About the Recipe
a light, fluffy, not to sweet desert, perfect to make this mango season!
Ingredients
DONUTS;
1 c. milk (240g)
3 eggs
2 tbs instant dry yeast
1/3 c. molasses
5 tbs. melted butter ( brought to room temp)
2 tsp vanilla
1 tsp salt
1 1/2 tbs powdered milk
1/2 tsp ground nutmeg
4 c. flour (550g)
MANGO CUSTARD
300g mango
160g sugar
2tbs lemon juice
1 tsp salt
2 c. whole milk
2 egg yolks
2 tbs custard powder
Preparation
Add the milk, eggs, sugar, and yeast into a bowl and mix until the yeast is fully dissolved, set this mixture to the side for 15 minutes to allow the yeast to bloom ( a layer of foam forms on top of the liquid). If the yeast does not bloom, repeat the step with a different batch of yeast.
After blooming add the molasses, butter, vanilla, salt, milkpowder, and nutmeg into the bowl and mix
Add flour into the bowl 1 cup at a time, making sure to stir continuously between additions to avoid clumping.
After incorporating all the flour, transfer the dough to a floured silicon mat for kneading, if the dough still sticks to your hands at this point then add flour 1 tablespoon at a time until it is no longer sticking to the kneading surface or your hands.
Knead the dough by doing a push and pull motion- pushing the dough away from you then pulling it back towards you- to encourage gluten formation. Check if the dough is well kneaded by pressing your thumb into the dough ball, if the dough slowly bounces back to its original form then the dough is fully kneaded, if not then continue kneading.
Place the kneaded dough back into its bowl and let it rise for 2 hours. During this time prepare the custard.
To prepare the custard, first you will have to make a mango preserve. To do this add mango, sugar, lemon juice and salt into a sauce pan and stir on medium heat until the mixture no longer sticks to the pan, then remove the mango preserve from the heat and set aside.
Then, add the custard powder, egg yolks, and milk into a saucepan, stir on medium high heat until the mixture thickens, then add the mango preserve into the custard.
After the dough has doubled in size, roll out into a rectangle and cut out a circular shape with a cookie cutter or cup. Keep repeating this process until all dough has been used up. After shaping the doughnuts transfer to a parchment lined tray for their final proofing.
While the donuts rise, preheat the oil, prepare the mixture of sugar, nutmeg, cinnamon, and chilli powder to roll the donuts in and prepare a tray lined with paper towels.
Fry the proofed donuts until golden brown on both sides, shake to remove any excess oil then roll in the sugar mixture.
When the donuts have cooled, poke a hole in the sides for the custard. Place the custard into a piping bag, or a cut ziplock bag.
Fill the donuts and enjoy!