Irresistible No-Knead Red Velvet Donuts: Custard-Filled & Cream Cheese Glazed

Prepare to fall in love with these incredibly simple yet utterly delicious no-knead red velvet donuts. Each bite offers a delightful contrast: a soft, fluffy interior encased in a perfectly crisp exterior, all enrobed in a luscious cream cheese glaze and generously filled with smooth, rich custard. The beauty of this recipe lies in its no-fuss dough, requiring no heavy-duty electric mixer or extensive kneading, making homemade donuts accessible to everyone. The subtle chocolate and signature tangy notes of red velvet cake shine through, beautifully complemented by the sweet and slightly tart cream cheese glaze. For a truly special occasion, like Valentine’s Day, simply cut the dough into charming heart shapes – a perfect gift for someone you cherish or a delightful indulgence for yourself!

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Why You Will Absolutely LOVE This No-Knead Donut Recipe:

• Effortless No-Knead Dough: Say goodbye to strenuous kneading! This revolutionary dough recipe simply requires you to stir all the ingredients together, then let time and yeast do the magic. No stand mixer, no heavy lifting – just a perfectly soft and airy dough with minimal effort, resulting in consistently amazing donuts every time.
• Authentic Red Velvet Flavor: These donuts capture the essence of classic red velvet cake. Expect a vibrant red hue, a delicate cocoa flavor that’s more subtle than a chocolate donut, and a characteristic tanginess that makes red velvet so unique. The dough itself is incredibly soft and fluffy, making for an unforgettable texture.
• Signature Cream Cheese Glaze: What’s red velvet without its iconic cream cheese counterpart? Our smooth, slightly tangy cream cheese glaze is the ideal topping, perfectly balancing the donut’s flavor profile and adding an extra layer of creamy richness that truly makes these treats irresistible.
• Decadent Custard Filling: Prepare for pure bliss with every bite as luscious, smooth vanilla custard oozes from the center. This rich, creamy filling elevates the donut experience to new heights. If custard isn’t your preference, you can easily leave the donuts unfilled for a simpler pleasure or opt for a light and fluffy homemade whipped cream filling instead.

Crafting the Softest Fried Donut Dough with Ease

Achieving a wonderfully soft and fluffy fried donut has never been simpler, thanks to our no-knead method. The process is remarkably straightforward and yields fantastic results consistently. The key steps ensure active yeast and a well-developed dough without any intensive labor.

First, it’s crucial to activate your yeast. Dissolve the active dry yeast in a small amount of warm water with a pinch of sugar. Within 5-10 minutes, a foamy layer should form on the surface, indicating the yeast is active and ready to work its magic. If you don’t see this foam, your yeast may be expired or inactive, and it’s best to start with a fresh packet to ensure your donuts rise properly.

Next, combine all your dry ingredients – flour, cocoa powder, sugar, and salt – in a large mixing bowl. Create a “well” in the center, and into this well, pour your wet ingredients, including the dissolved yeast mixture, softened butter, eggs, warm milk, vanilla, and sour cream. Stir everything together with a spoon or spatula until a shaggy, wet, and quite sticky dough forms. Don’t worry about it being too wet; this consistency is normal for a no-knead dough and contributes to its incredible softness. Once mixed, cover the bowl with a clean dish towel or plastic wrap and allow it to rise in a warm place until it has doubled in size, typically around 45 minutes to an hour. This initial rise is essential for developing flavor and texture.

After the first rise, gently punch down the dough to release the air. Turn it out onto a generously floured surface. Allowing the dough to rest for 5 minutes after punching down makes it significantly easier to roll out. Roll the dough to approximately ¾-inch thickness, then use your desired cookie cutters – 3-4 inch circles or festive heart shapes for a special touch – to cut out your donut forms. Gather any scraps, re-roll them, and cut out more donuts until you’ve used most of the dough. Arrange the cut donuts on a parchment-lined baking sheet, leaving a few inches between each to allow for their second rise. Place them in a warm spot again to proof until they have doubled in size and look visibly puffy. This second rise is crucial for light and airy donuts.

