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Custard

Fresh Cream & Custard Doughnuts

by bakingwithelliott Leave a Comment

If you like filled doughnuts, this is the recipe for you. Today I’m showing you how to make your own custard and/or fresh cream finger doughnuts.

These doughnuts are ideal if you want to make a change from the more traditional filled or ring doughnuts, this way you’re still getting a filled doughnut but you’re able to see the filling.

I remember seeing these in some supermarkets and craft bakeries but not all that often – we made these at college quite a lot and thats where I got the inspiration from. I found an old picture of some doughnuts I made at college which has fresh cream and jam, custard and apple (I couldn’t make the apple variety as apples seem impossible to get ahold of).

The one thing I should say, is the custard in these doughnut is a simple creme patisserie. In the ones at college it was a cold custard but either works really well.

While you have the time and might be able to get in the ingredients, why not make a batch of these up and share them with your friends and family (at a locally safe distance of course).

Anyway, let’s get started, shall we?

 

Ingredients:

Doughnut Dough:

450g Strong bread flour.

5g Salt.

35g Fresh yeast.

60g Butter.

60g Granulated sugar.

1 Egg.

100ml Water.

150ml Milk

 

Fillings:

Whipped Cream:

200ml Double cream.

25g Icing sugar.

1 tsp Vanilla extract.

Strawberry/raspberry jam (in a piping bag).

Custard:

For the custard filling, make sure you check out the creme patisserie/pastry cream blog post.

 

Method:

Before you get into the doughnuts, you should go ahead and do some prep. Weigh up all your ingredients, get your deep fat fryer or ‘chip pan’, cut some parchment rectangles and get any equipment you may need ready, such as a mixing bowl.

To start, take your mixing bowl and place in the bread flour along with the salt and give them a good mix, just until they are incorporated,

You can then go ahead and add in the fresh yeast, butter, sugar, egg, water and milk. Mix on a low speed to start for roughly 2 minutes. The dough should have formed but it will be very soft. Mix for a further 4 minutes on a medium speed or until you have a clean and soft looking dough.

You can go ahead and generously flour your work surface with bread flour. Place the dough onto it and give it a good knead to incorporate some of the flour, which should help the dough become smooth and elastic, as you knead it.

Once the dough is smooth and elastic (it will be soft, as its enriched), place into a lightly oiled bowl and cover with cling film and leave somewhere warm and allow the dough to proof.

Proofing is simply the process of allowing the yeast to do its job.

After roughly about an hour (or once the dough has doubled in size), flour your work surface and place the dough onto it and knock it back. The process of knocking the dough back is simply to remove the gasses that have built up during the first proof.

Bring the dough back into a ball and cover with the clingfilm. Scale the dough off at 70g per doughnut, round the dough off using the palm/side of your hand and the worktop and then roll into a sausage shape. Place onto a rectangle of parchment paper and place onto a baking tray, making sure they’re loosely covered with clingfilm.

Allow the doughnuts to proof for around 30-45 minutes, they should be doubled in size.

While the doughnuts are proofing for the second time, get your deep fat fryer or chip pan and heat the oil to 180˚c/350˚f.

Once the doughnuts have proofed up well, depending on how big your fryer is you may be able to fry more or less (remember when you add the dough to the oil, it will lower the temperature). I was able to fry off doughnuts at a time. Fry them on each side for roughly 1 minute or until well coloured on each side.

After they have been fried, place onto some kitchen roll (this will help absorb some of the excess grease). Allow them to cool fully before you finish them off.

Now the doughnuts are cooled, slice them downtime middle and then grab a bowl of sugar (I have a container of sugar specially for doughnuts) and roll the doughnuts in the sugar, so they have a good coating of sugar – repeat this stage for all of the doughnuts.

For the whipped cream, simply grab a mixing bowl and place in the double cream, icing sugar and vanilla extract. Whisk together until the cream starts to reach stiff peaks. Try not to over whip the cream as it will have a gritty texture and unpleasant taste.

Place the custard and whipped cream into a piping bah, fitted with a open star nozzle.

Open the doughnuts and pipe in the filling in a shell pattern, this is what looks most pleasing to the eye, but feel free to pipe it however you like.

Finish the cream doughnut by piping a line of jam down the one side, this just adds a little colour and flavour – the flavour of the jam is completely up to you!

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Filed Under: Bread Tagged With: Basic, Bread, British, Cream, Custard, Doughnut, Easy, Fresh, Homemade, Jam, Simple

Custard Filled Donuts

by bakingwithelliott Leave a Comment

If you like filled doughnuts, this is the perfect recipe for you. Today I’m going to be showing you how to make custard filled doughnuts.

This recipe is one of my favourite thing’s I’ve made this year, by far. You get a soft and fluffy doughnut which is filled with a smooth and rich vanilla custard, what’s not to love about them seriously?

 

If custard isn’t your thing, I have a recipe for jam doughnuts.

 

These aren’t exactly hard to make, to be honest. They take a little time but they are totally worth it compared to the ones you can buy in the supermarkets or shops (I know of a local shop that sells a basic doughnut like this one for £4.50/$5.70… I think not). As with most bread goods, they require time because they must prove, this is where the gases can build up in the dough and make the bread lighter and taste better.

