vanilla custard doughnuts

vanilla custard doughnuts on www.childmagsblog.com

Indulge in this light and fluffy doughnut recipe with a yummy crème centre.

Brioche Dough

250ml (1 cup) full-cream (whole) milk
10g (2 teaspoons) dried yeast
75g (1⁄3 cup) caster (superfine) sugar
2 eggs, at room temperature, lightly beaten
485g (3¼ cups) plain (all-purpose) flour
1 teaspoon salt
75g butter, cut into small pieces, softened

Method

Warm the milk in a small saucepan over low heat until it is lukewarm, then stir in the yeast, sugar and eggs.

Put the flour and salt in the bowl of an electric mixer fitted with a dough hook. Add the wet mixture to the flour and mix until a loose dough has formed. Increase the speed to medium-high and mix for 5 minutes. Add the softened butter and mix until it is incorporated and the dough becomes smooth and elastic, approximately 5 minutes.

Place the dough in a large greased bowl. Cover with plastic wrap and leave in a warm place until it has doubled in volume, approximately 40 minutes. Your dough is now ready to use.

Preheat the oven to 180°C. Line a 12-hole standard 250 ml (1 cup) muffin tin with paper cases.

Empty the dough from the bowl onto a lightly floured surface. Roll the dough into a rectangle, approximately 25×48 cm, and around 1 cm thick. At this point, you can make the chocolate or cinnamon sugar variation.

Raspberry Jam

Ingredients
1 vanilla bean
1kg (8 cups) raspberries, fresh or frozen
495g (2¼ cups) caster (superfine) sugar
juice of 1 lemon

Method

Split the vanilla bean in half lengthways, then scrape the seeds from the halves using the tip of a sharp knife.

In a heavy-based saucepan, put the raspberries, sugar, lemon juice, vanilla bean and seeds, and 125 ml (½ cup) water. Stir constantly over low heat until the sugar is dissolved, approximately 5 minutes.

Bring to the boil, then reduce the heat. Simmer uncovered, stirring occasionally, for approximately 20-25 minutes, until the mixture will jell when tested on a cold saucer.

Discard the vanilla bean. Stand the jam for 10 minutes to settle before pouring into hot sterilised jars.

Note: Store in a cool, dark place for up to 12 months. Once opened, keep in the fridge and use within 1 month.

Jelling test: Drop a teaspoon of mixture onto a saucer that has been chilled in the freezer. Return to the freezer for a few minutes. If jelled, it will have formed a skin that wrinkles when pushed with a finger.

To sterilise jars: clean jars with hot soapy water, rinse well, then drain and place on a baking tray and put into a 120°C oven for 20 minutes, until they are fully dried.

Making the vanilla-custard doughnuts

Makes 12

Ingredients
1 quantity Brioche Dough
Vegetable oil, for deep-frying
Cream 165g (½ cup)
Raspberry Jam
Sifted icing sugar, to coat

Method
Lightly grease a baking tray. Empty the brioche dough from the bowl onto a lightly-floured surface.

Divide the dough into 12 portions, and roll each portion into a taut bun. Place on the prepared tray, leaving plenty of room between them so they don’t stick together when proving.

Loosely cover with plastic wrap and leave in a warm place to prove, approximately 30 minutes until the dough has almost doubled in size.

In a deep-fryer or a medium saucepan, heat 5cm of vegetable oil to 160°C, using a thermometer.

When using hot oil, be extremely careful – do not leave unattended!

Gently remove the buns from the tray, taking care not to deflate the dough. Do not overcrowd the deep-fryer – fry only 3 or 4 at a time for 3 minutes on each side or until golden brown.

Remove the donuts from the deep-fryer and drain well on paper towel. Set aside and allow to cool completely before filling.

Fill a piping (icing) bag fitted with a wide 1.5cm plain nozzle with the diplomat crème.

Roll each donut in icing sugar. With a small serrated knife, make a cut halfway through the donut.

Fill with a dollop of jam, and generously pipe diplomat crème into each donut.

Dust with extra icing sugar. Best eaten within 3-4 hours. The Cook & The Baker on www.childmagsblog.com This recipe features and is from The Cook and Baker by Cherie Bevan + Tass Tauroa, published by Murdoch Books, $49.99, available now in all good bookstores and online.