Mastering the Art of Frying Your Red Velvet Donuts

Frying homemade donuts might sound intimidating, but with the right tools and technique, it’s surprisingly simple and incredibly rewarding. The key to perfectly fried donuts – golden and crisp on the outside, light and fluffy on the inside – lies in maintaining a consistent oil temperature.

You’ll need a large, shallow, heavy-bottomed pot, which helps distribute heat evenly and prevent hot spots. Fill it with a generous amount of oil, ensuring at least 4 inches of space from the top of the oil to the rim of the pot for safety. Essential tools include a wire spider or a good pair of tongs for safely placing and removing donuts from the hot oil. A wire spider is excellent for scooping, while tongs offer precision for delicate placement.

I cannot stress enough the importance of using a reliable thermometer that clips onto the side of your pot. A candy thermometer, designed for high temperatures, works perfectly. This allows you to accurately monitor the oil temperature, which is the most critical factor for successful frying. Consistent temperature prevents the donuts from becoming greasy (oil too cold) or burning before they cook through (oil too hot). If you find yourself without a thermometer, there are alternative methods to estimate oil temperature, such as the wooden spoon trick or a small piece of dough test, as detailed in resources like this guide on frying donuts without a thermometer. However, for best results and safety, a thermometer is highly recommended.

Achieving Perfection: The Optimal Frying Temperature

The sweet spot for frying these red velvet donuts is precisely 370°F (190°C). This temperature is ideal because it allows the donuts to cook thoroughly, developing a beautiful golden-brown crust without absorbing excessive oil. Maintaining this temperature ensures a crisp exterior and a light, perfectly cooked interior, free from greasiness.

Deviating from this optimal temperature can significantly impact the quality of your donuts:

• Oil that is too hot: Will cause the donuts to brown very quickly on the outside, creating a burnt or overly dark crust, while the inside remains raw or undercooked.
• Oil that is too cold: Will lead to excessively oily donuts. The cooler oil won’t immediately seal the exterior of the dough, allowing it to soak up too much fat, resulting in a heavy, greasy texture rather than a light and airy one.

Essential Step: Calibrating Your Frying Thermometer

Before you begin frying, it is paramount to ensure your thermometer is accurately calibrated. Even a slight inaccuracy can lead to significantly different frying results, making the difference between perfectly golden donuts and burnt or greasy ones. You can easily calibrate your thermometer using the hot water method detailed here. This method typically involves checking the temperature of boiling water, which at sea level is 212°F (100°C). However, the boiling point of water varies depending on your altitude.

To get the most precise calibration, especially for deep frying where temperature accuracy is critical, it’s advisable to determine your specific boiling point. You can find out what your local boiling point is by consulting resources like Thermoworks’ boiling point calculator, which accounts for altitude. Taking this extra step ensures your thermometer provides accurate readings, giving you the best control over your frying oil temperature and ultimately, the best possible donuts.

Expert Tips for Controlling Frying Oil Temperature

Maintaining a stable oil temperature around 370°F (190°C) is crucial for consistent donut quality. Here’s how to effectively manage it:

If your oil temperature climbs too high, you can quickly bring it down by adding a small amount of cold oil to the pot. Be cautious and add it slowly to avoid splattering. Alternatively, adding a few more pieces of donut dough will also temporarily reduce the temperature as the cold dough absorbs heat. If the temperature drops too low, simply increase the heat on your stovetop. Monitor your thermometer closely and make small, incremental adjustments to the heat. It’s a dance of observation and slight adjustments, but with practice, you’ll become adept at keeping the oil at the perfect temperature for beautifully fried donuts.

Essential Ingredients for Perfect Red Velvet Donuts

While full steps and precise measurements are detailed in the recipe card below, take a moment to read through these tips on key ingredients to ensure your red velvet donuts are a resounding success!

