You will love these donuts if you like fluffy donuts. These sourdough discard custard-filled donuts are really special. They are soft, golden, covered in sugar and filled with vanilla custard. The custard tastes really good better than what you get at a bakery.

I am serious about that.

The dough, for these donuts uses sourdough discard and yeast. This gives the donuts a tangy taste and makes them super fluffy. The custard is a family recipe that has been improved over time. It is rich smooth. Reminds you of childhood.

Lets make these donuts.
What Makes These Donuts So Special

These donuts are not like the ones you buy at a store.

They have some great qualities:

• They are super soft, like clouds
• The outside is lightly crispy
• They are filled with a vanilla custard
• They are rolled in sugar while they are still warm
• They taste like they are, from a bakery. You can make them in your own kitchen

The mix of sourdough discard and yeast gives them a perfect balance of flavor and fluff.

Here are the ingredients you will need:

Ingredients

Vanilla Custard Filling

• Egg yolks
• Cornstarch
• Milk
• Granulated sugar
• Salt
• Vanilla. You can use vanilla bean paste for a deeper flavor…..
  Donut Dough

Warm milk (around 105 to 110 degrees Fahrenheit)

• Active dry yeast
• Granulated sugar
• Egg
• Salt
• Sourdough discard (unfed)
• All-purpose flour
• Room temperature salted butter
• For Frying and Coating
• oil (like vegetable, avocado or coconut oil)
• Granulated sugar for rolling

Step 1: Make the Vanilla Custard (Do This First)

This needs time to chill so we start with it.

• In a bowl whisk together egg yolks and cornstarch until smooth. Set it aside for now.
• In a saucepan heat milk, sugar and salt.
• Warm it until it is steaming, but not boiling.

The next step is important: tempering the eggs.

We do this to keep the eggs from scrambling.

• Slowly pour some milk into the egg mixture while whisking constantly.
• Then pour everything back, into the pan.

Cook it on heat whisking all the time until it turns thick and creamy.

• Remove it from heat and mix in vanilla.
• Cover the custard with plastic wrap.

Press the wrap directly on top so no skin forms.

Chill it until it is cold and set.

Step 2: Activate the Yeast

• In a bowl mix together warm milk, yeast and sugar
• Let it sit for 5 to 10 minutes.
• It will get foamy and bubbly.
• That foam means you are good to go.

Step 3: Make the Donut Dough

In a mixing bowl combine yeast mixture, egg, salt, sourdough discard and flour.

• Mix until it starts coming
• Now add butter slowly one spoon at a time so it blends in smoothly.
• Knead the dough until it is soft, stretchy and smooth.
• The dough should pull away from the bowl. Still feel a little sticky.
• Let it rise until it doubles in size and feels airy.

Step 4: Shape the Donuts

• Roll out the dough to about half an inch thick.
• Cut into circles using a glass or cutter.
• Place each piece on parchment squares so they are easy to lift
• Let them rise again until puffy and light.
• This second rise gives you that bakery texture.

Step 5: Fry Like a

• Heat oil, to 340 to 360 degrees Fahrenheit.
• Carefully drop donuts into the oil and fry until golden on both sides.
• Don’t rush it; medium heat is your friend here.
• Place on a rack so extra oil drips off.
• While still warm roll them in sugar.

Step 6: Fill with Custard

Once donuts are fully cooled put your chilled custard into a piping bag.

Make a hole in the side of each donut and pipe the custard inside until it gently expands.

That’s the moment.

Pro Tips

• Don’t rush cooling the custard. It needs to be fully cold
• If the custard gets lumpy just strain it
• Keeping the oil temperature steady really matters
• Don’t put much flour in the dough
• Proper proofing gives you soft donuts, not dense ones
• Fill the donuts right before serving for the best texture

How to Store

• These donuts are best eaten fresh on the day
• But if you have leftovers:
• Store them in an airtight container
• Keep them in the fridge for up to 3 days
• Bring them to room temperature before eating

Final Vibe

These sourdough discard custard-filled donuts are more than a recipe. They’re an experience. They are soft, rich and slightly tangy, with an inside and a sugary outside.

