Filled Doughnuts

Ingredients

Instructions

Ingredients

Servings:

Doughnuts
g	All-Purpose Flour
g	Caster Sugar plus extra for coating
g	Fresh Yeast
	Eggs
tbsp	Lemon Zest grated
ml	Water
g	Butter
	Pinch of Salt
	Sunflower Oil for frying
	Strawberry Jam
Vanilla custard tonka bean filling
	Vanilla Pod
tsp	Tonka Bean Extract
ml	Milk
	Egg Yolk
tbsp	Caster Sugar
tbsp	Corn Flour
Chocolate orange custard filling
	Egg Yolk
tbsp	Caster Sugar
g	Corn Starch
ml	Milk
tsp	Vanilla Extract
g	Dark Chocolate
tsp	Orange Extract

Instructions

Preparing In The Kitchen

Doughnuts

Place all the ingredients except the butter and oil in the bowl and mix on medium speed for 6 minutes, then scrape down the sides of the bowl. Mix on medium speed again, adding the butter, 20g at a time, until all is well incorporated. Keep mixing for 6-8 minutes, until the dough looks smooth, glossy and elastic.
Place the dough in a large bowl, sprinkle the surface with flour and cover bowl with a tea towel. Leave to rise for 2-3 hours in a warm place, until doubled in size, then knock back. Cover the bowl with clingfilm and place in the fridge for at least 4 hours, or overnight.
Cut the dough into 25 pieces and roll into smooth balls. Place on floured baking sheets, leaving 5cm between each one (to avoid sticking as the balls will grow). Cover with clingfilm and leave to rise again for 2-3 hours to double in size.
Half-fill a fryer or a deep saucepan with sunflower oil and heat it to exactly 190 ºC. Fry the doughnuts, in batches of 3 or 4, until golden brown, about 2 minutes on each side. Check the temperature of the oil between each batch. As the doughnuts are done, place on kitchen paper to soak up oil, then toss in caster sugar.
Once cool enough to handle fill them with pastry tube.

Vanilla tonka bean custard

Half the vanilla pod and scrape out the seeds. Add both the pod and seeds to a pan on a medium-low heat, pour in the milk and bring just to the boil.
Remove from the heat and leave to cool slightly, then pick out the vanilla pod.
In a large mixing bowl, whisk the egg yolks with the sugar and cornflour until pale.
Add the warm milk, a ladle at a time, whisking well before adding again.
Pour the mixture back into the pan and cook gently on a low heat for about 20 minutes or until thickened, whisking continuously, in the end mix in tonka bean paste.
Cool down before filling the doughnuts.

Chocolate orange custard

Place the egg yolks in a mixing bowl with the caster sugar and whisk for about a minute.
Add the Corn starch and whisk it until all well combined. Set aside.
Pour the milk in a small pot and whisk in the vanilla paste. Place on the stove on low heat until the Milk starts to boil.
Pour about half of the hot milk over the eggs, sugar and corn starch while continuously whisking. Stir until all combined, then pour it back into the pot with the rest of the milk.
Place back on the stove over low heat and keep whisking until the cream starts to thicken Keep whisking until the cream starts to boil and you see the first bubbles. Continue to whisk for 30 seconds after the first boil then remove from the heat.
Remove from the heat, add the cooking chocolate that has been thinly chopped and orange extract. Gently stir with a spatula until the chocolate has fully melted.
Cool down before filling the doughnuts.

Preparing In The Kitchen

Doughnuts

Place all the ingredients except the butter and oil in the bowl and mix on medium speed for 6 minutes, then scrape down the sides of the bowl. Mix on medium speed again, adding the butter, 20g at a time, until all is well incorporated. Keep mixing for 6-8 minutes, until the dough looks smooth, glossy and elastic.
Place the dough in a large bowl, sprinkle the surface with flour and cover bowl with a tea towel. Leave to rise for 2-3 hours in a warm place, until doubled in size, then knock back. Cover the bowl with clingfilm and place in the fridge for at least 4 hours, or overnight.
Cut the dough into 25 pieces and roll into smooth balls. Place on floured baking sheets, leaving 5cm between each one (to avoid sticking as the balls will grow). Cover with clingfilm and leave to rise again for 2-3 hours to double in size.
Half-fill a fryer or a deep saucepan with sunflower oil and heat it to exactly 190 ºC. Fry the doughnuts, in batches of 3 or 4, until golden brown, about 2 minutes on each side. Check the temperature of the oil between each batch. As the doughnuts are done, place on kitchen paper to soak up oil, then toss in caster sugar.
Once cool enough to handle fill them with pastry tube.

Vanilla tonka bean custard

Half the vanilla pod and scrape out the seeds. Add both the pod and seeds to a pan on a medium-low heat, pour in the milk and bring just to the boil.
Remove from the heat and leave to cool slightly, then pick out the vanilla pod.
In a large mixing bowl, whisk the egg yolks with the sugar and cornflour until pale.
Add the warm milk, a ladle at a time, whisking well before adding again.
Pour the mixture back into the pan and cook gently on a low heat for about 20 minutes or until thickened, whisking continuously, in the end mix in tonka bean paste.
Cool down before filling the doughnuts.

Chocolate orange custard

Place the egg yolks in a mixing bowl with the caster sugar and whisk for about a minute.
Add the Corn starch and whisk it until all well combined. Set aside.
Pour the milk in a small pot and whisk in the vanilla paste. Place on the stove on low heat until the Milk starts to boil.
Pour about half of the hot milk over the eggs, sugar and corn starch while continuously whisking. Stir until all combined, then pour it back into the pot with the rest of the milk.
Place back on the stove over low heat and keep whisking until the cream starts to thicken Keep whisking until the cream starts to boil and you see the first bubbles. Continue to whisk for 30 seconds after the first boil then remove from the heat.
Remove from the heat, add the cooking chocolate that has been thinly chopped and orange extract. Gently stir with a spatula until the chocolate has fully melted.
Cool down before filling the doughnuts.

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