Laura The Gastronaut > Recipes > Sweets > Eggnog Custard-filled Donuts
Eggnog Custard-filled Donuts
December 15, 2021 | Jump to Recipe
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You don't have to be an eggnog lover to be a fan of these eggnog custard-filled donuts. These homemade fried donuts are filled with a sweet creamy custard flavored with eggnog and nutmeg. They are the perfect Christmas morning treat.
NUTMEG-Y, SWEET, & ADDICTING
There's a lot of eggnog haters out there.. I'm not really sure why because I find it to be absolutely delicious, but my husband can't stand the stuff. So when he suggested I should make an eggnog filled donut, I was shocked. My one goal while creating these donuts- make them a fan favorite for all of the eggnog lovers AND haters. Considering how all of these donuts were devoured by my husband and I right after they were done, I'm going to say that I was successful. These would make a great holiday treat or even a perfect Christmas morning breakfast!
EGGNOG CUSTARD-FILLED DONUTS INGREDIENTS
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• Milk: The milk should be about 110°F (43°C). This is about the temperature you can put your finger in the milk and keep it there comfortably. You want your milk to be warm or the yeast will not activate. It's important not to get the milk too hot though or your yeast will die. I suggest using whole milk for more richness. Lower fat milks will work, but the donuts will not be as flavorful.
• Active Dry Yeast: I use active dry yeast, but you can use instant yeast instead. If you use instant yeast, your rise time will be slightly shorter.
• Sugar: Sugar will make these donuts sweet and also feed the yeast and increase its activity.
• Eggs: The eggs will add flavor, but it will also add structure to the donut.
• Butter: Butter always adds great flavor and adds structure.
• Vanilla Extract: Adds delicious flavor.
• Salt: Adds flavor and has a strengthening effect on gluten.
• Flour: I use all-purpose flour for the structure of the dough.
• Nutmeg + Sugar + Cinnamon: Rolling the donuts in this sugar mixture right after frying make them so tasty!
For Eggnog Custard:
• Sugar: Will make these donuts sweet and good.
• Egg Yolks: Thickens the custard pudding and adds a soft texture and extra richness.
• Cornstarch: Cornstarch will help thicken the custard pudding nicely.
• Salt: Enhances flavors and balances out the richness and sweetness of the pudding.
• Spiced Rum: I love when spiced rum is added to my eggnog. We will only be using 1/4 cup of rum to get the flavor of rum but not make it too boozy. You can also leave out the rum, if desired, and increase the milk from 3/4 cup to 1 cup.
• Eggnog: Pick up your favorite non-alcoholic eggnog for this recipe. The better the eggnog, the better the donuts.
• Whole Milk: This, along with the eggnog, will be the base of the pudding. I found that using all eggnog was too thick and the milk/eggnog combination gave the best texture.
• Vanilla Extract + Rum Extract + Butter: Adds incredible flavor to the pudding.
• Nutmeg: I also need a little bit of nutmeg in my eggnog and these eggnog donuts are no exception! Freshly grated nutmeg is my favorite, but ground nutmeg will taste good too!
HOW TO MAKE EGGNOG CUSTARD-FILLED DONUTS
• Make Dough: In a large bowl (or stand mixer bowl, if using), pour in 1/2 cup warm milk. You want the milk to be about 110°F (43°C) which is the temperature you can put your finger in the milk and keep it there comfortably. Stir in 2 1/4 teaspoons (1 packet) active-dry yeast, and let sit for 5 minutes. It should begin to foam/bubble up. If it does not foam, this means that your yeast is dead. Throw out and start over with new yeast.
• Add in 1/3 cup sugar, 2 whole eggs, 4 tablespoons cooled melted butter, 1 teaspoon vanilla extract, 1/2 teaspoon salt, and 3 cups all-purpose flour. Mix with a wooden spoon (or stand mixer with dough hook) until dough comes together and pulls away from the sides of the bowl. At this point, you may need to add flour a tablespoon at a time. Don't add too much flour though! You want it to pull away from the bowl sides but still be somewhat sticky.
