For Chocolate Custard:
โ 3 egg yolks ๐ฅ๐ฅ๐ฅ
โ 45g granulated sugar ๐ง
โ 16g cake flour ๐ฐ
โ 250ml milk ๐ฅ
โ 50g sweet chocolate ๐ซ
For the Donuts:
โ 350g bread flour ๐
โ 150g cake flour ๐ฐ
โ 70g granulated sugar ๐ง
โ 6g salt ๐ง
โ 6g instant dry yeast ๐
โ 2 eggs + milk to make 285g ๐ฅ๐ฅ
โ 45g unsalted butter ๐ง
For Coating:
โ Granulated sugar ๐ง
โ Cocoa powder ๐ซ
Instructions:
For the Custard Cream (Vanilla & Chocolate):
1. In separate bowls, prepare the vanilla custard and chocolate custard.
2. In each bowl, whisk 3 egg yolks until smooth.
3. Add cane sugar for vanilla custard and granulated sugar for chocolate custard. Mix well.
4. Sift cake flour into each mixture and combine until it forms a smooth paste.
5. In a saucepan, heat milk separately for both custards.
6. For the vanilla custard, split the vanilla bean and scrape the seeds. Add the seeds and the pod to the milk. Heat until just simmering.
7. For the chocolate custard, chop the sweet chocolate finely and add it to the hot milk. Stir until the chocolate is fully melted.
8. Remove the vanilla pod from the vanilla custard and gradually add the hot milk to each custard mixture, stirring constantly.
9. Return each custard to the saucepan and cook over low heat, stirring continuously, until it thickens. Remove from heat and let them cool.
For the Donuts:
See also Sugar-Free Energy Snack Recipe
10. In a mixing bowl, combine bread flour, cake flour, granulated sugar, salt, and instant dry yeast.
11. Add eggs and milk mixture (285g) to the dry ingredients. Mix until a dough forms.
12. Knead the dough for about 10 minutes or until itโs smooth and elastic.
13. Gradually add unsalted butter and continue kneading until fully incorporated.
14. Cover the dough and let it rise for about 1 hour or until it doubles in size.
15. Roll out the dough to about 1.5cm thickness and cut out rounds using a donut cutter or a glass.
16. Place the doughnuts on a baking sheet lined with parchment paper, cover, and let them rise for another 30 minutes.
17. Heat vegetable oil in a deep pan to 180ยฐC (350ยฐF).
18. Carefully fry the donuts until they are golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
For Coating:
19. While the donuts are still warm, coat them with granulated sugar for the vanilla custard ones and cocoa powder for the chocolate custard ones.
Fill the Donuts:
20. Once the donuts are cool, use a piping bag to fill them with the vanilla and chocolate custard creams.
Enjoy your delectable Custard Cream Donuts! ๐ฉ๐ฎ๐ซ
