Orange Roma doughnuts with vanilla custard
you will need
Piping bag to pipe the custard filling
1 litre of veg oil to fry your doughnuts
1 dough hook attachment & mixing bowl
Dough
130g plain flour
130g strong bread flour
20g caster sugar
2 tsp dried yeast
1/4 tsp salt
25g unsalted butter melted
1 tbsp finely grated orange zest
1 large egg yolk
70ml full fat milk slightly warmed
70ml tepid water
1/2 vanilla bean split and scraped
Vanilla Custard
160ml of full fat milk
1 vanilla bean split and scraped
2 large egg yolks
50g caster sugar
10g cornflour
50g mascarpone cream
25g unsalted butter cut into small cubes
Sugar
100g of caster sugar
1/2 tsp cinnamon
Method for the doughnuts
Place both flours, caster sugar, dried yeast and salt in a bowl and whisk together.
Remove your whisk and add your dough hook attachment. Add melted butter, orange zest and egg yolk and mix for 30 seconds.
Add your scraped vanilla bean to the milk and warm for 30 seconds in the microwave, then add your tepid water.
Pour into the dry mix slowly, once all is poured in, increase the speed and mix for 3-4 minutes. The dough should be smooth and elasticated.
Tip the dough onto a lightly floured surface and knead gently.
Place into a lightly greased bowl (I used canola oil spray). Cover with cling film and place in a warm draught free area until doubled in size, which roughly takes between 1-4 hours.
Once the dough has doubled in size, knock the dough back down and let it stay in the bowl for another 10 minutes why you prepare your tray and baking papers.
Lightly dust your work space and cut 10 squares of baking paper measuring roughly 10 x 10 cm and arrange on trays.
Grab your dough and lightly knead it to bring it together. Weigh the entire dough and divide by 10. You should have approx 10 x 45 g portions.
Once each portion is weighed out. Shape them into round balls. Apply some pressure and start cupping them with your hands and roll into smooth circles.
Place each round onto a lightly oiled piece of cut out baking paper and arrange them on your trays.
Cover all the doughnuts with a loose lightly oiled piece of cling film. Set aside somewhere warm to rise again. This can take 1-4 hours.
Combine your cinnamon and sugar in a bowl and set aside ready for your doughnuts.
When the doughnuts are doubled in size and ready to fry, heat your oil in a medium pan to 180 degrees.
To test your oil if you do not have a thermometer, place a piece of bread or cut down doughnut holes into the oil. If they rise and turn a lovely golden brown the oil is ready.
Cook for 3 minutes either side until golden brown, drain them on kitchen roll and then roll into your cinnamon sugar. These doughnuts are amazing hot, so I made a few doughnut rings to eat straight away. The rest I saved whole to fill with custard later.
Method for the custard
Heat the milk and vanilla in a pan gently until simmering and just about to bubble.
Meanwhile combine egg yolk, sugar and cornflour and whisk to form a paste.
Once the milk has heated, pour half of the milk mixture into the eggs and whisk well.
Once combined add your egg/milk mixture back into the remaining milk half in the saucepan and whisk continuously on a low heat for 5 minutes or until very thick and smooth.
Be careful as custard tends to catch very easily on the bottom of the pan and you’ll get small brownish chunks at the bottom if not constantly whisked.
When it’s ready, you should be able to lift your whisk out of the pan, it will remain on your whisk and fall off in one big lump.
Remove from the heat and place one cube of butter at a time, stirring until smooth.
Place the custard into a clean bowl or jug and place cling film on top of the custard to avoid a skin forming.
Place into the fridge until completely cooled and ready to use.
Assemble
To assemble your doughnuts first you need to complete the custard.
Remove the cold custard from your fridge and whisk it together, add your mascarpone and whisk again until a smooth thick creamy custard if formed. Scoop into a piping bag and leave to one side.
Take your now sugary warmed doughnuts and using a small knife make a small incision into the top of the doughnut. This is allowing a small tunnel for you to pipe your custard inside.
Pipe around 1-2 tablespoons of custard into each tunnel of every doughnut. Don’t worry if a little custard blob is formed on top, that just makes them look even tastier.
Do this with all of your doughnuts until they are all filled.
I dusted mine with some extra orange zest and icing sugar
Eat and enjoy :)
with love
x
Ottolenghi orange roma doughnuts with vanilla custard rolled in cinnamon sugar
One of the reasons I wanted to buy the Sweet recipe book was for this doughnut recipe. I tweaked the recipe slightly by replacing the cream in the custard with mascarpone and left out the brand. I also added more vanilla beans and orange zest, I didn’t want to change the recipe too much as its amazing but wanted to put a twist on it and use up what I had in my kitchen.
TIPS
1) If you don’t have time to make this dough in one day you can use the method from their recipe which chills the dough overnight. After the dough rises you can knock the dough down and place in the fridge. Weigh them and roll them into rounds the next day and let them rise.
2) The custard can be made a few days beforehand and stored in the fridge for when you are ready to fill your doughnuts.
3) The doughnuts are best the day of frying
4) Use as many fillings are you like, lemon curd, jam, nutella, whatever you’re into.
5) One tip that I love from this recipe is to fry the doughnuts with the baking paper attached. This is to prevent them deflating whilst picking them up and also prevents burns. A technique from their recipe but originated from Peter Gordon
Happy Baking
