Description
Delight in these strawberry custard-filled donuts, featuring a crispy exterior and a creamy, fruity center that captures the essence of summer.
Ingredients
Scale
- 1 cup finely diced strawberries
- 1 teaspoon sugar
- ½ cup heavy cream
- ½ cup whole milk
- Pinch of fine sea salt
- 3 large egg yolks
- ¼ cup granulated sugar
- 1 ½ tablespoons cornstarch
- 1 teaspoon water
- 1 teaspoon pure vanilla extract
- 2 tablespoons cold unsalted butter
- ¾ cup warm milk
- 2 ¼ teaspoons active dry yeast
- ⅓ cup melted butter
- ¼ cup granulated sugar
- 2 eggs
- 1 teaspoon salt
- 3 ½–4 cups all-purpose flour
- Vegetable oil for frying
- Sugar for coating
Instructions
- Prepare the strawberries: Finely dice your strawberries, mix them with sugar, and let them macerate.
- Make the custard: Gently heat heavy cream, whole milk, and a pinch of salt in a pot until simmering.
- Whisk egg yolks: Beat egg yolks and granulated sugar until thick and pale.
- Combine mixtures: Slowly pour the warm milk mixture into egg yolks while whisking.
- Thicken custard: Stir in cornstarch slurry and heat until thick, then fold in strawberries and refrigerate.
- Prepare donut dough: Combine warm milk and yeast and let it foam, then add melted butter, sugar, and eggs.
- Mix dough: Combine yeast mixture with flour and salt; knead until smooth.
- Let dough rise: Place in a greased bowl, cover, and let rise until doubled in size.
- Shape donuts: Roll dough and cut out donuts, letting them rise again for 30 minutes.
- Fry donuts: Fry in heated vegetable oil until golden brown, about 2-3 minutes per side.
- Fill donuts: Use a piping bag to fill cooled donuts with custard.
Notes
Make-ahead tip: Prepare the custard a day in advance. You can freeze the dough before the second rise; thaw overnight in the fridge before frying.
Nutrition
- Serving Size: 1 donut
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg