Hey Everyone! My name’s Joseph and I’ll be uploading dessert & cooking videos regularly. This is my very first video, let me know what you think.
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This is my take on a custard donut. You will love this recipe, it's so light & fluffy - and the custard is to die for! The donuts are no knead, super easy to make & baked, not fried. All you need is a muffin tin and piping bag. If you don’t have a piping bag you may use a zip lock bag instead.
You will need a digital scale for this recipe for accuracy.
Let me know if you have any questions. :)
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- - - - - - - - - Recipe - - - - - - - - -
Donut Dough
110g Milk
1 tsp Vanilla extract
25g Butter, melted
20g Caster Sugar
1 Egg
1 tsp/3g Instant Dried Yeast
150g Plain Flour
Custard
250g Milk
1 Egg
50g Caster Sugar
20g Cornflour
25g Butter, Unsalted
2 tsp Vanilla extract
For Coating
100g Caster Sugar
1/2 tsp Cinnamon, ground
25g Butter, melted
1. Melt butter, add to milk and heat until warm in microwave(not more than 37C).
2. In a bowl add the milk mixture, add in the eggs, sugar & yeast. Whisk until fully combined. Mix in the flour slowly until fully incorporated. Switch to a wooden spoon, mix for 30 seconds until dough is elastic. Cover & rest for 1 hour or until doubled.
3. Meanwhile, make the custard - Place the egg and sugar in a small saucepan and whisk until combined. Add in milk, cornflour, vanilla & whisk until combined. Cook on medium heat while constantly whisking, reaching the sides the bottom does not catch. Once the mix thickens comes to the boil, add butter and whisk until smooth. Transfer to a bowl and cover with clingfilm directly on the surface to prevent a skin. Chill in fridge.
4. After 1 hour, deflate the dough. Spray a 12 hole muffin tin with oil. Transfer the dough into a piping bag(or ziplock bag) and cut a 1.5cm hole. Pipe the donuts into 10 holes for large donuts or 12 for smaller ones.
Smooth any rough tops with a wet pastry brush. Cover with oiled clingfilm & rest for 30 mins or until doubled in size. Preheat oven to 180C.
5. Bake at 180C for 15-20 mins, turning half way and until lightly golden.
6.Set donuts aside & whisk the custard until smooth again as it will be firm from the fridge. Transfer into a piping bag with a 7mm tip, if you have one. Set aside. Mix together the caster sugar & cinnamon in a shallow bowl. Melt the butter for coating. One at a time, coat the donuts in butter or use a brush if you like. Once all coated, toss the donuts in the cinnamon sugar.
7.Make an opening with a pairing knife, carefully pipe the custard into each donut. You will feel the donut become heavier as it fills up.
Enjoy,
JSE xx
