Recipe: Apple Custard Doughnuts
The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.
Ohmygosh doughnuts are amazing! Everything we aren’t supposed to eat, deep fried and covered in sugar… mmmmmm… Needless to say I was pretty pleased with this month’s challenge. So pleased, in fact, that I decided to try it twice! See here for my other attempt.
I decided to follow the yeast doughnut recipe from Alton Brown, but I added some cinnamon to the dough (which already included nutmeg). I found the dough to be really sticky, perhaps I added too much liquid, so it was really difficult to work with. After rising, however, I rolled it out with plenty of flour and the doughnut shapes came out okay.
After a second rest, my doughnuts were ready to fry.
After cooling (as much as Miss Impatient here could stand), it was time to fill. For the filling, which I piped in (with MUCH difficulty), I decided to make an apple filling (kind of like the stuff in Mr Kipling apple pies) and add to it some rich vanilla custard – store bought, please don’t tell!! The apple filling was made with dessert apples, calvados, sugar, more cinamon and a cornflour-water mix. It tasted awesome, and had a great texture, but there is literally no way to make it look good in a photo! Here goes:
After filling I rolled the doughnuts in caster sugar and they were done. My next challenge was to hold off scoffing them all while we took a few photos…
Thank you Lori for this awesome challenge!
Yield: 20 to 25 doughnuts & 20 to 25 doughnut holes, depending on size
Milk 1.5 cup / 360 ml
Vegetable Shortening 1/3 cup / 80 ml / 70 gm / 2.5 oz (can substitute butter, margarine or lard)
Active Dry Yeast 4.5 teaspoon (2 pkgs.) / 22.5 ml / 14 gm / ½ oz
Warm Water 1/3 cup / 80 ml (95°F to 105°F / 35°C to 41°C)
Eggs, Large, beaten 2
White Granulated Sugar ¼ cup / 60 ml / 55 gm / 2 oz
Table Salt 1.5 teaspoon / 7.5 ml / 9 gm / 1/3 oz
Nutmeg, grated 1 tsp. / 5 ml / 6 gm / ¼ oz
All Purpose Flour 4 2/3 cup / 1,120 ml / 650 gm / 23 oz + extra for dusting surface
Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil (can substitute any flavorless oil used for frying)
Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. (Make sure the shortening is melted so that it incorporates well into the batter.)
Place the shortening in a bowl and pour warmed milk over. Set aside.
In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. It should get foamy. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.
Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment of your mixer (if you have one), combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.
Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (for me this only took about two minutes). If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky.
Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
On a well-floured surface, roll out dough to 3/8-inch (9 mm)thick. (Make sure the surface really is well-floured otherwise your doughnuts will stick to the counter).
Cut out dough using a 2 1/2-inch (65 mm) doughnut cutter or pastry ring or drinking glass and using a 7/8-inch (22 mm) ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
Preheat the oil in a deep fryer or Dutch oven to 365 °F/185°C.
Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side or until golden brown (my doughnuts only took about 30 seconds on each side at this temperature).
Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.
1 dessert apple, finely diced
2 tbsp caster sugar
1/2 tsp cinnamon
small knob of butter
1 tbsp calvados
1 tbsp cornflour (cornstarch) mixed with 3 tbsp water
Fry the apples gently with the butter, sugar and cinnamon until soft. Add the calvados and boil off the alcohol. Mix in the cornflour mix and stir until thick. Add more water as needed to reach the desired consistency.