Fluffy on the outside, creamy on the inside—these custard-filled fried dough balls are a delicious treat made from soft yeast dough enriched with mashed potatoes, then filled with homemade vanilla custard and fried until golden. A final roll in sugar adds just the right amount of sweetness and crunch. The result is a dessert or snack that’s rich, satisfying, and hard to resist.
Whether you’re familiar with filled donuts or new to stuffed pastries, this recipe is a step above in texture and flavor. The mashed potato in the dough keeps it incredibly soft and moist, while the vanilla custard filling offers a smooth and creamy contrast to the crisp fried shell.
Ingredients
For the Dough
2 cups all-purpose flour
½ cup mashed potatoes (cooked and cooled)
2 tablespoons sugar
2 tablespoons butter (softened)
1 egg
⅓ cup warm milk
1 teaspoon yeast
Pinch of salt
For the Custard Filling
1 cup milk
2 egg yolks
2 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
For Coating
Granulated sugar
Step-by-Step Instructions
Step 1: Make the Custard
In a small bowl, whisk together the egg yolks, sugar, cornstarch, and a few tablespoons of cold milk until smooth. Set aside.
In a small saucepan, gently heat the remaining milk over medium-low heat until just warm—not boiling. Slowly pour the warm milk into the egg yolk mixture, whisking constantly to avoid curdling.
Return the mixture to the saucepan and cook over low to medium heat, stirring constantly. The custard will begin to thicken after a few minutes. Once it reaches a pudding-like consistency, remove from heat and stir in the vanilla extract.
Transfer the custard to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and let it cool completely. Once cooled, refrigerate until needed.
Step 2: Make the Dough
In a large mixing bowl, combine the warm milk and yeast. Let it sit for 5 to 10 minutes until foamy. This ensures the yeast is active and ready to leaven the dough.
Add the mashed potatoes, flour, sugar, egg, salt, and softened butter to the yeast mixture. Mix until combined, then begin kneading by hand or in a stand mixer with a dough hook for about 10 minutes. The dough should be soft, smooth, and slightly tacky, but not sticky. Add a dusting of flour only if needed to help with kneading.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a towel or plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.
Step 3: Shape the Dough Balls
Once the dough has risen, punch it down gently to release air. Divide it into equal portions—about 12 to 14 pieces, depending on how large you want your dough balls.
Flatten each piece into a small disk with your fingers. Place about 1 teaspoon of the chilled custard in the center of each disk. Carefully bring the edges together and seal tightly, then gently roll each filled ball between your palms to smooth the surface.
Place the shaped balls seam-side down on a tray lined with parchment paper or a lightly floured surface. Cover with a towel and let them rest for 15 to 20 minutes while you heat the oil.
Step 4: Fry the Dough Balls
Pour oil into a deep pan or pot to a depth of about 1½ to 2 inches. Heat the oil over medium heat to 160–170°C (320–340°F). If you don’t have a thermometer, test the oil by dropping in a small piece of dough—it should sizzle and rise slowly to the surface.
Fry the dough balls in batches, about 3 to 4 at a time, turning occasionally to ensure even browning. Fry each for about 3 to 4 minutes or until golden brown on all sides. Lower the heat slightly if they brown too quickly.
Use a slotted spoon to remove the fried dough balls and drain them on paper towels.
Step 5: Coat and Serve
While still warm, roll the fried dough balls in granulated sugar to coat evenly. Let them cool slightly before serving.
These custard-filled dough balls are best enjoyed warm or at room temperature, when the custard is soft and the exterior is slightly crisp.
Tips for Best Results
Don’t Overfill
Too much custard can cause the dough balls to split open during frying. Stick to about 1 teaspoon of filling and seal the dough well.
Keep the Oil Temperature Steady
Too hot and the outside will brown too fast while the inside remains raw. Too cold and the dough balls will absorb too much oil. Use a thermometer if possible.
Seal the Edges Well
Press and pinch the dough tightly around the filling to prevent leaks. Roll the filled balls gently between your palms to smooth and seal any gaps.
Cool the Custard Before Using
Warm custard will make the dough soft and difficult to shape. Make the custard in advance and chill it before filling.
Don’t Skip the Mashed Potato
The potato makes the dough extra tender and helps it stay soft after frying. Make sure it’s smooth and fully cooled before using.
Variations and Customizations
Chocolate Custard Filling
Add 2 tablespoons of chopped dark chocolate to the custard while it’s still hot, stirring until melted and combined. This creates a rich chocolate center.
Fruit-Flavored Custard
Stir in fruit purée or jam into the custard after it’s thickened and off the heat. Raspberry, mango, or passion fruit work well for a fruity twist.
Cinnamon Sugar Coating
Instead of plain sugar, toss the fried dough balls in a mix of granulated sugar and cinnamon for a warming spice flavor.
Coconut Dough Balls
Add 2 tablespoons of shredded coconut to the dough for a tropical variation. You can also roll the finished dough balls in toasted coconut after frying.
Baked Version
For a lighter option, shape and fill the dough as usual, then place them on a baking tray. Bake at 180°C (350°F) for about 15–18 minutes until golden. Brush with butter and roll in sugar immediately after baking.
Serving Suggestions
These custard-filled dough balls are excellent served:
- With coffee or tea for an afternoon snack
- As a sweet breakfast item
- Alongside a scoop of vanilla or coconut ice cream for dessert
- On a holiday or celebration platter
- Drizzled with a bit of melted chocolate or caramel
They are especially crowd-pleasing at gatherings and parties, where their sweet, soft interiors always impress.
Storage and Reheating
Room Temperature
Store in an airtight container at room temperature for up to 1 day. After that, the custard may begin to spoil if not refrigerated.
Refrigeration
If storing longer, keep in the fridge for up to 2 days. Let them come to room temperature before serving or reheat gently in the microwave for 10–15 seconds.
Freezing
These are best enjoyed fresh, but you can freeze them (without coating in sugar) for up to 1 month. Reheat from frozen in the oven at 160°C (320°F) until warmed through. Roll in sugar after reheating.
Final Thoughts
Custard-filled fried dough balls are a delightful combination of textures and flavors: fluffy, soft, slightly chewy dough wrapped around a rich and creamy center. The sugar coating adds the final sweet touch, making each bite irresistibly satisfying. This recipe is perfect for special occasions or as a homemade treat when you’re craving something indulgent.
The process of making them—from preparing the smooth custard to kneading the dough and frying the golden balls—is incredibly rewarding and easier than it seems. Once you try them, they’re sure to become a favorite in your collection of sweet recipes.