Jenna R.: "The recipe makes plenty of these little doughnuts…" Read More

Make these delicious doughnuts for the next All Saints Day. Fried and doughy, these All Saints Doughnuts are filled with a light rum flavored pastry cream and coated with powdered sugar. Not particularly low in calories, these fluffy doughnuts are an exceptional treat that warrant a little splurging. Ready in less than an hour, this recipe makes plenty of little doughnuts so you will have more than enough for yourself as well as some to share.


  • 170 grams flour
  • 1 teaspoon baking powder
  • 250 grams water
  • 2 tablespoons butter
  • 1 teaspoon sugar
  • salt
  • 4 large eggs
  • vegetable oil
  • powdered sugar
  • 3 large eggs
  • 750 grams milk
  • 150 grams sugar
  • 50 grams rum
  • 60 grams flour


  1. In a bowl, sift the flour with the baking powder and set aside.
  2. In a pot, heat the water with butter, sugar, and salt until boiling.
  3. Remove the pot from the flame and immediately pour in the flour/baking powder mixture all at once while whisking.
  4. Place the pot back on the flame and continue stirring until a ball forms.
  5. Remove from the flame again and let cool a bit. Then, beat in the eggs one by one stirring well after each. Set aside to cool even more.
  6. In a deep skillet, heat the oil on medium heat.
  7. With 2 teaspoons, measure out portions of the dough about the size of a nut. Do not make them large as they will puff to about 4 times their original size when frying.
  8. Transfer the dough into the oil. It will puff and turn itself over as it fries. When it is golden on all sides, remove from the oil to drain and cool on paper towels.
  9. Separately, make the filling. Make a double boiler making sure the top pot never touches the water of the bottom pot. In the top top pot, add in the eggs, milk, sugar, rum, and flour. Constantly stir everything together until it starts to thicken into pastry cream.
  10. Pour the liquid into a container, cover with plastic wrap directly touching the surface of the cream, and let cool.
  11. When the filling is room temperature, fill a pastry bag with it and attach a fine tip. Pierce the doughnuts with the tip and fill with the pastry cream.
  12. Sprinkle powdered sugar on top and serve.
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NutritionView more



Calories720Calories from Fat220
Total Fat24g37%
Saturated Fat8g40%
Trans Fat0g
Calories from Fat220
Total Carbohydrate95g32%
Dietary Fiber2g8%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Jenna R. 25 May 2015
The recipe makes plenty of these little doughnuts. The doughnuts taste good by themselves with powdered sugar and reminded me of funnel cake from the fair. I liked them with the cream too, which had a sweet flavor.