Custard doughnuts recipe | delicious. magazine
Recreate Bread Ahead Bakery's famous vanilla custard doughnuts – soft, pillowy and oozing rich custard – at home using their recipe.
Ingredients
- For the dough
- 75ml lukewarm water
- 250g strong white bread flour, plus extra to dust
- 30g caster sugar, plus extra to coat
- 5g salt
- 7g fresh yeast, crumbled (from Ocado, delis or bakeries)
- 2 medium free-range eggs
- Finely grated zest ¼ lemon
- 65g unsalted butter, softened
- 2 litres sunflower oil for deep-frying
- For the custard
- ½ vanilla pod
- 250ml whole milk
- 3 medium free-range egg yolks
- 65g caster sugar, plus an extra 2 tbsp
- 40g plain flour
- 100ml double cream
- You’ll also need…
- Digital probe thermometer
- Pastry scraper
- Piping bag with 1cm nozzle
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