Milk tart custard doughnuts

Milk tart custard doughnuts: A taste of South Africa. Image: Supplied.

Milk tart custard doughnuts – Easter just became sweeter

Imagine a combination of fluffy doughnuts with a milk tart filling to create nostalgic milk tart flavoured doughnuts.

Milk tart custard doughnuts

Milk tart custard doughnuts: A taste of South Africa. Image: Supplied.

Looking for a typical South African delicacy with a twist? If you are a fan of milk tart, then this milk tart custard doughnuts recipe is a must-try for you.

There is no dessert more South African than the renowned milk tart. And most South Africans usually enjoy a good homemade doughnut when it is on the table. Now imagine a combination of these two delicacies to create nostalgic milk tart flavoured doughnuts. Simply divine.

The method may seem long, but it is truly a very simple recipe. Most of the time is spent waiting for the dough to rise and rest. The most important characteristic of this milk tart custard doughnuts recipe is that it is a “no-knead’” type of doughnut.

If you don’t have a piping bag you can simply use a freezer/zip lock bag: Fill the bag with the custard filling and chop the corner off and start piping.

Also, take care not to put the cinnamon-sugar on the doughnuts while they are still too warm as the sugar will melt.

If you don’t have a kitchen scale to measure the doughnuts, make them roughly the size of your palm.

Enjoy this tasty delicacy! Just in time for a sweet Easter weekend.

Milk tart custard doughnuts recipe

4 from 4 votes
Recipe by Lindsay Samuels Course: DessertCuisine: South AfricanDifficulty: Easy


Prep time


Cooking time


Resting Time


Total time






  • Doughnuts
  • cups white bread flour or all purpose cake flour

  • 2 teaspoons 2 instant dry yeast

  • pinch of salt

  • 2 tablespoons 2 castor sugar

  • 50 g 50 unsalted butter or margarine (melted)

  • 1 large 1 egg

  • 100 ml 100 warm water

  • sunflower oil or canola oil (for frying)

  • Milk tart custard filling
  • vanilla extract or essence

  • 2 cups 2 full fat milk

  • 6 6 egg yolks

  • ¾ cup ¾ castor sugar

  • ½ cup ½ all purpose cake flour

  • 1 tablespoon 1 unsalted butter

  • Cinnamon sugar coating:
  • 1 cup 1 castor sugar

  • 2 teaspoons 2 ground cinnamon


  • Doughnuts
  • Combine the flour, yeast, salt and sugar together in a large bowl.
  • Mix the egg, butter and water in a separate bowl.
  • Add the egg mixture to the flour mix and combine using a spoon or your hands until you have a wet but elastic dough.
  • Cover the bowl with cling wrap or a tea towel and allow to rest in a warm place for 20 minutes.
  • After 20 minutes, the dough should be less sticky and more workable after resting. Work the dough using simple folding motions for 3 minutes. Cover the dough and allow to rest for another 20 minutes.
  • Repeat steps 4 & 5 until the dough has a soft smooth surface. You will know the dough is ready when it springs back when poked.
  • Shape the dough into a ball, place back into bowl and cover. Allow final resting for 1½ hours.
  • Flip the dough onto a lightly floured surface and shape it into a ball (do not work the dough).
  • Using a sharp knife, cut the dough and measure out each doughnut to a weight of 70 grams with a kitchen scale.
  • Roll the doughnuts into individual balls with your hands and push lightly between your palms so that they have a disc shape. Place the doughnuts on a tray, spacing them not too close to one another. Cover the doughnuts and allow to rise for 20 minutes or until double in size.
  • Heat the oil in a medium-sized saucepan or fryer on medium-low heat. Fry the doughnuts until golden brown, roughly 2 – 3 minutes on each side.
  • Allow the doughnuts to cool completely on a paper towel.
  • Cinnamon sugar coating
  • In a medium-sized bowl, mix together the castor sugar and cinnamon. Generously coat the doughnuts with cinnamon sugar.
  • Milk tart custard filling
  • In a saucepan, add the milk and vanilla and slowly bring to a boil.
  • In a bowl, beat the egg yolks and sugar together until just combined. Add the flour and mix it well.
  • Take the just-boiled milk and pour it in small amounts into the egg mixture, making sure to keep stirring while adding the milk so that the eggs do not curdle.
  • Once the milk and eggs are combined, pour the mixture back into the saucepan and return to medium-low heat. Keep stirring the custard until it becomes thick. Be careful not to let the bottom of the custard burn.
  • Take the saucepan off the heat and mix in the butter.
  • Pour the thickened custard into a bowl and cover the surface of the custard with cling wrap to prevent a skin from forming. Leave in the fridge to cool.
  • Once cooled, fill a piping bag with the milk tart custard filing and pipe into the doughnuts, either from the side or bottom of the doughnut.


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This recipe has been submitted as part of our South African themed recipe competition. If you would like to enter our competition and stand a chance to win R1000, click here. Also, each recipe published as part of this competition will receive R100.

If you are looking for more tasty recipes to prepare for your family and friends, just have a look at our recipe page, we have excellent suggestions for you to try.