Donuts with Vanilla Custard for 8 donuts, 75 g each
GELATIN MASS
Ingredients Total weight: ~ 14 g 100%
• Powdered gelatin 200 Bloom 2g 14%
• Cold water 12 g 86%
1. Add the powdered gelatin and cold water to a clean container. Gently stir with a spoon.
2. Place the mixture in the fridge and let it sit there for 10–15 minutes to allow the gelatin to swell and bloom. Then it’s ready for use.
3. You can make the gelatin mass in advance and store it in the fridge for up to 2 days.
TIP
• If you have no powdered gelatin to hand, you can use gelatin leaves instead. Simply use the same weight of gelatin leaves as you would powdered gelatin and soak them in cold water. Make sure the leaves are fully covered with water.
• Leave the gelatin leaves to soak for 15 minutes – during this time, the leaves should absorb exactly the right amount of water needed. Then squeeze the leaves to remove excess water and use immediately.
2 Donuts with Vanilla Custard for 8 donuts, 75 g each
DONUT DOUGH
Ingredients Total weight: ~ 606 g 100%
• Bread flour (12% protein) 300 g 50%
• Sugar 44 g 7%• Sea salt 3g <1%
• Milk 3.2% 144 g 24%
• Whole eggs 60 g 10%
• Butter 82% 48 g 8%
• Instant yeast 7g 1%
1. Add the sifted flour, sugar, sea salt and instant yeast to the bowl of a stand mixer. Briefly mix with a whisk.
2. Then add the room-temperature milk and eggs, mix with a hook attachment for around 10 minutes at medium speed until the gluten develops and the dough passes the windowpane test.
TIP • To perform the windowpane test, take a small ball of the dough and stretch it into a square. Keep on stretching until a thin film forms in the middle, without breaking. The dough must be thin enough for light to pass through it. If you can do this without tearing it, then your dough is properly kneaded.
3. Melt the butter to 35–40 °C / 95–104 °F in the microwave, and add it to the dough. Continue mixing the dough for several minutes more until a smooth, soft and flexible texture is obtained.
4. Transfer the dough to a clean bowl, cover it with cling film, and leave in the fridge for 12 hours to proof.
3 Donuts with Vanilla Custard for 8 donuts, 75 g each
VANILLA CUSTARD
Ingredients Total weight: ~ 467 g 100%
• Milk 3.2% 212 g 45%
• Whipping cream 35% 50 g 11%
• Egg yolks 40 g 9%
• Sugar 49 g 10%
• Cornstarch 20 g 4%
• Butter 82% 55 g 12%
• Gelatin mass 14 g 3%
• Greek yogurt 27 g 6%
• Vanilla 1 pod
1. Pour the milk and the whipping cream into a saucepan. Add the vanilla seeds and heat the mixture to 60–80 °C / 140–76 °F.
2. In a bowl, whisk the sugar and cornstarch until combined, add the egg yolks and mix until smooth.
3. Gradually pour the hot vanilla-milk mixture into the egg yolk mixture, while stirring with a whisk.
4. Pour the mixture back into the saucepan and continue cooking it over medium heat, mixing constantly and vigorously with a whisk. Bring the custard to a boil, then cook it for another 1 minute.
5. Remove the custard from the heat, add the gelatin mass and mix well until it dissolves. Then add the cold diced butter and mix until smooth.
6. Add Greek yogurt and stir with a whisk once again.
7. Pour the finished custard into a clean bowl, cover it with cling film touching the surface and place it in the fridge to cool down to a temperature of 3 °C / 37 °F.
4 Donuts with Vanilla Custard for 8 donuts, 75 g each
SHAPING THE DONUTS
Ingredients
• Stabilized donut dough
• Flour Sufficient quantity
1. Dust the table with a bit of flour. Divide the dough into 8 pieces 50 g each. Roll them tightly into perfect balls.
TIP • Punch the dough before dividing, it will help you release all the air bubbles and obtain a uniform texture of the dough.
2. Prepare the tray with a silicone mat and squares of parchment paper on top. The squares should be slightly larger than the donuts, it will help slide the donuts into the oil to fry them later on.
3. Then transfer each sphere to a square of parchment paper and slightly flatten them out with your hand.
4. Put donuts in the proofer at 27 °C / 81 °F with 70% humidity for about 30–45 minutes – they should double in size.
TIP
• If you don’t have a proofer, cover the donuts with cling film and leave them to proof at room temperature for about 1–1.5 hours.
FRYING THE DONUTS
Ingredients
• Proofed donuts
• High oleic sunflower oil 1000 g
1. Take the proofed donuts out of the proofer. Well-proofed dough should slowly return to its shape when lightly pressed.
2. Pour the oil into a regular frying pan. Heat the oil up to a temperature of 160 °C / 320 °F.
3. Transfer the donuts (on the parchment paper) into the hot oil. Remove the parchment paper using a pair of tweezers.
4. Fry the donuts for 2–3 minutes on each side until golden.
5 Donuts with Vanilla Custard for 8 donuts, 75 g each
FRYING THE DONUTS
TIP
• Monitor the temperature of the oil, it should not drop below 160 °C / 320 °F
5. Transfer the fried donuts onto a cooling rack to let the oil drain off. Then leave them to cool down for about 10 minutes.
FILLING AND DECORATING THE DONUTS
Ingredients
• Fried cooled donuts
• Stabilized vanilla custard
• Fine sugar Sufficient quantity
1. Pour the sugar into a shallow bowl. Coat the freshly fried donuts in a fine layer of sugar.
2. Transfer the vanilla custard to a separate bowl. Stir the custard with a whisk to get a more fluid texture, transfer it into a piping bag fitted with a round tip d=7 mm – make sure to fill the piping bag 2/3 full.
3. Using a needle tip, make a hole from one side of each donut.
4. Take a donut and, inserting the tip of the pastry bag into the hole, pipe vanilla custard into the donut until full. Repeat with the rest of the donuts.
5. Transfer the filled donuts onto a clean tray.
TIP
• These donuts are best enjoyed immediately, right after they’ve been finished. If for later use – place them in a container with a lid, and store them in the fridge for a maximum of 12 hours.
