The delicious and creamy strawberry custard filling of strawberry custard donuts is created with fresh strawberries. They make a great breakfast or afterschool treat for kids. Strawberry donuts make a delicious dessert for any meal.
– 2 1/4cupsbread flour – 1large eggroom temperature – 1/2cup+ 2 tablespoons milkwarm – 3tablespoonsunsalted butterroom temperature – 5tablespoonsgranulated sugar – 1teaspoonsalt – 1envelope Instant Yeast7 gram – 1cupfinely diced strawberrie – 2teaspoonssugar – 1/2cupheavy cream – 1/2cupwhole milk – Pinchof fine sea salt – 3large egg yolksroom temperature – 1/4cupgranulated sugar – 1 1/2tablespoonscornstarch – 1teaspoonwater – 1teaspoonpure vanilla extract – 2tablespoonsunsalted buttercold
Ingredients
Whisk the warm milk and room-temperature egg in a large bowl before adding instant yeast. Whisk thoroughly to dissolve.Stir sugar, flour, and salt into the yeast mixture.
1
Mix with a spatula and then knead with your hands until all flour is incorporated.Next, knead the softened butter into the dough with your hands until smooth.Knead the dough for two to three minutes on a level, lightly floured surface.
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Next, place the sticky dough ball in a big lightly oiled bowl and wrap it with plastic. Allow it to rise in a warm environment for a few hours until it is two to three times its original size.
4
Mix 2 teaspoons sugar with finely diced strawberries and put aside.Stir heavy cream, milk, and salt in a small saucepan over medium heat until it simmers, then remove from heat.
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In another large dish, mix egg yolks and sugar until light and blended.Next, gently and stirring consistently, add the warm milk mixture into the egg yolk mixture.
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Mix cornstarch and water in a small bowl until dissolved. Mix the slurry with custard.Transfer the custard to the saucepan and whisk frequently over medium-low heat until thickened and glossy, 3-5 minutes.
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After taking it off the heat, add the vanilla and butter and stir it all together until it's smooth.After that, add the strawberry chunks and mix well.
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Put the strawberry custard in a bowl and cover it with plastic wrap so that it meets the custard's surface. Put the bowl in the fridge for a few hours, or until the custard is cold and ready to use.
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Dough should be punched and lightly dusted. Fold it numerous times and cut it into eight equal pieces.Put each piece on a parchment-lined baking sheet as a ball. Repeat with remaining portions. Keep them apart on the pan. Wrap them in plastic for 30–40 minutes.
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Place a large, deep pan with 1 1/2–2 inches of oil over low-medium heat. Heat oil to 350°F. Cook two donuts at a time for 1-2 minutes per side till golden brown. Flip, repeat.Cool them on a wire rack after taking them from oil using a slotted spoon.
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Chopstick holes should be made after the donuts have completely cooled. A cup-sized sugar bowl should be handy. Roll both sides in sugar.Use a pipping bag to fill donuts with strawberry custard, cut a small hole, and leave a ball on top.
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