These donuts look almost too enticing but, believe it or not, the process is pretty simple. Knowing that, we bet you want to get started with making these right away.
So, let’s get right on it, shall we?
First, make the dough. Since the dough needs quite some time to rise, it’s best to do it first so you can make the fillings while your dough is resting.
To make the dough, you’ll need the following:
- 2 ½ cups bread flour
- 1 1/3 cup cake flour
- 1/3 cup granulated sugar
- 1 tsp salt
- 1 ¼ tsp instant dry yeast
- 2 egg
- Milk (prepare around 10 oz.)
- 3 tbsp unsalted butter (softened at room temperature)
Mix all the dry ingredients in a bowl.
Place a separate bowl on a kitchen scale and tare it. Break the eggs in, then pour the milk into the bowl until they weigh 10 ounces. Mix until they’re well blended.
Combine the dry and wet mixture until it stiffens to a dough.
Take it out of the bowl, and knead the dough on a clean and dry surface.
Once the dry and wet ingredients are already mixed well, add the unsalted butter and continue kneading.
Place dough in a large bowl and cover with cling wrap. Leave it for an hour.
While that one’s resting, make your filling.
For the custard:
- 3 egg yolks
- ¼ cup cane sugar
- 2 ¼ tbsp cake flour
- 1 cup milk
- 1/3 vanilla beans
Beat the yolk and sugar in a bowl.
Add the cake flour and mix thoroughly. Next, cut and scrape some vanilla beans and place them in a saucepan.
Pour the milk into the pan, and cook on medium heat until it is around 122-140 ℉.
Take the pan off the stove and pour the milk into your batter.
Place the mixture back into the saucepan, and cook on medium heat. Stir until it is well mixed, and it turns into a thick consistency of a cream.
Take the pan off the stove again and pour it into a sieve.
Sift the cream into a container, cover with cling wrap, and let it cool.
You can place a bag of ice on top of the cling wrap or put it in the refrigerator.
Making the chocolate custard is pretty much the same as making the custard cream.
You just replace the vanilla beans with half a cup of sweet chocolate. It is also the same process, but you’ll only add the chocolate after cooking the cream.
The chocolate will simply melt and blend with the cream.
While your custard fillings are cooling down, check on your dough.
Take the dough out of the bowl and start cutting them into even pieces. They should be around 2.5 ounces each, or about a fistful.
Roll them up into a ball, cover with a cling wrap, and leave it again for 15-20 minutes.
Knead the doughnuts, roll them, and flatten a bit. Cover and leave for another hour.
By this time, it has doubled its size. Remove the cover, and let it dry for around 10 minutes.
While waiting, take out a deep pan and place enough oil to fry the doughnuts. Turn to medium heat until it is at 338 ℉.
Fry the doughnuts on each side for about two minutes.
Poke a hole on one side of the doughnuts and push through the bun to make room for the filling. Dust them with granulated sugar. For the chocolate ones, add some cocoa powder.
Place your custard cream and choco custard in two separate piping bags.
Squeeze the custard in the doughnuts to fill it in. You can divide the number of donuts as to which ones will have the custard cream or the chocolate.
There you have it! Enjoy your custard doughnuts for a sweet treat.
Get the full tutorial in the sumptuously satisfying video below!
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