Sweet Heart Donuts (Printer-Friendly Version)
# Shopping List:
→ Donut Dough
01 -
Flour – 460 g
02 -
Whole milk – 300 ml
03 -
Instant yeast – 5 g
04 -
Sugar – 70 g
05 -
Salt – 1 teaspoon
06 -
1 large egg
07 -
Butter – 90 g
08 -
Oil for frying – as needed
→ Custard Filling
09 -
Whole milk – 400 ml
10 -
Vanilla extract – 2 teaspoons
11 -
Vanilla bean – 1 pod
12 -
Pinch of salt
13 -
Cornstarch – 30 g
14 -
Sugar – 100 g
15 -
Egg yolks – 4
16 -
Butter – 30 g
→ Caramel Coating
17 -
Sugar – 200 g
18 -
Water – 60 ml
# Let's Cook:
01 -
Combine cornstarch, sugar, and salt in a bowl. Whisk in the egg yolks. Heat the milk with vanilla until infused. Gradually add the hot milk to the egg mixture to temper. Cook the mix until it becomes thick. Cool it in the fridge.
02 -
Stir milk, yeast, and sugar together. Mix in butter and flour. Knead it for a good 2-3 minutes. Cover the dough and let it rise for 1.5 to 2 hours. Roll it out and cut heart shapes. Let the pieces rest for 30 minutes.
03 -
Heat oil to 160-180°C. Fry the donuts until golden brown. Let them drain on paper towels.
04 -
Cut a small slit into each donut. Stuff them generously with the custard filling.
05 -
Create a golden caramel by boiling sugar and water. Quickly dunk each donut in the caramel and leave them to cool.
# Cook's Tips:
01 -
Perfect for Valentine’s Day
02 -
Keeps fresh for a few hours at room temperature
03 -
Tastes best when eaten right away
04 -
Can prep ahead, just don’t fry until ready