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Custard and raspberry jam doughnuts
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Create homemade jam and custard filled doughnuts for a delightful treat.
Ingredients:
  • Canola oil, to deep-fry
  • 490g (3 1/4 cups) plain flour
  • 55g (1/4 cup) caster sugar
  • 3 tsp (10g/1 1/2 sachets) dried yeast
  • 250ml (1 cup) milk, warmed
  • 100g butter, melted
  • 3 egg yolks
  • 215g (1 cup) caster sugar, extra
  • 5.00 gm ground cinnamon
  • 220g (2/3 cup) raspberry jam, heated, strained
  • 30.00 gm custard powder
  • 20.00 gm caster sugar
  • 500ml (2 cups) milk
Instructions:
  • In a large bowl, mix together the flour, sugar, yeast, and a pinch of salt. Create a well in the center of the dry ingredients. Pour the milk, butter, and egg into the well, and stir until a sticky dough forms.
  • On a lightly floured surface, knead the dough for 10 minutes until smooth. Transfer to a greased bowl, cover with plastic wrap, and let it rest for 1 hour until it doubles in size.
  • Punch down the dough with your fist, then knead on a lightly floured surface for 2 minutes until smooth. Roll the dough into a 1cm thick disc and let it rest for 2 minutes.
  • Cut out dough discs using a 7cm round pastry cutter. Place on a lined tray and let them rise for 30 minutes.
  • For the custard, whisk custard powder and sugar in a small saucepan. Slowly pour in milk and stir until smooth. Cook on low heat, stirring constantly, until custard thickens and boils (about 5 minutes). Take off the heat, transfer to a bowl, cover with plastic wrap, and chill in the fridge.
  • Mix the surplus sugar and cinnamon on a plate. Pour sufficient oil into a large saucepan to reach a depth of 5cm. Heat over medium-high heat to 170C (test by ensuring a bread cube turns golden brown in 20 seconds). Fry 2 doughnuts in the hot oil for 1-2 minutes per side until golden brown and puffed. Use a slotted spoon to move them to a paper towel-lined plate. Repeat with the rest of the doughnuts.
  • Scoop the jam and custard into separate piping bags with 5mm nozzles. Insert the jam-filled nozzle into the side of each doughnut and fill it, then fill with custard. Finish by rolling the doughnuts in cinnamon sugar before serving.

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