Name: Custard-Filled Doughnuts
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Yield: 4 حصص
Cuisine: International
Ingredients: 2 cup Fine white flour; 0.5 cup Warm liquid milk; 1 tsp Instant yeast; 2 tbsp White sugar; 2 tbsp Unsalted butter; 1 piece Egg; 0.5 tsp Liquid vanilla extract; 1 pinch Salt; 2 cup Vegetable oil; 0.5 cup Prepared custard or chocolate cream; 2 tbsp Powdered sugar

Instructions

Activating the Yeast

In a deep bowl, mix the warm milk with the instant yeast and a tablespoon of sugar, then set the mixture aside to activate until foamy on the surface. · 10 min
Mixing the Ingredients

Add the egg, vanilla, remaining sugar, and a pinch of salt to the milk mixture, then gradually begin adding the flour while kneading until the dough starts to come together. · 5 min
Kneading

Add the softened butter and knead the dough well for 8 to 10 minutes until it becomes smooth, elastic, and non-sticky. · 10 min
First Proofing

Shape the dough into a ball and place it in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place until doubled in size. · 1 h
Shaping and Second Proofing

Divide the dough into 4 equal-sized balls and arrange them on a baking sheet lined with parchment paper, then cover and let them puff up again. · 30 min
Frying

Heat the oil in a deep skillet over medium-low heat (170°C / 340°F), and fry the doughnuts gently for 2 minutes per side until they turn a beautiful golden color, then transfer them to paper towels to drain. · 5 min
Filling and Decorating

Poke a small hole into the side of each doughnut using a wooden skewer once slightly cooled, then fill them with custard using a pastry bag, and dust the tops with powdered sugar before serving. · 5 min

Nutrition / serving

385

cal

6.8

protein g

carbs g

17.5

fat g

Chef's tips

Be sure to regulate the frying oil temperature; excessively hot oil will brown the doughnuts on the outside while leaving the inside raw, whereas cool oil will cause them to absorb too much grease.