• Active Dry Yeast: This recipe uses active dry yeast, which needs to be activated in warm water before being incorporated into the dough. If you prefer, you can use the same amount of instant dry yeast, which doesn’t require prior activation and can be mixed directly with the dry ingredients. However, testing active dry yeast ensures it’s potent and your dough will rise beautifully.
• Red Food Colouring: For that iconic vibrant red hue, gel food coloring is highly recommended. It provides a much more intense pigment than liquid food coloring without adding excess moisture to your dough, which could affect its texture. If you prefer a natural alternative, a powdered natural food coloring will also work effectively. Always remember to dissolve the food coloring in the warm milk specified in the recipe first; this helps it disperse evenly throughout the dough for a consistent, stunning color.
• Cocoa Powder: The subtle chocolate flavor characteristic of red velvet comes from cocoa powder. Dutch-processed cocoa powder is preferred for its darker color and milder, richer chocolate flavor that isn’t as acidic. If you use natural cocoa powder, expect a slightly lighter color and a more pronounced chocolate taste, which is also delicious but will alter the classic red velvet profile slightly.
• Sour Cream: Full-fat sour cream is a crucial ingredient for achieving the best texture in these donuts. Its fat content and acidity contribute to a tender, moist, and fluffy dough. I do not recommend substituting with Greek yogurt, as its different fat content and tanginess can alter the dough’s consistency and flavor.
• Heavy Whipping Cream: This ingredient is vital for the custard filling, adding a luxurious richness and a silky-smooth texture. Ensure you choose a heavy whipping cream with at least 32% milk fat (often labeled as 36% or higher) for optimal whipping and stability in the custard.
• All-Purpose Flour: Accuracy in measuring flour is key for proper dough consistency. For the most precise results, always weigh your flour using a kitchen scale. If you don’t have a scale, measure correctly by first fluffing the flour in its bag or container, then gently spooning it into a dry measuring cup until it overflows. Level off the excess with the flat edge of a knife, being careful not to pack the flour down into the cup.
• Vanilla Bean: For the most exquisite vanilla flavor in your custard, a whole vanilla bean is unsurpassed. The tiny black specks from the bean signify true vanilla decadence. If a whole vanilla bean is unavailable, you can substitute with 1 teaspoon of vanilla bean paste (which will also give you those lovely vanilla flecks) or 1 teaspoon of pure vanilla extract.

Crafting the Luscious Custard Filling – Step by Step:

This creamy vanilla custard filling is surprisingly straightforward to make and adds an incredible depth of flavor to your red velvet donuts.

1. Steep Vanilla for Maximum Flavor: Begin by carefully slicing a whole vanilla bean lengthwise and scraping out all the fragrant seeds. Add both the seeds and the empty pod to a medium saucepan. Pour in the milk and a pinch of salt. Stir gently to combine. Heat this mixture over medium-low heat until it just reaches a simmer, then immediately remove it from the heat. Cover the saucepan and let the vanilla steep for at least 15-20 minutes, allowing its rich aroma and flavor to infuse deeply into the milk. This steeping process is key to an intensely flavored custard.
2. Prepare the Yolk Mixture: In a separate bowl, whisk together the egg yolks and granulated sugar until they are just combined and slightly pale. Gradually add the all-purpose flour and cornstarch to this mixture, whisking continuously until you achieve a completely smooth, lump-free paste. This combination of flour and cornstarch acts as a thickener, providing the custard with its desired consistency.
3. Temper the Yolks & Cook the Custard: Slowly, and while continuously whisking, pour about half of the hot, vanilla-infused milk into the egg yolk mixture. This crucial step, known as tempering, gradually raises the temperature of the yolks, preventing them from scrambling. Once tempered, pour the entire egg yolk mixture back into the saucepan with the remaining hot milk. Return the saucepan to medium-low heat and continue whisking constantly. This constant stirring is vital to prevent the custard from sticking to the bottom of the pan and burning, ensuring a smooth texture. Cook until the mixture visibly thickens to a pudding-like consistency. As soon as it thickens, remove it from the heat to prevent overcooking.
4. Strain & Chill for Silky Smoothness: To achieve an ultra-smooth, luxurious custard, immediately push the hot custard through a fine-mesh wire strainer into a clean container. This step removes any potential lumps from the flour or bits of vanilla pod, guaranteeing a silky texture. To prevent a “skin” from forming on the surface as it cools, place a piece of plastic wrap or parchment paper directly onto the surface of the hot custard. Refrigerate the custard until it is completely chilled, typically for at least 2-3 hours or overnight.
5. Fold in Whipped Cream for Airiness: Just before you’re ready to fill your donuts, whip the cold heavy whipping cream in a separate bowl until it forms medium-stiff peaks. Once whipped, gently fold the cream into the thoroughly chilled custard using a whisk until the mixture is smooth and evenly combined. If your chilled custard appears too thick to easily fold in the whipped cream, you can loosen it by adding milk, one tablespoon at a time, whisking well after each addition until it reaches a more workable consistency. This addition of whipped cream lightens the custard, making it incredibly airy and delightful.

