Custard doughnut are a popular treat that mix the rich, creamy richness of custard filling with the soft, fluffy texture of a traditional doughnut. Making these delicious pastries at home is a delight in addition to being a feast for the taste buds.
Ingredients for Custard Doughnut
For the Doughnuts
All-purpose flour
Granulated sugar
Active dry yeast
Whole milk
Unsalted butter
Eggs
Salt
Vegetable oil (for frying)
For the Custard Filling
Whole milk
Granulated sugar
Egg yolks
Cornstarch
Vanilla extract
Unsalted butter
Custard Doughnut Recipe
Preparing the Dough
Activate your yeast first. Add the yeast to a small bowl with a teaspoon of sugar and warm milk (approximately 110°F). Let it sit until it starts to foam, about 5 to 10 minutes.
Put the flour, sugar, and salt in a big bowl. Make a well in the middle and pour in the eggs, melted butter, and activated yeast mixture. Add enough to make a soft dough. On a surface dusted with flour, knead the dough for 8 to 10 minutes, or until it is elastic and smooth.
How to Prepare the Custard Filling
You may make the custard filling while your dough is rising. Put half the sugar and whole milk in a saucepan over medium heat. Bring to a simmer but not quite boiling.
Whisk the egg yolks, cornstarch, and remaining sugar in a separate bowl until smooth. To temper the eggs, gradually add the hot milk mixture while whisking constantly. Put this mixture back in the pot and turn the heat down to low.
Keep stirring until it thickens to the consistency you want, which should take around five minutes. After thickening, turn off the heat and mix in the butter and vanilla essence until well combined. Before transferring the custard to a piping bag with a round tip, let it cool.
Making the Doughnuts and Frying Them
Punch down your dough to get rid of any air bubbles once it has fully risen. On a floured surface, roll it out to a thickness of approximately half an inch. Cut circles out of the dough with a circular cutter that is about 3 inches in diameter.
To give them a small rise, place each round on parchment paper or lightly oiled baking sheets and cover with a cloth for another half hour.
How to Fill Your Doughnuts
Using your piping bag filled with custard, insert it into one side of each doughnut once they have cooled slightly but are still warm. Squeeze them gently until you encounter resistance; this means they are sufficiently full.
See also: Gingerbread biscuit recipe
Serving Recommendations
Although they are best eaten fresh, custard doughnuts can be kept for up to two days at room temperature in an airtight container. They make a great morning or afternoon snack when paired with tea or coffee.
Tips for Kneading
The development of gluten in your dough, which gives it structure and chewiness, depends on kneading. Here are some pointers:
Make Use of Your Body Weight Kneading should feel like a workout if you lean into it.
Stretch and Fold: Stretch the dough before folding it back over itself, as opposed to simply pressing down on it.
Look for the windowpane. Impact: A tiny piece of dough should create a thin membrane without tearing when stretched between your fingers.
The kneaded dough should be placed in a basin that has been lightly oiled, covered with a fresh kitchen towel or plastic wrap, and let to rise in a warm location for approximately one hour, or until it has doubled in size.
Custard Flavor Variations
Adding several flavors to your custard filling is a simple way to personalize it:
Chocolate Custard: Modify your basic recipe by adding melted chocolate or cocoa powder.
Custards with fruit flavors: For a cool twist, add fruit purees, such as lemon zest or raspberry.
Spices: You may warm up your vanilla custard by adding a touch of nutmeg or cinnamon.
The Technique of Frying
Frying is a crucial process that needs careful consideration:
Control of Temperature: To make sure your oil stays at 350°F (175°C), use a thermometer. Your doughnuts will absorb too much oil if it’s too cool, and they will brown too rapidly if it’s too hot.
Fry in large quantities: To keep the oil at the proper temperature, work in tiny amounts.
Drain correctly: After frying, use paper towels right away to absorb extra oil.
In a heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Gently add your risen dough circles one at a time, being careful not to pack them in, and cook for 2 to 3 minutes on each side, or until golden brown on all sides. After removing them from the oil with a slotted spoon, lay them out on paper towels to absorb any remaining oil.
Types of Custards
Although this recipe will concentrate on vanilla custard, it’s important to note that you can experiment with other kinds of custards as well:
Pastry Cream: Pastry cream, which is thicker than ordinary custard, is frequently used as a filling for tarts and pastries.
Typically served with desserts, crème anglaise is a pourable custard sauce.
Savory Custards: These can be seasoned with herbs and spices and used in recipes such as quiches or flans.
All varieties share the basic ingredients of milk and eggs, but each has its own cooking technique and use.
In conclusion
In addition to being satisfying, creating your own custard doughnut lets you alter the flavors to suit your tastes. These delicious pastries will wow anyone fortunate enough to eat them, whether you stay with the traditional vanilla custard or choose chocolate or fruit-flavored fillings.
