CUSTARD FILLED DOUGHNUT

British Lion Eggs

British Lion Eggs

Premium Supplier 20th October 2021
British Lion Eggs

British Lion Eggs

Premium Supplier

CUSTARD FILLED DOUGHNUT

60 min

British Lion Eggs Custard filled Doughnut - serves 24

Allergens 

Ingredients

Dough

  • 2 British Lion Eggs
  • 905g bread flour
  • 115g butter melted
  • 300ml buttermilk
  • 115g caster sugar
  • 180ml lukewarm water
  • 10g dried yeast
  • 2tsp salt

Custard

  • 6 British Lion eggs, beaten
  • 1,320ml whole milk
  • 360g Caster sugar
  • 10 tbsp cornflour
  • 2 tbsp vanilla extract

Method

Dough

Place the flour, sugar and salt in bowl.
Pour the lukewarm water into a suitable jug and sprinkle the yeast on top and leave to activate and froth on top (5-10 minutes)
Make a well in the dry ingredients and pour in the beaten eggs, buttermilk and yeast mixture. Put into food mixer with dough hook attachment and knead for 5 minutes. If doing by hand then this will be 10 minutes of kneading.
Once done, place into a large enough bowl for the dough to double in size, cover with cling film and leave in a warm area until it has risen.
Place the dough on a lightly floured surface and roll out to about a half inch thick.
Using a 3-inch circular cookie cutter start cutting out the doughnuts and place onto a baking tray lined with parchment paper.
Allow the dough balls to rise and then once more cover with clingfilm or a damp cloth. Once risen (approximately 30-45 minutes), start frying at 180° until a light golden colour then flip over and repeat on the other side.
Remove from the fryer and place onto a tray to start to cool. Once cooled a little, roll the doughnuts in sugar before making an incision to fill with custard.

Custard

Place the sugar, cornflour and half the milk in a suitable pot and whisk together until combined. Add the remaining milk and then add your beaten eggs.
Turn the heat to medium/low and cook while whisking frequently. Once the mixture starts to thicken and comes to a simmer, add the vanilla, turn off the heat and stir for a further minute before pouring into a container
and covering with clingfilm to allow to cool without forming a skin on top. Place into fridge to chill.

Filling the Doughnuts

Using a filling piping nozzle poke a hole into your doughnuts and create an envelope of space inside to take a good amount of custard.
Place your nozzle onto a suitable piping bag and pour some custard mixture into the bag and fill the doughnut.

To Serve

• For a fun resident activity these doughnuts can be accompanied with melted chocolate to dip into and for the residents to enjoy decorating them with various sprinkles, chopped nuts and icings.
• Delicious with fresh berries and a cup of tea.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.