🍩 Custard-filled doughnuts, vanilla and chocolate
Ingredients
- Dough: 350 g bread flour, 150 g cake flour
- 70 g sugar, 6 g salt, 6 g instant dry yeast
- 2 whole eggs topped up with milk to reach 285 g
- 45 g unsalted butter at room temperature
- Vanilla custard: 3 egg yolks, 50 g cane sugar, 16 g flour, 250 ml milk, 1/3 vanilla pod
- Chocolate custard: 3 egg yolks, 45 g sugar, 16 g flour, 250 ml milk, 50 g dark chocolate
- Oil for frying
- Sugar to coat, plus 30 g sugar mixed with 8 g cocoa for the chocolate ones
Method
- Vanilla custard: whisk the yolks with the sugar until pale, then work in the flour. Heat the milk with the vanilla seeds without boiling, pour it over the yolks, return everything to the pan and thicken over medium heat, stirring constantly.
- Pass the custard through a sieve, cover with cling film touching the surface and cool over an ice bath.
- Chocolate custard: do the same, then stir in the chopped chocolate off the heat until melted. Sieve, cover with film and chill.
- Dough: mix both flours, the sugar, salt and yeast. Add the egg and milk mixture and work the dough until smooth. If it is stiff, add a little more milk.
- Work in the softened butter and knead until fully absorbed. Shape into a ball, cover and prove about 1 h, until doubled.
- Knock back and divide into 12 pieces of 74 to 75 g. Shape lightly into balls and rest 15 to 20 min.
- Knock back each piece again and shape into rounds with a flat centre. Cover and prove 45 to 60 min.
- Uncover and let the surface dry for about ten minutes: when your finger no longer sticks, they are ready. Fry at 170 °C, 2 min a side.
- Drain, and while still warm, pierce a hole in the side and roll in sugar — in the cocoa sugar for the chocolate ones.
- Loosen the custards with a whisk, put them in a piping bag and fill each doughnut generously.
Adapted from HidaMari Cooking (YouTube)
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