It's easy to see why: the fluffy donut is filled with a rich, creamy custard and topped with chocolate glaze, so it's the perfect dessert — or, let's be real, breakfast. 6 ( TTD $40 ) 12 ( TTD $75 ) 24 ( TTD $140 ) Glaze with Apple Filling TTD $ 0.00 – TTD $ 140.00. I highly recommend buying Justin Gellatly’s cookbook (where this recipe came from) because he’s got lots of tips and different recipes for it. Filled with vanilla custard and dipped in chocolate, these doughnuts would make Boston proud. Also cut a circle in the middle of 2 cm diameter. Made with by ThemeMove.com. This recipe is straight out of the cookbook, and I’ve just added a couple of notes about what ingredients I used if I couldn’t find the exact same thing in the US. In a medium bowl, add pudding mix and milk, and whisk until combined. Sometimes it’s tempting to remove it from the heat too early before it really gets to pudding-like consistency. 2.Now add chocolate truffle and mix well.Allow the chocolate custard to cool down. Using a spatula, loosen up the chilled chocolate custard by spreading it … Can you so this is a bread maker till the frying part? To do this, stir together the milk with the vanilla pod and half of the sugar in a saucepan and place over a medium heat. 2 To make the glaze, whisk together the powdered sugar, cocoa powder, and salt. Set aside. Menu. I found that the easiest way to roll them into balls was to press them to the counter and roll them with the palm of my hand. It’s so delicious. Allergens Nutrition Info. Leave to cool. Hi I was looking at your delicious donut recipe. Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates. Fit a piping bag,fill with custard into each donut round then dip into melted chocolate & serve! There is no end to the pleasure you’ll give your customers with this delicious fusion of croissants and donuts. I love this recipe. Required fields are marked * I think this recipe would also be pretty easy without the fryer, but just make sure you use a deep, heavy pot and check the temperature of your oil in between batches of doughnuts. Transfer the mixture onto a large plate and cover with cling film to prevent a skin from building. Follow the directions to proof and fry the donuts. I have never thought about it before, but that’s essentially what custard is. Let them cool completely before filling. Cut into 5 cm diameter circles. If you’ve never made a custard before, it’s basically a matter of combining hot milk with the eggs very slowly (aka … Fill the Doughnuts: While you're waiting for the doughnuts to cool, beat the 6 tablespoons of … Hi Lori, the recipe came directly from a cookbook, but I did some googling and looked up the following conversions that may help: 500 grams bread flour = 3 cups 60 grams caster sugar is a little more than 1/4 cup (around 1/4 cup plus 2 teaspoons) 10 grams salt = 1 teaspoon 15 grams fresh yeast is about 1 Tablespoon plus 1 teaspoon 150 grams water is about 2/3 cup 125 grams butter is about 1/2 cup plus 2 teaspoons Here is the link I am using for conversions: https://www.weekendbakery.com/cooking-conversions/ Hope this helps! Leave to rise in the proofer. Hello all! Doughnuts will already be coated in Vanilla Sugar before they’re filled with Chocolate Pastry Cream. They can be made with simple ingredients and minimal specialized equipment. This time around, I used a deep fryer that we got as a wedding gift that I have always been afraid of using. This was the first and only doughnut I have ever had that did not make me feel sick afterwards. These homemade doughnuts or home-made pastries filled with homemade custard and topped with chocolate are a treat for any vegan or any lover of sweets. Bread Ahead is a bakery run by pastry chef, Justin Gellatly, and I am not exaggerating when I say that he has really perfected the best doughnut in the world. Thanks! Jun 5, 2015 - Adapted from Bread, Cake, Doughnut, Pudding: Sweet and Savoury Recipes from Britain's Best Baker by Justin Gellatly Add the water gradually. Shop Doughnuts. Twice-fold in 3 times and leave to rest for 2 hours in the refrigerator at 5°C. I was really dreading the frying part of it because the last time I made doughnuts at home, I nearly burned my apartment down. Silky vanilla pod custard within fluffy dough – scrumptious on its own. 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