• Knead Dough: Place dough on a floured surface and knead with floured hands for 2-3 minutes until dough becomes smooth and elastic. If using a stand mixer, mix on medium speed with dough hook for 2-3 minutes until you get smooth and elastic ball.
• Let Dough Rise: Place the dough in a large oiled bowl, rolling the dough around to coat all over with oil. Cover bowl tightly with plastic wrap and place in a warm spot for 1 to 1 1/2 hours or until the dough has doubled in size. If you don't have a warm spot in your house, you can put warm water in a separate bowl, and place both the bowl of dough and warm water bowl in a TURNED OFF oven together to create a warm environment.
• Roll Out Dough: Punch down the dough and place on a lightly floured surface. Roll out the dough to 1/2 inch thick using a rolling pin. Using a 3 1/2 inch doughnut cutter, cut out donuts. Keep regathering and rolling dough back out until you get ~12 doughnuts. Line a baking shee with parchment paper and place cut donuts on the baking sheet. Cover with a clean kitchen towel and let rise a second time while you heat up the frying oil.
• Fry Donuts: Pour 2 inches of vegetable oil in a large heavy pot (I use a Dutch oven). Heat oil on medium heat to 375°F (190°C). Place 2-3 donuts at a time into the oil. Cook for one minute on each side or until the outside is golden brown and the donut is cooked through. During the frying process, keep adjusting heat to maintain 375°F. After cooking, place donuts on a baking rack.
• On a plate or in a bowl, combine 1/4 cup sugar, 1 tablespoon cinnamon, and 1/4 teaspoon ground nutmeg. Roll each fried donut in the sugar mixture until covered.
• Make Eggnog Custard: In a large bowl, whisk together 2 egg yolks and 1/4 cup sugar until the mixture becomes thick and pale yellow and you get the ribbon. A ribbon is when you can drizzle some of the egg mixture onto itself, and it stays suspended on top of the batter for a couple of seconds until it disappears. Whisk in 2 tablespoons of cornstarch until combined. In a medium saucepan, whisk together 1 cup eggnog, 3/4 cup whole milk, 1/4 cup spiced rum, and 1/4 teaspoon salt. Place over medium heat, whisking frequently, just until it begins to simmering.
• Pouring in a very slow stream and whisking constantly, add warm eggnog mixture into the egg/sugar/cornstarch mixture. Be very careful not to scramble your eggs. It's very important to keep whisking the entire time and go slow! Add the combined mixture into a clean saucepan and place over medium-high heat until simmering, whisking constantly. Lower to medium-low heat and cook for 2-3 minutes, whisking constantly, until thickened. Remove from heat, and add in 2 tablespoons butter, 2 teaspoons vanilla extract, 1 teaspoon rum extract, and 1/4 teaspoon nutmeg. Whisk until butter is melted.
• Fill Donuts: Fill a pastry bag or pastry syringe with custard, and inject about 2 tablespoons of custard into each donut. I like to poke a small hole into the side of the donut with the back-end of a spoon to make it easier.
• If you aren't planning to eat all of the donuts immediately, wait to inject the custard until ready to eat. These donuts are best eaten the day they are made.
EGGNOG CUSTARD-FILLED DONUT QUESTIONS
Can leave out the spiced rum in the custard? Yes! If you leave out the 1/4 cup of spiced rum, increase the whole milk quantity from 3/4 cup to 1 cup. Can you glaze these donuts? Yes, these donuts are also excellent when glazed as well. Instead of rolling in sugar after frying, let the donuts completely cool. Make a glaze with 2 cups of powdered sugar and about 1/4 cup of milk. You can also add in a bit of vanilla or rum extract if you like. Stir until well combined. Add more powdered sugar if it needs to be thicker or add more milk if it needs to be thinned out. Dip the donuts in the glaze and set to dry.
