Monah

VANILLA CUSTARD DONUTS:

Donuts dough:

Warm milk: 250ml
Sugar: 30g
Instant yeast: 1 teaspoon
Egg: 1
All purpose flour: 250-260g
Milk powder: 10g
Salt: 1/4 teaspoon

Vanilla custard:

Yolks: 2
Sugar: 50g
All purpose flour/ cornflour: 2 tablespoons
Salt: a pinch
Milk: 250ml
Vanilla essence: 1 teaspoon

INSTRUCTIONS:

1. Prepare the donut dough

1. In a bowl, combine the warm milk, sugar, and instant yeast. Mix well.
2. Add the egg and mix until combined.
3. Add the milk powder, salt, and 250 g of flour. Mix until a soft dough forms. Add a little more flour if needed.
4. Knead for 8–10 minutes until the dough becomes smooth and elastic.
5. Cover and let the dough rise in a warm place for 50-60 minutes , or until doubled in size.

2. Divide and shape

1. Gently punch down the risen dough to release the air.
2. Divide it into 8 equal portions, approximately 60 g each.
3. Shape each portion into a smooth ball and place on a parchment paper.
4. Cover and let them proof for another 25-30 minutes, or until puffy.

3. Fry the donuts

1. Heat oil in a deep pan over low to medium heat.
2. Carefully add the donuts, frying in batches without overcrowding the pan.
3. Fry for about 2–3 minutes on each side, until golden brown and cooked through.
4. Remove and place on a wire rack or paper towels to drain.
5. While still slightly warm, coat the donuts in sugar. Allow them to cool before filling.

4. Make the vanilla custard

1. In a bowl, whisk together the egg yolks, sugar, flour or cornstarch, and salt until smooth.
2. Heat the milk in a saucepan until hot but not boiling.
3. Slowly pour a little hot milk into the egg mixture while whisking continuously.
4. Gradually add the remaining milk, then return the mixture to the saucepan.
5. Cook over medium-low heat, stirring constantly, until the custard thickens and becomes smooth.
6. Remove from the heat and stir in the vanilla essence.
7. Transfer to a bowl and cover with cling film directly touching the surface to prevent a skin from forming.
8. Refrigerate until completely chilled. Use a piping bag to fill custard into donuts.

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