Chocolate Doughnuts with Caramelised White Chocolate Custard

Name: Chocolate Doughnuts with Caramelised White Chocolate Custard
Prep time: 1 h
Cook time: 1 h 10 min
Total time: 2 h 10 min
Yield: 8
Ingredients: 175 mL whole milk; 25 g unsalted butter; 250 g strong white bread flour; 50 g cocoa powder; 10 g fast-action dried yeast; 150 g caster sugar; 1 medium egg; Vegetable oil, to grease and deep fry; 300 mL whole milk; 1 tsp. vanilla bean paste; 2 medium egg yolks; 50 g caster sugar; 35 g flour; 2 tbsp. custard powder; 175 g good-quality white chocolate, finely chopped

Use a white chocolate with at least 30% cocoa butter content to stop it drying out in the oven. If you don’t have time to make the caramelised chocolate, simply stir through melted and cooled white chocolate instead.

By The Good Housekeeping Cookery TeamPublished: 10 May 2021

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chocolate doughnuts with white chocolate custard

These white chocolate filled doughnuts are worth the wait! A milk chocolate doughnut is filled with a caramelised white chocolate custard and are absolutely delicious.

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Yields:

Prep Time:

1 hr

Cook Time:

1 hr 10 mins

Total Time:

2 hrs 10 mins

Cal/Serv:

493

Ingredients

For the doughnuts

175 ml
whole milk
25 g
unsalted butter
250 g
strong white bread flour
50 g
cocoa powder
10 g
fast-action dried yeast
150 g
caster sugar
1
medium egg
Vegetable oil, to grease and deep fry

For the filling

300 ml
whole milk
1 tsp.
vanilla bean paste
2
medium egg yolks
50 g
caster sugar
35 g
flour
2 Tbsp.
custard powder
175 g
good-quality white chocolate, finely chopped

Directions

1. Step 1For the doughnuts, heat milk and butter in a small pan over low heat to melt butter. Cool until just warm.
2. Step 2In the bowl of a freestanding mixer fitted with a dough hook, mix flour, cocoa powder, yeast, 50g sugar and ½tsp fine salt to combine. Add the egg and cooled milk mixture. Knead on low-medium speed for 8-10min, until springy (the dough should be slightly sticky). Cover bowl and leave to rise in a warm place for 1hr, until doubled in size.
3. Step 3Meanwhile make the filling. Heat milk and vanilla in a pan until just steaming. In a bowl, mix egg yolks, sugar, flour and custard powder to a thick paste. Gradually whisk in the hot milk. Return to the pan and cook, whisking constantly, over medium-high heat until thick. Transfer to a large bowl, lay clingfilm/baking parchment directly on the surface; cool.
4. Step 4Next make the caramelised white chocolate. Preheat oven to 140°C (120°C fan) mark 1. Scatter white chocolate on to a small, non-stick baking tray. Bake for 50min, removing from oven every 10min and stirring well (this will stop the chocolate catching), until a deep golden-brown colour. Don’t worry if your chocolate goes lumpy, just keep going until smooth and caramelised. Leave to cool for 5min before stirring it into the filling. Recover and chill until needed.
5. Step 5Once dough has risen, grease a large baking sheet. Divide dough into 8 equal pieces, roll into balls and space apart on the greased sheet. Loosely cover and leave to rise again for 30min, until puffed.
6. Step 6Fill a large, heavy-based, high-sided pan with oil so that it’s 5cm deep. Heat oil to 160°C (check using a thermometer). Add 4 doughnuts at a time and cook for 3-4min per side, until puffed. Lift out with a slotted spoon on to kitchen paper, then gently toss in remaining 100g sugar. Cool. Repeat with remaining doughnuts, monitoring oil temperature as you go.
7. Step 7Whisk filling to loosen, if needed, then transfer to a piping bag fitted with a 1.5cm nozzle. Using a metal skewer, poke a hole into the side of each doughnut. Pipe in plenty of filling. Serve.