Copycat Krispy Kreme Kreme Puff Doughnut
This one was billed as “custard filled,” but many found it heavy and overly sweet. At home, you can balance the cream so it’s lighter, custard-forward, and not cloying — the way it should’ve been.
Ingredients (dough as above).
Custard Filling:
1 cup whole milk
2 tbsp sugar
1 tbsp cornstarch
1 egg yolk
1 tsp vanilla extract
2 tbsp whipped cream (folded in after cooling, for lightness)
Method:
Make the dough and fry as above, leaving the center uncut (whole doughnuts).
For custard: Heat milk to steaming. Whisk sugar, cornstarch, and yolk. Slowly temper with hot milk. Cook until thickened. Chill, then fold in whipped cream.
Fill a piping bag with custard and inject into cooled doughnuts. Dust with powdered sugar.
Tips:
Fold in the whipped cream gently — it keeps the custard airy instead of dense.
Add a few drops of almond extract if you want that bakery “cream puff” flavor.