Custard doughnuts recipe
Recreate Bread Ahead Bakery's famous vanilla custard doughnuts – soft, pillowy and oozing rich custard – at home using their recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Stand mixer
- Deep-fry thermometer
- Bench scraper
- Piping bag
- Fine-mesh sieve
- Kitchen scale
- Measuring spoon
- Saucepan
- Pot
- Baking sheet
- Baking pan
- Mixing bowl
- Whisk
- Sifter
- Slotted spoon
- Skewer
- Paring knife
- Plastic wrap
- Paper towel
- Stove
- Refrigerator
Ingredients
- 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
- 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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