Soft and Fluffy Custard Cream Donuts Recipe

Name: Custard Cream Donuts
Prep time: 30 min
Cook time: 4 min
Total time: 34 min
Yield: 8
Cuisine: Korean
Ingredients: 2 Egg yolks; 40g Sugar; 12g Cornstarch; 4g Vanilla bean paste; 200g Milk; 15g Unsalted butter; 150g Warm milk; 6g Dry yeast; 40g Sugar; 6g Salt; 1 Egg; 320g Bread flour; 50g Unsalted butter

by Cooking Tree 2022-09-20

written by Cooking Tree 2022-09-20

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Custard Cream Donuts are on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a custard cream donut so that you can feel the softness of your mouth when you take one bite.
You can make a variety of donut shapes, but I made the most doughnut-like shape by hand-shaping it without mold or leftover dough.

When frying donuts, if the oil temperature is too high, they will burn quickly, so it is better to fry them at a slightly lower temperature of about 160 degrees.
It is delicious to eat with just sugar, but it is softer and more delicious when eaten with custard cream.

The deep-fried donuts are crispy on the outside, and chewy on the inside, so delicious!
It is not difficult to make without too much oil as I thought.

Fried warm donuts are a thumbs up~^^

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Custard Cream Donuts
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Rating: 5.0/5
( 1 voted )

Serves: 8 Prep Time: 30 Minutes Cooking Time: 04 Minutes 04 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

2 Egg yolks
40g Sugar
12g Cornstarch
4g Vanilla bean paste
200g Milk
15g Unsalted butter

150g Warm milk
6g Dry yeast
40g Sugar
6g Salt
1 Egg
320g Bread flour
50g Unsalted butter

Instructions

Mix egg yolk with sugar and salt, then add cornstarch and mix. Add vanilla bean paste and mix.
Add milk and mix evenly, then put it on low heat and boil it until it thickens and bubbles rise.
Add butter, mix, transfer to a bowl, and use plastic wrap to prevent air from contacting the top and cool in the refrigerator. (Hand kneading is also possible)
Add yeast to warm milk (about 40 degrees), mix, and put in a kneader.
Add sugar, salt, and egg and mix, then add strong flour and knead for about 10 minutes.
Add butter and knead for about 10 minutes. Put it in a bowl, cover it with plastic wrap, and ferment it until it expands 2~3 times. (About 1 hour)
Remove the gas from the dough, cut it into 8 pieces, circle it, cover it with plastic wrap, and ferment it for about 15 minutes.
After removing the gas from the dough and rounding it, make a hole in the middle and stretch the dough little by little to make a donut shape.
(I made this because it can be made without cutting dough)
Place the dough on top of the parchment paper, cover it with plastic wrap, and ferment for about 30 minutes.
Put the dough in oil at about 160 degrees and fry it on both sides until the color changes.
Dip in sugar and eat as is or cut in half and enjoy with custard cream.