Creme Patissiere filled Donuts

There is nothing better than home-made donuts and they are easier than you think ! Follow the steps below and you will have delicious puffed donuts. I have filled this batch with creme patissiere, but there are so many great fillings: Chocolate ganache, berry coulis, salted caramel .. (just to name a few).

The Recipe --

Donuts:

50g caster sugar

150ml whole milk

15g fresh yeast

50g unsalted butter

320g plain flour, plus extra for dusting

Pinch of sea salt

2 egg yolks

Vegetable oil, for deep-frying

Coating:

3 tbsp caster sugar

1 tbsp cinnamon

Creme Patissiere:

The Vanilla Creme Patisserie:

1 Vanilla Bean / Vanilla Extract

2 cups of Milk

2/3 cup of Sugar

3 tbsp cornflour

6 Egg Yolks

3 tbsp Butter

The Donuts:

Step 1:

Heat the milk and sugar in a pan until the sugar has dissolved.

Step 2:

Break the yeast up into a bowl and pour in half of the warm milk mixture. Let sit.

Step 3:

Place the rest of the milk back on the heat and add the butter. Heat on low for about 3 minutes not allowing the mixture to come to a boil.

Step 4:

In a large bowl sift in the flour and salt. Make a well in the centre and add the egg yolks, yeast mix and hot milk. Mix together to make a dough being careful to not over mix.

Step 5:

Place the dough on a floured work surface and knead until it becomes smooth and elastic. Place the dough into a floured bowl and leave to rise in a warm place for 60 - 90 minutes. The dough should double in size. This is a good chance to make the creme patissiere (below).

Step 6:

Once risen knock the air out of the dough by giving it a thump on a work surface and kneading it lightly. Roll out the dough until a 2cm thick rectangle. Cut the dough into 12 rectangles by cutting into three length ways and 4 width ways. Let rise again for 40 minutes.

Step 7:

Combine the sugar and cinnamon in a small bowl.

Step 8:

Fill a saucepan 1/3 full of oil. Heat until 170 degrees C. If you do not have a thermometer heat oil until a small square of bread goes brown and crunchy in 30 seconds.

Step 9:

Fry the donuts in lots of two for 2 minutes on each side. Using a spoon with holes in it to flip and remove from the oil. The temperature of the oil will need to be adjusted during cooking by lowering and turning up the temperature. As each batch is cooked place into the sugar and cinnamon. Roll until completely covered. Complete for all 6 batches.

The Vanilla Creme Patisserie:

Step 1:

Cut open the vanilla bean and scrape out the seeds. Bring the milk, vanilla bean and the seeds to a boil in a saucepan over medium heat (you can use vanilla essence at this stage).

Step 2:

Combine the sugar and cornstarch, in a separate bowl. Add in the egg yolks. Whisk until just combined.

Step 3:

Temper the egg mixture by whisking in 1/4 of the milk mixture and then whisk in the remaining milk. Return the mixture to the saucepan straining it through a fine sieve.

Step 4:

Cook over a medium heat whisking constantly. Once the creme patisserie becomes thick remove it from the heat and whisk in the butter until smooth.

Step 5:

Place the Creme Patisserie into a bowl and cover with clingfilm (be sure to make sure the clingfilm is touching the surface of the custard to avoid a skin forming on top). Place into the fridge to cool.

Filling the Donuts:

Step 1:

Place the creme patissiere into a piping bag. Fill the donuts by inserting the piping bag underneath the donut and squeezing until filled.

Enjoy !

Let me know if you make these.

Instagram: @luluerie

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