Milky Doughnuts: The Softest, Fluffiest Donuts with Silky Milk Custard Filling

The Ultimate Milky Doughnuts: Soft, Pillowy Perfection with a Silky Custard Filling

If there’s one thing in the world that can stop me in my tracks, it’s a perfectly executed, custard-filled doughnut. Not just any doughnut, though—I’m talking about the kind that’s so light and airy it practically floats, with a pillowy softness that gives way to a center bursting with a silky, cool milk custard.

These aren’t your basic cake donuts; these are the Milky Doughnuts—a recipe that takes a little time and love, but pays off tenfold. Imagine the best bakery donut you’ve ever had, then picture it even better because it came out of your own kitchen, still slightly warm, dusted with a cloud of powdered sugar. This is pure, unadulterated comfort food, and it’s about to become your new favorite weekend baking project.

Why I Love This Recipe

I’ve made more doughnuts than I can count, but this recipe stands out. Why? It’s all about the texture and the filling.

First, the dough. By using a generous amount of milk and butter, we create a yeast dough that is incredibly tender and rich. A longer, slower rise time ensures a light, airy crumb—the hallmark of a truly great fried donut. You’ll achieve that classic “ring” of white, the yeast halo, which tells you the dough was proofed perfectly.

Second, the Milk Custard Filling. Skip the store-bought stuff. This homemade custard is everything. It’s a simple combination of milk, sugar, egg yolks, and cornstarch, enriched with butter and vanilla. It’s a classic crème pâtissière but kept deliberately simple to let the pure, sweet dairy flavor shine. It sets up perfectly—creamy, but firm enough to hold its shape inside the piping bag, making the filling process a breeze. Trust me, once you taste this filling, you’ll never look at a filled doughnut the same way.

Milky Doughnuts Recipe

Ingredients

Component	Ingredient	Quantity	Notes
For the Doughnuts	All-purpose flour	321 cups
	Granulated sugar	41 cup
	Instant yeast	241 tsp	Check expiration date!
	Warm milk	1 cup	Should be 105∘F to 115∘F
	Unsalted butter, softened	3 tbsp	Room temperature is key
	Large egg	1	Room temperature
	Salt	21 tsp
	Oil for deep frying	As needed	Vegetable, canola, or peanut oil
For the Milk Custard Filling	Whole milk	2 cups
	Sugar	4 tbsp
	Cornstarch	3 tbsp	Helps thicken the custard
	Large egg yolks	2	Reserve the whites for another recipe!
	Unsalted butter	2 tbsp	For richness and smoothness
	Vanilla extract	1 tsp	Use good quality pure vanilla
For Finishing	Powdered sugar	As needed	For dusting

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Swaps and Notes

Milk: While whole milk is recommended for richness, you can use 2% milk in both the dough and the custard.
Yeast: If you only have active dry yeast, you’ll need to “proof” it first. Mix it with the warm milk and a pinch of sugar, let it sit for 5–10 minutes until foamy, then proceed with the recipe.
Frying Oil: Use a neutral-flavored oil with a high smoke point. Don’t skimp on the oil—the doughnuts need to float.
Filling Flavor: Want to mix it up? For a savory twist on dessert, you might enjoy making some Cajun Chicken and Sausage Gumbo (https://chefmaniac.com/this-cajun-chicken-sausage-gumbo-is-my-favorite-bowl-of-southern-comfort/).

Step-by-Step Directions

1. Make the Dough

In a large bowl (or the bowl of a stand mixer), combine the flour, granulated sugar, instant yeast, and salt.
Add the warm milk, room-temperature egg, and softened butter.
Mix everything together until a shaggy dough forms. Knead by hand or with a dough hook on medium-low speed until your dough is smooth and elastic—this usually takes about 8–10 minutes. The dough should be slightly tacky but not sticky.
Place the dough in a lightly oiled bowl, turn it to coat, and cover it with a clean towel. Let the dough rise in a warm spot until it’s doubled in size, about 1 hour.

2. Shape and Second Rise

Once your dough has risen, gently punch it down to release the air.
Roll it out on a lightly floured surface until it’s about 1 inch thick.
Use a round cutter (I use a 3-inch size) to cut out your doughnut shapes. Re-roll the scraps once to cut more.
Place the cut doughnuts on a tray lined with parchment paper, cover them, and let them rise again until they look nice and puffy, another 30–40 minutes. This second proof is crucial for a light doughnut!

3. Fry the Doughnuts

Heat about 3–4 inches of frying oil in a deep pan or Dutch oven to 340∘F (170∘C to 175∘C). Use a thermometer—temperature control is your secret weapon.
Carefully lower the doughnuts into the hot oil in batches, being careful not to overcrowd the pan.
Fry for 1–2 minutes per side, until they’re deep golden brown.
Let them drain on paper towels and cool slightly before filling.