Once you make these donuts regular bakery donuts will never be the same again.

Helpful Tips for Perfect Sourdough Custard-Filled Donuts

You need to cool the sourdough custard-filled donuts custard. Always chill the sourdough custard-filled donuts custard before filling the sourdough custard-filled donuts. If the sourdough custard-filled donuts custard is warm it will ruin the sourdough custard-filled donuts texture. Make it runny.

When you are making the sourdough custard-filled donuts custard you have to temper the eggs. Pour the milk very slowly into the egg mixture. If you rush this step you will end up with scrambled eggs in your sourdough custard-filled donuts.

If your sourdough custard-filled donuts custard turns lumpy do not panic. Just strain the sourdough custard-filled donuts custard through a sieve for a smooth finish on your sourdough custard-filled donuts.

Check the yeast activity for your sourdough custard-filled donuts. If the yeast does not get foamy in milk it is inactive. Always use yeast for the best rise in your sourdough custard-filled donuts.

Do not overload the flour for your sourdough custard-filled donuts. The dough should stay soft and slightly sticky. If you use much flour the sourdough custard-filled donuts will be dense and heavy.

You have to proof the sourdough custard-filled donuts. The second rise is key for your sourdough custard-filled donuts. If the sourdough custard-filled donuts are under-proofed they will turn out heavy and not airy.

Control the oil temperature when you are frying the sourdough custard-filled donuts. Keep the frying oil between 340–360°F for your sourdough custard-filled donuts. If the oil is too hot it will burn the outside of your sourdough custard-filled donuts. If it is too cold they will be greasy.

Fry the sourdough custard-filled donuts in batches. This keeps the oil temperature stable. Gives an even golden color to your sourdough custard-filled donuts.

Fill the sourdough custard-filled donuts before serving. Sourdough custard-filled donuts taste best when they are fresh. If you fill them early they will become soggy.

Asked Questions (FAQ)

1. Can I make these sourdough custard-filled donuts without sourdough discard?

Yes. You can skip the sourdough discard. Increase the yeast slightly for your sourdough custard-filled donuts.. You will lose that slight tangy depth of flavor in your sourdough custard-filled donuts.

2. Can I use active sourdough starter of discard for my sourdough custard-filled donuts?

Yes. You can use bubbly starter for your sourdough custard-filled donuts. It works well. The texture may be slightly more airy in your sourdough custard-filled donuts.

3. Why is my sourdough custard-filled donuts dough sticky?

This is normal for dough like your sourdough custard-filled donuts dough. Avoid adding much flour to your sourdough custard-filled donuts dough. A little stickiness means your sourdough custard-filled donuts will be soft.

4. Can I bake these sourdough custard-filled donuts of frying?

Yes you can bake your sourdough custard-filled donuts. The texture will change. Baking makes them more like buns not sourdough custard-filled donuts.

5. Why did my sourdough custard-filled donuts custard become runny?

It likely was not cooked enough for your sourdough custard-filled donuts. The sourdough custard-filled donuts custard should be thick before chilling.

6. How do I know my sourdough custard-filled donuts are properly proofed?

They should look puffy airy. Spring back slowly when lightly pressed for your sourdough custard-filled donuts.

7. Can I store my sourdough custard-filled donuts overnight?

Yes you can store your sourdough custard-filled donuts overnight.. They are best when they are fresh. Store them in an airtight container in the fridge for up to 3 days for your sourdough custard-filled donuts.

8. What oil is best for frying my sourdough custard-filled donuts?

oils like vegetable canola or avocado oil work best, for frying your sourdough custard-filled donuts because they do not affect the flavor of your sourdough custard-filled donuts.