Custard-Filled Doughnuts
Tender, creamy, and straight out of childhood — they disappear in seconds! What could be better than a fragrant, tender, creamy, just-sweet-enough doughnut? A filled one, of course! These custard doughnuts are so easy to make, using the simplest ingredients that every home cook is sure to have on hand.
Cooking method
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Step 1:
How do you make custard-filled doughnuts? Start by making a sponge for the yeast dough. Warm the milk until it's just lukewarm. Add the sugar and yeast. Stir, then mix in 150 grams (about 1 cup) of the flour. Mix well, cover with a towel, and set in a warm spot for 20 minutes.
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Step 2:
Add the egg, melted butter, remaining 350 grams of flour, salt, and vanilla to the sponge. Knead the dough. Cover it with a towel and let it proof for about 35–40 minutes — it should double in volume. Then punch it down and let it rise a second time for another 30 minutes.
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Step 3:
Roll the dough out to a sheet about 1.5 cm (a little over half an inch) thick. Cut out rounds for the doughnuts using a glass. Cover them with a towel and let them rest for about 20–25 minutes. Meanwhile, make the custard.
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Step 4:
Mix the sugar with the cornstarch. Add the vanilla and 100 grams of milk to the egg, whisk, then stir in the sugar-cornstarch mixture and mix thoroughly. Bring the remaining 200 grams of milk to a boil and pour it into the egg mixture in a thin stream. Stir, transfer to a saucepan, and cook over low heat, whisking constantly, until the custard thickens. As soon as it thickens, take it off the heat, transfer to a cold bowl, press plastic wrap directly onto the surface, and let it cool.
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Step 5:
Add the room-temperature butter to the custard and blend until smooth. Transfer the custard to a piping bag fitted with a filling tip.
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Step 6:
Heat the oil for frying. Fry the doughnuts on both sides until golden. Transfer them to paper towels to soak up the excess oil. Roll each doughnut in granulated or powdered sugar.
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Step 7:
Poke a hole in the side of each doughnut with a knife and fill it with custard. The doughnuts are ready. Enjoy!
- The origins of the doughnut have been debated for years. The word itself has Polish roots, coming from "pączek," meaning "sweet little round pastry." Sweet little round pastries like these — filled with custard, no less — are perfect for a tea gathering.
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
