Sweets and drinksFried CakesEurope and North America30 minutes proofing, plus time to make the cream and fry
Custard cream doughnuts come in two parts: proofing the dough and cooking the cream. The appeal is a lightly crisp semolina coating around a smooth egg custard. The tricky part is filling them while they are still warm, since the cream runs straight back out.
The dough proofs for 30 minutes, and the shaped pieces rest another 10 minutes after rolling in semolina before they hit the oil. The cream cooks over low heat with constant stirring until silky.
This batch weighs about 727g, at roughly 198 calories per 100g.
Method
Bring 100ml oat milk to room temperature, stir in 5g yeast, then mix in 9g kOBE Monk Fruit Blend and leave it for about 5 minutes.
Mix 115g all purpose flour with 2g salt, pour in the yeast mixture and knead thoroughly.
Once the dough is smooth, add 15g softened butter and keep kneading until it no longer sticks to the hands.
Cover the dough and proof it in a warm place for about 30 minutes.
Meanwhile, whisk 2 egg yolks with 36g kOBE Monk Fruit Blend until pale yellow.
Heat 250ml oat milk with 10g butter and 5ml vanilla, pour it slowly into the egg mixture while stirring gently, then sift in 20g cornstarch and mix well.
Return the custard to the pan, cook over low heat and stir constantly until silky, then turn off the heat and let it cool.
When the dough has doubled, knead it again, divide it into equal pieces, roll each one in 50g semolina, shape them into ovals and rest them for 10 minutes.
Heat the oil in a pan, lower it to medium, fry the doughnuts until golden all over, then lift them onto paper towels.
Once the doughnuts are cool, slit each one and pipe the cream inside.
Tips
The semolina coating keeps the doughnuts from drying out and gives a light crisp crust.
Fill only once they are completely cool, since a warm doughnut lets the cream run out.
Bring the oat milk to room temperature before mixing the yeast, since cold milk starts the yeast slowly and the dough is late to rise.
Cream made with oat milk is thinner, so chill it 15 minutes to thicken before piping.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.