Vanilla Cream filled Donuts

Donuts filled with beautiful and silky pastry cream.. this is the dessert the dreams are made of!! Here’s the recipe –

Ingredients

150 ml warm milk ( just a bit hotter than body temperature so that it just feels warm and not hot, about 113 f)

1 1/2 tsp yeast

1 tbsp sugar

1 egg

1 1/2 cups flour

1/2 tsp salt

1 tbsp butter

1tbsp sugar

For filling

4 egg yolks

¼ cup cornflour

¾ cup sugar

A pinch of salt

1 cup Milk

1 cup Cream

Castor sugar for coating

Preparation

Stir in the sugar and yeast in the milk and leave for about 5 mins for the yeast to activate

In the meantime take the rest of the ingredients in a bowl except for the egg

Once activated, add in egg to the yeast mix and give it a whisk just to break the egg

Put all the wet into dry ingredients and knead the dough for at least 15 mins

After 15 mins, the dough will become smooth and stop sticking.

Oil lightly the surface of the dough and the bowl to prevent it from sticking and let it rest till doubled in size. Keep it in a warm place… Mine took an hour and I kept it in my oven with the oven turned off!

In the meantime make the vanilla custard filling

Take all the ingredients in a saucepan and cook on a medium flame stirring continuously till it thickens

Pass it through a strainer into a separate bowl, cover with cling film so that it touches the surface of the custard and refrigerate until ready to use

Once the dough has risen take it out on a well floured surface and flatten it into half an inch thick disk.

Cut out a round shape using a bowl or a cookie cutter

Knead the cutouts lightly again. And repeat the same process

Keep the cutouts on parchment paper so that it doesn’t stick

Let them rise for another 1/2 hour.

Fry them on a medium high heat and drain them on a paper towel and let cool for 5 mins

With a skewer make a hole on the rim of the doughnut and insert it and wiggle it back and forth gently, so that you don’t poke the skewer all the way through and make room for the filling.

Take out the custard from the fridge and fill it in a piping bag fitted with a small stip, or a ziplock bag with a small hole in the corner.

Now fill the Donuts with the filling by putting the nozzle tip on the hole, and gently squeezing the piping bad until the tip slightly gets pushed out from the hole on its own. Once all the Donuts are filled dredge them into castor sugar to coat them on all sides and enjoy!