4. Prepare the Milk Custard

Warm the whole milk in a saucepan over medium heat until steaming, but not boiling.
In a separate medium bowl, whisk together the sugar, egg yolks, and cornstarch until the mixture is smooth and pale with no lumps.
Slowly pour about half of the warm milk into the yolk mixture, whisking constantly to temper the eggs (this prevents scrambling).
Return this combined mixture to the saucepan with the remaining milk. Cook over medium heat, stirring constantly with a wooden spoon or rubber spatula, until the custard thicken significantly and comes to a gentle boil for 30 seconds.
Take it off the heat and stir in the butter and vanilla extract until smooth.
Pour the custard into a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and let it cool completely—it will thicken up even more as it chills.

5. Fill and Finish

Once the doughnuts and custard are cool, transfer the custard to a piping bag fitted with a small, long tip (or a regular tip will work if you have a pastry bag).
Poke a small hole in the side of each doughnut with a skewer or the piping tip.
Pipe in the filling until the doughnut feels plump and full.
Finish by dusting them generously with powdered sugar and enjoy!

Tips for Success

Use a Thermometer: This is non-negotiable for frying. Oil that’s too cool results in greasy doughnuts; oil that’s too hot burns the outside before the inside cooks. 340∘F is the sweet spot.
The Second Rise is King: The 30–40 minute rest after cutting the shapes is vital. This is what creates that incredibly light, fluffy texture. Don’t rush it.
Keep Ingredients Room Temp: For the dough, the egg and softened butter should be at room temperature. This helps them incorporate smoothly into the dough for a better texture.
Cover the Custard: The plastic wrap should touch the surface of the custard as it cools. This prevents a thick, rubbery “skin” from forming, which will ruin the texture of your silky filling. For a simple dinner idea to pair with these, try making These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast(https://chefmaniac.com/these-sheet-pan-quesadillas-are-my-favorite-way-to-feed-a-crowd-fast/).

Serving Suggestions and Pairings

These Milky Doughnuts are a sublime treat on their own, but if you want to elevate the experience, here are a few ideas:

Coffee: A classic, simple Espresso or a strong black coffee is the perfect counterpoint to the sweet richness of the doughnut.
Hot Chocolate: For a cozy pairing, serve them alongside a classic cup of hot chocolate.
Milk: A cold glass of milk for the kids (or the kid-at-heart) is the most natural pairing in the world.
Creamy Dessert: For a true indulgence, try pairing them with another creamy dessert, like a rich chocolate mousse.

Nutritional Information Per Serving

Disclaimer: Nutritional information is an estimate based on ingredients and recipe yield and can vary based on specific brands and portions.

Nutrient	Amount (Estimated Per Doughnut)
Calories	300–350
Total Fat	15g–18g
Saturated Fat	5g–7g
Cholesterol	60mg–80mg
Sodium	100mg–150mg
Total Carbohydrate	35g–40g
Protein	5g–7g

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Storage and Leftover Tips

Milky Doughnuts are best eaten the day they are made, ideally within hours of frying and filling. The texture is unparalleled when fresh.

Short-Term Storage: If you have leftovers, store them in an airtight container at room temperature for up to 1 day, or refrigerated for up to 2 days due to the milk custard filling.
Doughnut Dough: You can make the dough ahead of time! After the first rise, punch it down, wrap it tightly, and refrigerate it for up to 24 hours. Let it warm up slightly on the counter before rolling and cutting.
Custard: The milk custard can be made up to 2 days in advance. Store it covered with plastic wrap touching the surface in the refrigerator.

More Recipes You Will Love

If you enjoyed the sweet, comforting process of making these doughnuts, you’ll love these other recipes from Chef Maniac:

For another crowd-pleasing dessert, you have to try The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made A Lot) (https://chefmaniac.com/the-best-peanut-butter-brownies-ive-ever-made-and-ive-made-a-lot/).
Need a quick, smaller sweet treat? Check out These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime (https://chefmaniac.com/these-chocolate-chip-cookie-bites-are-my-favorite-little-treat-to-bake-anytime/).
If you’re in a savory mood and need a quick dinner for a crowd, These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast (https://chefmaniac.com/these-sheet-pan-quesadillas-are-my-favorite-way-to-feed-a-crowd-fast/) are a lifesaver.
For an easy, cheesy appetizer, don’t miss Easy Cheesy Chicken Sliders with Marinara Garlic Butter(https://chefmaniac.com/easy-cheesy-chicken-sliders-with-marinara-garlic-butter/).
For a hearty bowl of Southern comfort, try This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort (https://chefmaniac.com/this-cajun-chicken-sausage-gumbo-is-my-favorite-bowl-of-southern-comfort/).

Final Thoughts

There’s a kind of magic that happens when you take a few simple ingredients and transform them into a bakery-quality treat like these Milky Doughnuts. The satisfaction of biting into that impossibly light dough and hitting that cool, sweet custard is truly something special. This recipe takes effort, but every minute is worth it.

Give this recipe a try, and let me know in the comments how they turned out. Did you try a different flavor twist on the custard? I’d love to hear your feedback!

Happy baking,

Jason Griffith

Chef Maniac Food Writer