A simple doughnut recipe which turn out the perfect doughnut every time! These are piped to the brim with a homemade custard.
A simple doughnut recipe which turns out the perfect doughnut every time! These are piped to the brim with a homemade custard.
- 1.5 L Vegetable Oil
- 250 g bread flour
- 5 g Dried action yeast
- 30 g Caster sugar
- 75 ml Warm water
- 50 g Unsalted butter
- 100 g Eggs
- 1 tsp Vanilla bean paste
- 250 ml Whole milk
- 3 Egg yolks
- 60 g Caster sugar
- 40 g Plain flour
- 100 ml Double cream
Homemade custard filling
- Put the vanilla bean paste into a heavy-based saucepan with the milk. Heat up on a low-medium heat.
- Meanwhile put the egg yolks and the sugar in a bowl and mix together for a few seconds, then add in the flour and mix again.
- Pour the just-boiling milk slowly over the yolk mixture, whisking constantly, then pour into the pan and place back on the heat. Cook for 10 minutes until thick, whisk constantly.
- Push the mixture through a sieve, place a sheet of clingfilm on top to stop it forming a skin. Leave to cool in the fridge.
- When ready to fill the doughnut, whip the cream to firm peaks and fold through the custard. Place in a piping bag
- Place the warm water in a small bowl, add a sprinkle of sugar and stir in the dried yeast.
- Sift the flour, sugar and salt into a large mixing bowl. Add in the cold butter diced into small cubes and rub into the flour until you form a bread-crumb like consistency.
- Add the yeast mixture and the eggs into the flour mixture, and knead together until a soft dough.
- Knead the dough for 10-15 minutes until it forms a soft elastic dough.
- Put the dough in a clean bowl and seal with clingfilm. Place in a warm place and allow to prove until it doubles in size.
- After it has doubled in size, knock the dough back and divide into 8 pieces.
- Roll the pieces into balls on a floured surface and shape it into a dough by apply a little pressure on top.
- Place on a baking tray, and allow to prove for another hour.
- Fill a large bottom pan half full with the oil. Heat the oil to 180°C.
- Place the caster sugar in a bowl ready to toss the doughnut onced cooked.
- Place the doughnut into the oil and cook for a couple of minutes on each side until golden brown.
- Once, cooked transfer on to kitchen roll before rolling in the sugar.
- Make a small hole in the doughnut with the piping nozzle and fill the doughnut to the brim with the custard.
- Serve and enjoy!