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~β¬~
Follow along with the π recipes belowππΎππΎ
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.
Recipe video
Thank you for watching~β₯
Enjoy
π°π·π°π· See the recipe in Korean π°π·π°π·