Custard-filled Donuts
Directions
- 1Crack two eggs into a mug and pour into a glass.
- 2In a bowl, whisk together the eggs, 100g of sugar, and 50g of flour until well combined.
- 3Split a vanilla bean and scrape out the seeds into the bowl, then mix.
- 4Heat 200ml of milk in a saucepan. Add the vanilla bean pod and stir.
- 5Add the milk mixture to the egg mixture and whisk until smooth.
- 6Heat the mixture in the saucepan, stirring constantly, until thickened. Remove and set aside.
- 7In a bowl, whisk 200ml of cream and 20g of sugar until stiff peaks form.
- 8Add the custard to the whipped cream and fold to combine.
- 9In another bowl, mix 250g of bread flour, 5g of dry yeast, 5g of salt, 60ml of milk, 20g of butter and 10ml of brandy.
- 10Knead the dough until smooth and elastic. Cover and let it rise for two hours.
- 11Divide the dough into six equal portions and shape them into balls.
- 12Fry the dough balls in hot oil until golden brown.
- 13Coat the fried dough balls in sugar.
- 14Fill the donuts with the custard cream using a pastry bag.
Ingredients
- 2 eggs
- 100 g sugar
- 50 g flour
- 1 vanilla bean
- 200 ml milk
- 200 ml cream 47%
- 20 g sugar
- 250 g bread flour
- 5 g dry yeast
- 5 g salt
- 60 ml milk
- 20 g butter
- 10 ml brandy
Equipment
whiskknifesaucepanhand mixerpastry bag
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