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Doughnuts Recipe

Rhubarb & Custard Filled Doughnuts

Makes 8 Doughnuts

Ingredients

Dough:
75ml x Full Fat (Whole) Milk
250g x Strong White Bread Flour
35g x Caster Sugar (Plus extra for dusting)
1/4tsp x Salt
7g x Fast Action Dried Yeast
2 x Eggs
60g x Unsalted Butter (Soft)
Oil for Deep Frying

Doughnut Method

Warm the Milk:Gently heat the milk in a saucepan until just steaming. Remove from the heat and let it cool to room temperature.

Mix the Dry Ingredients:In the bowl of a stand mixer, stir together the flour, sugar, salt, and yeast.

Form the Dough:Fit the mixer with a dough hook. Start mixing on a low speed, gradually adding in the milk and eggs. Knead for around 10 minutes, until the dough is smooth and elastic.

Add the Butter:With the mixer running, gradually add the softened butter and mix for another 5 minutes until fully incorporated.

First Proof:Lightly oil a clean bowl. Place the dough inside, cover, and leave to rise in a warm spot for about 1 hour, or until doubled in size.

Shape the Doughnuts:Divide the dough into 8 equal pieces. Roll each into a ball and place onto a parchment-lined tray, spaced well apart. Flatten each ball slightly with your hand. Cover and leave to rise for 30 minutes.

Fry:Heat the oil to 165°C (330°F). Fry the doughnuts in batches, 3 minutes on each side, until golden brown. Drain on kitchen paper, then toss in caster sugar while still warm. Allow to cool fully before filling.

Prep for Filling:Using a chopstick or similar tool, poke a hole in the side of each doughnut and gently wiggle it around to create a cavity inside (see video for guidance).

Custard Filling

Ingredients:

4 x Medium Egg Yolks
65g x Caster Sugar
15g x Plain Flour/All Purpose Flour
15g x Cornflour/Cornstarch
1/2 tsp x Vanilla Bean Paste or Extract
350ml x Full Fat (whole) Milk


Method:

In a bowl, whisk together the egg yolks, sugar, flour, cornflour, and vanilla until smooth and pale.

Heat the milk in a saucepan until just about to boil. Slowly pour half into the egg mixture while whisking constantly, then return the mixture to the pan with the remaining milk.

Cook gently over low heat, whisking constantly, until the custard thickens.

Pass through a sieve into a bowl. Press a sheet of parchment paper directly onto the surface to prevent a skin forming. Cool for 10 minutes at room temperature, then chill completely in the fridge.

Rhubarb Purée

Ingredients:

200g x Rhubarb (Roughly Chopped)
75g x Caster Sugar
20ml x Water

Method:

Combine all ingredients in a saucepan. Cook over medium heat until the rhubarb has fully broken down and the mixture becomes syrupy - about 10 minutes.

Blend until smooth, then pass through a sieve. Allow to cool completely.

To Fill the Doughnuts

Fill one piping bag with the rhubarb purée and another with the chilled custard.

Pipe a little rhubarb into the center of each doughnut, then follow with the custard, filling until just overflowing.

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