This foodie is nothing short of unhealthy and even features my current favourite summer spirit: GIN. Yes this is a boozy custard that are for the adults that want to enjoy a delicious “treat yourself” treat. This dessert is definitely for adults only and definitely can be enjoyed whilst you’re sipping on G&T. A delicious doughnut with custard just got a whole lot better.
Ingredients:
Dough
- 1 1/4 teaspoon dry yeast
- 1 tablespoon of warm water
- 1/4 teaspoon castor sugar
- 1 5/8 cups of all purpose flower
- 1/2 cup warm milk
- 28 grams of unsalted butter (room temperature)
- 2 large egg yolks
- 1 tablespoon of castor sugar
Beefeater Pink Custard
- 40 grams of vanilla sugarIf you don’t have this then: 40g of castor sugar, 1 tablespoon of vanilla essence
- 20g corn starch
- 2 egg yolks
- 200ml milk
- 50 ml Beefeater Pink
- 25 grams butter
Methods
- Stir your yeast, sugar (1 1/4 teaspoon) and warm water in a glass. The water must be warm enough to dissolve the sugar and yeast. Leave it to rise for about 10 minutes.
- In the meantime make the dough by combining flour, milk, butter, eggs, sugar together. When the yeast mixture gets foamy/shows bubbles, add this to your batter. Mix with a hook on low speed (or get your hands involved and combine the ingredients together)
- When dough is formed, kneed for about 10-15 minutes on a floured surface or until you can poke your finger in the dough and there’s nothing on your finger.
- Form the dough into a ball. In a large bowl, brush the bowl with vegetable oil. Place the dough in the bowl and brush the dough with oil in order to keep it moist and have no cracks on your dough
- Cover the bowl with a kitchen towel and allow to proof for 1:30 hours in a warm area of the kitchen or even outside.
CLEANING TIME! As a result your dough should be ready!
- PUNCH the dough in the middle, giggle a little and carry on. Roll out the dough to 1cm thickness and use a 7cm diameter cookie cutter to cut the dough. Keep going till your dough is done.
- Place them on a baking tray and allow to proof for 45mins.
- Pour 2cm of oil into a pan (I used a saucepan so that I wouldn’t need that much oil)
- In order to test whether the oil is hot enough, dip the back of a wooden spoon and if tiny bubbles form and surface then you’re ready (or use a thermometer until you get to 180 degrees celsius)
- Drop your doughnut(s) in and watch them cook till they’re golden brown and flip (usually a 1 minute-1:30 on each side)
- Transfer them to a paper towels or wire rack and allow them to cool.
- Once cool, if you want coat your doughnuts with cinnamon and sugar mixture. (highly recommend)
CUSTARD TIME – as a result lets get that saucepan ready.
- In a saucepan, combine with a whisk vanilla sugar, eggs, milk and butter and Beefeater Pink. Keep whisking.
- Add the corn flour little by little to the mixture. Let the mixture come to a boil, then remove from the heat and carry on whisking for about a minute. It is NB that you keep whisking throughout this process (even when you allow the mixture to boil) or else you will land up with scrambled eggs and that’s not fun or delicious.
- Sieve the mixture into a bowl. Cover the mixture with cling wrap and let the cling wrap touch the surface of the custard and allow it to cool in fridge .
- Once cool, take a knife and poke a little hole through, and pipe the custard into the doughnuts and enjoy! AND THERE YOU GO A DOUGHNUT WITH SOME DELICIOUS BEEFEATER CUSTARD!
Enjoying a delicious doughnut with custard just got so much more adult and so much more enjoyable! This is usually enjoyed with some friends and family but eating these bad boys by yourself!
Leave a Reply