Italian Custard-Filled Doughnuts

Indulge in these delectably fluffy Italian custard-filled doughnuts, perfect for breakfast or dessert.

Scale

4 cups all-purpose flour

½ cup granulated sugar

2 ¼ teaspoons instant yeast

1 teaspoon salt

2 large eggs

1 cup whole milk

½ cup unsalted butter, melted

1 teaspoon vanilla extract

2 cups whole milk (for custard)

½ cup sugar (for custard)

4 tablespoons cornstarch

3 large eggs (for custard)

2 teaspoons vanilla extract (for custard)

Cook Mode Prevent your screen from going dark

In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Mix well.
In a separate bowl, whisk together the eggs, melted butter, and warm milk. Gradually add to the dry ingredients, stirring until a shaggy dough forms.
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour.
While the dough rises, prepare the custard by combining milk, sugar, and cornstarch in a saucepan over medium heat until thickened. Remove from heat and whisk in beaten eggs and vanilla extract.
Chill the custard covered with plastic wrap directly on the surface in the refrigerator.
After the dough has risen, roll it out to ½ inch thickness and cut out doughnut shapes.
Lay the doughnuts on a floured baking sheet, cover, and let them rise for another 30-45 minutes.
Heat oil to 350°F and fry doughnuts until golden brown, approximately 2-3 minutes per side.
Once cooled, fill a piping bag with chilled custard and pipe it into each doughnut.

Dust with powdered sugar before serving or pair with fresh fruit for a delightful treat.