vanilla cream doughnuts with lemon pressed extra virgin olive oil
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Author:
Michael James, Tivoli Rd Bakery
Servings
10
Ingredients
- 185g bakers flour
- 23g caster sugar
-
2g Mount Zero Pink Lake Salt
- 8g lemon zest
- 7g fresh yeast
- 41g water
- 77g eggs
-
11ml Mount Zero Lemon Pressed Extra Virgin Olive Oil
- 46g butter, softened
-
Vegetable oil, for deep frying
-
Cinnamon sugar, for dusting
- 650g milk
-
65g unsalted butter
- 1 vanilla bean, split and scraped
- 140g egg yolks
- 190g caster sugar
- 35g plain flour
- 40g corn flour
Doughnuts
Doughnut Filling
Directions
Doughnuts
Mix flour, sugar, salt and zest in a bowl, and set aside.
Combine yeast, water, lemon oil and eggs in the bowl of an electric mixer with the dough hook attachment, then slowly add the flour mixture and mix for 10 minutes on medium speed.
Add the softened butter slowly while mixing until combined.
- Cover your dough and set aside for one hour to prove.
- Cut and roll the dough into 10 even balls (we weigh them at 40gm each). Set aside on a tray at room temperature to prove until they have increased in size by half.
Deep fry the doughnuts in the vegetable oil at 180 degrees Celsius until golden, and set aside to cool.
Dust them in cinnamon sugar and cut a slit in the side ready for filling.
Filling
- Combine milk, butter and vanilla in a saucepan and bring to the boil. Set aside.
- Remove the vanilla pod, cover with greaseproof paper and cool.
Mix the sugar in until just dissolved. Add the plain flour and whisk, and then the corn flour and whisk.
- Pour half of the hot milk mixture over the egg yolks, mix well and return to the pot with the rest of the milk mixture. Cook out over a low heat for 5 minutes, stirring constantly to avoid scrambling the yolks.
Piping the Doughnuts
Add filling to a piping bag, then carefully pipe the filling into each doughnut (*see recipe notes for additional filling ideas)
Recipe Note
*This recipe uses a vanilla cream as the filling, but here's a couple of other fillings to try:
For Chocolate Cream, add 150gm melted dark chocolate at the end.
For Salted Caramel, add one cooked 395gm tin of condensed milk per 40gm of base custard (cooked in the tin, in boiling water for three hours). Add flaky sea salt to taste and mix to combine.