Custard doughnut filling recipe

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Fluffy donuts that are FILLED with a vanilla custard và doused in powdered sugar – these will make you want khổng lồ have homemade donuts every weekend!


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Ingredients For the Donuts

1 tablespoon active dry yeast1 cup whole2 tablespoons sugar, divided1 teaspoon Rodelle Gourmet Vanilla Extract3 egg yolks2 ½ cup bread flour4 tablespoons butter, room temperatureCanola oil for frying4 cups powdered sugar

For the Vanilla Custard Filling

2 cups ½ and ½4 egg yolks2 teaspoons Rodelle Gourmet Vanilla Extract1 ½ tablespoons cornstarch¼ cup sugar Uses Directions Warm the milk khổng lồ 110 degrees and showroom the yeast & 1 teaspoon of the sugar.

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Let the mixture sit until foamy, about 10 minutes.Add the milk mixture, rest of the sugar, vanilla, egg yolks, and bread flour to lớn a standing mixer with a bread hook attachment and knead for 3 minutes. Showroom in the room temperature butter cut into cubes. Và continue lớn knead on medium tốc độ for 5 minutes. Cover bowl and let rise for 45 minutes.Pour canola oil into a large dutch oven about 3 inches high. Turn the heat lớn medium/high slowly heating up to temperature. Place a deep fry thermometer into the oil until it registers 360 degrees.Gently roll the dough onto a well-floured surface until about ½ inch thick.

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With a 2-inch biscuit cutter, stamp out 12 circles and move to a tray & let proof about 10 minutes. It will be ready when you poke the side and it bounces back but still leaves an indentation.Carefully place donuts into the hot oil releasing the dough away from your body. Fry each side of the dough until golden brown, about 1-2 minutes each.Remove the donut & place directly into powdered sugar, toss until coated và place onto a cooling rack.

Make the Vanilla Custard

In a medium saucepan, heat the half and half. In a small bowl, whisk the egg yolks, vanilla, corn starch, and sugar together until smooth. Once the half và half starts lớn steam, vì chưng not let it come khổng lồ a boil, slowly drizzle a ladle at a time into the yolk mixture while whisking. Transfer the mixture back into the saucepan & whisk until the mixture has thickened và sticks khổng lồ the back of the spoon. Pour into a bowl & cover with plastic wrap directly onto the custard.Let the custard come lớn room temperature before placing into a piping bag fitted with a filling attachment.Poke a small hole in the side of each donut và fill with vanilla custard.

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Ingredients

For the Donuts

1 tablespoon active dry yeast1 cup whole2 tablespoons sugar, divided1 teaspoon Rodelle Gourmet Vanilla Extract3 egg yolks2 ½ cup bread flour4 tablespoons butter, room temperatureCanola oil for frying4 cups powdered sugar

For the Vanilla Custard Filling

2 cups ½ and ½4 egg yolks2 teaspoons Rodelle Gourmet Vanilla Extract1 ½ tablespoons cornstarch¼ cup sugar Uses