Strawberry, Heart Donuts (Canned Biscuit Hack)

Updated at: Thu, 17 Aug 2023 08:45:27 GMT

Step 1

Whisk together the egg yolks and sugar until fluffy. * Whisk together the egg yolks and sugar until fluffy. Then, add the cornstarch and whisk until smooth

Step 2

Warm your milk on the stove until it just begins to simmer. If using a vanilla bean, scrape it and add the seeds here.

Step 3

Remove the milk from the stove to cool/steep for 3-4 mins

Step 4

Next, add 1/3 of the warm milk to your egg yolk, sugar, and cornstarch mixture. Be sure to mix vigorously to avoid cooking your eggs.

Step 5

Finally, pour that back into the pot with the remaining milk (strain the mixture if using a vanilla bean) and cook on medium heat, mixing constantly until it thickens and starts to very slowly boil.

Step 6

Remove the thickened custard from the stove and stir in the cold butter and vanilla extract.

Step 7

Once the custard has cooled a bit, cover it with plastic wrap, making sure to press it directly onto the top of the custard to prevent skin from forming on top of it.

Step 8

Chill in the fridge for a minimum of 1 hour or overnight, if prepping ahead of time.

Step 9

Whip together the heavy whipping cream and powdered sugar until you get homemade whipped cream. Set aside in the fridge until you are ready to assemble.

Step 10

Heat oil on the stove until it reaches right around 340F - 350F. Try to stay under 350F to avoid the inside of your donuts being raw. There should be enough oil for your donuts to float in and not touch the bottom of the pan.

Step 11

Roll out your biscuit dough slightly on parchment paper or a floured surface, before cutting out your shapes with a cookie cutter.

Step 12

Place your dough in the hot oil and fry for 3-4 mins per side or until deep golden brown.

Step 13

Remove the cooked donuts from the oil and place them on a cooling rack, so the excess oil can drain and prevent them from getting soggy.

Step 14

While the donuts cool, pull out your chilled custard and mix it until smooth, before folding your whipped cream into it. This creates a delicious diplomat cream.

Step 15

Place the diplomat cream into a piping bag or ziplock bag with a piping tip and then fill your cooled donuts with it.

Step 16

Mix together your powdered sugar, strawberry jam, lemon juice, and your water/milk. You can add a pinch of salt if it’s too sweet. Also, you can adjust the texture by adding more or less powdered sugar and water/milk. I like to go for a lava-like consistency for the most opaque color icing.

Step 17

Lastly, dip your filled donuts into your well-mixed icing and top with a fresh berry and any other toppings you’d like. (ie gold leaf, sprinkles, etc)

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