Custard Filled Donuts with Salted Maple Butterscotch

Prep: 45 mins, plus chilling overnight
Cook: 20 mins
Servings: 24
Custard Filled Donuts with Maple Butterscotch

Donuts...filled with custard...covered in salted maple butterscotch. Need I say more?

One bite of these and we can guarantee you'll be back for more.


  • 1 packet White Wings Vanilla Bean Custard Mix 
  • 900ml cold milk 
  • 3 egg yolks 
  • 60g unsalted butter 
  • 4 packets White Wings Baked Donut Bites 
  • 40ml vegetable oil 
  • 1 egg 
  • 60ml milk 
  • 250g melted butter


  1. Prepare, cook and chill White Wings Vanilla Bean Custard filling as directed. 
  2. For salted maple butterscotch, place maple syrup in a small saucepan over medium-high heat.  Cook, stirring occasionally, for 3-4 mins until caramelised. Remove from the heat and whisk in the butter. Add cream and salt, then whisk until smooth. Refrigerate for 2 hours to thicken. 
  3. Preheat oven to 200°C conventional (180°C fan-forced). Grease two 12-hole, ½ cup (125mL) capacity muffin pans. Prepare White Wings Baked Donut Bites as directed.  Divide donut mixture evenly among prepared pans and bake for 12-14 minutes until a skewer inserted into the centre comes out clean.  Transfer to a wire rack to cool completely. Using a paring knife, trim the crusty edges of the donut muffins to shape into balls. 
  4. Transfer vanilla custard mixture to a piping bag fitted with a 1cm round nozzle. Pierce base of each doughnut with the piping tube and pipe a little custard filling into each. 
  5. Place provided cinnamon sugar in a large bowl. Brush cooled donuts with melted butter and toss in cinnamon sugar to coat. Transfer to a serving platter and drizzle with salted maple butterscotch to serve.