Spelt Vanilla Custard Doughnuts

These doughnuts use white spelt flour in place of plain wheat flour, which gives the dough a softer crumb and a faint nuttiness that works well against the sweet custard filling.

The vanilla custard is made on the stovetop, chilled until firm, then piped into each doughnut once fried. It stays smooth and cool against the warm dough.

Spelt dough is slightly more delicate than standard dough. It needs a lighter hand during kneading and a longer, cooler proof. Follow the timing and the results are consistent.

You can fry these the same day or proof the shaped doughnuts overnight in the fridge for a slow, cold rise.

Why You'll Love This Recipe

Spelt flour adds a nutty depth plain flour can't match
Custard filling stays smooth and pipeable after chilling
Dough proofs overnight, so morning frying is easy
Fries golden in under two minutes per side

Piping bag filling a golden fried spelt doughnut with vanilla custard on a wire cooling rack

Ingredient Notes

White spelt flour: Use white spelt flour, not wholemeal, for a lighter dough. Wholemeal spelt makes the dough denser and harder to fry evenly.
Whole milk (dough): Warm the milk to around 38 C / 100 F - it should feel just warm on your wrist. Too hot and it kills the yeast.
Fast-action dried yeast: Check the expiry date before using. Stale yeast gives a flat dough that won't recover after proofing.
Unsalted butter (dough): Soften the butter before adding it to the dough. Cold butter tears the gluten structure of spelt, which is already more fragile than wheat.
Whole milk (custard): Full-fat milk gives the custard body. Semi-skimmed works but the custard sets slightly softer and may weep when piped.
Vanilla bean paste: Paste gives a stronger flavour and visible seeds. A good vanilla extract works fine at the same quantity.
Egg yolks (custard): Use large egg yolks for a richer, more stable set. Whisk them with the sugar immediately to prevent surface graining.
Vegetable oil (frying): Use a neutral oil with a high smoke point - sunflower or rapeseed work well. Avoid olive oil, which burns at frying temperature.

Two sugar-dusted spelt custard doughnuts on a white plate beside an espresso cup on marble

Prep Time 60 mins

Cook Time 30 mins

Rest Time 120 mins

Total Time 3 hrs 30 mins

Cooking Method: Mixed

Cuisine: European

Courses: Dessert

Difficulty: Medium

Cooking Temp: 175 C

Servings: 10

Estimated Cost: 1.80

Calories: 380

Best Season: all_year_round

Dietary: Contains Dairy, Contains gluten, contains-eggs, Nut-free, Vegetarian

Description

Spelt flour gives these doughnuts a slightly nutty, tender crumb that holds the vanilla custard filling without going soggy. The custard is set just firm enough to pipe cleanly, and the dough fries to a deep golden colour in under two minutes per side.

Ingredients

Doughnut Dough

400 g white spelt flour, plus extra for dusting
7 g fast-action dried yeast (1 sachet)
40 g caster sugar
1 tsp fine sea salt
180 ml whole milk, warmed to 38 C
2 large eggs (beaten)
60 g unsalted butter, softened (cut into small cubes)

Vanilla Custard Filling

500 ml whole milk
1.5 tsp vanilla bean paste
5 large egg yolks
100 g caster sugar
40 g cornflour
20 g unsalted butter (for finishing)

For Frying and Finishing

1.5 litres sunflower or rapeseed oil (for deep frying)
80 g caster sugar (for dusting)

Instructions

Make the Vanilla Custard

1
Pour the milk into a medium saucepan and add the vanilla bean paste. Heat over medium heat until the milk just begins to steam - do not boil. Remove from heat.
2
In a medium bowl, whisk the egg yolks and caster sugar together until pale, about 1 minute. Add the cornflour and whisk until smooth.
3
Pour roughly one-third of the warm milk into the egg mixture in a slow, steady stream, whisking constantly to temper the eggs.
4
Pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking continuously, until the custard thickens and large bubbles break the surface, about 4 to 5 minutes.
5
Remove from heat and stir in the butter until melted and smooth. Pour into a clean bowl, press cling film directly onto the surface, and refrigerate for at least 3 hours until fully set and cold.

Make the Dough

6
Combine the white spelt flour, yeast, caster sugar, and salt in the bowl of a stand mixer fitted with a dough hook. Stir briefly to distribute the yeast and salt on opposite sides of the bowl.
7
Add the warm milk and beaten eggs. Mix on low speed for 2 minutes until a shaggy dough forms.
8
Increase to medium speed and add the softened butter one or two pieces at a time, waiting for each addition to incorporate before adding the next. Mix for a total of 5 to 6 minutes until the dough is smooth, slightly tacky, and pulls cleanly from the sides of the bowl.
9
Shape the dough into a ball and place in a lightly oiled bowl. Cover with cling film and leave in a warm spot for 1 hour to 1 hour 30 minutes, until doubled in size.

