DONUTS WITH

VANILLA CUSTARD
for 8 donuts, 75 g each
 Donuts with Vanilla Custard
for 8 donuts, 75 g each

GELATIN MASS

Ingredients Total weight: ~ 14 g 100%

• Powdered gelatin 200 Bloom 2g 14%

• Cold water 12 g 86%

1. Add the powdered gelatin and cold water to a clean container.

Gently stir with a spoon.

2. Place the mixture in the fridge and let it sit there for 10–15 minutes
to allow the gelatin to swell and bloom. Then it’s ready for use.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you have no powdered gelatin to hand, you can use gelatin
leaves instead. Simply use the same weight of gelatin leaves
as you would powdered gelatin and soak them in cold water.
Make sure the leaves are fully covered with water.
• Leave the gelatin leaves to soak for 15 minutes – during this
time, the leaves should absorb exactly the right amount of
water needed. Then squeeze the leaves to remove excess
water and use immediately.

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 Donuts with Vanilla Custard
for 8 donuts, 75 g each

DONUT DOUGH

Ingredients Total weight: ~ 606 g 100%

• Bread flour (12% protein) 300 g 50%

• Sugar 44 g 7%
• Sea salt 3g <1%
• Milk 3.2% 144 g 24%
• Whole eggs 60 g 10%
• Butter 82% 48 g 8%
• Instant yeast 7g 1%

1. Add the sifted flour, sugar, sea salt and instant yeast to the bowl of
a stand mixer. Briefly mix with a whisk.

2. Then add the room-temperature milk and eggs, mix with a hook
attachment for around 10 minutes at medium speed until the gluten
develops and the dough passes the windowpane test.

TIP
• To perform the windowpane test, take a small ball of the dough
and stretch it into a square. Keep on stretching until a thin film
forms in the middle, without breaking. The dough must be thin
enough for light to pass through it. If you can do this without
tearing it, then your dough is properly kneaded.

3. Melt the butter to 35–40 °C / 95–104 °F in the microwave, and

add it to the dough. Continue mixing the dough for several minutes
more until a smooth, soft and flexible texture is obtained.

4. Transfer the dough to a clean bowl, cover it with cling film, and
leave in the fridge for 12 hours to proof.

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 Donuts with Vanilla Custard
for 8 donuts, 75 g each

VANILLA CUSTARD

Ingredients Total weight: ~ 467 g 100%

• Milk 3.2% 212 g 45%

• Whipping cream 35% 50 g 11%
• Egg yolks 40 g 9%
• Sugar 49 g 10%
• Cornstarch 20 g 4%
• Butter 82% 55 g 12%
• Gelatin mass 14 g 3%
• Greek yogurt 27 g 6%
• Vanilla 1 pod

1. Pour the milk and the whipping cream into a saucepan. Add the
vanilla seeds and heat the mixture to 60–80 °C / 140–76 °F.

2. In a bowl, whisk the sugar and cornstarch until combined, add the
egg yolks and mix until smooth.

3. Gradually pour the hot vanilla-milk mixture into the egg yolk mixture,
while stirring with a whisk.

4. Pour the mixture back into the saucepan and continue cooking it
over medium heat, mixing constantly and vigorously with a whisk.
Bring the custard to a boil, then cook it for another 1 minute.

5. Remove the custard from the heat, add the gelatin mass and mix
well until it dissolves. Then add the cold diced butter and mix
until smooth.

6. Add Greek yogurt and stir with a whisk once again.

7. Pour the finished custard into a clean bowl, cover it with cling film
touching the surface and place it in the fridge to cool down to
a temperature of 3 °C / 37 °F.

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 Donuts with Vanilla Custard
for 8 donuts, 75 g each

SHAPING THE DONUTS

Ingredients

• Stabilized donut dough

• Flour Sufficient quantity

1. Dust the table with a bit of flour. Divide the dough into 8 pieces
50 g each. Roll them tightly into perfect balls.

TIP
• Punch the dough before dividing, it will help you release all the
air bubbles and obtain a uniform texture of the dough.

2. Prepare the tray with a silicone mat and squares of parchment

paper on top. The squares should be slightly larger than the donuts,
it will help slide the donuts into the oil to fry them later on.

3. Then transfer each sphere to a square of parchment paper and

slightly flatten them out with your hand.

4. Put donuts in the proofer at 27 °C / 81 °F with 70% humidity for

about 30–45 minutes – they should double in size.

TIP
• If you don’t have a proofer, cover the donuts with cling film and
leave them to proof at room temperature for about 1–1.5 hours.

FRYING THE DONUTS

Ingredients

• Proofed donuts
• High oleic sunflower oil 1000 g

1. Take the proofed donuts out of the proofer. Well-proofed dough

should slowly return to its shape when lightly pressed.

2. Pour the oil into a regular frying pan. Heat the oil up to a
temperature of 160 °C / 320 °F.

3. Transfer the donuts (on the parchment paper) into the hot oil.
Remove the parchment paper using a pair of tweezers.

4. Fry the donuts for 2–3 minutes on each side until golden.

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 Donuts with Vanilla Custard
for 8 donuts, 75 g each

FRYING THE DONUTS

TIP
• Monitor the temperature of the oil, it should not drop below
160 °C / 320 °F

5. Transfer the fried donuts onto a cooling rack to let the oil drain off.
Then leave them to cool down for about 10 minutes.

FILLING AND DECORATING THE DONUTS

Ingredients

• Fried cooled donuts

• Stabilized vanilla custard
• Fine sugar Sufficient quantity

1. Pour the sugar into a shallow bowl. Coat the freshly fried donuts in
a fine layer of sugar.

2. Transfer the vanilla custard to a separate bowl. Stir the custard with
a whisk to get a more fluid texture, transfer it into a piping bag fitted
with a round tip d=7 mm – make sure to fill the piping bag 2/3 full.

3. Using a needle tip, make a hole from one side of each donut.

4. Take a donut and, inserting the tip of the pastry bag into the hole,
pipe vanilla custard into the donut until full. Repeat with the rest of
the donuts.

5. Transfer the filled donuts onto a clean tray.

TIP
• These donuts are best enjoyed immediately, right after they’ve
been finished. If for later use – place them in a container with
a lid, and store them in the fridge for a maximum of 12 hours.

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