 

The custard filling can be made in advance, so if you want to make the custard the day/night before, that’s fine. If you haven’t made pastry cream before, don’t worry at all. The recipe I share for it is super simple to follow and it’s yet to fail me.

 

Anyway, let’s get on with the baking shall we?

 

 

Ingredients:

 

Doughnuts:

 

450g Strong white bread flour (not plain flour).

 

1 tsp Salt.

 

7g Dried yeast.

 

60g Butter.

 

1 Egg.

 

60g Granulated sugar.

 

150ml Milk, slightly warmed.

 

100ml Water, slightly warmed.

 

 

Custard filling:

 

500ml Whole milk.

 

1 tsp vanilla extract.

 

120g Egg yolks.

 

100g Granulated sugar.

 

60g Plain flour.

 

 

Methods:

Doughnuts:

Before you get into making your doughnuts or custard filling, you’ll want to do some prep work. Weigh up all your ingredients, get your deep fryer ready and get any equipment you intend on using ready.

 

To start on the doughnuts, you’ll want to get yourself a mixing bowl (I’m using my stand mixer, but you can use whatever you’d like to). Into the bowl, you’ll want to place the flour and salt, then give it all a good mix until its incorporated.

After that you can add the remailing ingredients, which are; dried yeast, butter, egg, granulated sugar, milk and water, then give it a good mix on a low speed. Once a dough starts to form, you’ll notice the dough is quite soft and may be a little sticky to the touch (this is okay, it’s an enriched dough).

Briefly knead the dough on a floured surface until its smooth and elasticated (this is a good sign that the gluten is working).

Place the dough into a lightly oiled bowl, I used vegetable oil but you can use any flavourless oil you have. Cover the bowl with cling film and allow to sit for around an hour or until its doubled in size (this is the first proof, allowing the yeast to do its thing and for the gluten to relax).

Once the dough has doubled in size, remove it from the bowl and knock it back on a lightly floured surface. The process of knocking the dough back is where you remove the gases that have built up in the dough while it was proving the first time around.

Weigh your dough and divide that amount by 10, this was you get a more accurate measurement per doughnut. You can eyeball it, but I prefer to be more accurate, so use digital scales if possible.

Round off your balls of dough and set them on individual pieces of greaseproof paper (which can go in the fryer), it makes them easier to move around later on. Place the dough balls onto a baking tray and loosely cover with cling film, you can then leave these for 30 -45 minutes or until they have gotten a little bigger (this is the second proof).

Now would be the ideal time to make your custard filling and have a clean down.

While you wait for the doughnut to proof, preheat your oil to 180˚c/350˚f. I recommend using a thermometer to ensure that the oil temperature is correct.

Once the doughnuts have proved and are ready, take two doughnuts and place them into the oil and fry off for around 60 seconds each side or until they are golden brown and baked through. Once removed from the fryer, place on kitchen roll to absorb some of the excess oil.

 

Custard:

 

To make the custard filling, get yourself a saucepan and pour in the milk and vanilla extract. Give it all a good mix then place on the heat on a medium heat until it almost reaches a boil.

Into a separate bowl, add in the egg yolks and granulated sugar and whisk the two together until they are lighter in colour and consistency. Once that’s achieved, add in the flour (I didn’t do this in the video but it still worked out and didn’t have much of an effect on the consistency or mouthfeel).

Once the milk mixture comes to almost a boil, take off the heat and add around 1/3 of the milk mixture and pour it over the egg/sugar mix, then whisk until combined (this is to temper the mixture, so it doesn’t curdle when we add the rest of the milk mix.

Add the remaining milk, whisking well. Then pour back into the saucepan and place back on the heat and whisk continuously until the mixture is thicker. You should be able to notice a difference as you whisk the mixture, the amount of time this takes depends on the heat you have it on really.

Once the custard is thick and ready, pour it into a shallow sided baking tray or bowl and cover with cling film to prevent a skin forming on top of the custard (the more you can spread out the custard, the quicker it will cool down).

 

Finishing:

 

Now that you have your doughnuts fried off and fully cooled down and your custard is fully cooled down, you can finish the doughnuts off.

 

Take the custard and place into a small bowl and whisk it up to help loosen the mixture a little, then place it into a piping bag fitted with a small piping tip.

 

Take your doughnuts and make a hole in the side using some like a skewer or a cake decorating tool (like I did), this makes a hole in the middle and on the side, so you can get the most custard filling on the inside, because who doesn’t want more filling?

Into a medium sized bowl, pour a generous amount of granulated while sugar (I have a 500g container which is purely for sugar that I roll the doughnuts in), then roll the doughnuts in, giving them a good coating of the sugar. For extra flavour, you could use vanilla sugar on the outside but that is being pretty extra.

That’s all for this week guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back next week with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below!

Filed Under: Bread, Doughnuts, Spring Tagged With: Basic, Custard, Donut, Doughnut, Homemade, Jam, Simple

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