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?
450g Strong bread flour.
35g Fresh yeast.
60g Granulated sugar.
200ml Double cream.
25g Icing sugar.
1 tsp Vanilla extract.
Strawberry/raspberry jam (in a piping bag).
For the custard filling, make sure you check out the creme patisserie/pastry cream blog post.
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.