sarah
Jam and Custard Donuts
These donuts are light and delicious. We fill them with blackberry jam and custard here, but you could use almost any filling that you’d like.
Yields: Makes 9 Servings.
Ingredients
- 1 2/3 cups of plain flour
- 2 tablespoons of caster sugar (plus an extra ½ cup for coating)
- 1 teaspoon of salt
- 2 teaspoons of dried yeast
- 2 eggs
- Zest of half of a lemon
- ¼ cup of warm water (plus 2 tablespoon)
- 4 ½ teaspoons of butter
- softened Oil for frying
For the Filing
- ½ cup of cream
- ¼ cups of milk
- 1 teaspoon of vanilla
- 2 egg yolks
- 2 tablespoons of caster sugar
- 2 tablespoons of cornstarch
- ¼ cup of smooth blackberry jam
Method of Preparation
- Blend all of the donut ingredients, except the butter, using a mixing on low that has a dough hook for about 4 minutes or until the ingredients are combined well.
- Add the butter in pieces and blend until it is fully incorporated. This usually takes about 5 to 8 minutes.
- Scrap the sides of the bowl, cover it with plastic, and set aside to allow the dough to rise. The dough should double in size.
- Make the filling by heating the milk, cream, and vanilla in a saucepan over medium heat.
- Whisk the egg yolks, cornstarch, and sugar in a small bowl.
- When the milk mixture begins to bubble at the edges, remove it from the heat, and add in the egg mixture.
- Pour the entire mixture back in the saucepan over medium heat. Stir constantly. Cook until boiling.
- When the mixture is about the consistency of soft butter, move the mixture to another bowl. Cover it and allow it to cool.
- Punch the dough down and put it on a well-floured surface. Pat the dough down into a rectangular shape about ½ inch thick. Cut out 9 donuts using a 2.5-inch round cutter.
- Place the donuts on a lined baking sheet and cover with plastic again. Set aside and allow the donut to rise for another 45 minutes.
- Place 2 inches of oil into a deep fryer and heat over a low flame. Place a small piece of dough in the oil and when it bubbles and rises to the surface, then the oil is ready.
- Fry the donuts in batches for about 1 minute on each side.
- They should be golden brown and cooked through.
- Drain the donuts on paper towels. Toss them in the extra caster sugar when they are all fried.
- Ripple the pastry cream with the jam. Place the mixture into a piping bag with a ¼ inch nozzle.
- Press the bag into the side of each donut. Squeeze until you can feel the donut get heavier. Serve immediately.
