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Fillings and glazes for croissant doughnuts
The pastry is rich, so fillings and glazes work best when they add freshness or sharpness. Here are tried-and-tested options with quantities for six.
Flavoured sugar (simplest)
Roll the fried rings in sugar while they are still warm so it sticks.
- Vanilla: 100g caster sugar mixed with the seeds of half a vanilla pod or 1 tsp vanilla bean paste.
- Cinnamon: 100g caster sugar and 2 tsp ground cinnamon.
- Citrus: 100g caster sugar rubbed with the zest of a lemon or orange.
Simple glaze
Sift 150g icing sugar into a bowl and add 2 to 3 tbsp liquid, a little at a time, until it is thick but pourable. Use water, milk, lemon juice, or a little strong coffee. Dip the cooled doughnuts top-down and let the glaze set on a rack.
Chocolate glaze
Gently heat 100g dark chocolate with 50ml double cream until smooth. Cool slightly and dip. A pinch of sea salt on top balances the sweetness.
Fillings
Fill after frying and cooling. Cut a small opening in the side with a skewer, then pipe the filling through a nozzle. Because the ring has a hole, fillings suit solid discs best. For rings, pipe a filling into the layers from the side, or spoon it into the hole. See below.
Vanilla custard (pastry cream)
- 250ml whole milk
- 2 egg yolks
- 50g caster sugar
- 20g cornflour
- 1 tsp vanilla extract
Heat the milk until steaming. Whisk the yolks, sugar and cornflour. Slowly pour in the milk, whisking. Return to the pan and stir over medium heat until thick and bubbling. Stir in the vanilla, cover the surface with cling film and chill.
Jam
Use a good raspberry or strawberry jam, warmed gently and sieved to remove seeds so it pipes smoothly.
Lemon curd
A sharp, tangy lemon curd is a good contrast to the buttery pastry. Shop-bought is fine.
Whipped cream
Whip 150ml double cream with a spoonful of icing sugar until it just holds its shape.
Food safety
- Cream and custard fillings need to be kept chilled, and the doughnuts should be eaten within a day.
- Do not leave filled doughnuts out in the warm for hours.
- Label any containing nuts, dairy, egg or gluten if sharing. The pastry contains wheat, milk and egg.
Flavour pairing ideas
- Vanilla custard with a vanilla sugar coat
- Raspberry jam with a lemon glaze
- Chocolate glaze with a salted topping
- Coffee glaze with a cinnamon sugar
Tips
- Let the doughnuts cool before glazing, otherwise the glaze runs off.
- Do not over-fill, which makes them soggy.
- Fill just before serving.
Return to the main recipe or read about other hybrid bakes for more ideas.
Flavour combinations to try
- Pistachio cream with a rose-water glaze
- Apple compote with cinnamon sugar
- Passion fruit curd with a white chocolate glaze
- Earl Grey custard with a lemon glaze
Making fillings ahead
Custard, curd and compote can be made a day or two ahead and chilled. Beat the custard to loosen it before piping. Fill the doughnuts only when you are ready to serve for the crispest texture.
Dietary notes
The pastry contains wheat, milk and egg. For a dairy-free filling, use a custard made with a plant milk and cornflour, and a jam or fruit compote. Always label fillings with nuts, such as pistachio or hazelnut cream, if you are sharing.
Decorating
Top glazed doughnuts straight away while the glaze is wet: chopped nuts, freeze-dried raspberry, sprinkles, crushed biscuit or a pinch of sea salt all stick well. Let the glaze set on a wire rack for 15 minutes before serving.
Frequently asked questions
How long do filled doughnuts keep?
Cream or custard-filled ones should be chilled and eaten within a day.
How do I fill a ring-shaped doughnut?
Pipe filling into the side through a small cut, or use it as a topping in the hole. Solid discs are easier to fill.
Why does my glaze run off?
The doughnut is too warm or the glaze is too thin. Cool the doughnut and add less liquid.