CUSTARD DONUTS RECIPES

Steps:

• Put all the dough ingredients, except the butter and oil, into an electric mixer (or see food team’s tips). Using the dough hook, mix on medium speed for 8 minutes or until the dough starts to come away from the bowl and forms a ball. Rest the dough for 1 minute, then mix the butter into the dough, about 25g at a time. Once it’s all incorporated, mix on high speed for 5 minutes or until the dough is glossy and elastic when pulled.
• Put the dough in a lightly oiled bowl. Cover with cling film and leave to rise for 3-4 hours or until doubled in size, then knead on the work surface for a minute, put back in the bowl, cover again with cling film and chill overnight until doubled in size again. If it hasn’t doubled, take it out and leave it at room temperature until sufficiently risen.
• Cut the dough into 10 x 50g pieces. Roll into taut balls and put on a floured baking tray, leaving room for expansion. Cover lightly with cling film and leave to prove for 4 hours or until doubled in size.
• Meanwhile, make the custard. Cut open the vanilla pod and scrape out the seeds. Put the pod, seeds and milk in a heavy-based pan over a medium heat, bring to the boil, then take off the heat. Mix the egg yolks and 65g sugar in a heatproof bowl, sift in the flour and mix well. Whisk the hot milk into the yolk mixture, then tip back into the pan and put back on the heat. Whisk for 5 minutes or until thick. Pass the custard through a fine sieve into a lipped baking tray, then lay cling film on top to prevent a skin forming. Leave to cool, then chill.
• In a large bowl, whip the cream and remaining 2 tbsp sugar until it holds its shape. Spoon the cold custard into a bowl, then fold in the whipped cream. Cover and keep chilled until needed.
• To fry the doughnuts, half-fill a large heavy-based pan with sunflower oil and put over a medium-high heat until it reaches 180°C on a digital thermometer.
• To lift each risen doughnut from the tray, slide a floured pastry scraper underneath, taking care not to deflate the dough, then lower into the oil. Cook 2-3 per batch – don’t overcrowd the pan. Fry for 2 minutes on each side or until golden. The doughnuts will puff up and float, so gently push them down with a slotted metal spoon after a minute to colour them evenly. Remove from the oil, drain on kitchen paper, then toss in caster sugar. Repeat with the rest of the doughnuts, then set aside.
• To fill each doughnut, make a hole in the pale band with a skewer. Fit a 1cm nozzle to a piping bag, fill with custard, then pipe into each doughnut until swollen. Continue until there’s a blob as wide as a 50p coin over the hole.

Steps:

• Slit the vanilla pod open lengthways and scrape out the seeds. Put both pod and seeds into a heavy-based saucepan with the milk and bring slowly to the boil, to infuse the vanilla.
• Meanwhile put the egg yolks and the 125g sugar in a bowl and mix together for a few secs, then add in the flour and mix again.
• Pour the just-boiling milk over the yolk mixture, whisking constantly to prevent curdling, then return the mixture to the saucepan. Cook over a medium heat, whisking constantly, for about 10 mins until very thick
• Pass through a fine sieve, discarding the vanilla, and place a sheet of cling film on the surface of the custard to prevent a skin forming. Leave to cool, then chill in the fridge.
• Whip the cream and the 2 tbsp sugar together until thick but not overwhipped, fold into the chilled custard. You can now scoop the the custard into a piping bag and use it as the filling in Justin's doughnut recipe.
• Try different flavours... Brown sugar: Replace the caster sugar with half soft dark brown sugar and half light brown sugar. You can add chopped stem ginger to the finished custard, or some hazelnut praline. Finish with half the quantity of cream. Chocolate: Whisk 150g dark (70%) chocolate into the milk. Finish with half the cream. Coffee: Add 4 tbsp of freshly ground strong coffee to the milk. Malt & vanilla: Mix 2 tbsp of powdered malt into the sugar, and 2 tbsp of liquid malt into the milk. Saffron: Add a good pinch of saffron to the milk. Finish with half the quantity of cream. Violet custard: Add 3 tsp of violet extract and 3 tbsp of violet liqueur to the finished custard. Sprinkle sugared violets and crushed Parma Violet sweets over the top of the filled doughnuts.