Milk Custard Cream Donut Recipe

Instructions

1. Put eggs, warm milk, sugar, salt, and dry yeast in a bowl and mix, then add strong flour and light flour and mix lightly.
2. Knead the dough by kneading it with your hands for about 5 minutes, leave it at room temperature, add the soft unsalted butter, and knead it until it becomes smooth, then shape it into a ball, cover it with cling wrap and ferment it for about 1 hour until it doubles in size.
3. Put the condensed milk, vanilla bean paste, and cornstarch in a saucepan and mix, then add a little warm milk and mix until well dissolved. Add all the remaining milk and mix.
4. Bring to a boil over low heat and stir until thickened, then transfer to another bowl, cover with cling wrap, and cool in the refrigerator.
5. Roll out the dough and cut it with an 8cm cutter. Cut the middle part with a 3cm cutter to make a donut shape. Put it on an oven pan, cover with cling, and ferment for about 40 minutes.
6. Bake in an oven at 180 degrees for 12 minutes (preheat at 200 degrees) and apply melted unsalted butter all over.
7. Sift the cooled milk cream through a sieve, put it in a piping bag, fill it with donuts, and sprinkle sugar powder on the top.