About the bake
You just can't beat a fresh warm doughnut, covered in generous helpings of sugar - try not to lick your lips! Is it the doughy inside, or the crunchy sugary texture in your first bite? Whatever gets your mouth watering, these Custard Doughnuts promise to do just that. Whether you like a classic jammy filling, or something a little different - our simple Custard Doughnut recipe is a great sweet dough to master - doughn't miss out.
Should doughnuts be baked or fried?
Doughnuts are delicious whether they are baked or fried, however deep fat frying dough can be dangerous, as well as less healthy than the baked alternative. Frying your doughnuts can give you a slightly more 'crisp' coating as they cook much quicker from the outside in, rather than more evenly in an oven.
If you love your doughnuts American style 'original glazed' then do sure to check out our Copycat Krispy Kreme Doughnuts recipe.
Method
Step 1:
Bring the milk to the boil, then remove from the heat and add the diced butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, 75g sugar and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.
Step 2:
Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
Step 3:
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is.
Step 4:
Knock back the dough by gently kneading just 5 times to get the air out. Cut the dough into 25 even pieces (use a weighing scales if you like). Roll each piece into a ball and sit on 2-3 lightly greased baking sheets – they’ll need room between them for growing.
Step 5:
Cover the dough again with a clean tea towel and leave to prove until almost doubled in size again. Preheat your oven to 190°C (170°C fan, gas mark 5), with a roasting tin full of boiling water on the base of your oven.
Step 6:
Bake the doughnuts for 12-15 minutes until risen and dark golden. Let the doughnuts cool for a few minutes, then brush with the melted butter and roll in sugar. Spoon some custard into the piping bag. Poke a hole in each doughnut, then push in the nozzle and squeeze in a small amount. Best served warm.
Ingredients
For the Doughnut
- 500g Allinson's Strong White Bread Flour
- 7g Allinson's Easy Bake Yeast
- 275ml Milk (whole)
- 50g Butter (unsalted) (cold, diced)
- 1 Eggs (free range) (medium, beaten)
- 75g Billington's Unrefined Golden Caster Sugar
- 1 1/2 tsp Salt
- 500g Allinson's Strong White Bread Flour
For the Filling
- 400g Custard
For the Coating
- 100g Butter (unsalted) (melted)
- 100g Billington's Unrefined Golden Caster Sugar
Recipe Reviews
scrumptious better than I expected
Can I leave out the melted butter at the end?
Hello,
The butter is used so that the sugar will stick to the doughnuts. You could of course leave out the butter and the sugar but the taste will be different.
Happy Baking!
turned out like rocks?
A bit harder than I expected but it was worth it. So yummy.
Ingredients
For the Doughnut
- 500g Allinson's Strong White Bread Flour
- 7g Allinson's Easy Bake Yeast
- 275ml Milk (whole)
- 50g Butter (unsalted) (cold, diced)
- 1 Eggs (free range) (medium, beaten)
- 75g Billington's Unrefined Golden Caster Sugar
- 1 1/2 tsp Salt
- 500g Allinson's Strong White Bread Flour
For the Filling
- 400g Custard
For the Coating
- 100g Butter (unsalted) (melted)
- 100g Billington's Unrefined Golden Caster Sugar