Effortless No-Knead Red Velvet Donut Dough – Step by Step:

Creating this stunning red velvet dough is surprisingly simple and requires minimal hands-on time, making it perfect for bakers of all skill levels.

1. Activate the Yeast: In a small bowl, combine the active dry yeast with warm water and a teaspoon of sugar. Stir gently until the yeast and sugar are dissolved. Set this mixture aside for 5-10 minutes. During this time, a visible layer of foam should form on the surface, confirming that your yeast is active and ready. If no foam appears, your yeast is likely inactive, and you’ll need to use a fresh packet or container of yeast to ensure your donuts rise.
2. Combine Dry & Wet Ingredients: In a large mixing bowl, sift together the all-purpose flour and cocoa powder. Sifting prevents lumps and helps create a smoother dough. Add the granulated sugar and sea salt, then stir to combine evenly. Create a generous well in the center of the dry ingredients. Into this well, add the softened unsalted butter, large eggs, warm milk (ensure it’s not too hot, as it can kill the yeast), pure vanilla extract, room temperature sour cream, and your activated yeast mixture.
3. Form the Dough & First Rise: Using a sturdy spoon or a spatula, stir all the ingredients together until a wet, sticky dough forms. It will not be a firm dough like traditional bread dough – this wetness is key to its no-knead nature and soft texture. Once combined, cover the bowl tightly with a clean dish towel or plastic wrap. Place the bowl in a warm, draft-free spot (refer to the notes section for tips on ideal rising environments). Allow the dough to rise until it has visibly doubled in size, which typically takes about 45 minutes to 1 hour, depending on the warmth of your environment.
4. Prepare for Rolling: After the dough has fully risen, gently punch it down to release the accumulated gases. This makes the dough more manageable. Generously flour a clean work surface. Carefully dump the dough onto this floured surface. Let the dough rest for about 5 minutes; this brief rest allows the gluten to relax, making the dough much easier to roll out without excessive shrinking.
5. Roll, Cut, and Second Rise: Roll out the dough using a floured rolling pin to an even thickness of approximately ¾ inch. Use your favorite large cookie cutters (3-4 inch circles are classic, or festive heart shapes for a special touch) to cut out the donut shapes. Carefully transfer the cut donuts to a baking sheet lined with parchment paper, leaving a few inches of space between each donut to allow for expansion during the second rise. Gather any dough scraps, gently re-roll them, and cut out additional donuts. Repeat until you have used almost all the dough. Place the baking sheets in a warm, draft-free area once more and let the donuts rise until they have doubled in size and appear noticeably puffy, indicating they are ready for frying.

Perfect Frying Technique – Step by Step:

Frying these beautiful red velvet donuts is the final step to achieving their irresistible texture. Follow these instructions carefully for safe and delicious results.

