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Deep fry 350F, makes 15
1) 160g whole milk
1) 50g sugar
2) 5g dry active yeast
3) 350g bread flour
3) ½ tsp. (3g) salt
4) 1 large egg
5) 40g unsalted butter, room temp
6) 350g whole milk
6) 50g whipping cream
6) 45g granulated sugar
6) 25g cornstarch
7) 3 egg yolks

Just the donut wtihout filling.

Custard: The amount made is a bit too much. I'd scale down to 2 eggs and multiply each ingredient by (2/3 = 0.67)


In a pot heat (1) to 115F, then add in yeast. Stir until yeastcompletely dissolved. Set aside for 15 minutes.

In a mixing bowl combine (3) set aside.

Add (4) into (1) then pour mixture into flour. Stir using dough hook by hand then attach to mixer. Stir and add (5) gradually. Knead for 8 minutes.

Transfer to oiled bowl and cover with saran wrap and let it rise for 1 hour. Roll it flat and use round cutter. Let dough rest for 30 minutes.

Heat oil to 350F. Fry each side until brown.

Dust with sugar. Custard best served on the side.

Donut the next day. Sugar dust melted. Still prety good eaten as is without warming.

Just the filling.