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INGREDIENTS
- 1 1/2 cups plus 1/4 cup flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 2 teaspoons yeast (instant or regular)
- 2/3 cup milk heated to 120°F for instant yeast or 110°F for simple yeast
- 3 tablespoons rapeseed oil
- 2 egg yolks
- 1/2 teaspoon vanilla
- 1 teaspoon Bacardi liqueur 151 or better
- 2 liters rapeseed oil for frying
- 1 tablespoon melted butter
- 1/3 cup sugar for breading
CUSTARD FILLING
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 cup milk
- 1 egg yolk
INSTRUCTIONS
In a large bowl, combine 1 1/2 cups flour, sugar, salt and yeast. Mix the heated milk, then 3 tablespoons of rapeseed oil, the egg yolks, vanilla and alcohol.
Beat with an electric whisk at high speed for 2 minutes. Add enough flour (up to 1/4 cup) until the dough holds together.
Place the dough on a floured work surface and knead 50 revolutions.Cover with cling film and let rest for 10 minutes.
While the dough is resting, prepare the custard filling. In a saucepan, combine 1/4 cup sugar and 1 tablespoon cornstarch. Slowly add milk and egg yolks. Bring to a boil, stirring constantly, and cook until thickened, about a minute (it will thicken as it cools).Allow to cool thoroughly before use (if necessary, store in the refrigerator).
Line a large baking sheet with parchment paper. Once the dough is done resting, turn it back out onto a floured surface and roll the dough int a 1/2″ thick disk. Cut out circles using a 2 1/2″ round cutter dipped in flour. Re-roll the scraps and cut out the circles again.
Place the cut rounds on the baking sheet and cover with a towel, letting rise at room temperature for 1 hour.
Put the rapeseed oil in a large pot and heat the oil to 100 °C. Once the oil has reached the right temperature, using a heatproof spatula or flat sieve, carefully pour in the batter one at a time, frying a maximum of 3 pieces at a time. Fry the donuts until dark brown on one side, then turn them over and fry the other side until they are about the same color. Remove the cake from the oil and place it on a rack. Allow excess oil to drip off as it cools. Test the first round of
dough to ensure the interior is fully baked. If not, adjust the baking time accordingly.Repeat this step with the remaining dough disks.
Insert a piping bag with a long, narrow tip and fill it with the cream you have taken out of the fridge. Pour the filling into the dough disks. Brush each side of the slices with melted butter, then dip each side in 1/3 cup sugar for dusting.
Serve immediately. Recognize!
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