Dough
- 2 British Lion Eggs
- 905g bread flour
- 115g butter melted
- 300ml buttermilk
- 115g caster sugar
- 180ml lukewarm water
- 10g dried yeast
- 2tsp salt
CUSTARD FILLED DOUGHNUT
CUSTARD FILLED DOUGHNUT
60 min
British Lion Eggs Custard filled Doughnut - serves 24
Allergens
Ingredients
Custard
- 6 British Lion eggs, beaten
- 1,320ml whole milk
- 360g Caster sugar
- 10 tbsp cornflour
- 2 tbsp vanilla extract
Method
Dough
Place the flour, sugar and salt in bowl.
Pour the lukewarm water into a suitable jug and sprinkle the yeast on top and leave to activate and froth on top (5-10 minutes)
Make a well in the dry ingredients and pour in the beaten eggs, buttermilk and yeast mixture. Put into food mixer with dough hook attachment and knead for 5 minutes. If doing by hand then this will be 10 minutes of kneading.
Once done, place into a large enough bowl for the dough to double in size, cover with cling film and leave in a warm area until it has risen.
Place the dough on a lightly floured surface and roll out to about a half inch thick.
Using a 3-inch circular cookie cutter start cutting out the doughnuts and place onto a baking tray lined with parchment paper.
Allow the dough balls to rise and then once more cover with clingfilm or a damp cloth. Once risen (approximately 30-45 minutes), start frying at 180° until a light golden colour then flip over and repeat on the other side.
Remove from the fryer and place onto a tray to start to cool. Once cooled a little, roll the doughnuts in sugar before making an incision to fill with custard.
Custard
Place the sugar, cornflour and half the milk in a suitable pot and whisk together until combined. Add the remaining milk and then add your beaten eggs.
Turn the heat to medium/low and cook while whisking frequently. Once the mixture starts to thicken and comes to a simmer, add the vanilla, turn off the heat and stir for a further minute before pouring into a container
and covering with clingfilm to allow to cool without forming a skin on top. Place into fridge to chill.
Filling the Doughnuts
Using a filling piping nozzle poke a hole into your doughnuts and create an envelope of space inside to take a good amount of custard.
Place your nozzle onto a suitable piping bag and pour some custard mixture into the bag and fill the doughnut.
To Serve
• For a fun resident activity these doughnuts can be accompanied with melted chocolate to dip into and for the residents to enjoy decorating them with various sprinkles, chopped nuts and icings.
• Delicious with fresh berries and a cup of tea.
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