These donuts are soft and light with beautiful peach pastry cream and a brown sugar glaze. I combined three different receipts, two of which you can you visit the original links if you'd like:
Donuts:
Glaze (This recipe includes a donut recipe as well, but I only used the glaze recipe):
Peach Pastry Cream Ingredients:
2 Cups Whole Milk (Whole Milk Only)
2/3 Cup Peach Puree*
6 Egg Yolks
2/3 Cup Milk
1/4 Cup Cornstarch
1 Teaspoon Vanilla
1 Tablespoon of Cold Unsalted Butter
*I cooked down four peaches, sugar and 1/4 cup water. The sugar depends on how sweet your peaches are. Start with two tablespoons and taste as it cooks. Cook down over medium heat until tender then puree. Depending on the size of the peaches, you may have leftover.
Donut Ingredients
Yeast Mixture:
2½ tsp active dry yeast
2 Tbsp warm water
1/2 tsp granulated sugar
Dough Ingredients:
3¼ cups all-purpose flour
1 cup whole milk warm
2 oz unsalted butter room temperature
3 large egg yolks
2 Tbsp granulated sugar
1/4 tsp kosher salt
Glaze Ingredients: (Make this after you fill the donuts. The glaze hardens fast)
⅓ cup dark brown sugar
3 tablespoons whole milk
1 tablespoon unsalted butter
⅔ cup sifted powdered sugar (confectioners’ sugar)
1 teaspoon pure vanilla extract
Making the Pastry Cream
Make the peach puree and set aside.
Add the milk to a medium saucepan, heat then place over medium heat and bring to a boil.
In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.
Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan.
Pour the mixture through a strainer back into the saucepan and add the strawberry puree. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
Remove from the heat and stir in the butter. Let cool slightly.
Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.
Making the Donuts
***If you click on the original link, I did not use the method of cutting out parchment paper. I simply gently placed the donuts in the oil***
Step 1:
Proof yeast: Stir 2 tbsp warm water, 1/2 tsp sugar & 2 1/2tsp active dry yeast in a tall glass. Leave to rise for 5-10 minutes or until doubled in volume and foamy. If it does not rise and foam up, discard the yeast and buy a fresh batch of yeast before you proceed with the recipe.
Step 2:
Make donut dough: Mix together 3 1/4 cups flour, 1 cup warm milk, 2 oz room temperature butter, 3 yolks, 2 tbsp sugar, 1/4 teaspoon salt, and the proofed yeast mixture in mixer on low speed, with the dough hook attachment until the dough comes together, about 2 minutes. Slightly increase the speed and knead for another 15-20 minutes or until the dough is tacky to touch. If you continue kneading past the point of smooth and stretchy dough, the dough will overknead and make doughy donuts, so keep a close eye on the dough.
Step 3:
Shape donut dough: Pick up the dough, form it into a ball. Butter a large bowl (for proofing), place the dough ball back in the greased bowl, then grease the dough ball itself to prevent it from forming a crust.
Step 4:
Proof: Cover with a clean kitchen towel, place in a warm draft-free place and allow to rise for 1-2 hours (depending on how warm it is) until at least doubled in volume.
Step 5:
Punch down the dough, turn it out onto the greased surface (can use nonstick spray) and roll it to ½ inches thickness. Cut out as many rounds as possible with a 3 inch round cookie cutter and place on to a greased cookie sheet. Keep re-rolling and cutting out as many donut disks as you can until all donut dough is used up. Cover with another cookie sheet if you have or with a clean kitchen towel and allow to rise for 45 min to 1 hour or until doubled in size.
Step 6:
Heat 1½ inches oil in a heavy pot (cast iron) to 350F. To fry donuts, drop several of them at a time and allow to become golden before turning to the other side, about 1-2 minutes per side.
Step 7:
Transfer to paper towels or wire rack to drain. Let cool. Using something like a large skewer, poke a hole and move around to make room for the cream.
Filling the Donuts:
Learning to fill the donuts can be a little trial and error. Pipe slowly and feel how heavy the donut gets. You're really only looking to get around two tablespoons in there. Fill a pastry bag set up with any kind of piping tip since you won't see the design and fill with custard.
Make the Glaze:
In a small saucepan, bring the brown sugar and milk to a boil, boil one to two minutes. Remove from heat. Stir in butter and vanilla and whisk until butter melts. Whisk in powdered sugar until smooth. Pour glaze into shallow bowl.
Immediately dip the tops of the donuts in the glaze to coat. If desired, sprinkle with nuts immediately after glazing (one at a time, the glaze hardens quickly).
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