Ingredients
- Donuts (Dough):170 g warm milk, 14 g brewer’s (fresh) yeast, 55 g sugar, 335 g type ‘0’ flour, pinch of salt, 2 egg yolks, 40 g butter
- Custard Filling:500 ml milk, 4 egg yolks, 40 g rice starch (or cornstarch), 130 g sugar, 1 vanilla pod, lemon peel (optional for brightness)
Instructions
- Dissolve yeast in warm milk. Separately, whisk egg yolks lightly.
- Combine flour, sugar, and salt in a bowl. Add activated yeast mixture, butter, and beaten yolks. Knead until smooth and homogeneous. Let dough rise for ~2 hours until puffy.
- For the custard: heat milk with lemon peel and vanilla pod. In another bowl, whisk together yolks, sugar, and rice starch. Gradually pour in warm milk, stirring until thickened. Press clingfilm directly onto the custard surface and let cool fully.
- Shape dough into ~60 g balls and let rest for ~45 minutes until slightly puffed.
- Fry the dough balls in hot oil until golden brown. Drain on paper towel.
- Inject each fried ball with cooled custard. Dust with powdered sugar, and serve warm.
Notes
- Add a touch of orange or lime zest to the custard for a citrus twist.
- Swap rice starch with cornstarch for a silkier custard texture.
- Try chocolate custard for a flavor variation.
- Bake instead of fry: brush with butter and bake at 180 °C for ~15 minutes, though texture will be lighter.
- Prep Time: Approximately 3 hours total—2 hours first rise, 45 minutes shaping/rest, 30 minutes custard prep and cooling (overlaps), and ~15 minutes frying/filling
- Cook Time: 15–20 minutes (frying and filling stage)
- Category: Dessert / Pastry
- Method: Deep Frying
- Cuisine: European-style pastry
- Diet: Vegetarian
Nutrition
- Serving Size: 1 fried bomb
- Calories: 300 (approximate)
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 70 mg
