Ingredients

For the dough

280 g (2 cups + 3 tbsp) All purpose flour

40 g (3 tbsp) Sugar

½ tsp Salt

¼ tsp Nutmeg

1 Egg

120 g (½ cup) Whole milk

40 g (⅓ stick) Melted butter

7 g (1 packet) Dry yeast

For the Custard

660 g (2⅔ cup) Whole Milk

3 Eggs, whisked

180 g (¾ cup + 2 tbsp) Sugar

5 tbsp Cornstarch

2 tsp Vanilla extract

Pinch of salt

Method

For the dough

In a large bowl combine flour, nutmeg, sugar and salt together.

Warm the milk and add egg, melted butter and yeast.

Combine the dry ingredients and the wet ingredients.

Knead the dough on a work surface for 10 minutes. If you choose to use a stand mixer knead the dough on high for 3 minutes.

Transfer the dough to a greased bowl, cover and allow the dough to rise for 2 hours.

Roll out the dough, cut out the donut shapes, and let them to rise again for another 30 minutes.

Heat the oil to 160°C or 320F and fry the donuts until golden.

For the Custard

In a pan mix the cornstarch, sugar and milk.

Add the whisked eggs and turn on your stove. Your heat should be on low/medium.

Whisk constantly until the mixture thickens.

Once thickened remove from heat and stir in the vanilla extract.

Tips

Donuts are best freshly made. However, if you'd like to make these ahead of time, once cooled store the donuts in a ziplock bag or an air-tight container and just before serving pop them in the microwave for 30 seconds. They'll be as delicious as when they’d just been made.

Categories: Donuts, Doughnuts