Heavenly Custard Cream Donuts (Vanilla & Chocolate) – A Sweet Treat for All

What You Need (Makes 12 Donuts):

For the Cream Custard:

1. – For Custard with Vanilla:
2. – Three yolks from an egg
3. – 250ml of milk –
4. 16g of cake flour
5. – 50g of cane sugar
6. One-third of a vanilla bean

Regarding Chocolate Custard:

1. – Three yolks from an egg
2. 50g of delicious chocolate,
3. 45g of granulated sugar,
4. 16g of cake flour,
5. and 250ml of milk

Regarding the doughnuts:

1. 35 grams of bread flour,
2. 150 grams of cake flour,
3. 70 grams of granulated sugar,
4. 6 grams of salt,
5. 6 grams of instant dry yeast,
6. 2 eggs and milk to create 285 grams,
7. and 45 grams of unsalted butter

Regarding Coating:

1. Sugar granules
2. – Powdered cocoa

Directions: For the Custard Cream (chocolate and vanilla):

1. Make the chocolate and vanilla custards in different dishes.
2. Smoothly whisk three egg yolks in each basin.
3. For the vanilla custard, add cane sugar; for the chocolate custard, use granulated sugar. Blend well.
4. Fill each mixture with sifted cake flour. and mix until a smooth paste is formed.
5. Heat the milk for each of the two custards separately in a saucepan.
6. Split the vanilla bean and scrape the seeds into the vanilla custard. To the milk, add the pod and the seeds. Bring to a simmer.
7. Finely chop the sweet chocolate and mix it into the heated milk to make the chocolate custard. Stir the chocolate until it melts completely.
8. Take out the vanilla bean from the vanilla custard and whisk continuously as you progressively pour hot milk into each custard mixture.
9. Transfer each custard back to the saucepan and simmer, stirring constantly, over low heat until the custard thickens. Take them off the burner and allow them cool.

Regarding the doughnuts:

10. Mix together bread flour, cake flour, salt, sugar, and instant dry yeast in a mixing dish.
11. Combine the 285g of milk mixture and eggs with the dry ingredients. Stir to make a dough.
12. Knead the dough until it is smooth and elastic, about ten minutes.
13. Add the unsalted butter little by little and keep kneading until it’s completely combined.
14. Once the dough has doubled in size, cover it and allow it to rise for approximately one hour.
15. Using a glass or a donut cutter, roll out the dough to a thickness of about 1.5 cm and cut out circles.
16. Transfer the doughnuts to a parchment paper-lined baking sheet, cover, and allow to rise for an additional thirty minutes.
17. In a deep pan, heat the vegetable oil to 180 degrees Celsius, or 350 degrees Fahrenheit.
18. Gently cook the donuts for two to three minutes on each side, or until they are golden brown on all sides. blot with paper towels.

Regarding Coating:

19. For the vanilla custard donuts, coat them with granulated sugar while they are still warm, and for the chocolate custard ones, coat them with cocoa powder.

Stuff the Donuts:

20. After the donuts cool, fill them with the chocolate and vanilla custard creams using a piping bag.

Savor the sweet and delicious Custard Cream Donuts!