- 1
Ingredients
- SUGAR GLAZE:
- 1/2 to 3/4 cups icing sugar
- 1 tablespoons water
- splash of vanilla extract
- YEAST-RAISED DOUGHNUTS (yields 30-35 doughnuts):
- 3/4 cup scalded milk
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 (.25 ounce) envelope active dry yeast
- 1/4 cup warm water
- 4 cups sifted all-purpose flour
- 1/3 cup butter or margarine
- 2 eggs, beaten
- OPTIONAL: 1 teaspoon freshly grated nutmeg
- VANILLA CUSTARD FILLING:
- 2 1/2 cups of milk
- 3 eggs
- 6 tablespoon of sugar
- 4 tablespoon of cornflour
- 6 drops of vanilla extract
- 1/2 teaspoon salt
Preparation
Step 1
In a small bowl, dissolve the yeast in warm water and leave to sit for 5 minutes.
In another bowl, pour the milk over the butter. The heat of the scalded milk should be hot enough to melt the butter.
Pour the yeast mixture into the large bowl of a stand mixer and add the milk-butter mixture, first making sure the milk-butter mixture has cooled to lukewarm. Add the eggs, sugar and salt, nutmeg (if using) and half of the flour.
Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.
Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes.
Transfer to a well-oiled bowl, cover, and let rise for 1 ½ to 2 hours or until doubled in size.
While you wait, make the custard filling:
VANILLA CUSTARD FILLING:
[ 2 ½ cups of milk + 3 eggs + 6 tablespoon of sugar + 4 tablespoon of cornflour + 6 drops of vanilla extract + ½ teaspoon salt ]
Put 2 cups of milk in a saucepan and heat until just boiling.
Beat the eggs and sugar in a mixing bowl and add the salt and vanilla essence.
Dissolve the cornflour in the ½ cup of milk and mix this into the egg mixture. Whisk until combined.
Slowly add the hot milk into the egg-milk-cornflour mixture while whisking.
Return to the saucepan and cook over low heat until the mixture turns thick. Make sure to keep whisking so that the custard wont turn lumpy.
Put in a bowl and cover the surface with cling film and chill in the fridge until it is firm.
ASSEMBLY:
When the dough has doubled, transfer to a clean, lightly floured work surface and roll out dough to 3/8-inch thick.
Cut out dough using a 2 ½-inch doughnut cutter or pastry ring. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
Heat oil in a cast iron skillet until between 320-340F. Prepare a plate with paper towels to drain your hot doughnuts on. Gently place doughnuts in the hot oil and fry until golden on both sides, about 2-4 minutes.
Fill the doughnuts while they’re still warm. Use a sharp paring knife to make a small hole on one side of the doughnut. Insert the pastry tip into the hole and pipe pastry cream until the doughnut feels heavy.
For the topping, make a simple sugar glaze:
SUGAR GLAZE:
[½ to ¾ cups icing sugar + 1 tablespoons water + splash of vanilla extract ]
Mix all ingredients together until smooth.
Dip the tops of the doughnuts into the glaze and set down on a baking sheet, glaze side up.
Lightly sprinkle on a small amount of sugar onto the glaze. Using a kitchen torch, torch the top of the doughnut until caramelized and brown. Enjoy doughnuts immediately.