Italian Custard-Filled Fried Donuts
Soft, fluffy, golden and irresistibly delicious! These Italian-style fried donuts are made with a rich, lightly citrusy dough, fried until golden, coated in sugar, and filled with silky custard cream.
Perfect for breakfast, afternoon tea, parties, or a special homemade dessert, these donuts are surprisingly easy to make with simple ingredients.
Recipe at a Glance
| Recipe | Italian Custard-Filled Fried Donuts |
| Cuisine | Italian-inspired |
| Preparation Time | 30 minutes |
| First Rise | 2 hours |
| Second Rise | 30 minutes |
| Cooking Time | 15–20 minutes |
| Total Time | About 3½ hours |
| Servings | Approximately 12–15 donuts |
| Difficulty | Medium |
| Cooking Method | Deep frying |
Ingredients
For the Dough
- 550 g flour
- 275 g Manitoba flour + 275 g type 00 flour, preferably
- 7 g dry brewer’s yeast
- 2 teaspoons sugar
- 200 ml warm milk
- 60 g granulated sugar
- 75 g sunflower oil
- 2 eggs
- Zest of ½ orange
- 1 sachet vanillin or vanilla sugar
For Frying & Coating
- Vegetable oil, as needed for frying
- Granulated sugar, for coating
For the Filling
- Custard cream, as needed
Instructions for Italian custard-filled fried donuts
1. Prepare the Flour Mixture
Add the flour, dry yeast and 2 teaspoons of sugar to a large mixing bowl.
Mix well to distribute the yeast evenly.
2. Prepare the Wet Ingredients
In another bowl, add the warm milk, 60 g of sugar, sunflower oil, eggs, grated orange zest and vanillin.
Whisk until everything is well combined.
3. Make the Dough
Gradually add the wet mixture to the flour mixture, stirring continuously.
As the dough becomes thicker, transfer it to a lightly floured work surface.
Knead until you have a soft, smooth and elastic dough.
4. First Rise
Place the dough into a bowl.
Make a small cross-shaped cut on top and cover the bowl with plastic wrap.
Place it in a warm, draft-free location and let it rise until it has approximately doubled in volume.
This usually takes about 2 hours.
5. Roll and Cut
Once the dough has risen, gently knead it for a short time.
Using a rolling pin, roll it out to approximately 1.5 cm thick.
Cut out circles using an 8 cm cookie cutter.
No cookie cutter? A drinking glass or cup can work too.
6. Second Rise
Place each dough circle on a small piece of parchment paper.
Arrange them on a tray, leaving some space between them.
Cover loosely with plastic wrap and place them somewhere warm.
Let them rise for another 30 minutes.
7. Fry the Donuts
Heat the frying oil to approximately 170°C / 338°F.
Carefully place the donuts into the hot oil.
Using kitchen tongs, remove the parchment paper once the dough is safely in the oil.
Fry the donuts, turning them occasionally, until they are evenly golden brown.
Remove them from the oil and drain well.
8. Coat with Sugar
While the donuts are still warm, roll them generously in granulated sugar.
Allow them to cool before filling.
9. Fill with Custard
Once the donuts have cooled, use the handle of a wooden spoon or another suitable tool to make a hole in the side or center.
Fill a piping bag with custard cream.
Pipe the custard generously into each donut.
Homemade Custard Filling
You can use your favorite homemade custard recipe or prepared custard cream.
For the best texture, make sure the custard is completely cooled before filling the donuts.
Tips for Perfect Fried Donuts
Use warm milk: The milk should be warm rather than hot. Very hot milk can negatively affect the yeast.
Allow enough rising time: Don’t rush the first or second rise. Proper fermentation helps create soft, fluffy donuts.
Keep the oil at 170°C: If the oil is too hot, the outside can brown before the inside is properly cooked. If it’s too cool, the donuts may absorb too much oil.
Don’t overcrowd the pan: Fry a few donuts at a time so the oil temperature remains stable.
Sugar while warm: Coat the donuts while they are still warm so the sugar sticks nicely.
Fill after cooling: Allow the donuts to cool before adding the custard.
Frequently Asked Questions
Can I use only regular all-purpose flour?
Yes. Manitoba and type 00 flour are recommended, but regular all-purpose flour can also be used. The texture may be slightly different.
Can I use instant dry yeast?
Yes. Instant dry yeast can generally be used in place of dry brewer’s yeast. Follow the quantity recommended on your yeast package if it differs.
What temperature should the frying oil be?
Aim for approximately 170°C / 338°F.
A kitchen thermometer is useful because maintaining the correct temperature helps the donuts cook evenly.
Why are my donuts not fluffy?
The most common reasons are insufficient kneading, insufficient rising time, inactive yeast, or an unsuitable dough temperature.
Make sure the dough has visibly doubled during the first rise.
Can I prepare the dough in advance?
Yes. You can prepare the dough ahead of time and refrigerate it, but the rising process and timing will change. Bring the dough back toward room temperature before shaping.
Can I fill the donuts with something other than custard?
Absolutely! Try:
- Pastry cream
- Chocolate cream
- Nutella-style hazelnut spread
- Lemon cream
- Vanilla cream
- Jam
- Dulce de leche
How should I store the donuts?
Because they contain a custard filling, store them in the refrigerator and consume them promptly. For the best texture, enjoy them fresh.
Final Thoughts
These Italian custard-filled fried donuts are soft, fluffy and packed with flavor. The combination of orange zest and vanilla gives the dough a wonderful aroma, while the sugar coating and creamy custard filling make every bite extra special.
If you enjoy homemade desserts, this is definitely a recipe worth trying!
If you make these donuts, let us know how they turned out in the comments!
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