DOUGHNUTS

I absolutely love doughnuts - more to the point I love doughnuts filled with custard. After getting into a little bit of baking I decided it was time to give these bad boys a shot. They are pretty much everything you want in a doughnut, crispy outside, warm fluffy inside and filled with luscious custard. Served hot and rolled in cinnamon sugar they are already delicious, but piped with a thick vanilla or chocolate custard- they reach a whole new level of deliciousness!

If that wasn't enough to convince you maybe the photos will- Just look at them!

Now the recipe may look hugely strenuous but it's really not, there a just a few different stages and I promise you they're worth it. Like any recipe with yeast they require a bit of rising time and I find it easiest to make the custard and let it cool while the dough is doing its thing.
But scroll on down and get started!

I N G R E D I E N T S

CUSTARD
4 egg yolks
2 cups of milk
2/3 cups of sugar
4 tbsp of cornstarch
1 vanilla bean pod

CINNAMON SUGAR
1 cup of caster sugar
2 tsp of cinnamon

DOUGH
12g packet of dry yeast
4 eggs
3 cups of lukewarm water
1 cup of lukewarm milk
4 tbsp of caster sugar
5 cups of plain flour
100g butter - melted
1 bottle of vegetable oil (for frying)

Combine the yeast, sugar, water and milk in a large bowl and leave for 10 minutes or until small bubbles form on the surface
Add the flour and combine, then add the eggs and butter. Mix until it forms a sticky dough
Turn out onto a floured surface and knead the dough until smooth
Place the dough in a lightly oiled bowl - I find it easiest to drizzle some oil into a bowl then use my fingers to make sure all the inside of the bowl is coated lightly
Cover with a plastic bag and leave to rise in a warm place for 45 minutes
Whilst the dough is rising get started on the custard

Heat the milk in a saucepan with the vanilla bean (scrape the pod with a knife to remove the seeds and place both the seeds & pod in the milk to steep)
In a bowl whisk the eggs and then add the sugar and cornstarch.Beat until pale and smooth (at this point you could whisk in 2 tbsp of cocoa powder to make chocolate custard)
Once the milk in simmering pour into the bowl with the eggs and whisk until combined
Return the milk and egg mixture to the pan and whisk over a low heat until the mixture begins to thicken
Once the custard is thick remove from heat and continue to whisk ensuring the mixture is smooth
Pour into a shallow tub and cover with cling film to prevent a skin forming. Place in the fridge until cool.
Once the doughnut dough has doubled in size remove from the bowl and knock back several times (you can do this by using your fingers to prod the dough with holes). Roll out to about 2cm thick and cut large circles with a scone cutter or a floured glass. Leave the circles on a non stick tray covered with a damp tea cloth for another 30minutes.

Place the oil in a large saucepan so it's about half full and heat over a medium heat until it reaches 180˚C *you can use a sugar thermometer to judge this or just use a bit of the dough to test the heat. If it browns in about 2 minutes then it's a good temperature.
Cook the doughnuts in batches for about 2 minutes on each side and then remove to drain on absorbent paper

SUGAR & FILLING

Combine the sugar and cinnamon in a bowl thats big enough to roll the doughnuts
After the doughnuts have drained a little, roll in cinnamon sugar and put aside
Fill a piping bag with the custard. Cut a small hole in the doughnuts with a knife and fill with the custard. Serve immediately