1. Set Up Your Frying Station: Pour about 100 oz (3 liters or 0.8 gallons) of vegetable oil (canola, peanut, or sunflower oil are excellent choices) into a large, dry, heavy-bottomed pot. Ensure there are at least 4 inches of clear space from the oil’s surface to the top rim of the pot for safety. Clip a reliable deep-fry thermometer to the side of the pot, making sure the tip is submerged in the oil but not touching the bottom. Heat the oil gradually over medium heat until it reaches a steady 370°F (190°C). While the oil heats, prepare a cooling station: line a large tray or baking sheet with 4 layers of paper towels to absorb excess oil, and place a wire cooling rack beside it.
2. The Crucial Practice Fry: Once the oil reaches the target temperature, gently drop a few small pieces of scrap dough into the hot oil. Fry these on each side for about 2-3 minutes, or until they turn a beautiful golden brown. Carefully remove them from the oil using tongs or a wire spider, shaking gently for a few seconds to release excess oil, then place them onto the paper towel-lined tray. Once these practice pieces have cooled enough to handle, cut one open to check if it’s cooked through. This practice fry not only confirms your oil temperature but also helps to ‘season’ the oil and fine-tune your frying time.
3. Fry the Donuts to Golden Perfection: With the oil temperature confirmed, carefully drop the first few risen donuts into the hot oil. Avoid overcrowding the pot, as this will drop the oil temperature too quickly. Use a metal spatula or tongs to gently ease them into the oil, being extremely careful to avoid splashing. Fry each side for 2-3 minutes, or until they are deeply golden brown and puffy. Once fried, remove them with tongs or a spider, gently shake off excess oil, and transfer them to your paper towel-lined tray to drain briefly. As the paper towel-lined tray fills up, transfer the already cooled donuts to the wire cooling rack to finish cooling completely. It is absolutely essential that all the red velvet donuts cool down entirely before you proceed with filling and glazing them; otherwise, the glaze and custard will melt.

Glaze & Assembly – Step by Step:

The final touches transform these delightful donuts into truly irresistible treats, with a smooth glaze and creamy filling.

1. Prepare the Dreamy Cream Cheese Glaze: While your donuts are cooling completely, it’s time to whip up the signature cream cheese glaze. In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the softened unsalted butter, sifted powdered sugar, a pinch of sea salt, and softened cream cheese until the mixture is wonderfully light and fluffy. This should take a few minutes. Add the pure vanilla extract and beat for another minute. Then, gradually add the milk, starting with 1 tablespoon at a time, beating after each addition until you reach a smooth, pourable glaze consistency. If you prefer a thicker, more spreadable “frosting” rather than a thin glaze (perfect for piping or spreading on top of filled donuts), simply use less milk. Set this glorious glaze aside, ready for dipping.
2. Load the Piping Bag with Custard: Take your thoroughly chilled custard (which should have the whipped cream already folded into it, as per the custard instructions). Transfer this rich, creamy filling into a piping bag. If you don’t have a piping bag, a large zippered plastic bag with one corner snipped off will work just as well. Ensure the snip is small enough for controlled filling but large enough for the custard to flow easily.
3. Fill the Cooled Donuts: Once your donuts are completely cool to the touch, use a chopstick, the back of a spoon, or a small sharp knife to carefully poke a hole into the side or top of each donut. Gently insert the tip of your piping bag (or the snipped corner of your plastic bag) into this hole. Squeeze the bag evenly to fill the donut with custard. You’ll feel the donut become heavier and slightly puff up as it fills. Don’t overfill, or it might burst!
4. Dip & Indulge: Now for the grand finale! Gently dip the top of each custard-filled donut into the cream cheese glaze. Allow any excess glaze to drip off by gently shaking it, then place the glazed donut onto a wire cooling rack. The glaze will set slightly as it cools. These red velvet donuts are truly at their absolute best when enjoyed on the very same day they are fried and filled. So, don’t delay – dig in and savor every bite of this homemade masterpiece!

Frequently Asked Questions (FAQ) About Red Velvet Donuts

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Happy baking, and enjoy your delightful red velvet donuts!

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📖 Recipe: No-Knead Red Velvet Donuts

Red Velvet Donuts with Cream Cheese Glaze & Custard Filling

By Mary

These no-knead red velvet donuts are a true delight, featuring a soft, fluffy interior and a crisp outside, all thanks to an incredibly easy dough. Each donut is glazed with a classic cream cheese glaze, which perfectly complements the subtle chocolate and tangy red velvet flavor. For an extra layer of indulgence, they are generously filled with a luscious, smooth custard. Perfect for any celebration or a special treat, especially when shaped into hearts for Valentine’s Day!

