Creating soft, custard-filled donut buns in an air fryer requires precision: the dough must bake through while holding its shape, and the custard filling must be cooled sufficiently before assembly to prevent leakage during frying. This recipe guides you through making a simple yeast-leavened dough from scratch, piping it into basket-sized rounds, baking them until golden, and chilling the custard filling separately for a safe, layered treat.
Recipe Overview
This method yields 4 large donut buns. Preparation time includes rising the dough (approx. 1 hour) and chilling the custard (at least 30 minutes). Air frying takes about 12–15 minutes per batch. Total elapsed time is roughly 2 hours.
Equipment
- Air fryer with a perforated basket or baking tray that fits your appliance
- Stand mixer or hand whisk for dough
- Piping bag fitted with a large round tip (or spoon)
- Foil-lined air fryer basket
Ingredients
Dough:
Active dry yeast: 2 grams
Warm water (110°F/43°C): 150 grams
Unsalted butter, softened: 60 grams
Sugar: 50 grams
All-purpose flour: 300 grams
Salt: 3 grams
Custard Filling:
Whole milk: 200 grams
Heavy cream: 80 grams
Granulated sugar: 100 grams
Egg yolks (large): 4 units (approx. 120 grams)
Vanilla extract: 5 ml
Instructions
- Mix the Dough:In a large bowl, combine the warm water and yeast. Let it sit for 5 minutes until foamy. Add the softened butter, sugar, salt, and flour. Knead by hand or with a mixer on low speed until the dough comes together.
- First Rise:Form the dough into a ball and place it in an oiled bowl. Cover with a damp cloth and let rise in a warm place for 60 minutes, or until doubled in size.
- Pipe the Buns:Punch down the risen dough. Using a piping bag with a large round tip (approx. 1 cm diameter), pipe dough into the air fryer basket to form round buns. Leave about 2 cm space between each bun for airflow.
- Second Rise:Let the piped buns rise in the turned-off, warm air fryer (with lid closed) for 30 minutes until puffy but not browned.
- Makes Custard:In a saucepan over medium heat, combine milk, cream, sugar, and egg yolks. Cook gently, stirring constantly, until the mixture thickens slightly (approx. 8–10 minutes). Do not boil vigorously. Remove from heat, stir in vanilla, and let cool to room temperature.
- Chill Custard:Transfer the custard to a shallow container and refrigerate for at least 30 minutes until firm enough to spoon without leaking.
- Air Fry:Preheat the air fryer to 175°C (350°F). Place the risen buns in the basket. Air fry for 12–14 minutes at 350°F (175°C), checking at the 10-minute mark. The buns are done when golden brown and spring back when lightly pressed.
- Fill and Serve:While buns cool slightly, spoon the chilled custard into the center of each bun. Allow to set for 5 minutes before serving warm or at room temperature.
Troubleshooting
- Buns are pale inside:The oven may not have reached temperature or the dough was under-proofed. Ensure the air fryer is fully preheated and check the thermometer if possible.
- Custard leaks during frying:Ensure custard is thoroughly chilled before filling. Warm filling will melt and seep out, causing uneven cooking.
- Buns are dry:Reduce sugar by 10 grams or increase butter slightly in the dough. Avoid over-baking; remove at first golden stage.
Substitutions
- Milk:Use whole milk instead of cream for a lighter custard, though texture will be less rich.
- Dough:Replace half the flour with bread flour for a chewier texture, or use almond flour (100g) partially for a nutty flavor, adjusting liquid slightly if needed.
Serving and Storage
Serve immediately after filling while warm. Store unfilled buns in an airtight container at room temperature for up to 2 days. Custard can be refrigerated for up to 4 days. Reheat buns in the air fryer at 350°F (175°C) for 3 minutes to restore softness.
Frequently Asked Questions
Can I bake this in a conventional oven?
Yes, but preheat to 375°F (190°C) and bake at 400°F for 15–18 minutes. Air fryers cook faster due to convection.Is the custard safe to eat cold?
Yes, provided it was cooked thoroughly in the saucepan and chilled properly. If using raw eggs, ensure they are pasteurized or cook until firm.
