Composition / ingredients
Step-by-step cooking
Step 1:
How to make donuts with custard? First you need to prepare a sponge for yeast dough. Milk is heated to a slightly warm state. Add sugar and yeast. Stir and add 150 grams of flour. Mix thoroughly, cover with a towel and put away in a warm place for 20 minutes.
Step 2:
Add egg, melted butter, 350 grams of flour, salt and vanilla to the sourdough. Knead the dough. Cover the dough with a towel and put it away for proofing for about 35-40 minutes, the dough should double in volume. Next, we knead the dough and remove it to the second rise for another 30 minutes.
Step 3:
Roll out the dough into a layer about 1.5 cm thick. We cut out the blanks for future donuts with a glass. Cover the blanks with a towel and let them stand for about 20-25 minutes.In the meantime, we will prepare the custard.
Step 4:
Mix sugar with starch. Add vanilla and 100 grams of milk to the egg, mix, add sugar with starch and mix thoroughly. Bring 200 grams of milk to a boil and pour a thin trickle into the egg mixture. Stir, pour the mixture into a saucepan and over low heat, constantly stirring with a whisk, bring the cream to thickening. As soon as the cream has thickened, remove from the heat, transfer to a cold bowl, cover with cling film and let the cream cool.
Step 5:
Add butter to the cream at room temperature and punch with a blender until smooth. We transfer the cream into a pastry bag with a special nozzle.
Step 6:
Heat up the vegetable oil. Fry the donuts on both sides until golden brown. We put the finished donuts on paper towels so that excess oil is absorbed. We roll each donut in sugar or powdered sugar.
Step 7:
In each donut, we make a hole on the side with a knife, fill it with cream. The donuts are ready. Enjoy your meal!
The history of the origin of donuts has been debated for many years. The word "donut" itself has Polish roots and comes from the word "paczek", which means "sweet rounded pie". Such sweet rounded pies, and even with a custard filling, are ideal for tea gatherings.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanilla - 288 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
- Corn starch - 329 kcal/100g
- Fresh yeast - 109 kcal/100g