★★★★★

5 from 2 votes

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Prep Time 30 mins

Cook Time 15 mins

Rest Time 1 hr 20 mins

Total Time 45 mins

Course Brunch, Dessert, Donuts

Cuisine American

Servings 18 donuts

Equipment

• ▢
  Deep-Fry Thermometer
• ▢
  Wire Spider or Tongs
• ▢
  Large Heavy-Bottomed Pot

Ingredients

For the Custard Filling:

• ▢ 1 whole vanilla bean
• ▢ 1 cup milk
• ▢ ⅛ teaspoon sea salt
• ▢ 3 large egg yolks
• ▢ ¼ cup granulated sugar
• ▢ ⅓ cup all purpose flour
• ▢ 1 teaspoon cornstarch
• ▢ ½ cup heavy whipping cream

For the Red Velvet Donuts:

• ▢ ½ cup warm water
• ▢ 1 teaspoon granulated sugar
• ▢ 1 packet active dry yeast
• ▢ 5 cups all purpose flour (600g)
• ▢ ¼ cup cocoa powder (Dutch processed is preferred, but natural works too)
• ▢ ⅛ teaspoon sea salt
• ▢ ½ cup granulated sugar
• ▢ ¾ cup unsalted butter (softened)
• ▢ 2 large eggs (room temperature)
• ▢ 1 teaspoon pure vanilla extract
• ▢ ¼ teaspoon red gel food colouring (dissolve in milk first)
• ▢ 1 cup warm milk
• ▢ ¾ cup sour cream (room temperature)
• ▢ 100 oz vegetable oil (I used canola, 3 L or 0.8 gallon)

For the Cream Cheese Glaze:

• ▢ 4 tablespoons unsalted butter
• ▢ 2 cups powdered sugar (sifted)
• ▢ ⅛ teaspoon sea salt
• ▢ 4 oz cream cheese (softened)
• ▢ 1 teaspoon pure vanilla extract
• ▢ 2-6 tablespoons milk

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Instructions

Custard Filling

1. Slice vanilla bean in half long-wise and scrape out the seeds. Add seeds and pod to a medium saucepan. Add milk, salt, and stir. Bring to a simmer on medium-low heat and turn off to let steep.
   1 whole vanilla bean, 1 cup milk, ⅛ teaspoon sea salt
2. Whisk yolks and sugar just until combined. Add flour and cornstarch, whisk until smooth. Pour half of the hot milk into the yolks gradually, whisking well.
   3 large egg yolks, ¼ cup granulated sugar, ⅓ cup all purpose flour, 1 teaspoon cornstarch
3. Pour the egg yolk mixture back into the pot with the hot milk and whisk well. Cook on medium-low heat whisking constantly to prevent sticking and burning. Remove from heat as soon as it becomes thick.
4. Push the hot custard through a wire strainer to remove any lumps. Place into a container and place a piece of plastic wrap or parchment paper right on the surface to prevent a skin from forming.
5. Refrigerate until chilled. Before filling the donuts, whip the cold cream until medium-stiff peaks. Fold the cream into the chilled custard with a whisk until smooth. If the custard is too thick to fold cream into it, add milk a tablespoon at a time whisking well to thin it out.
   ½ cup heavy whipping cream

Donuts

1. Combine yeast, warm water, and sugar in a bowl. Stir until dissolved and set aside for 5-10 minutes. A foam should form on top. If a foam doesn’t form, the yeast isn’t active and you will need to try with another envelope or container of yeast.
   ½ cup warm water, 1 packet active dry yeast, 1 teaspoon granulated sugar
2. Sift flour and cocoa powder into a large bowl. Add sugar and salt, stir. Make a well in the middle and add softened butter, eggs, warm milk, food colouring, vanilla, sour cream, and dissolved yeast.
   5 cups all purpose flour, ¼ cup cocoa powder, ⅛ teaspoon sea salt, ½ cup granulated sugar, ¾ cup unsalted butter, 2 large eggs, 1 teaspoon pure vanilla extract, 1 cup warm milk, ¾ cup sour cream, ¼ teaspoon red gel food colouring
3. Stir until a wet, sticky dough forms. Cover the bowl with a towel and place into a warm place to rise until doubled in size, about 45 minutes (see notes for rising tips).
4. Once risen, gently punch down the dough and dump onto a generously floured surface. Let sit for 5 minutes to make rolling out easier.
5. Roll out the dough to ¾” thick. Use large cookie cutter shapes (3-4” circles and hearts) to cut out shapes. Re-roll the scraps as needed, saving the last few bits. Transfer to parchment lined baking sheet, leaving a few inches of space in between for space to rise. Let rise in a warm place until doubled in size.
6. Pour the oil into a dry, large, heavy bottomed pot. Leave at least 4 inches of space to the top. Clip a thermometer to the side of the pot. Heat the oil until it reaches 370°F (190°C). While the oil is heating, prepare a tray lined with 4 layers of paper towel and a separate cooling rack beside.
   100 oz vegetable oil
7. Once the oil is hot, drop the pieces of scrap dough into the hot oil. Fry on each side for 2-3 minutes or until golden brown. Remove from oil with tongs or a spider, gently shake for a few seconds to remove excess oil and place onto the paper towel lined sheet. Once cooled enough, check the inside to make sure it’s cooked through. This is a crucial practice fry and helps season the oil.
8. Drop the first few donuts into the oil gently, being careful not to touch the oil. Use a metal spatula or tongs to help. Continue frying them as before. Once the paper towel lined tray fills up, transfer the cooled donuts to the cooling rack. Let all of the donuts cool completely before filling.

