Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 large eggs
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1 cup whole milk (for custard)
- 1/2 cup heavy cream (for custard)
- 1/4 cup granulated sugar (for custard)
- 3 large egg yolks (for custard)
- 2 tbsp cornstarch (for custard)
- 1 tsp vanilla extract (for custard)
- Powdered sugar (for dusting)
- Oil (for frying)
Instructions
- In a bowl, mix the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
- Combine the wet and dry ingredients until just mixed. Don’t overmix; it’s okay if there are lumps.
- Heat oil in a deep pan to 350°F (175°C).
- Using a small cookie scoop, drop the batter into the hot oil, frying a few at a time until golden brown, about 2-3 minutes.
- Remove the donut holes and place them on a paper towel to drain excess oil.
- To make the custard, heat the milk and cream in a saucepan over medium heat.
- In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
- Once the milk mixture is hot, slowly whisk it into the egg mixture.
- Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened, about 5 minutes.
- Remove from heat and stir in vanilla extract. Let it cool before filling the donut holes.
- Once cooled, use a piping bag to fill each donut hole with custard. Dust with powdered sugar before serving.
- Prep Time: 30
- Cook Time: 15