Heavenly Custard Cream Donuts (Vanilla & Chocolate)
Table of Contents
Ingredients (Makes 12 Donuts):
For the Custard Cream:
– For Vanilla Custard:
– 3 egg yolks
– 50g cane sugar
– 16g cake flour
– 250ml milk
– 1/3 vanilla bean
For Chocolate Custard:
– 3 egg yolks
– 45g granulated sugar
– 16g cake flour
– 250ml milk
– 50g sweet chocolate
For the Donuts:
– 350g bread flour
– 150g cake flour
– 70g granulated sugar
– 6g salt
– 6g instant dry yeast
– 2 eggs + milk to make 285g
– 45g unsalted butter
For Coating:
– Granulated sugar
– Cocoa powder
Instructions:
For the Custard Cream (Vanilla & Chocolate):
1. In separate bowls, prepare the vanilla custard and chocolate custard.
2. In each bowl, whisk 3 egg yolks until smooth.
3. Add cane sugar for vanilla custard and granulated sugar for chocolate custard. Mix well.
4. Sift cake flour into each mixture and combine until it forms a smooth paste.
5. In a saucepan, heat milk separately for both custards.
6. For the vanilla custard, split the vanilla bean and scrape the seeds. Add the seeds and the pod to the milk. Heat until just simmering.
7. For the chocolate custard, chop the sweet chocolate finely and add it to the hot milk. Stir until the chocolate is fully melted.
8. Remove the vanilla pod from the vanilla custard and gradually add the hot milk to each custard mixture, stirring constantly.
9. Return each custard to the saucepan and cook over low heat, stirring continuously, until it thickens. Remove from heat and let them cool.
For the Donuts:
10. In a mixing bowl, combine bread flour, cake flour, granulated sugar, salt, and instant dry yeast.
11. Add eggs and milk mixture (285g) to the dry ingredients. Mix until a dough forms.
12. Knead the dough for about 10 minutes or until it’s smooth and elastic.
13. Gradually add unsalted butter and continue kneading until fully incorporated.
14. Cover the dough and let it rise for about 1 hour or until it doubles in size.
15. Roll out the dough to about 1.5cm thickness and cut out rounds using a donut cutter or a glass.
16. Place the doughnuts on a baking sheet lined with parchment paper, cover, and let them rise for another 30 minutes.
17. Heat vegetable oil in a deep pan to 180°C (350°F).
18. Carefully fry the donuts until they are golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
For Coating:
19. While the donuts are still warm, coat them with granulated sugar for the vanilla custard ones and cocoa powder for the chocolate custard ones.
Fill the Donuts:
20. Once the donuts are cool, use a piping bag to fill them with the vanilla and chocolate custard creams.
Enjoy your delectable Custard Cream Donuts!
Pro Tip: Feel free to get creative with your coatings and add sprinkles or powdered sugar for extra flair!