar, or as needed

Instructions: How to Make Sourdough Vanilla Custard Donuts

Step 1: Mix the dough

1. In a large mixing bowl, combine the active sourdough starter, lukewarm milk, eggs, granulated sugar, and vanilla extract.
2. Whisk until the ingredients are thoroughly combined.
3. Add the bread flour and salt. Mix until a rough dough forms.
4. Knead for approximately 5–8 minutes until the dough starts to become smooth.

Step 2: Add the butter

1. Add the softened butter a little at a time while kneading.
2. Continue kneading for another 8–12 minutes by hand or with a stand mixer until the dough becomes smooth, elastic, and slightly tacky.
3. If the dough feels sticky, resist adding too much extra flour. A slightly tacky dough helps produce soft donuts.

Step 3: Let the dough ferment

1. Place the dough in a lightly greased bowl.
2. Cover with plastic wrap or a clean damp towel.
3. Leave it at room temperature for approximately 4–8 hours, depending on the temperature and activity of your starter.
4. Look for a noticeably puffier dough with increased volume. It does not necessarily need to double completely.

Overnight option: After 1–2 hours at room temperature, refrigerate the covered dough overnight. Continue shaping the next day.

Step 4: Prepare the vanilla custard

1. Pour the milk into a saucepan and heat over medium heat until steaming. Do not let it boil.
2. In a separate bowl, whisk the egg yolks, sugar, cornstarch, and salt until smooth.
3. Slowly pour about half of the warm milk into the egg mixture while whisking constantly.
4. Pour the tempered egg mixture back into the saucepan with the remaining milk.
5. Cook over medium-low heat, whisking continuously, until the custard thickens and begins to bubble.
6. Continue cooking for another 30–60 seconds while whisking.
7. Remove from the heat and stir in the butter and vanilla extract.
8. Transfer the custard to a clean bowl and press plastic wrap directly against its surface.
9. Refrigerate for at least 2 hours, or until completely cold.

Step 5: Shape the donuts

1. Transfer the fermented dough to a lightly floured work surface.
2. Roll it out to approximately ⅝ inch (1.5 cm) thick.
3. Cut into 10–12 rounds using a 3-inch (7–8 cm) round cutter.
4. Place each round on a small piece of parchment paper on a baking tray.
5. Cover loosely and let the donuts proof for another 1–3 hours, until noticeably puffy and light.

Step 6: Heat the oil

1. Pour vegetable oil into a deep, heavy-bottomed pot to a depth of approximately 2–3 inches.
2. Heat the oil to 340–350°F (170–175°C).
3. Use a thermometer to maintain a steady temperature. Oil that is too hot can brown the outside before the centers cook.

Step 7: Fry the donuts

1. Carefully lower 2–3 donuts into the hot oil at a time.
2. Fry for about 2–3 minutes on the first side.
3. Flip and cook for another 2–3 minutes, until golden brown and cooked through.
4. Avoid overcrowding the pot, as this can lower the oil temperature.
5. Transfer the cooked donuts to a wire rack or paper towel-lined tray.
6. Let them cool completely before filling.

Step 8: Fill with vanilla custard

1. Transfer the chilled custard to a piping bag fitted with a small round nozzle.
2. Use a chopstick or small knife to make a small opening in the side of each cooled donut.
3. Insert the piping tip into the opening.
4. Gently squeeze the custard into the donut until it feels full but does not split.
5. Repeat with the remaining donuts.

Step 9: Add the finishing touch

1. Arrange the filled donuts on a serving plate.
2. Dust the tops generously with powdered sugar.
3. Serve fresh for the softest texture and creamiest filling.

How to Store Sourdough Vanilla Custard Donuts

• Refrigerator: Store filled donuts in an airtight container for up to 3 days at 40°F (4°C) or below.
• Best flavor and texture: Enjoy them on the day they are filled.
• Unfilled donuts: Keep in an airtight container at room temperature for about 1–2 days.
• Custard storage: Refrigerate the custard in a covered container and use within 3 days.
• Freezing: Freeze unfilled donuts for up to 2 months in a freezer-safe container. Thaw and warm gently before filling. Freezing filled donuts is not recommended because the custard can separate and the donuts can become soggy.

Do not leave custard-filled donuts at room temperature for more than 2 hours.

Nutrition Facts

Estimated values per donut, assuming the recipe makes 12 donuts and includes the custard filling and powdered sugar.

Nutrient	Amount per donut
Calories	350–400 kcal
Total Carbohydrates	48–55 g
Protein	8–10 g
Total Fat	12–16 g
Sugar	18–23 g
Fiber	1–2 g
Sodium	180–250 mg

Nutrition facts are estimates. Actual values depend on the size of the donuts, oil absorption, and the amount of custard and powdered sugar used.

Final Thoughts

Sourdough Vanilla Custard Donuts are a delicious homemade treat that combines soft, fluffy dough with a rich, smooth vanilla filling. The sourdough starter adds depth of flavor, while the homemade custard makes each bite creamy and satisfying.

For the best results, use a lively sourdough starter, give the dough enough time to rise, and maintain the correct frying temperature. Make the custard ahead of time so it is completely chilled before filling the donuts.

These donuts are perfect for weekend baking, brunch, family gatherings, or whenever you want to enjoy a fresh, bakery-style dessert at home. Serve them with coffee, tea, or a glass of cold milk for a delightful sweet treat.