Heavenly Custard Cream Donuts

1. Prepare the Donut Dough:

1. Activate Yeast: In a small bowl, combine the warm milk and warm water. Sprinkle the active dry yeast over the mixture and let it sit for about 5 minutes, or until it becomes foamy.
2. Mix Dough Ingredients: In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the yeast mixture, eggs, and softened butter. Mix until a dough forms.
3. Knead Dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.
4. First Rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

2. Prepare the Custard Cream Fillings:

For the Vanilla Custard Cream:

5. Heat Milk: In a medium saucepan, heat the milk over medium heat until it begins to simmer. Do not let it boil.
6. Mix Egg Yolks and Dry Ingredients: In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth and pale in color.
7. Temper the Egg Mixture: Slowly pour a ladleful of the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
8. Combine and Cook: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil.
9. Add Vanilla and Butter: Remove from heat and stir in the vanilla extract and unsalted butter until smooth. Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let it cool to room temperature, then refrigerate until ready to use.

For the Chocolate Custard Cream:

10. Heat Milk: In a medium saucepan, heat the milk over medium heat until it begins to simmer. Do not let it boil.
11. Mix Egg Yolks and Dry Ingredients: In a separate bowl, whisk together the granulated sugar, cornstarch, cocoa powder, and egg yolks until smooth and pale in color.
12. Temper the Egg Mixture: Slowly pour a ladleful of the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
13. Combine and Cook: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil.
14. Add Vanilla and Butter: Remove from heat and stir in the vanilla extract and unsalted butter until smooth. Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let it cool to room temperature, then refrigerate until ready to use.

3. Shape and Fry the Donuts:

15. Roll Out Dough: Once the dough has doubled in size, punch it down and transfer it to a lightly floured surface. Roll it out to about 1/2-inch thickness.
16. Cut Donuts: Using a round cutter (about 3 inches in diameter), cut out circles of dough. Place them on a baking sheet lined with parchment paper, cover with a kitchen towel, and let them rise for about 30 minutes, or until puffy.
17. Heat Oil: In a large, heavy-bottomed pot or deep fryer, heat the oil to 350°F (175°C).
18. Fry Donuts: Carefully place a few donuts at a time into the hot oil. Fry for about 1-2 minutes per side, or until golden brown. Use a slotted spoon or tongs to transfer the donuts to a plate lined with paper towels to drain excess oil. Let them cool slightly.

4. Fill the Donuts:

19. Prepare Filling Bags: Transfer the vanilla and chocolate custard creams to separate piping bags fitted with a small round tip.
20. Fill Donuts: Use a skewer or a small knife to create a hole on the side of each donut. Insert the piping bag tip into the hole and fill each donut with the custard cream, alternating between vanilla and chocolate.

5. Glaze (Optional):

21. Make Glaze: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.
22. Dip Donuts: Dip the tops of the filled donuts into the glaze, allowing any excess to drip off. Place the glazed donuts on a wire rack to set.

6. Serve:

23. Enjoy: Serve the Heavenly Custard Cream Donuts immediately, or store them in an airtight container for up to 2 days. These donuts are best enjoyed fresh and slightly warm.

Tips for Success:

• Temperature Control: Ensure your frying oil maintains a consistent temperature of 350°F (175°C) to achieve evenly cooked donuts.
• Custard Consistency: Make sure the custard is thick enough to hold its shape when piped. If it’s too runny, it may need more cooking or cooling time.
• Even Filling: To ensure each donut has an even amount of filling, pipe the custard in slowly and feel for when the donut starts to swell.

Conclusion:

Heavenly Custard Cream Donuts are a delightful and indulgent treat that will impress anyone who tries them. With their fluffy dough, creamy vanilla and chocolate fillings, and optional sweet glaze, these donuts are perfect for special occasions or simply as a sweet indulgence. Follow this detailed recipe to create your own batch of irresistible donuts and enjoy the delicious combination of flavors and textures.