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Easy Homemade Custard Doughnuts

Easy Homemade Custard Doughnuts Simple homemade custard donuts -Simple homemade doughnuts - what more could you want? Stuffed with a homemad...

Easy Homemade Custard Doughnuts


Simple homemade custard donuts
-Simple homemade doughnuts - what more could you want? Stuffed with a homemade custard recipe to die for, these simple donuts are the perfect sweet treat to eat at any time of the day. Suitable for all ages (especially children), they are sure to have fun. 
Ingredients for donuts:
400 g strong white bread flour
45 g golden icing sugar
24 g fresh yeast
2 eggs
1 1/2 teaspoon fine sea salt
100 ml warm water
40 g softened butter
oil for frying (about 1.5 l)
raster sugar to coat
For the filling of vanilla cream:
1 vanilla bean
375 ml whole milk
5 egg yolks
90g golden icing sugar
40g sifted flour
150 ml double cream
 Steps :


Place all the dough ingredients, including butter, in a stand mixer and mix with a dough hook for about 10-15 minutes until the dough forms a ball and moves away from the sides of the bowl. Continue to beat to a higher level until the dough is shiny, smooth, and elastic. Cover the bowl with a tea towel and let it rise until it is doubled (about 1 hour).
Once the dough has risen, tilt it out of the bowl and beat it again. Knead a couple of times to get the air out. Put it back in the bowl, cover it again and try it a second time until it is folded again. Prepare the custard:
put the milk in a pan. Cut the vanilla pod, scrape the seeds into the milk, and put it back. Place the egg yolks, sugar, and flour in a bowl and beat. Bring the milk to the point of preparation and then remove it from the heat. Slowly pour the hot milk into the egg mixture, stirring continuously. Once everything is added, clean the pan and then pour the mixture back into it through a fine sieve and put it back on the stove. Heat gently and keep beating until the cream thickens. After thickening, place it in a bowl for cooling. As soon as the dough has doubled. Then cut the dough into pieces of about 50 g and spread it into clean balls. Place them on a well-floured tray and sprinkle again with plenty of flour and cover the entire tray loosely with cling film. Place the trays in a warm place so that the donuts have their final test until they inflate and open. With an electric mixer, beat the cream double until it reaches medium peaks. Then, place this in the cold pudding and fold it. Place the custard in a pastry bag with a small round nozzle. Close the piping bag and store it in the fridge until later. Once the donuts have their final test, they are ready to fry. Place the oil in a tall pan and heat until it reaches 180°C.
Fill the bottom of a baking sheet with powdered sugar to sprinkle it. Gently lift the donuts out of the tray with floured hands, making sure that the air does not leak out. Add to the oil and cook the donut on one side for about 2 minutes, then add the oil and cook on the other side. Do it in batches. After cooking, remove from the oil and drain briefly on a paper before placing it on the powdered sugar tray and sprinkle it well. Once all the donuts are fried and covered with sugar, fill them with vanilla pudding.
Using a toothpick, make a hole in the side of each donut towards the center. Take the piping bag and place the nozzle in the hole, fill the center and finish an extra piece of padding on the outside before serving. 


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