Sourdough Discard Vanilla Custard Filled Donuts
Soft, fluffy, rich, and filled with silky homemade vanilla custard, these Sourdough Discard Vanilla Custard Filled Donuts are bakery-style treats made right in your own kitchen. The addition of sourdough discard gives the dough incredible flavor, tenderness, and depth while helping reduce food waste in the most delicious way possible.
These homemade filled donuts feature pillowy fried dough coated in sugar and stuffed with creamy vanilla custard that melts in your mouth with every bite. Perfect for breakfast, brunch, holidays, celebrations, or weekend baking projects, these donuts taste like something from a professional pastry shop.
If you love classic cream-filled donuts, sourdough baking, or rich custard desserts, this recipe is guaranteed to become a favorite.
Why You’ll Love These Sourdough Discard Donuts
These homemade custard donuts are:
- Soft and fluffy
- Rich with vanilla flavor
- Filled with silky pastry cream
- Perfect for using sourdough discard
- Bakery-quality homemade donuts
- Light and airy inside
- Wonderfully golden and crisp outside
- Ideal for special occasions
The sourdough discard adds subtle flavor complexity while keeping the dough soft and tender.
What Are Custard Filled Donuts?
Custard-filled donuts are yeast-style fried donuts stuffed with creamy vanilla pastry cream or custard filling. Popular in bakeries worldwide, they are known for their soft dough and rich creamy centers.
This sourdough discard version combines:
- Naturally flavorful dough
- Homemade vanilla custard
- Soft airy texture
- Sweet sugar coating
The result is an elegant homemade donut with classic bakery flavor.
Ingredients for Sourdough Discard Vanilla Custard Filled Donuts
For the Donut Dough
- 3 1/2 cups bread flour
- 1/2 cup sourdough discard
- 3/4 cup warm milk
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 2 large eggs
- 1/4 cup unsalted butter, softened
- 1 teaspoon salt
- 1 teaspoon vanilla extract
For Frying
- Vegetable oil or canola oil
For the Vanilla Custard Filling
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
For Coating
- 1 cup granulated sugar or powdered sugar
Kitchen Equipment Needed
- Stand mixer or mixing bowls
- Rolling pin
- Donut cutter or round cutters
- Saucepan
- Whisk
- Thermometer
- Piping bag
- Deep pot or fryer
- Cooling rack
Preparation Time and Cooking Time
| Time Needed | Duration |
|---|---|
| Prep Time | 40 minutes |
| Rise Time | 1 1/2–2 hours |
| Custard Chill Time | 1 hour |
| Fry Time | 2–3 minutes per batch |
| Total Time | About 4 hours |
How to Make Sourdough Discard Vanilla Custard Filled Donuts
Step 1: Activate the Yeast
In a small bowl, combine:
- Warm milk
- Sugar
- Instant yeast
Let sit for 5–10 minutes until foamy.
Step 2: Make the Donut Dough
In a large bowl or stand mixer, combine:
- Bread flour
- Sourdough discard
- Eggs
- Vanilla extract
- Salt
- Yeast mixture
Mix until a dough forms.
Add softened butter gradually and knead for about:
8 to 10 minutes
until smooth and elastic.
Step 3: First Rise
Place the dough in a greased bowl.
Cover and allow to rise until doubled in size, about:
- 1 1/2–2 hours
Step 4: Prepare the Vanilla Custard
In a saucepan, heat the milk until steaming but not boiling.
In a separate bowl, whisk together:
- Egg yolks
- Sugar
- Cornstarch
Slowly pour warm milk into the egg mixture while whisking constantly.
Return everything to the saucepan and cook over medium heat until thickened.
Stir in:
- Butter
- Vanilla extract
Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate until cold.
Step 5: Shape the Donuts
Roll the dough to about:
1.25 cm thickness
Cut rounds using a biscuit cutter or donut cutter.
Place on parchment-lined trays.
Step 6: Second Rise
Cover loosely and let the donuts rise again for:
- 30–45 minutes
They should appear puffy and airy.
Step 7: Heat the Oil
Heat oil to:
350∘F≈175∘C
Maintaining proper oil temperature ensures even frying.
Step 8: Fry the Donuts
Carefully fry donuts for:
- 1–2 minutes per side
Until golden brown.
Transfer to paper towels or a cooling rack.
Step 9: Coat in Sugar
While slightly warm, roll the donuts in granulated sugar or powdered sugar.
Step 10: Fill the Donuts
Transfer chilled custard into a piping bag fitted with a filling tip.
Insert the tip into the side of each donut and pipe in vanilla custard until full.
Best Temperature for Frying Donuts
Maintaining consistent oil temperature is critical.
350∘F≈175∘C
Oil that is too hot burns the outside before the inside cooks. Oil that is too cool creates greasy donuts.
Tips for Perfect Custard Filled Donuts
Use Bread Flour
Bread flour creates better structure and chew.
Don’t Overheat the Oil
Monitor oil temperature carefully with a thermometer.
Chill the Custard Completely
Cold custard pipes more easily and holds its shape.
Knead the Dough Properly
Good gluten development creates airy donuts.
Avoid Overfilling
Too much custard may cause the donuts to burst.
Best Fillings for Donuts
Besides vanilla custard, try:
- Chocolate pastry cream
- Lemon curd
- Strawberry jam
- Nutella
- Bavarian cream
- Whipped cream
Storage Instructions
Room Temperature
Best enjoyed fresh the same day.
Refrigerating
Store filled donuts in the refrigerator for up to 2 days.
Freezing
Freeze unfilled donuts for up to 2 months.
Common Mistakes to Avoid
Oil Too Hot
Burns the outside before cooking the inside.
Dense Dough
Usually caused by underproofing or insufficient kneading.
Runny Custard
Custard needs enough cooking time to thicken properly.
Overcrowding the Fryer
Too many donuts lower the oil temperature.
Nutritional Information
Approximate nutrition per donut:
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Carbohydrates | 38g |
| Protein | 6g |
| Fat | 14g |
| Saturated Fat | 5g |
| Sugar | 16g |
| Sodium | 170mg |
Nutrition values vary depending on filling quantity and frying oil.
