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Donut ｜ Nino's Home's recipe transcription

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Nino's Home

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Ingredients

egg yolk : 3 pieces
Granulated sugar (for custard cream) : 45g
Cornstarch : 25g
(A) Milk (for custard cream) : 350ml
(A) Fresh cream : 50g
Vanilla extract : 1 tsp
(B) Milk (for donuts) : 160ml
(B) Granulated sugar (for donuts) : 50g
(B) Dry yeast : 5g
(B) Salt : 1/2 teaspoon
Strong powder : 350g
egg : 1 piece
Unsalted butter : 40g
Granulated sugar (for decoration) : Appropriate amount

Time required

70minutes

Procedure

1) Make custard cream 00:23
Put egg yolk and granulated sugar in a bowl, stir well, add cornstarch and (A) warmed to 80 ° C in order, and return to the pan.
Heat over low heat to make a smooth cream, add vanilla essence and put in a piping bag.
2) Make donut dough 01:11
Put the strong flour and eggs in this order in the mixture of (B), knead for 2 minutes to let the butter blend in, and knead for 20 minutes to ferment for 1 hour.
3) Molded and secondary fermentation 06:11
After lightly degassing, knead for 2 minutes, spread thinly, cut out the mold, and ferment for 30 minutes.
4) Fried 07:13
Put oil in a pan, fry the donuts on medium heat and sprinkle with granulated sugar on the surface.
5) Stuff the cream 08:18
Make a hole and squeeze the custard cream.

Point

Warm the milk and cream used for custard cream so that they do not boil.
Put the custard cream dough in a pan and stir it constantly to avoid burning.
When fermenting donut dough, wrap or wipe it to prevent it from drying out.
The donut dough is hollowed out in a circle with a size of 1 to 1.5 cm, and the donut swelled by fermentation is fried as it is.
It's a good idea to pre-drill holes in the donuts to fill the cream.
The dough fermentation time is not included in the time required.