Custard Filled Chocolate Topped Treats (Print Version)
# Ingredients:
→ For the Donuts
01 -
1¼ cups whole milk, warm
02 -
2¼ teaspoons active dry yeast (1 packet)
03 -
2 large eggs
04 -
8 tablespoons unsalted butter, melted (1 stick)
05 -
¼ cup granulated sugar
06 -
1 teaspoon salt
07 -
4 cups all-purpose flour, plus more for dusting
08 -
Vegetable oil for frying
→ For the Custard Filling
09 -
2 cups whole milk
10 -
½ cup granulated sugar
11 -
2 large egg yolks
12 -
¼ cup cornstarch
13 -
1 teaspoon vanilla extract
→ For the Chocolate Glaze
14 -
½ cup heavy cream
15 -
4 ounces semi-sweet chocolate, chopped
16 -
2 tablespoons corn syrup
17 -
1 teaspoon vanilla extract
# Instructions:
01 -
In a large mixing bowl, dissolve the yeast in warm milk and let it sit until foamy, about 5 minutes. Add the eggs, melted butter, sugar, and salt. Mix until combined. Gradually add the flour, mixing until the dough comes together. It should be soft and slightly sticky.
02 -
Knead the dough on a floured surface until smooth, about 5-7 minutes. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
03 -
Roll out the dough to ½-inch thickness on a floured surface. Cut out circles using a donut cutter or large round cookie cutter. Cover the cut donuts with a kitchen towel and let rise for an additional 30 minutes.
04 -
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the donuts in batches until golden brown, about 1 minute per side. Remove and let cool on a wire rack.
05 -
In a saucepan, whisk together milk, sugar, egg yolks, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in vanilla extract. Cover with plastic wrap directly on the surface to prevent a skin from forming and chill in the refrigerator.
06 -
Heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the chopped chocolate, letting it sit for 1 minute. Stir until smooth. Stir in corn syrup and vanilla extract until the glaze is glossy.
07 -
Once cooled, make a small hole in the side of each donut. Use a piping bag fitted with a small nozzle to pipe the custard filling into the donuts. Dip the top of each filled donut into the chocolate glaze. Let sit until the glaze sets.
# Notes:
01 -
Feel free to tweak the amount of sugar in the custard to suit your taste preferences—less for a subtler sweetness or a bit more for a richer flavor.
02 -
Keep a close eye on the donuts as they fry; they should turn a light golden brown. If they darken too quickly, lower the heat slightly.
03 -
You can prepare the custard and even the dough ahead of time, breaking down the recipe into manageable steps over a day or two.