Strawberry custard donuts have fresh strawberries in their creamy filling. These are terrific breakfast or afterschool treats for kids. Strawberry doughnuts are a tasty dessert for any meal.
Health benefits
Donuts: – 2 1/4cupsbread flour – 1large eggroom temperature – 1/2cup+ 2 tablespoons milkwarm – 3tablespoonsunsalted butterroom temperature – 5tablespoonsgranulated sugar – 1teaspoonsalt – 1envelope Instant Yeast7 gram Strawberry custard: – 1cupfinely diced strawberrie – 2teaspoonssugar – 1/2cupheavy cream – 1/2cupwhole milk – Pinchof fine sea salt – 3large egg yolksroom temperature – 1/4cupgranulated sugar – 1 1/2tablespoonscornstarch – 1teaspoonwater – 1teaspoonpure vanilla extract – 2tablespoonsunsalted buttercold
Make a big bowl of warm milk and room-temperature egg before adding quick yeast. Mix thoroughly to dissolve.Mix yeast, sugar, flour, and salt. Use a spatula and hands to mix in all the flour.
Hand-knead dough until smooth with softened butter.Donut dough should be kneaded for 2-3 minutes on floured surfaceWrap the sticky dough ball in plastic in a large lightly oiled bowl.
Stir heavy cream, milk, and salt in a small saucepan over medium heat until simmering, then remove from heat. In another large basin, lightly mix egg yolks and sugar.Next, gently combine egg yolks with hot milk.
Adding cream to milkDissolve cornstarch in water in a small bowl. Mix custard and slurry.Whisk the custard regularly in the saucepan over medium-low heat for 3-5 minutes until thick and glossy.
Place a big, deep pan with 1 1/2–2 inches of oil over low-medium heat. Heat oil to 350°F. Two donuts at a time, 1-2 minutes per side till golden. Flip, repeat.
Frying donuts Remove from oil with a slotted spoon and cool on wire rack. Donuts must cool for chopstick holes.
A cup-sized sugar bowl helps. Roll both sides in sugar.Strawberry custard donuts with pipping bag, hole, and ball.