If you have a doughnuts craving, these are the kind of doughnuts you need. They are soft with a smooth custard cream stuffing. You will start by making the vanilla custard cream first, separate the egg yolks from the whites and place the yolks in a saucepan. Whisk the eggs just to break them then add sugar and mix well then add cornstarch and continue to whisk until smooth and combined.

Heat milk over medium heat and add in vanilla extract then pour the milk slowly into the egg yolk batter, whisk until combine then place the mixture over low heat and continue whisking as it heats to prevent it from burning. Once it’s thick, remove from heat and add in butter, whisk it to melt and combine the butter.

Sieve the custard cream into a bowl to remove any lumps then cover with a plastic wrap and let it chill in the fridge. To make the doughnuts, add 250grams of bread flour in a mixing bowl then add in milk, 1 beaten egg, granulated sugar, water and instant yeast. Start kneading the dough until everything comes together then transfer it to a lightly floured surface and continue kneading and stretching it until it becomes soft.

Add some butter or vegetable oil and knead it until smooth and elastic. Cover it and let it sit for 10 minutes. Onc rested, rolled and divide the dough into 8 equal pieces, round each piece into a ball then press it to lightly flatten it. Place them on a parchment-lined tray and cover them with a damp cloth for about an hour.

Heat oil to 150celcious and place the doughnut dough and let them fry until golden brown on both sides. Remove and place them on a paper towel to absorb excess oil and cool down. Stick a hole on the side of the doughnuts depending on how much stuffing you want, pipe in the custard in each doughnut and place them on a plate. Dust with p[owderd sugar and serve.

Ingredients;

Custard Cream Stuffing:

  • 3 egg yolks
  • Milk 240ml
  • Corn starch 20g/ 0.7Oz
  • 1/2 tsp of vanilla extract
  • Granulated sugar 30g/ 1.05Oz
  • Unsalted butter 15g/ 0.53Oz

For the dough;

  • Bread flour 250g
  • 1 egg
  • Milk 115ml
  • Water 20ml
  • Sugar-tolerant dry yeast
  • Granulated sugar 2.5g
  • Unsalted butter 25g/ 0.9Oz
  • Salt 2g