GOURMET DONUTS, with an Amarula custard centre

Amarula Custard Donuts

So this really wasn’t as much of a mission as I anticipated it to be, and I would really recommend that you all try it! Yes, it takes a little time, but thats only because of the two rising stages. I made my dough in the morning (which took all of 15 minutes), as well as my Amarula custard (that took a little longer – 30 minutes) and then I went to visit my dad for the day. I came back in the evening to a perfectly risen dough and carried on with the recipe. Easy peasy. Seriously, these were heavenly – crisp, and light with a beautiful custard surprise in the centre – nothing like the tough chewy donuts you buy at some of our major retailers! Will definitely be making these for my next dinner party…I’m thinking Gourmet Tiramisu centered donuts???

Makes 12-16
2 ½ cups (625ml) flour
1 packet instant yeast
¼ cup (60ml) sugar
½ tsp (2.5ml) salt
½ tsp (2.5ml) cinnamon
50g butter, melted
1 egg, at room temperature
¾ (180ml) cup milk, warm
2 tbsp (30ml) water, warm
Vegetable oil for frying
Castor sugar, for dusting

Place all dry ingredients into the bowl of an electric mixer (except the castor sugar used for dusting) and with the dough hook attached, mix lightly to combine.
Add melted butter, egg, warm milk and water and mix on a low speed for about 10 minutes until a soft and pliable dough is formed.
Remove from electric mixer and place in a clean bowl, cover with a tea towel and allow to rise in a warm area until double its size.
Once risen, remove from bowl and place onto a floured surface and roll into a thin square, about 1 cm in thickness.
Using round pastry cutters, cut as many rounds as you can and set aside onto a floured tray, allowing them to rise again. About an hour.
Once donuts have risen, deep-fry in medium to hot oil for about 1 minute on each side. Do not overcrowd when frying as they need room to expand.
Once golden brown, remove from pan and place on absorbent paper to soak up any excess oil.
While still hot, dust in castor sugar and the set aside to cool.
Once donuts have cooled down slightly, using a skewer, make a whole in the side of each donut.
Place Amarula Crème patisserie into a piping bad and place the nozzle into the hole, piping about 2 tablespoons of custard into the donut.
Serve immediately, while still crisp and slightly warm.


1 cup (250ml) milk
3 egg yolks
¼ cup (60ml) sugar
1 vanilla pod, seeds removed
2 tbsp (30ml) corn flour
1 tbsp (15ml) Amarula cream

Place milk into a small saucepan, bring to the simmer then remove from heat.
Place egg yolks, sugar, vanilla and corn flour into a bowl and whisk to combine.
Slowly pour in half the hot milk into the egg mixture, while whisking constantly, (to prevent egg from curdling) and then add the rest.
Pour milk mixture back into the pot and return to a medium heat.
Stir continuously until mixture thickens to a custard consistency.
Remove from heat, stir in Amarula cream and pour into a small container.
Cover the pastry cream with cling film, to prevent a skin from forming.
Allow to chill completely before filling the donuts.

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