Milky Doughnuts

Milky Doughnuts: The Dreamy, Creamy Treat You’ll Want to Make Again and Again

I’ll never forget the first time I tasted a truly fluffy, milky doughnut. It was a chilly Saturday afternoon, and my kitchen was filled with the warm aroma of baking bread and sweet vanilla. I remember the excitement of peeking under the tea towel as the dough rose—then the joy of biting into a pillowy, sugar-dusted doughnut filled with that lusciously silky milk custard. If you’ve ever wished for the comfort of fresh, homemade doughnuts, this milky doughnuts recipe is about to become your new favorite kitchen adventure.

These are soft, golden doughnuts with a generous filling of velvety milk custard—every bite is like a hug for your senses. This isn’t just a recipe; it’s a cozy memory waiting to be made in your own home.

Why You’ll Adore This Milky Doughnuts Recipe

Let me tell you exactly why I’m obsessed with homemade milky doughnuts—and why you will be, too:

• Incredibly Soft and Fluffy: There’s something magical about biting into a doughnut that’s perfectly tender, thanks to a rich dough and gentle rise (trust me, you’ll notice the difference).
• Irresistible Milky Filling: The milk custard at the heart of each doughnut is silky smooth, not too sweet, and oh-so-comforting (it’s like a grown-up version of your favorite childhood snack).
• A Crowd-Pleaser: Bring these to a brunch or serve them at home and watch the smiles appear—no one can resist these old-fashioned, creamy doughnuts!
• Simple Ingredients, Big Reward: Everything in this recipe is easy to find, but together, they create something truly special (homemade always wins, right?).

Ingredients You’ll Need for Milky Doughnuts

Here’s everything you’ll need for these heavenly milky doughnuts, along with a few personal pointers:

• 3 1/2 cups (440g) all-purpose flour: Go for unbleached, if possible, for the best texture in your classic doughnuts.
• 1/4 cup (50g) granulated sugar: This gives the dough just enough sweetness.
• 2 1/4 tsp (7g) instant yeast: For quick—and reliable—rise.
• 1 cup (240ml) warm milk: Slightly warmer than body temp (but not hot!), helps the yeast bloom.
• 3 tbsp (40g) unsalted butter, softened: Adds richness and that melt-in-your-mouth bite to the dough.
• 1 large egg: At room temperature, if you can; it helps everything come together smoothly.
• 1/2 tsp salt: Don’t skip this—brings all the flavors together.
• Oil for deep frying: I use canola, but any neutral oil (like vegetable or sunflower) works.
• 2 cups (500ml) whole milk: For the creamiest custard filling, whole milk is best (but 2% works in a pinch).
• 4 tbsp (50g) sugar: Sweetens the custard just right.
• 3 tbsp (30g) cornstarch: Ensures your custard is thick, not runny.
• 2 large egg yolks: These create a beautifully velvety filling.
• 2 tbsp (30g) unsalted butter: Adds richness to the custard.
• 1 tsp vanilla extract: Rounds out all the flavors.
• Powdered sugar for dusting: For that perfect bakery-style finish.

Step-by-Step Guide: Making the Perfect Milky Doughnuts

Ready to bake up some magic? Here’s how I make these dreamy milky doughnuts at home:

1. Start With the Dough:
   In a large bowl, mix together the flour, sugar, instant yeast, and salt.
   (Tip: I like to whisk everything so it’s well combined.)

2. Add the Wet Ingredients:
   Pour in warm milk, softened butter, and a large egg.
   Mix until a rough dough forms, then knead by hand or with a stand mixer for about 8–10 minutes until smooth and elastic. You’re looking for a slightly tacky—but not sticky—texture.

3. Let the Dough Rise:
   Pop the dough back in the bowl, cover it with a cloth, and let it rise somewhere warm until it’s doubled in size (about 1 hour).
   (I sometimes set mine in the microwave—turned off!—to keep it draft-free.)

4. Roll and Cut:
   Punch down the dough, then roll it out to about 1 inch thick on a floured surface.
   Cut into rounds using a doughnut or cookie cutter. Arrange the pieces on a tray, cover, and let them puff up again for 30–40 minutes.

