Baking · Dessert
Apple Custard Donut
These apple custard donuts are a labour of love and completely worth every step. The dough is pillowy and soft, and the apple custard filling is smooth, lightly spiced, and just sweet enough. They are the kind of treat you would queue for at a good bakery, but infinitely better made at home while still warm. The filling can be made ahead which makes the whole process feel much more manageable. Once you have had one fresh, there is really no going back.
Ingredients
Apple Compote
- 2 large apples, diced
- 1/4 cup brown sugar
- Cinnamon to taste
- 1/2 tsp vanilla extract
- Zest of 1 orange
Vanilla Bean Custard Whipped Cream
- 32g cornstarch
- 120g granulated sugar
- 375g whole milk
- 1/4 tsp fine sea salt
- 3 egg yolks
- 30g salted butter
- 1 tsp vanilla bean paste or extract
- 200g cold heavy whipping cream
Dough
- 50g sugar
- Zest of 1 orange
- 500g all-purpose flour
- 15g instant yeast
- 250ml warm milk
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 60g softened butter
- 1 tsp vanilla extract
Method
- 1For the apple compote, cook diced apples with brown sugar, cinnamon, vanilla, and orange zest until soft and glossy. Blend slightly if preferred then cool completely.
- 2For the custard, whisk cornstarch, sugar, milk, egg yolks, salt, and vanilla in a pot. Cook over medium-low heat, whisking constantly, until thickened. Remove from heat, stir in butter, strain, cover with plastic wrap and chill.
- 3For the dough, mix sugar and orange zest with fingers to release oils. Add flour and yeast, then mix in warm milk, egg, egg yolk, and vanilla. Knead until smooth, then add butter and knead until soft and elastic.
- 4Shape into a ball, place in a greased bowl, cover tightly, and refrigerate overnight.
- 5In the morning, bring dough to room temperature, then roll, cut, and proof the donuts.
- 6Heat oil to 350°F. Fry donuts a few at a time for 1 to 2 minutes per side until golden. Drain on paper towels and toss in cinnamon sugar while still warm.
- 7Fill each donut with apple compote and custard cream using a piping bag.
Tips & Notes
The custard filling is best made a day ahead so it has time to set properly. Fill the donuts just before serving so the pastry stays crisp. These are best eaten fresh but the custard can be stored in the fridge for up to 3 days.