Shape and Proof

10
Tip the dough onto a lightly floured surface. Press gently to deflate. Roll out to 1.5 cm thickness.
11
Cut out rounds using a 7 cm round cutter. Re-roll scraps once to cut more rounds. You should get 10 doughnuts.
12
Place the rounds on two baking trays lined with non-stick paper, spacing them at least 5 cm apart. Cover loosely with oiled cling film and proof for 45 to 60 minutes until visibly puffed and the dough springs back slowly when poked.

Fry the Doughnuts

13
Pour the oil into a deep heavy-based saucepan. Heat over medium heat to 170 C to 175 C, measured with an instant-read thermometer.
14
Fry the doughnuts in batches of 2 to 3, lifting each from the paper using a thin spatula to avoid deflating. Fry for 90 seconds per side until deep golden brown.
15
Remove with a slotted spoon and drain on a wire rack set over a tray. Allow to cool for 5 minutes before filling. Check and adjust the oil temperature between each batch.

Fill and Finish

16
Spoon the chilled custard into a piping bag fitted with a long filling nozzle. Use a skewer to poke a hole into the side of each doughnut, angling it toward the centre.
17
Insert the nozzle into the hole and pipe custard slowly until you feel gentle resistance from the dough expanding, about 30 to 35 g per doughnut.
18
Roll each filled doughnut in caster sugar while still slightly warm, coating evenly. Serve within 20 minutes.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 380kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 7g35%
Cholesterol 145mg49%
Sodium 220mg10%
Potassium 190mg6%
Total Carbohydrate 52g18%
Dietary Fiber 3g12%
Sugars 22g
Protein 9g18%

Vitamin A 420 IU
Calcium 110 mg
Iron 2 mg
Vitamin D 28 IU
Vitamin E 2 mg
Vitamin K 3 mcg
Thiamin 0.2 mg
Riboflavin 0.3 mg
Niacin 3 mg
Vitamin B6 0.1 mg
Folate 35 mcg
Vitamin B12 0.5 mcg
Phosphorus 160 mg
Magnesium 28 mg
Zinc 1.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Do not over-knead spelt dough - 5 to 6 minutes by hand is enough.
Chill custard for at least 3 hours before piping.
Keep frying oil at 170 C to 175 C throughout - use a thermometer.
Proof shaped doughnuts in a warm spot for 45 to 60 minutes until visibly puffed.
Fill doughnuts on the day of serving - custard softens the shell overnight.

Keywords: spelt vanilla custard doughnuts, spelt doughnuts, custard filled doughnuts, spelt flour doughnuts, homemade custard doughnuts

Equipment

large mixing bowl
stand mixer with dough hook
deep heavy-based saucepan for frying
instant-read thermometer
piping bag with a long filling nozzle
slotted spoon or spider strainer

Tips

Knead spelt dough for no more than 6 minutes to avoid breaking down the gluten structure.
Chill the custard for at least 3 hours before piping - warm custard will leak out of the doughnut.
Keep frying oil between 170 C and 175 C using a thermometer for consistent colour and cook time.
Roll doughnuts to exactly 1.5 cm thick for even rising and a hollow centre that holds the filling.
Insert the piping nozzle into the side of each doughnut and fill until you feel slight resistance, around 35 g of custard per doughnut.

Variations

Swap vanilla bean paste for 1 tsp of orange zest in the custard for a citrus version.
Add 1 tbsp of cocoa powder to the custard for a chocolate-vanilla swirl filling.
Glaze doughnuts with a simple icing sugar and milk glaze instead of a sugar dusting for a smoother finish.

Storage and Reheating

Store unfilled fried doughnuts in an airtight container at room temperature for up to 24 hours. Fill them fresh on the day you plan to serve them.

Once filled with custard, keep doughnuts refrigerated and eat within 8 hours. The custard is dairy-based and should not sit at room temperature for more than 2 hours.

Freezing filled doughnuts is not recommended - the custard separates when thawed. You can freeze the unfilled fried shells for up to 4 weeks, then defrost at room temperature, warm briefly in a low oven at 150 C / 300 F for 5 minutes, and fill fresh.

Serving Suggestions

Serve the doughnuts warm, within 20 minutes of filling, when the contrast between the cool custard and the soft shell is at its best. Dust with caster sugar just before serving so it doesn't dissolve into the surface.

A pot of strong black coffee or an Assam tea cuts through the richness of the custard well. These work equally well as a weekend breakfast treat or an afternoon snack.

For a more composed dessert, arrange three doughnuts on a plate with a small bowl of warm berry compote for dipping. The acidity of the fruit balances the sweetness of the vanilla custard.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-vanilla-custard-doughnuts/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!