What other than simple homemade doughnuts could you wish? Such easy doughnuts, filled with homemade custard, are the perfect sweet dishes to eat every day. They’ll surely be a treat for every age (especially the children).
Ingredients:
For the doughnuts:
400g strong white bread flour
45g golden caster sugar
24g fresh yeast
2 eggs
1 1/2 tsp fine sea salt
100ml lukewarm water
40g softened butter
Oil for frying (approximately 1.5L)
Caster sugar for coating
For the custard filling:
1 vanilla pod
375ml whole milk
5 egg yolks
90g golden caster sugar
40g plain flour sieved
150ml double cream
Directions:
Place all the dough ingredients, including butter, in a stand mixer and use a dough hook to mix for around 10-15 minutes until the dough forms a ball and flows away from the sides of the bowl. In a higher setting, continue to beat until the dough is shiny, smooth, and elastic. Cover the bowl with a tea towel, and let it grow until it doubles in size (about 1 hour).
Once the dough rises, tilt it out of the bowl and knead it a couple of times to draw out the warmth. Put it back and cover it again, let it prove before it doubles in size again.
Create the custard: place the milk in a saucepan. Split the vanilla pod open and scrape the seeds into the milk, and then add the pod back in. Place the egg yolks, sugar, and flour in a bowl and whisk together to get the milk to the scalding point and remove it from the sun. Pour the hot milk gradually into the mixture of the eggs, whisking constantly. Once this has been applied, clean the pan and pour the mixture back in through a fine sieve and place it back on the flame. Warm-up gently and keep whisking until the custard thickens.
Upon thickening, remove to cool into a tub.
If the dough is twice as big, cut the dough into pieces of approximately 50 g, and shape it into neat balls. Place it on a well-floured tray, distributed apart, and dust with flour again, loosely covering the entire tray with cling film. In the warm spot, placed the trays to show the final results of the doughnuts, before they have been puffed up and up.
Beat the double cream together using an electric whisk until it reaches medium peaks. Then spoon in the refreshed custard and fold. Spoon the custard in a tube bag fitted with a little round nozzle. Place the tube bag and keep it until later in the fridge.
They are ready to fry once the doughnuts have their final prove. Put the oil in a high-sided cup and heat it to 180 ° C. Fill the base of the baking tray with dusting caster sugar.
Carefully lift doughnuts out of the tray to avoid air removal. Place the bowl in foil and allow it to cook on one side for about 2 minutes and change the pan, cook it in batches and cook the other side. When fried, extract from the oil and dry for a moment on some parchment paper, then apply caster sugar and dust liberally to the tray.
Fill all the doughnuts with custard after frying and coating in sugar. Build a hole with a chopstick on the side of a doughnut.
Take the tube pocket, put the nozzle in the hole, and fill the middle. Finish on the outside with a bit of extra custard before serving.
Ingredients
- For the doughnuts:
- 400g strong white bread flour
- 45g golden caster sugar
- 24g fresh yeast
- 2 eggs
- 1 1/2 tsp fine sea salt
- 100ml lukewarm water
- 40g softened butter
- Oil for frying (approximately 1.5L)
- Caster sugar for coating
- For the custard filling:
- 1 vanilla pod
- 375ml whole milk
- 5 egg yolks
- 90g golden caster sugar
- 40g plain flour sieved
- 150ml double cream
Instructions
Place all the dough ingredients, including butter, in a stand mixer and use a dough hook to mix for around 10-15 minutes until the dough forms a ball and flows away from the sides of the bowl. In a higher setting, continue to beat until the dough is shiny, smooth, and elastic. Cover the bowl with a tea towel, and let it grow until it doubles in size (about 1 hour).
Once the dough rises, tilt it out of the bowl and knead it a couple of times to draw out the warmth. Put it back and cover it again, let it prove before it doubles in size again.
Create the custard: place the milk in a saucepan. Split the vanilla pod open and scrape the seeds into the milk, and then add the pod back in. Place the egg yolks, sugar, and flour in a bowl and whisk together to get the milk to the scalding point and remove it from the sun. Pour the hot milk gradually into the mixture of the eggs, whisking constantly. Once this has been applied, clean the pan and pour the mixture back in through a fine sieve and place it back on the flame. Warm-up gently and keep whisking until the custard thickens.
Upon thickening, remove to cool into a tub.
If the dough is twice as big, cut the dough into pieces of approximately 50 g, and shape it into neat balls. Place it on a well-floured tray, distributed apart, and dust with flour again, loosely covering the entire tray with cling film. In the warm spot, placed the trays to show the final results of the doughnuts, before they have been puffed up and up.
Beat the double cream together using an electric whisk until it reaches medium peaks. Then spoon in the refreshed custard and fold. Spoon the custard in a tube bag fitted with a little round nozzle. Place the tube bag and keep it until later in the fridge.
They are ready to fry once the doughnuts have their final prove. Put the oil in a high-sided cup and heat it to 180 ° C. Fill the base of the baking tray with dusting caster sugar.
Carefully lift doughnuts out of the tray to avoid air removal. Place the bowl in foil and allow it to cook on one side for about 2 minutes and change the pan, cook it in batches and cook the other side. When fried, extract from the oil and dry for a moment on some parchment paper, then apply caster sugar and dust liberally to the tray.
Fill all the doughnuts with custard after frying and coating in sugar. Build a hole with a chopstick on the side of a doughnut.
Take the tube pocket, put the nozzle in the hole, and fill the middle. Finish on the outside with a bit of extra custard before serving.