5. Fry Time:
   Heat your oil to 170–175°C (340°F). Gently add doughnuts in batches, frying until they’re golden on both sides (about 1–2 minutes per side). Drain on paper towels and let them cool slightly.

6. The Milky Custard Filling:
   Heat the whole milk in a saucepan just until warm.
   In a separate bowl, whisk sugar, egg yolks, and cornstarch until smooth. Slowly add the warm milk while whisking, then pour everything back into the saucepan. Cook over medium heat, stirring constantly, until thick and creamy. Off the heat, stir in butter and vanilla. Cool completely.

7. Fill ‘Em Up:
   Fill a piping bag with the cooled custard. Use a small knife to make a hole in each doughnut, then pipe in as much filling as each will hold.

8. Finishing Touch:
   Dust generously with powdered sugar and serve fresh—ideally when they’re just the right temp for an oozy, gooey bite.

My Secret Tips and Tricks for Milky Doughnuts Success

After making these classic homemade doughnuts more times than I can count, here are a few tricks I swear by:

• Make sure your milk is warm (not hot!), or you’ll risk killing your yeast and ending up with dense doughnuts.
• The second rise is key—don’t rush it! Puffier dough equals lighter, fluffier doughnuts.
• For the milk custard, keep whisking constantly and don’t walk away. The minute you stop, it can get lumpy (trust me, I’ve learned this the hard way).
• If the custard seems too thick, whisk in a splash of cold milk to loosen it up before filling.
• Always taste your custard (chef’s perks!)—a pinch of extra vanilla goes a long way if you want a more aromatic flavor.

Creative Variations and Ingredient Swaps

Make these milky doughnuts your own! Here are some delicious twists and swaps:

• Chocolate Lovers: Mix melted dark chocolate into the custard filling for a chocolate-milk combo.
• Citrus Zest: Add a teaspoon of lemon or orange zest to the dough for a refreshing flavor (lemon-milky doughnuts, anyone?).
• Spiced Dough: Add a dash of ground cardamom or cinnamon to the dough for that old-fashioned bakery touch.
• Non-Dairy: Use oat or almond milk for both the dough and custard if you need a dairy-free option—just note it’ll change the flavor and texture a bit.
• Jam-Filled: Pipe in fruit preserves for a fruity twist, or combine with custard for extra decadence.

How to Serve and Store Your Milky Doughnuts

Milky doughnuts are best enjoyed fresh, ideally still warm and dusted with powdered sugar (classic doughnut vibes!). If you’re serving these at a brunch or party, arrange them in a big pile and watch them disappear.

Leftovers? Store the doughnuts in an airtight container at room temperature for up to one day. If you need to keep them longer, pop them in the fridge for 2–3 days (though the texture is always softest the first day).

To reheat, I put them in the microwave for about 10–15 seconds and they’re just as dreamy—almost like a homemade bakery treat!

FAQs: Your Top Questions About Milky Doughnuts Answered

Can I make milky doughnuts ahead of time?
Absolutely! You can make the dough the night before—just let it rise in the fridge overnight. In the morning, shape and fry, then fill with fresh custard.

How do I fix custard that turned out too thick or lumpy?
If your filling is too thick (or has a few lumps), whisk in a splash of cold milk until smooth. For really lumpy custard, strain it through a fine sieve—it works wonders.

What’s the best oil for frying doughnuts?
Use a neutral oil like canola, vegetable, or sunflower. They all give that light, classic doughnut finish without an oily aftertaste.

Can I bake these instead of frying?
You can, but they’ll turn out more like filled sweet rolls than true classic doughnuts. Bake at 350°F (175°C) until golden, about 12–15 minutes, then fill and dust with powdered sugar.

Do I need a mixer to make the dough?
Nope! While a stand mixer saves a bit of muscle, you can absolutely knead this dough by hand. Just get in there and enjoy the process (it’s kind of therapeutic!).

---

There you have it—my favorite milky doughnuts recipe, complete with all my best tips for that perfect, creamy texture. I hope your kitchen fills