Glazed doughnuts with custard fillingPublished on November 12, 2013

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  • Photo by Mark Holleron

Baked rather than deep-fried, these doughnuts are delicious and sure to delight anyone you serve them to - don't be surprised if they ask you which bakery they came from! They're best enjoyed on the day they are made.


Custard Filling (Pastry Cream):

2 cups (500 ml) milk

4 egg yolks

3 tbsp (24 g) cornstarch

1/2 cup (100 g) white sugar, divided

Pinch of salt

1/2 tsp (2.5 ml) vanilla

• In large bowl, whisk egg yolks until smooth. Combine ¼ cup sugar, cornstarch and salt; whisk vigorously into egg yolks. 

• In medium saucepan, heat milk and remaining ¼ cup sugar over medium-high heat until almost boiling. 

• Scoop out ½ cup of hot milk mixture and pour it slowly into egg yolks, whisking continuously. Add a second ½ cup of hot milk to eggs in the same fashion. 

• Return milk and egg mixture to saucepan. Cook over medium heat, whisking constantly, until it bubbles and thickens to a pudding-like consistency. Remove from heat, stir in vanilla. 

•Immediately pour into a bowl, cover tightly with plastic wrap (pressing it down onto the surface of the custard). Refrigerate until well chilled (at least

2 hours).

Doughnuts:

2/3 cup (155 ml) milk

2 tsp (10 g) active dry yeast 

1 tbsp (15 g) butter, softened

1/4 cup (50 g) sugar

1 egg, beaten

1/4 teaspoon (1.25 g) salt

1-3/4 - 2 cups (225 g - 256 g) all-purpose flour

• Warm milk briefly in a pot or the microwave until it is warm but not hot. 

• Put milk and yeast in a large bowl. Let sit for 5 minutes until yeast is frothy. If yeast doesn't froth, start over.

•Add butter, sugar, salt, beaten egg and 1 cup of flour; blend.

•Add 1/2 cup flour; continue to blend until the dough comes together in a ball. Add flour in one tbsp increments as needed to make a sticky dough that comes away from sides of bowl.

•Turn dough out onto a floured counter and knead for 5 minutes until smooth and elastic and just slightly sticky. Sprinkle additional flour as needed during the kneading process.

•Transfer finished dough to a clean bowl that has been lightly greased with butter. Cover with plastic wrap. Let rise until the dough has doubled (about an hour).

•Scoop risen dough out of bowl and place on lightly floured counter. With your hands, pat dough out to about 1/2 inch (1.25 cm) thick. Use a 3-inch (7.5 cm) round biscuit cutter or a drinking glass to cut dough into circles, as close together as possible. You can fold up the scraps once and press out again for a second cutting - 8 to 10 circles in all. 

• Place dough circles 2 inches (5 cm) apart on two parchment paper-lined baking sheets. Cover with clean tea towels; let rise again until doubled in size (45 minutes to 1 hour).

While doughnuts are rising, make the glaze.

Chocolate Glaze:

1/4 cup (60 ml) whipping cream

1/2 cup (90 g) dark chocolate chips

• Heat cream in a small microwave safe bowl at medium power until very hot but not boiling. 

• Add chocolate chips and stir vigorously until smooth.

• Refrigerate the glaze for 20 to 30 minutes until it's like a thin frosting that can be spooned onto doughnuts. If it gets too thick, microwave on low power for 10 seconds at a time to melt slightly.

To prepare doughnuts

• Once doughnuts have risen, preheat oven to 375 F. Bake doughnuts for 5to 7 minutes until uniformly light brown on top. Immediately transfer to cooling rack. Let cool at least 10 minutes or up to 4 hours then fill and glaze.

• Poke a hole in one side of each doughnut with tip of a knife. Carefully put a finger into the holes and wiggle around to make room for filling. 

• Scoop custard filling into a zip- lock bag. Snip off one corner and insert tip into doughnut. Gently squeeze bag to fill doughnut cavities with custard. 

• Drizzle tops of the doughnuts with chocolate glaze and serve. 

Makes 8 - 10 large doughnuts.




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