Tshepiso’s Custard Cookie with Custard Filled Mini Doughnuts

Recipe by: Tshepiso
See more of Tshepiso’s creations: instagram.com/theegiftedhands

Tshepiso's Custard Cookie with Custard Filled Mini Doughnuts

Custard Biscuits

Mix the following together to form a soft dough
300g flour
10g baking powder
50g salt
125g butter
3 eggs

  1. Cream margarine
  2. Add all the dry ingredients and mix to form a soft dough
  3. Cover in cling wrap and refrigerate for 30minutes
  4. Cut desired shape and bake at 180 degrees until edges start to brown

Custard Doughnuts

Custard Filling

1 cup finely diced strawberries
1 teaspoon sugar
½ cup heavy cream
½ cup whole milk
Pinch of fine sea salt
3 large egg yolks
¼ cup granulated sugar
1 ½ tablespoons cornstarch
1 teaspoon water
1 teaspoon pure vanilla extract
2 tablespoons cold unsalted butter

  1. In a small heavy bottomed pot, add heavy cream, milk, and salt and cook on medium heat until it begins to gently simmer, at this point turn off the heat.
  2. In a separate bowl, beat egg yolks and sugar until they are pale.
  3. Very slowly pour warm milk into the egg yolk mixture, mixing constantly, until all of the milk has been added.
  4. In a small bowl, whisk together the cornstarch and water. Pour cornstarch paste into the custard mixture.
  5. Return the custard to the saucepan and cook over medium low heat, stirring constantly, until the custard is thickened and glossy, about 3-5 minutes.
  6. Remove from heat and add butter and vanilla; stir until smooth.


¾ cup warm milk
2 ¼ teaspoons Yeast
⅓ cup butter melted
¼ cup granulated sugar
2 eggs
1 teaspoon salt
3 ½-4 cups all-purpose flour

Vegetable Oil for Frying
Sugar for coating

  1. In a small bowl, combine warm milk and yeast. Allow to sit until yeast begins to “bloom”.
  2. Once the yeast mixture is foamy, stir in melted butter and sugar.
  3. Whisk in eggs.
  4. Begin with adding 3 ½ cups of flour and the salt. Knead mixture until dough forms and ball and no longer sticks to the sides of the bowl. If needed, add more flour in 1 tablespoon increments at a time.
  5. Once dough is smooth, place in a large greased bowl, cover and let rest until dough has doubled in size, at least 2 hours.
  6. Once dough has risen, place on a well floured surface and roll a flat disk, about 1-2 inches thick.
  7. Cut out donuts with a 3 inch biscuit cutter.
  8. Place on a wax paper lined cookie sheet and cover lightly. Allow the dough to rest for 30-45 minutes.
  9. In a heavy bottomed skillet or pot (or a deep fryer) pour oil to a depth of 2 inches deep.
  10. Heat oil to 375 degrees.
  11. Working in batches of 2-3 at a time, carefully drop donuts into hot oil and fry until golden brown, about 1 minute on each side.
  12. Remove with a slotted spoon and place on a paper towel lined plate to drain.
  13. Once donuts have cooled slightly, coat in sugar. Set aside to 
  14. Fill a piping bag fitted with a small tip or a plastic bag with a small corner cut out with the chilled pastry cream. Pipe a few tablespoons into each donut round.

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