Wildflower Custard and Jam Doughnuts
By OcadoLife
Published on 30 April 2026
A dreamy weekend project, these Wildflower Custard and Jam Doughnuts from pastry chef Adriann Ramirez are filled with strawberry jam and a light, whipped custard sweetened with wildflower honey. You’ll need to allow proving time, plus overnight chilling, but these buttery brioche-like bites are totally worth it.Time and servings
1 hrTotal time
14Servings
30 minsPrep time
30 minsCooking time
Ingredients
- 410ml whole milk
- 1 (7g) sachet active dry yeast
- 500g strong bread flour
- 80g caster sugar, plus 3 tbsp to coat
- 4 large eggs, plus 3 large egg yolks
- 1 tsp table salt
- 300g unsalted butter, fridge cold, cubed, plus extra for greasing
- 1 tbsp vanilla bean paste
- 60g wildflower honey
- 40g cornflour
- 1½ litres flavourless oil, for frying
- 250ml double cream
- 227g strawberry jam
Method
Step 1
Warm 160ml of the milk in a pan; remove from the heat and add the yeast to dissolve. Leave for 5 mins until frothy.Step 2
Combine the flour and 50g of the caster sugar in a stand mixer with a dough hook. Add the milk-yeast mixture and 4 eggs; mix on medium speed for 10 mins, adding the salt halfway. Incorporate 250g of the cold butter, 50g at a time, then mix for 15 mins or until the dough is glossy and stretchy.Step 3
Put the dough in a greased bowl and cover with a clean, damp tea towel. Prove at room temperature for 45 mins or until doubled in size.Step 4
Meanwhile, make the custard filling. Heat the remaining milk, 15g of the remaining sugar, the vanilla and honey until steaming. In a bowl, whisk the 3 yolks with the cornflour and remaining 15g sugar, until pale. Gradually pour in the hot milk, whisking constantly, then return to the pan over low heat and stir until thickened. Remove from the heat; stir in the remaining 50g butter. Cover with cling film and chill overnight, with the dough.Step 5
Divide the dough into 14 balls. Put on a greased tray, cover and prove for 1 hr or until doubled in size.Step 6
Heat the oil in a deep pan to 170°C (if you don’t have a thermometer, drop a cube of bread into the oil – it should sizzle and rise to the surface). Fry the doughnuts in batches for 5 mins on each side until golden. Remove with a slotted spoon and drain on kitchen towel. Roll the warm doughnuts in the remaining 3 tbsp caster sugar until coated, then cool completely on a wire rack.Step 7
Whip the double cream to soft peaks and fold into the chilled custard. Transfer, along with the jam, into separate piping bags. Use a sharp knife to make a 2 cm-wide hole in the side of each doughnut. Pipe in a little custard until the doughnut starts to expand, then finish with the same amount of jam (take care not to overfill). Best eaten the same day.