Armenian Custard Donuts: A Classic Recipe + 12 Step-by-Step Photos

Classic Berliner and pushka donuts are typically filled using a pastry bag or syringe. But classic Armenian donuts are different. They're fried with the filling in the pan. Now you'll learn how to replicate this trick at home.

Nutritional value per serving

235 kcal

Proteins: 4.2 g
Fats: 15.9 g
Carbohydrates: 19.5 g

*Nutritional value is calculated per 100g of ingredients

Total time: 3 hours
Time in the kitchen: 30 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 8

To Yerevan step-by-step recipe To make the donuts, you must use premium flour. It has a specific gluten index, which is important for kneading this kind of dough.

If possible, use fresh sunflower oil. This will ensure the Armenian donuts are very tasty and less greasy. Try to maintain the oil temperature around 150-165°C. If it's too cold, the donuts will be soggy and too greasy. If the temperature is too high, they will darken significantly but remain raw inside. Therefore, it's best to use a thermometer.

Recipe with step-by-step photos

Armenian donuts with custard

Ingredients

Servings

For the test:

Flour

500 G
Egg C1

3 pcs
Milk

250 ml
Sugar

150 G
Butter

100 G
Yeast

7 G
Salt

3 G
Vanilla sugar

10 G
Sunflower oil

1 tbsp

For the custard:

Butter

50 G
Milk

500 ml
Egg C1

2 pcs
Sugar

200 G
Flour

100 G
Vanilla sugar

10 G

Preparation

Step 1

First, melt the butter in the milk and salt over medium heat until smooth. Remove the pan from the stove and let the butter cool to room temperature, otherwise it could ruin the yeast.

Step 2

Crack the eggs into a bowl and add the sugar. Beat with a mixer at medium speed until fluffy and fluffy.

Step 3

Sift the flour into a deep bowl, add the yeast and vanilla. Pour in the egg and butter mixture and mix with a spatula until smooth.

Step 4

Pour sunflower oil around the edges of the bowl and spread it over the surface of the dough and along the sides so that it does not stick to the bowl during proofing.

Step 5

Cover the dough with plastic wrap and let it rise for 1-1.5 hours, until it doubles in size. After this time, punch down the dough and let it rise again. This will take about 1 hour.

Step 6

Crack the eggs into a bowl, add the sugar and flour, and mix with a wooden spatula until smooth.

Step 7

Add half the milk and mix well again until it's evenly distributed and the mixture is smooth again. Then continue adding milk and mixing.

Step 8

Pour the mixture into a thick-bottomed saucepan and cook over low heat, stirring frequently with a spatula. As soon as it begins to thicken and boil vigorously, add the butter and vanilla and mix well. Remove the saucepan from the heat.

Step 9

Generously flour a work surface, divide the dough into 30 equal portions, and form them into balls. Let them rest for about 15-20 minutes to allow them to rise slightly. Then, flatten each piece of dough with your fingers and spoon 1 teaspoon of custard into the center. Pinch the edges to form a round doughnut.

Step 10

Heat the sunflower oil over medium heat and drop the donuts into the pan. Fry for about 1-2 minutes until the edges are nicely golden brown.

Step 11

Turn the donuts over with two forks or a slotted spoon and cook for another 1-2 minutes.

Step 12

The Armenian donuts are ready. When done, remove them from the fryer and place them on paper towels to drain off any excess oil. Then transfer them to a plate and serve warm.

Storing donuts

You can store donuts in an airtight container at room temperature for up to 3 days. Make sure they cool completely before packaging. Otherwise, the steam will cause them to become soggy and completely unpalatable.

Armenian donuts freeze well. If you can't eat them within three days, you can freeze the container for up to two months.

These treats are best served warm. To reheat them, microwave room-temperature donuts for 10-15 seconds, or frozen ones for 20-25 seconds. They don't need to be hot. You can also reheat them in the oven at 175-180°C for 2-3 minutes, or 5-7 minutes if you need to defrost them.

Answers to frequently asked questions

Why doesn't the dough rise?

There are a number of possible causes of dough expansion. The most common are spoiled yeast, milk that's too hot, or a cold proofing location.

Why is the dough so sticky?

The dough for Armenian donuts should be stickier and softer because it has a high liquid content. This allows them to be light and fluffy, rather than dense and hard.

Can I use instant yeast?

Yes. You'll need the same amount, and you won't need to dissolve them in warm milk. You can simply combine all the ingredients in a bowl and start mixing.

Can I use a different type of flour?

Although it's recommended to use all-purpose flour for these donuts, you can also use bread flour or all-purpose flour. However, you'll need to adjust the amount of milk and eggs used to absorb the flour. Also, bread flour contains more gluten, so it can make the donuts tougher.

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