Jam and Custard Doughssants
These Jam and Custard Doughssants are the ultimate mashup of doughnuts and croissants. Soft, fluffy, and pillowy on the inside with a perfectly golden, slightly chewy exterior, each doughssant is rolled and shaped like a croissant, then fried to perfection and coated in sugar for a delicate crunch. They’re generously filled with rich, smooth vanilla bean custard cream and tart raspberry jam, creating the perfect balance of creamy and bright flavors. Best served warm with a hot cup of coffee, these bakery-style doughssants are pure indulgence.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Milk: Activates the yeast and creates a soft, tender doughnut dough with a light crumb.
Granulated Sugar: Sweetens the dough and coating while helping the yeast activate properly.
Active Dry Yeast: Leavens the dough to create fluffy, airy doughnuts with bakery-style texture.
Greek Yogurt or Sour Cream: Adds moisture and richness for an extra-soft, pillowy interior.
Salted Butter: Adds richness and flavor to both the dough and the custard cream.
Eggs: Provide structure and richness, helping the doughnuts bake up soft and tender.
Vanilla Bean Paste or Extract: Infuses warm vanilla flavor into both the dough and custard filling.
Bread Flour or All-Purpose Flour: Creates structure while still keeping the doughnuts soft and fluffy.
Salt: Enhances flavor and balances sweetness throughout the dough and custard.
Avocado Oil: Neutral oil ideal for frying doughnuts evenly without overpowering flavor.
Whole Milk: Forms the creamy base of the vanilla bean custard for a smooth, rich filling.
Egg Yolks: Thicken the custard and give it a luxurious, silky texture.
Cornstarch: Helps the custard set so it’s thick, smooth, and pipeable.
Heavy Whipping Cream: Whipped and folded into the custard to create a light filling.
Raspberry Jam: Adds bright, tart fruit flavor that perfectly balances the rich vanilla custard.
Why You’ll Love Jam and Custard Doughssants:
Soft, Pillowy Interior: These doughssants are incredibly fluffy and tender on the inside, just like the best bakery-style doughnuts.
Perfectly Golden Exterior: Fried until beautifully golden with a slightly chewy bite and a light sugar coating for crunch.
Best of Both Worlds: All the comfort of a doughnut with the fun, bakery-worthy look of a croissant.
Rich Vanilla Bean Custard: The smooth, creamy custard filling adds indulgent richness to every bite.
Tart Raspberry Jam: Bright, fruity jam balances the sweetness and cuts through the richness perfectly.
Bakery-Style Presentation: Croissant-shaped doughnuts make these feel extra special and impressive.
Sugar-Coated Finish: Rolling them in sugar adds just the right amount of crunch and sweetness.
Perfect With Coffee: These are made to be enjoyed warm alongside a hot cup of coffee.
Fun to Make and Share: A unique pastry that’s sure to wow friends and family.
Tips for Making Jam and Custard Doughssants:
Use a Soft, Enriched Dough: A brioche-style dough gives the doughssants their fluffy, pillowy texture.
Roll the Dough Thin and Even: This helps create clean layers when shaping and ensures even frying.
Shape Tightly Like a Croissant: Roll the dough snugly so the croissant shape holds during frying.
Seal the Tips Well: Pinch the ends gently to prevent the doughssants from unraveling in the oil.
Let Them Proof Until Puffy: Proper proofing ensures a light, airy interior and prevents dense doughnuts.
Don’t Overproof: Overproofed dough can collapse in the oil, causing greasy or misshapen doughssants.
Fry at the Right Temperature: Keep the oil around 350°F so the dough cooks through without over-browning.
Use a Thermometer: Oil temperature fluctuations are the #1 cause of dense or oily doughnuts.
Fry in Small Batches: Avoid overcrowding to maintain consistent oil temperature and even color.
Flip Gently: Turn doughssants carefully so they keep their croissant shape while frying.
Drain Briefly Before Sugaring: Let excess oil drip off, then roll in sugar while still warm so it sticks.
Cool Slightly Before Filling: Slightly cooled doughssants hold the custard and jam better without melting.
Pipe Generously: Don’t be shy with the fillings — the custard and jam are the stars.
Tips for Making the Custard Cream:
Whisk Constantly While Cooking: Continuous whisking prevents lumps and keeps the custard silky smooth.
Cook Until Thick but Smooth: The custard should coat the back of a spoon and be almost pudding-like
Strain if Needed: If small lumps form, pass the custard through a fine-mesh sieve for ultra-smooth texture.
Chill Completely Before Folding: Fully cooled custard prevents the whipped cream from deflating.
Whip the Cream to Stiff Peaks: This keeps the custard light and airy.
Fold Gently: Use a spatula and fold slowly to maintain volume and prevent the filling from becoming dense.
How to Store Jam and Custard Doughssants:
Best Fresh: Doughssants are best enjoyed the same day, when the exterior is crisp and the interior is soft and pillowy.
Short-Term Storage: Store unfilled doughssants in an airtight container at room temperature for up to 24 hours. Fill just before serving for the best texture.
Refrigerator (Filled): If already filled, store in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving.
Freezer (Unfilled): Freeze unfilled doughssants in a single layer, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature and warm slightly before filling.
Reheating: Warm unfilled doughssants briefly in a low oven or air fryer to refresh the exterior before rolling in sugar or filling.
FAQs:
Q: Can I make jam and custard doughssants ahead of time?
A: Yes. You can make and fry the doughssants ahead of time, then store them unfilled at room temperature for up to 24 hours. Fill with custard and jam just before serving for the best texture.
Q: Can I proof the dough overnight?
A: Absolutely. After shaping, cover the doughssants tightly and refrigerate overnight. Let them come to room temperature and finish proofing until puffy before frying.
Q: What oil is best for frying doughssants?
A: Neutral oils like avocado, canola, or vegetable oil work best for even frying and clean flavor.
Q: Can I bake these instead of frying?
A: Frying gives the signature golden, chewy exterior. Baking is not recommended if you want the classic doughssant texture.
Q: Can I use store-bought custard or jam?
A: Yes. High-quality store-bought vanilla custard and raspberry jam work well if you’re short on time.
Q: How do I keep the custard from leaking out?
A: Let the doughssants cool slightly before filling, and avoid overfilling. Piping slowly helps control the amount.
Q: Can I use a different jam flavor?
A: Definitely. Strawberry, apricot, cherry, or blackberry jam all pair beautifully with vanilla custard.
Q: How do I know when the doughssants are done frying?
A: They should be evenly golden brown and feel light when lifted from the oil.
Q: Can I freeze filled doughssants?
A: Freezing filled doughssants is not recommended, as the custard can separate. Freeze unfilled doughssants instead for best results.
Q: Why are mine dense instead of fluffy?
A: Dense doughssants are usually under-proofed or fried at too low of a temperature. Make sure they’re puffy before frying and keep the oil hot enough.
Q: Can I make these doughssants with sourdough starter instead of yeast?
A: Yes, you can substitute 100g of active sourdough starter for the yeast. The dough will need a longer bulk fermentation — about 6–8 hours at room temperature — followed by an overnight ferment in the refrigerator to develop flavor. The next day, shape and proof the donuts for 2–3 hours, then fry and fill as instructed.
Love this? Check out my other recipes that are perfect for the holidays:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these jam and custard doughssants. Happy baking!
