Benjamina Ebuehi’s recipe for strawberry and custard doughnuts | Food

I don’t make doughnuts fairly often, however few issues are higher than the primary chunk of a freshly fried, pillowy-soft one, sugar-coated lips and all. Relating to fillings, custard nearly beats jam for me, however who’s to say you’ll be able to’t have each? So, to fulfill everybody, I’ve stuffed these doughnuts generously with a thick vanilla custard and a speedy strawberry jam.Strawberry and custard doughnutsPrep 15 minProve 1 hr 45 min+Prepare dinner 1 hr 45 minMakes 9For the custard4 egg yolks50g caster sugar25g cornflour400ml milk½ tsp vanilla bean paste100ml double creamFor the strawberry jam250g strawberries, hulled and roughly chopped100g caster sugar1 tbsp lemon juiceFor the dough360g bread flour, plus additional for dusting7g dried immediate yeast55g caster sugar, plus additional for sprinkling½ tsp salt100ml milk1 giant egg40g unsalted butter, softened1 litre vegetable or sunflower oilMake the custard by beating the egg yolks, sugar and cornflour in a bowl till easy. Put the milk and vanilla in a small saucepan and warmth gently till steaming. Pour an enormous splash of the recent milk combine on to the eggs, whisk effectively, then whisk within the remaining milk. Pour again into the saucepan and prepare dinner, whisking continuously, over a medium warmth, till thick and effervescent. Pour the custard right into a clear bowl, cowl with clingfilm so it touches the floor, and go away to chill utterly earlier than chilling within the fridge.To make the strawberry jam, put the strawberries, sugar and lemon juice in a small pan and convey to a boil. Simmer for seven to 9 minutes, till softened and jammy, utilizing the again of a spoon to mash any giant items of fruit. Put aside to chill, then spoon right into a piping bag.To make the dough, put the flour, yeast, sugar and salt within the bowl of a stand mixer and blend to mix. Make a effectively within the centre, pour within the milk, water, egg and softened butter, and knead on low pace for six to seven minutesrest uncovered within the bowl for 5 minutes.Knead once more for 5 minutes, till the dough is easy and supple and isn’t sticking to the edges of the bowl, then switch to a calmly greased bowl, cowl and show in a heat place for one or two hours, till almost doubled in measurement.Knock out the air, prove the dough on to a well-floured floor and roll the dough right into a rectangle about 1¼cm thick. (If it retains springing again, let it relaxation for a couple of minutes earlier than rolling once more.) Use a spherical cutter to stamp out 9 doughnuts, re-rolling the dough if wanted.Put every doughnut on a small sq. of greaseproof paper, cowl with a moist tea towel and show for 30-40 minutes, or till puffy.Warmth the oil in a heavy-based pan till it reaches 175C. Fry two or three doughnuts at a time (no must peel off the greaseproof paper; it can float within the oil so you’ll be able to choose it out) for a minute and a half to 2 minutes per aspect, till deeply golden. Switch the cooked doughnuts to a plate lined with kitchen paper and repeat with the remaining dough.As soon as they’re cool sufficient to deal with, put some caster sugar on a shallow plate and roll every doughnut round till lined. Take away the custard from the fridge and whisk effectively to take away any lumps. Flippantly whip the double cream to mushy peaks, then fold into the custard; switch to a piping bag.Utilizing a skewer, make a gap within the prime of every doughnut and fill with custard and jam. Serve instantly.