Glaze & Assembly

1. Make the glaze while the donuts cool. In a large bowl or stand mixer, beat butter, sugar, salt, and cream cheese until light and fluffy. Add vanilla and beat. Add milk 1 tablespoon at a time until you get a glaze-like consistency. You can make it a thicker “frosting” by adding less milk and spreading the cream cheese frosting on the filled donuts. Set aside.
   4 tablespoons unsalted butter, 2 cups powdered sugar, ⅛ teaspoon sea salt, 4 oz cream cheese, 1 teaspoon pure vanilla extract, 2-6 tablespoons milk
2. Fill a piping bag or large zippered plastic bag. Fill with chilled custard (with whipped cream folded in at the end). Snip the end off.
3. Use a chopstick or back of a spoon to poke a hole through the tops or sides of the cooled donuts. Insert the piping bag through the hole and fill with custard.
4. Dip the donuts into the glaze. Shake it off gently and let excess drip off by placing onto a cooling rack. The donuts are best enjoyed the day they’re fried and filled, so dig in!

Notes

Storage: Store leftover donuts in an airtight container in the fridge. While they’re best eaten the day they’re fried and filled, they can be enjoyed for up to 2-3 days. For convenience, you can make the custard filling in advance; just refrigerate it and fold in the whipped cream right before filling the donuts on the day you plan to serve them.

Optimal Dough Rising Environment

A warm, draft-free environment is crucial for yeast dough to rise properly. I often create an ideal rising spot by preheating my oven to 180°C (350°F) for just 1 minute, then immediately turning it OFF. Place your covered dough inside the warm, turned-off oven. The residual warmth creates a perfect proofing box. It’s important that the oven is warm but not hot (never above 55°C / 130°F), as excessive heat will kill the yeast, preventing the dough from rising due to the high butter and sugar content in this recipe.

Essential Frying Safety Precautions

Deep frying can be dangerous if not done carefully. Please observe these critical safety guidelines:

1. Keep Water Away: Never allow any water or wet utensils to come into contact with hot oil. Water droplets can cause the oil to violently splatter and bubble, leading to severe burns. Ensure your hands, the donuts, and all tools are completely dry.
2. Maintain Adequate Space: Always ensure you have at least 3-4 inches of clear space from the top of your hot oil to the rim of your pot. This prevents boil-overs and overflows when adding donuts or in case of unexpected bubbling.
3. Use a Heavy-Bottomed Pot: Always use a large, heavy-bottomed pot for frying. These pots distribute heat more evenly, which helps stabilize oil temperature and reduces the risk of scorching or hot spots, making the frying process safer and more controlled.
4. Never Leave Unattended: Hot oil should never be left unattended, even for a moment. Stay by the stovetop and monitor the oil temperature and frying process constantly.
5. Know How to Extinguish a Fire: In the rare event of a grease fire, never use water. Instead, carefully slide a metal lid or baking sheet over the pot to smother the flames, or use a Class B fire extinguisher.

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