The Stuffed Donut with Custard and covered with glaze is a delicious dessert that can be prepared even 2 days in advance and kept in the refrigerator.
Perfect for ending an evening with friends, this donut will also be perfect for Easter or Christmas, but without the glaze, it is ideal for breakfast or a snack.
Filled with baked custard, this stuffed donut will make you fall in love when flipped after baking.
The custard will settle in the middle of the donut during baking, and in every slice, you’ll find the soft custard to delight you.
DID YOU KNOW:
Up here, where the lens is, you can click on “SEARCH”🔎, you can write the ingredient that you find in your fridge or pantry,
and you’ll have the chance to enter hundreds of recipes with the ingredient you chose.
YOU WILL BE AMAZED.
If you like donuts and delicious desserts, here are other ideas, and then, as always, let’s go right after the photo!!
- Difficulty: Medium
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 10
- Cooking methods: Electric oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Stuffed Donut with Custard
- 5 eggs
- 280 g sugar
- 280 g all-purpose flour
- 2/3 cup vegetable oil (various)
- 3/8 cup water
- 8 g cream of tartar
- 1 packet baking powder
- 1 pinch salt
- to taste vanilla extract
- 250 g custard
- 40 g egg whites (fresh or pasteurized)
- 1 tablespoon lemon juice
- 150 g powdered sugar
- to taste colored sprinkles
Tools
- 1 Electric whisk
- 3 Bowls
- 1 Small pot
- 1 Donut mold diameter 8.66 inches
- 1 Spatula rubber
Preparation of Stuffed Donut with Custard
To prepare the stuffed donut with custard, first prepare the custard.
You can follow your trusted recipe or make my oven version for a perfect and quick result.
While the custard cools, prepare the stuffed donut by separating the yolks from the whites.
In a bowl, combine sugar and flour along with the baking powder and a pinch of salt.
Mix well.
In the bowl with the yolks (choose a large one), add the oil, water, and vanilla extract and beat with the whisk quickly (30 seconds).
Clean the whisk very well and beat the egg whites until stiff peaks form with 8 g of cream of tartar (cream of tartar is a stabilizer for egg whites).
If you don’t have it, add 1 teaspoon of lemon juice and 1 teaspoon of baking soda.
Now fold the flour into the bowl with the yolks using a hand whisk until it becomes a smooth batter without lumps.
Add the egg whites to the batter in 3 additions, folding gently with a rubber spatula to avoid deflating the mixture.
At this point, preheat the oven to 320°F in static mode, and butter and flour a donut mold with a diameter of 8.66 inches.
Pour the batter into the mold and use a spoon to spread the custard on top.
Bake on the lower rack of the oven for at least 50 minutes, then turn off the oven and leave the donut inside for another 20 minutes.
This way, it cools slowly and doesn’t deflate when you flip it.
In a bowl, add 40 grams of preferably pasteurized egg whites; if you have fresh eggs from home, you can use them too.
Add 1 tablespoon of lemon juice and beat with the electric whisk, incorporating 1 tablespoon of powdered sugar at a time.
Beat for at least 7/8 minutes to have a shiny and smooth glaze, cover it with plastic wrap, and keep in the refrigerator until the donut is cold.
After leaving the donut to rest in the turned-off oven, take it out and let it cool completely before removing it from the mold.
Place it inverted on a serving plate, then spread with the glaze and decorate with colored sprinkles.
Leave it in the refrigerator for at least 1 day before slicing and serving as all glazes should be chilled in the refrigerator for at least 18 hours.
How to store the stuffed donut with custard
You can store it in the refrigerator for 3 days, in fact, the more it rests in the refrigerator, the better it tastes.
FAQ (Questions and Answers)
What wine to pair it with?
Great with desserts in general, the Cuvée sweet, a Passito at room temperature.
