Donuts with Custard Filling: the recipe for delicious donuts
The donuts are mouth-watering desserts, soft inside and covered with a colored icing of sugar outside. Typical American desserts, now loved all over the world and made famous by the TV series, the donuts are very simple to prepare even if they need a rising time to be soft at the right point. In this recipe we have combined the American tradition with one of the most famous preparations of international pastry: the custard! The result? A real explosion of sweetness! What are you waiting for? Follow the recipe!
How to make Donuts with Custard Filling
Dissolve the brewer's yeast in half a glass of water. Stir so that it dissolves completely 1. Add the two flours in a bowl, add the lukewarm milk a little at a time and start working. Add the dissolved yeast, the sugar, the softened butter, the two eggs and finally a pinch of salt 3.
Dissolve the brewer's yeast in half a glass of water. Stir so that it dissolves completely 1. Add the two flours in a bowl, add the lukewarm milk a little at a time and start working. Add the dissolved yeast, the sugar, the softened butter, the two eggs and finally a pinch of salt 3.
Work with your hands for about 10 minutes until obtaining a mixture that does not stick to the hands. Transfer it to a lightly oiled bowl, cover with a sheet of cling film and let it rest in the oven turned off but with the light on for 2 hours until the dough volume doubles 4. After this time, take the dough again, roll it out on a lightly floured surface with a rolling pin forming a disc about two centimeters thick 5. At this point with a pastry cutter or with a glass, make some circumferences from your dough and spread them on a baking tray lined with parchment paper. Leave some space between them so as not to risk that they stick together during cooking. Cover with a tea towel and let it rest again in the oven (off) for 40 minutes 6.
Work with your hands for about 10 minutes until obtaining a mixture that does not stick to the hands. Transfer it to a lightly oiled bowl, cover with a sheet of cling film and let it rest in the oven turned off but with the light on for 2 hours until the dough volume doubles 4. After this time, take the dough again, roll it out on a lightly floured surface with a rolling pin forming a disc about two centimeters thick 5. At this point with a pastry cutter or with a glass, make some circumferences from your dough and spread them on a baking tray lined with parchment paper. Leave some space between them so as not to risk that they stick together during cooking. Cover with a tea towel and let it rest again in the oven (off) for 40 minutes 6.
Heat the milk and vanilla extract in a saucepan without boiling 7. Quickly beat the egg yolks with the sugar in a bowl, add the cornstarch without stopping working with the whisk 8. At this point add a bit of hot milk, bring everything on the fire and cook over a low flame until you get a creamy consistency. Pour the cream into a cold bowl, so in this way you will keep the compactness of the cream intact 9.
Heat the milk and vanilla extract in a saucepan without boiling 7. Quickly beat the egg yolks with the sugar in a bowl, add the cornstarch without stopping working with the whisk 8. At this point add a bit of hot milk, bring everything on the fire and cook over a low flame until you get a creamy consistency. Pour the cream into a cold bowl, so in this way you will keep the compactness of the cream intact 9.
Take your donuts and remove the tea towel. Put the seed oil for frying in a high-sided pan and heat it. With the right temperature dip your donuts, cook for 2 minutes, turning them with the help of a slotted spoon until they are golden brown 10. Drain and pat them gently with a piece of kitchen paper and let them cool 11. When they have cooled, form a lengthwise cut on the side and fill with the custard with the help of a piping bag 12. Your custard donuts are ready to be enjoyed!
Take your donuts and remove the tea towel. Put the seed oil for frying in a high-sided pan and heat it. With the right temperature dip your donuts, cook for 2 minutes, turning them with the help of a slotted spoon until they are golden brown 10. Drain and pat them gently with a piece of kitchen paper and let them cool 11. When they have cooled, form a lengthwise cut on the side and fill with the custard with the help of a piping bag 12. Your custard donuts are ready to be enjoyed!
Tips
For a lighter dough, use only the egg yolks separating the egg whites.
For a perfect result we advise you to work all the ingredients at room temperature.
How to store Donuts with Custard Filling
Being a fried dessert, it is advisable to consume the donuts on the day of preparation or keep them at most one day in a dry place.
