CUSTARD FILLED DONUT RECIPES

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CUSTARD DOUGHNUT FILLING RECIPE | BBC GOOD FOOD



Custard doughnut filling recipe | BBC Good Food image

A thick and creamy vanilla custard, perfect for piping into plump doughnuts or featherlight eclairs

Provided by Justin Gellatly

Categories     Dessert

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield Makes about 900g (45g filling each for 20 doughnuts)

Number Of Ingredients 6

1 vanilla pod
500ml full-fat milk
6 egg yolks
125g golden caster sugar , plus an extra 2 tbsp
80g plain flour
200ml double cream

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.

Nutrition Facts : Calories 132 calories, FatContent 8 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 10 grams sugar, ProteinContent 2 grams protein, SodiumContent 0.1 milligram of sodium

HOW TO MAKE VANILLA CUSTARD FILLED DOUGHNUTS ... - RECIPE BOOK



How to make Vanilla Custard filled Doughnuts ... - Recipe book image

Vanilla custard-filled doughnuts are on the menu in Book recipe, and we are going to…

Provided by Book Recipe

Total Time 7 minutes

Prep Time 45 minutes

Cook Time 7 minutes

Yield 10

Number Of Ingredients 22

DOUGHNUT INGREDIENTS:
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon nutmeg
2 eggs
1 cup milk
1/3 cup melted butter
1 tablespoon yeast
VANILLA CUSTARD INGREDIENTS:
4 egg yolks
1/4 cup sugar
1/4 cup corn starch
1 & 1/2 cup whole milk
Pinch of salt
1/2 teaspoon vanilla extract

Steps:

  • Doughnut Recipe:
  • All wet ingredients must be at room temperature for the dough to rise well.
  • Combine all dry ingredients (flour, salt, sugar, nutmeg) whisk to combine and set aside.
  • Combine all wet ingredients (milk, eggs, butter, yeast) and whisk to combine.
  • Mix by hand or by mixing machine by combining dry and wet ingredients until dough comes together.
  • Mix in a mixer for 8 to 10 mins till dough is sticky, stretchy, and soft.
  • Remove from mixer and shape into a round dough and place in a well-greased bowl.
  • Cover with a cling wrap, and a damp cloth/towel. Place in a warm environment to proof till doubled in size.
  • Sprinkle flour onto the work surface and pour the dough on to it after proofing is complete. Deflate by using hands to press on the dough to flatten and spread the dough.
  • Use a rolling pin to smother and roll out dough to 1/2” thickness.
  • Cut out into rounds using a cookie cutter.
  • Heat up oil to 360 degrees Fahrenheit and place cut out doughnuts carefully into the oil. Begin flipping once doughnuts rise to the top of the oil.
  • Continue to flip till evenly cooked and golden brown.
  • Frying should take 6-8 minutes per batch. Remove cooked doughnuts and rest them on the cooling rack.
  • Coat donuts with granulated sugar and use a skewer to poke a hole on is selected spot on side of doughnut.
  • Wiggle the skewer to create space inside the doughnut, which will now become the custard filling space.
  • Recipe for custard:
  • Whisk egg yolk and sugar together till sugar is dissolved and the mixture color transforms to a pale yellow. Add corn starch and milk and stir till smooth and strain. Cook on medium heat while stirring constantly till thickened and lump-free. Should take 8-10 minutes.
  • Pour cooked custard into a bowl and cover with a cling film letting the cling wrap have direct contact with the surface of custard.
  • Keep in the fridge till cool and chilled.
  • Remove from the fridge and stir to whip air into custard prior to filling doughnuts.
  • Use a pastry bag and cake decorator with a beveled tip to fill doughnuts.

Nutrition Facts : Calories 200, FatContent 20 grams

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