Croissant Donuts

Updated at: Sat, 24 Feb 2024 00:03:34 GMT

Step 1

Donuts

Step 2

1. Add all the dry ingredients to a mixing bowl and mix with a spoon then pour in the wet ingredients.

Step 3

3. Turn on the mixer and knead for 3 minutes on low speed. You can also knead by hand.

Step 4

4. Remove the dough from the bowl and place on a lightly floured surface.

Step 5

5. Knead the dough for about 30 more seconds.

Step 6

6. Place the dough in a lightly oiled bowl and cover with a towel. Leave at room temp for 1 hour. (You can make the filling during this time)

Step 7

7. Dust your bench with enough flour so the dough doesn’t stick.

Step 8

8. Roll out the dough to a 0.5cm thick rectangle.

Step 9

9. Cut out triangles and set them aside.

Step 10

10. Roll each triangle from the base to the tip so a croissant shape is formed.

Step 11

11. Let the donuts rest in a warm place for 45 minutes.

Step 12

12. Heat your oil to 375°F/190°C.

Step 13

13. Fry the croissants until golden brown all over. Each side should take about 40 seconds.

Step 14

14. Let them cool on a rack then coat in sugar (optional)

Step 15

15. Use a chopstick to make a hole from one end of the donut to the other. This will make filling easier.

Step 16

Filling:

Step 17

1. Pour milk and vanilla in a saucepan and bring to a simmer.

Step 18

2. In a bowl whisk together the egg yolks, sugar and cornstarch.

Step 19

3. Pour about half of the warm milk into the egg yolk mixture and whisk quickly to avoid the egg yolks scrambling.

Step 20

4. Once mixed pour in the rest of the milk and whisk until combined.

Step 21

5. Pour the mixture back into the saucepan and whisk continuously on medium heat until thickened. This will take a few minutes.

Step 22

6. Pour the custard into a bowl and refrigerate until fully cooled.

Step 23

7. When the custard has completely cooled, pour the heavy cream into a bowl and whisk until stiff peaks form.

Step 24

8. Give the custard a mix with a whisk to smoothen it then fold it into the cream. Fill a piping bag with the cream and pipe the donuts. Ib

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