Name: How to Make Nama Donuts (Brioche Doughnuts with Custard Cream Recipe)
Prep time: 90 min
Cook time: 10 min
Total time: 100 min
Yield: 8
Cuisine: Japanese
Ingredients: 200g bread flour; 1 egg M size; room temperature; 15g sugar; 4g salt; 10g skimmed milk powder; 40g whole milk; room temperature; 3g dry yeast; 60g water; 20g butter; 2 egg yolks room temperature (for the custard); 200g whole milk (for the custard); 50g sugar (for the custard); 20g bread flour (for the custard); 20g butter (for the custard); Vanilla; Custard cream (for the filling); Powdered sugar (for dusting)

How to Make Nama Donuts (Brioche Doughnuts with Custard Cream Recipe)

Donuts Custard Customizable Good for Sharing Japanese-Inspired

Nama donuts are soft, fluffy brioche donuts filled with rich custard cream. The word nama means “fresh” or “raw” in Japanese. These irresistible treats have gained immense popularity across Japan for their delicate texture and luxurious filling, making them a favorite in bakeries and cafes.

What sets Japanese nama donuts apart from standard donuts is their indulgent yet refined taste. While regular donuts are often denser and coated with glazes or sugar, nama donuts prioritize a pillowy texture and smooth, custard-based fillings.

Many bakeries offer a variety of flavors, including whipped cream, matcha, chocolate, and fruit-infused custards. Their soft texture and elegant presentation have made them a trendy choice for dessert lovers.

To make delicious nama donuts at home, you’ll need brioche dough, which gives the donuts their signature buttery softness, and a rich custard cream filling.

Since custard cream can spoil easily, it’s important to cool it down quickly with a cooling agent or by placing it in an ice bath right after it’s ready.

Filling the donuts is one of the most satisfying parts, but there are a few tips to keep in mind:

Let the donuts cool completely before piping. If they’re still warm, the custard can melt or become too runny inside.
Loosen the custard before filling. If the custard is too thick, gently whisk it until smooth. Thick custard can be difficult to pipe.
Don’t overfill. Pipe slowly and feel the donut expand slightly. Once you see a bit of custard peeking out, stop filling.

Store your nama donuts in an airtight container in the refrigerator for up to 2 days to keep them fresh. They’re perfect as an afternoon snack paired with a cup of tea or coffee.

If you're craving Japanese donut snacks without turning on the oven, we've got some ready-to-eat Japanese donuts! These donuts are light, fluffy, and not overly sweet, perfect for satisfying your cravings or gifting to family and friends!

Overview

Prep time: 1hr 30mins

Cook time: 10 mins

Total time: 1hr 40mins

Total servings: 8

Difficulty: Medium

Ingredients

200g bread flour
1 egg M size; room temperature
15g sugar
4g salt
10g skimmed milk powder
40g whole milk; room temperature
3g dry yeast
60g water
20g butter
2 egg yolks room temperature (for the custard)
200g whole milk (for the custard)
50g sugar (for the custard)
20g bread flour (for the custard)
20g butter (for the custard)
Vanilla
Custard cream (for the filling)
Powdered sugar (for dusting)

Expert's Tip

This versatile fryer pot is perfect for making crispy nama donuts and works great for all kinds of deep-frying, from tempura to chicken. With an oil-drain rack and sturdy lid, it offers clean, efficient, and consistent results every time. A reliable must-have for any home kitchen!

Instructions

1) Gather the Ingredients

Prepare the ingredients for brioche dough: bread flour, egg, sugar, salt, skimmed milk powder, whole milk, dry yeast, water and butter.

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2) Knead and Rest the Dough

In a large bowl, add the bread flour, egg, sugar, salt, skimmed milk powder, whole milk, and dry yeast. Pour in the water and mix the dough thoroughly with a spatula until it becomes smooth.

Once smooth, add the butter and continue mixing the dough. When the dough is no longer powdery, transfer it to a clean work surface. Use the palms of your hands to push and knead the dough.

This dough is quite sticky, but once the butter has fully absorbed into the dough, it will eventually become very smooth (this can take up to 10 minutes). When the dough is smooth, stretch it out to check if the gluten has developed enough. If you're unsure how to check, the dough should not tear when stretched.

Shape the dough into a ball and place it in a bowl. Cover and put the dough in a warm place (around 40°C or 104°F) for 25–35 minutes, or until the dough has doubled in size.

Note: If you are using a stand mixer, follow the instructions according to your machine.

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3) Prepare the Custard Cream

While waiting for the dough to rise, prepare the custard cream.

Gather the ingredients for the custard cream: egg yolks, whole milk, sugar, bread flour, butter, and vanilla.

Place the egg yolks in a bowl and whisk them well until smooth. Add the sugar and continue whisking until the mixture becomes pale and slightly thickened.

Add the bread flour and mix thoroughly until no dry parts remain.

In a saucepan, heat the milk and vanilla powder until just before boiling.

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4) Make the Custard Cream

Remove the saucepan from the heat and pour one-third of the hot milk into the egg yolk mixture. Mix well, then pour everything back into the saucepan and stir to combine.

Return the saucepan to high heat and whisk continuously to prevent burning. Once the mixture thickens and becomes glossy, remove it from the heat.

Add the butter and mix until fully melted. Quickly spread the custard onto plastic wrap, wrap it tightly, and cool it rapidly by placing it between ice packs

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5) Cut and Rest the Bread Dough

After the bread dough has rested, dust your index finger with flour and gently poke the center of the dough. If the hole does not spring back, the dough is ready.

Punch down the dough to release the built-up gas formed during the resting period.

Transfer the dough to a work surface and divide it into 8 equal pieces using a dough scraper.

Knead each piece gently and shape them into evenly round, smooth balls.

Cover the dough balls and let them rest for another 15 minutes at room temperature.

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6) Shape the Dough

Prepare 8 squares of parchment paper, each about 12 cm wide.

Shape each piece of dough into a ball, then gently press it to flatten it to about 1 cm (0.4 inch) thick. Place each flattened dough ball onto a piece of parchment paper.

Let them undergo a second proofing in a warm place (around 30°C / 86°F), making sure they do not dry out.

After about 30 minutes, once the dough has visibly risen, the proofing is complete.

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7) Deep Fry

Pour about 3 cm of vegetable oil into a pot and heat it to 180°C (356°F). Carefully place the dough into the oil along with the parchment paper.

Fry for about 1 minute and 30 seconds until golden brown, then flip and fry for another 1 minute and 30 seconds until fully cooked and evenly golden.

Remove any parchment paper that detaches during frying.

Once done, transfer the donuts to a rack or tray and let them cool completely.

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8) Pipe the Custard Cream

Prepare the custard cream and powdered sugar.

Using chopsticks, poke a hole in the side of each donut.

Coat the donut with powdered sugar, then pipe the custard cream into the hole until it gently starts to peek out.

Tip: If the custard is too thick, whisk it gently to smooth it out before piping. It'll make filling much easier!

Serve and enjoy!

About the author

Ayako Kidokoro

Ayako is a recipe writer based in Frankfurt, Germany. Though she is originally from Japan, she has lived across five countries both in America and Europe. She loves writing dessert-related recipes and sharing them with Japanese Taste readers, but she also loves educating people about Japanese tradition, culture, and language. She loves exploring and making new recipes from scratch, but other than food, she also loves doing yoga to help her stay in shape and relax.

View articles by Ayako Kidokoro