Milk tart custard doughnuts: Simply delicious! Image: Supplied.
Doughnuts filled with milk tart custard – Have a sweet Easter
For some extra joyful smiles this Easter, prepare these doughnuts filled with milk tart custard. South African flavours at its best!
Milk tart custard doughnuts: Simply delicious! Image: Supplied.
Easter is just around the corner with loads of public holidays lined up. Want to surprise your family with a uniquely South African delicacy? Prepare these mouth-watering doughnuts filled with milk tart custard. They are a must-try for anyone who is a fan of milk tarts but also have a sweet spot for doughnuts.
Bring two favourites together in one delicious sweet tooth treat when whipping up these delightful doughnuts. It may seem as if this recipe has a complicated method, but it is actually much simpler than it seems. Most of the preparation time goes into the time you are waiting for the dough to proof. The most important characteristic of this milk tart custard doughnuts recipe is that it is a “no-knead” type of doughnut.
Tips when preparing your doughnuts filled with milk tart custard
If you don’t have a kitchen scale to measure the doughnuts, you can determine the size of the doughnuts by making them roughly the size of your palm.
Don’t have a piping bag to pipe the milk tart custard into the doughnuts? You can use a freezer/zip lock bag. Fill the bag with the custard filling and chop the corner off and start piping. It works perfectly!
Also, take care not to put the cinnamon-sugar on the doughnuts while they are still too warm as the sugar will melt.
This sweet treat will make your family smile extra joyful this Easter.
Doughnuts filled with milk tart custard recipe
Course: DessertCuisine: South AfricanDifficulty: EasyServings
8
servingsPrep time
30
minutesCooking time
30
minutesResting Time
190
minutesTotal time
4
hours10
minutesIngredients
- Doughnuts
1½ cups 1½ white bread flour or all-purpose cake flour
2 teaspoons 2 instant dry yeast
pinch of salt
2 tablespoons 2 castor sugar
50 g 50 unsalted butter or margarine (melted)
1 large 1 egg
100 ml 100 warm water
sunflower oil or canola oil (for frying)
- Milk tart custard filling
vanilla extract or essence
2 cups 2 full-fat milk
6 6 egg yolks
¾ cup ¾ castor sugar
½ cup ½ all-purpose cake flour
1 tablespoon 1 unsalted butter
- Cinnamon sugar coating:
1 cup 1 castor sugar
2 teaspoons 2 ground cinnamon
Method
- Doughnuts
- Combine the flour, yeast, salt and sugar together in a large bowl.
- Mix the egg, butter and water in a separate bowl.
- Add the egg mixture to the flour mix and combine using a spoon or your hands until you have a wet but elastic dough.
- Cover the bowl with cling wrap or a tea towel and allow to rest in a warm place for 20 minutes.
- After 20 minutes, the dough should be less sticky and more workable after resting. Work the dough using simple folding motions for 3 minutes. Cover the dough and allow to rest for another 20 minutes.
- Repeat steps 4 & 5 until the dough has a soft smooth surface. You will know the dough is ready when it springs back when poked.
- Shape the dough into a ball, place it back into the bowl and cover. Allow final resting for 1½ hours.
- Flip the dough onto a lightly floured surface and shape it into a ball (do not work the dough).
- Using a sharp knife, cut the dough and measure out each doughnut to a weight of 70 grams with a kitchen scale.
- Roll the doughnuts into individual balls with your hands and push lightly between your palms so that they have a disc shape. Place the doughnuts on a tray, spacing them not too close to one another. Cover the doughnuts and allow to rise for 20 minutes or until double in size.
- Heat the oil in a medium-sized saucepan or fryer on medium-low heat. Fry the doughnuts until golden brown, roughly 2 – 3 minutes on each side.
- Allow the doughnuts to cool completely on a paper towel.
- Cinnamon sugar coating
- In a medium-sized bowl, mix together the castor sugar and cinnamon. Generously coat the doughnuts with cinnamon sugar.
- Milk tart custard filling
- In a saucepan, add the milk and vanilla and slowly bring to a boil.
- In a bowl, beat the egg yolks and sugar together until just combined. Add the flour and mix it well.
- Take the just-boiled milk and pour it in small amounts into the egg mixture, making sure to keep stirring while adding the milk so that the eggs do not curdle.
- Once the milk and eggs are combined, pour the mixture back into the saucepan and return to medium-low heat. Keep stirring the custard until it becomes thick. Be careful not to let the bottom of the custard burn.
- Take the saucepan off the heat and mix in the butter.
- Pour the thickened custard into a bowl and cover the surface of the custard with cling wrap to prevent a skin from forming. Leave in the fridge to cool.
- Once cooled, fill a piping bag with the milk tart custard filing and pipe it into the doughnuts, either from the side or bottom of the doughnut.
Notes
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