For this recipe:
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Eggnog Custard-filled Donuts
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By Laura Bullock | Laura The Gastronaut
Prep Time: 45 minutes | Cook Time: 30 minutes | Resting Time: 1 hour 15 minutes | Total Time:2 hours 30 minutes
Yield: ~8-10 donuts
• 1/2 cup (118 mL) whole milk, warmed to about 110°F (43°C) • 2 1/4 teaspoons (1 packet) active dry yeast • 1/3 cup (67 g) sugar, plus more for coating donuts • 2 eggs • 4 Tablespoons (57 g) butter, melted & slightly cooled • 1 teaspoon vanilla extract • 1/2 teaspoon salt • 3 cups (384 g) flour, plus more as needed • Vegetable oil, for frying
For Sugar Coating:
For Eggnog Custard:
• 2 egg yolks • 1/4 cup (50 g) sugar • 2 Tablespoons cornstarch • 1 cup (237 mL) eggnog • 3/4 cup (178 mL) whole milk • 1/4 cup (60 mL) spiced rum • 1/4 teaspoon salt • 2 Tablespoons (28 g) butter • 2 teaspoons vanilla extract • 1 teaspoon rum extract • 1/4 teaspoon nutmeg
1. Make dough: In a large bowl (or stand mixer bowl), pour in warm milk and stir in yeast. Let sit for 5 minutes. 2. Add in sugar, eggs, butter, vanilla, salt, and flour. Stir with a wooden spoon (or mix with stand mixer with dough hook) until dough comes together and pulls away from the sides of the bowl. You may need to add more flour a tablespoon at a time until dough pulls away from the sides. Don't add too much flour though- you want the dough to still be slightly sticky. 3. Knead dough: Place dough on a lightly floured surface, and knead with floured hands for 2-3 minutes until dough is a smooth and elastic ball. If using stand mixer, knead with dough hook for 2-3 minutes until it's a smooth and elastic ball. 4. Let dough rise: Lightly oil a large bowl. Place ball of dough in oiled bowl, and roll around to coat dough in oil. Cover bowl with plastic wrap, and let rise in a warm area for 1 to 1 1/2 hours or until doubled in size. 5. Cut out doughnuts: Punch dough down. On a lightly floured surface, roll out dough to 1/2 inch thick with a rolling pin. Using a 3 1/2 inch donut cutter, cut out donuts. Regather dough, roll back out, and keep cutting out donuts until you have used all the dough. Place the cut donuts on a baking sheet lined with parchment paper. Cover with a clean kitchen towel, and let rise a second time while you heat up the oil. 6. Fry donuts: In a large heavy-bottomed pot, heat 2 inches of oil on medium heat to 375°F (190°C). Carefully put 2-3 donuts in the oil at a time, and fry donuts for 1 minute on each side or until the donuts are golden brown on the outside and cooked through. Keep adjusting the heat during the frying process to maintain 375°F. Remove donuts from oil using a slotted spoon and place on a baking rack. 7. Coat donuts in sugar: On a plate or in a bowl, combine all of the sugar coating ingredients. Roll each fried donut in the sugar mixture until covered. 8. Make eggnog custard: In a large bowl, whisk together egg yolks and sugar until the mixture is thick and pale yellow and forms the ribbon. Whisk in cornstarch until fully combined. 9. In a medium saucepan, combine eggnog, whole milk, spiced rum, and salt. Place over medium heat, whisking frequently, just until it begins to simmer. Pouring in a slow stream and whisking constantly, add warm eggnog mixture to the egg/sugar mixture. Be careful not to scramble your eggs- pour slow and whisk the entire time! Pour mixture into a clean saucepan, and place over medium-high heat, whisking constantly, until simmering. Lower heat to medium-low and cook for an additional 2-3 minutes, whisking constantly, until thickened. Remove from heat. 10. Whisk in the butter, vanilla extract, rum extract, and nutmeg. Continue to whisk until the butter is melted. 11. Fill donuts: Using a pastry bag or pastry syringe, fill each donut with about 2 tablespoons of eggnog custard. If using a pastry bag, I like to poke a hole in the side of the donut with the back-end of a spoon to make it easier to pipe in the eggnog custard.
DID YOU MAKE THIS RECIPE?
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Category: Sweets, Breakfast and Brunch, Winter
Keywords: homemade fried donut, custard-filled donut, eggnog donuts, donut recipe
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December 15, 2021 by Laura Bullock