Anyone who knows me knows I love a custard-filled doughnut! These mini doughnuts are a great after-dinner treat or just to have with a hot cup of tea.
For the dough
140g strong flour
120g plain flour
25g caster sugar
10g dry yeast
35g unsalted butter
1 egg yolk
70ml semi-skimmed milk
70ml tepid water
For the custard filling
1/2 vanilla pod
2 egg yolks
40g custard powder/cornflour
1 litre of vegetable oil for frying
To make the dough, place the flours, sugar, and yeast into a bowl of a stand mixer, using the dough hook to combine the dry ingredients.
Add the milk, water, egg yolk, and butter and mix at a low speed until a sticky dough has formed.
Increase the speed to medium and mix until the dough is pulling away from the sides of the bowl.
You can test if the dough is ready by using the windowpane method. You do this by taking a small amount of dough about the size of a golf ball pull from the edges stretching the dough as thin as possible, if this stretches without breaking the gluten has been worked enough and your dough is ready.
Grease a large bowl with a little oil, remove the dough from the mixer bowl, shape it into a ball, and place it into the oiled bowl.
Cover with a damp cloth or cling and leave in a warm place for an hour or until it has doubled in size. This will vary depending on the temperature of the room.
Meanwhile for the custard filling, heat the milk, cream & vanilla until just steaming remove from the heat.
Place the egg yolks, sugar & custard powder into a bowl. Whisk this immediately as the sugar can start to cure the egg if left too long.
temper the warm milk mixture into the eggs by adding one label at a time until whisk constantly. Once half of the warm mix is incorporated add the egg mix back to the pan with the remaining milk. Place back over a low heat and whisk constantly until the mix just boils.
It is tempting to do this over a higher heat, the lower and slower you do this the smoother your custard.
Once the mix boils pass through a fine sieve cover the surface directly with cling film and chill.
Once your dough has doubled in size, knockback and place into the fridge for 2 hours until chill, you can also leave the dough overnight.
Remove the dough from the fridge and weigh into 25g and ball, place onto 10x10cm squares of baking paper, this helps when placing into the hot oil.
Cover with a damp cloth and leave to double in size.
Once doubled in size heat 1litre of vegetable oil to 190ºC carefully pick up the sheet of baking paper with dough balls on. Place the top of the dough ball into the oil peeling back the baking paper as it drops in.
Fry until golden brown, remove with a slotted spoon, and drain any excess oil on some kitchen paper.
Toss in a bowl of caster sugar and fill with the custard once cool.