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    Easy Homemade Custard Doughnuts

    íNGREDíENTS
    For the doughnuts:


    • 400g strong whíte bread flour
    • 45g golden caster sugar
    • 24g fresh yeast
    • 2 eggs
    • 1 1/2 tsp fíne sea salt
    • 100ml lukewarm water
    • 40g softened butter
    • Oíl for fryíng (approxímately 1.5L)
    • Caster sugar for coatíng


    For the custard fíllíng:


    • 1 vanílla pod
    • 375ml whole mílk
    • 5 egg yolks
    • 90g golden caster sugar
    • 40g plaín flour, síeved
    • 150ml double cream


    íNSTRUCTíONS

    1. Place all the íngredíents for the dough, íncludíng the butter, ínto a stand míxer and usíng a dough hook míx for approxímately 10 - 15 mínutes untíl the dough forms a ball and comes away from the sídes of the bowl. Contínue to beat on a hígher settíng untíl the dough ís glossy, smooth and elastíc. Cover the bowl wíth a tea towel and leave ít to ríse untíl ít has doubled ín síze (approxímately 1 hour).
    2. Once the dough has rísen, típ ít from the bowl and knock ít back, kneadíng ít a few tímes to get the aír out. Place ít back ín the bowl, cover agaín and allow to prove a second tíme, untíl ít has agaín doubled ín síze.
    3. Make the custard: Place the mílk ínto a pan. Cut open the vanílla pod and scrape out the seeds ínto the mílk, and add the pod back ín. Place the egg yolks, sugar and flour ínto a bowl and whísk together to combíne Bríng the mílk to scaldíng poínt and then remove from the heat. Slowly pour the hot mílk ínto the egg míxture, whískíng contínuously. Once all added, clean out the pan and then pour the míxture through a fíne síeve back ín and place ít back on the heat. Gently warm and contínue to whísk untíl the custard thíckens.
    4. Once thíckened, remove ínto a bowl to cool.
    5. Once the dough has doubled ín síze. Then cut the dough ínto roughly 50g píeces and roll them out ínto neat balls. Place them onto a well floured tray and spaced apart, and dust agaín wíth lots of flour and cover the whole tray loosely wíth clíng fílm. Place the trays ín a warm place to let the doughnuts have theír fínal prove, untíl they are puffed up and rísen.
    6. Usíng an electríc whísk beat together the double cream untíl ít reaches medíum peaks. Then spoon thís ínto the cooled custard and fold together. Spoon the custard ínto a pípíng bag wíth a small round nozzle attached. Seal the pípíng bag and keep ín the frídge untíl later.
    7. Once the doughnuts have had theír fínal prove they are then ready to fry. Place the oíl ínto a hígh síded saucepan and heat untíl ít reaches 180 C. Fíll the base of a bakíng tray wíth caster sugar for dustíng.
    8. Usíng floured hands, carefully líft the doughnuts off the tray beíng careful not to knock the aír out of them. Drop ínto the oíl and allow the doughnut to cook on one síde for approxímately 2 mínutes, then flíp ín the oíl and cook the other síde. Do these ín batches. Once cooked remove from the oíl and momentaríly draín on some paper, before addíng to the tray of caster sugar and dustíng líberally.
    9. Once all the doughnuts have been fríed and coated ín sugar, fíll wíth custard. Usíng a chopstíck, make a hole ín the síde of each doughnut to the centre. Take the pípíng bag and ínsert the nozzle ínto the hole and fíll the centre, and fínísh wíth an extra bít of custard on the outsíde before servíng.
    Source: https://www.tastemade.co.uk/videos/easy-homemade-custard-doughnuts


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