**The Art of Making Perfect Donuts with Chilled Custard Filling**

Making donuts from scratch requires precision, patience, and attention to detail. In this article, we will guide you through the process of creating perfect donuts with chilled custard filling.

**Preparing the Custard Filling**

To start, we need to prepare the custard filling. Begin by heating milk on low heat and slowly bringing it to a bare simmer in another small saucepan. Add egg yolks and sugar to the mixture, whisking until the mixture turns pale yellow. Next, add vanilla extract to the egg mixture and stir well. Then, add cake flour and combine the mixture well. When bubbles start to appear around the edges, temper the eggs by gradually adding a small portion of the hot milk to the egg mixture, quickly whisking to combine. This process helps prevent scrambling the eggs.

As you continue cooking the custard, bubble will start to form on the surface. Remove the saucepan from the heat and let it cool slightly. Add unsalted butter to the custard and whisk until combined. Pour the chilled custard directly onto plastic wrap in a prepared tray. Wrap the plastic wrap tightly around the custard to prevent any air bubbles from forming.

**Proofing the Dough**

To begin making the donuts, we need to proof the dough. Mix together flour, sugar, yeast, salt, and warm water in a large bowl until a shaggy dough forms. Cover the bowl with plastic wrap and let it rest for 30 minutes, allowing the yeast to activate.

After 30 minutes, the dough should have tripled in size, indicating that it is ready. Use your finger to test if the dough is ready by gently poking a hole into the dough. If the hole does not close immediately, the dough is not yet proofed enough. Gently dust some flour on top of the dough and press down with your fingers to release any air bubbles.

**Rolling Out the Dough**

Once the dough has proofed, it's time to roll it out. Divide the dough into six equal pieces using a kitchen scale or by weight. If one piece is heavier than the others, tear off some dough from the edge and attach it to the smaller piece. Use your palm to press down and deflate any air bubbles in the dough.

Gently pull down and tighten the dough from all sides to create tension on the outside. Form each piece into a ball with a smooth surface on top. If necessary, roll the dough around in your hand on a non-dusted surface as well. Tuck and pinch at the bottom of the dough, ensuring that the pinch is smooth.

**Dusting with Flour and Proofing**

Once all the dough pieces are ready, dust them with bread flour and gently press down to flatten the dough. Cover each dough piece with another baking sheet and proof until the dough doubles in size, about 40-50 minutes.

**Frying the Donuts**

To fry the donuts, heat oil in a heavy-bottomed pot or deep fryer to 340°F (175°C). When the dough balls have doubled in size, dust some bread flour on top of each one and gently press them down to flatten slightly. Carefully transfer two dough pieces into the hot oil at a time.

Fry the donuts until they are brown on the bottom about 1 minute, then flip them over to cook the other side for another minute. When both sides are nicely browned, use a chopstick or skewer to pop any air bubbles that have formed inside the dough. Remove the donuts from the oil with a slotted spoon and place them onto a wire rack.

**Assembling and Decorating**

Once the donuts have cooled slightly, insert a chopstick tip into the side of each donut to create space for the custard filling. Transfer chilled custard into a piping bag fitted with a decorating tip. Fold the top half of the piping bag over the custard and twist the bag to seal it.

Twist the piping bag one last time and set it aside. Roll the cooled donuts in powdered sugar to dust on all sides. Insert the piping bag into the side of each donut, wiggling the tip inside to create space for the custard filling. Pipe the chilled custard into each donut until they are plump and swollen.

Finally, pipe an extra dollop of custard at the opening to decorate the donuts. Your perfect donuts with chilled custard filling are now ready to be enjoyed!

"WEBVTTKind: captionsLanguage: entoday I'll be making light and fluffy n Donuts I'm Nami from just one cookbook you can easily make this popular Japanese Donuts at home before we start don't forget to subscribe to my channel and click the Bell icon for new updates now let's get started warm up the milk to 104° F in the microwave it should be warm slightly above the body temperature add the milk to a St mixer bowl and add active dry yeast give the mixture quick stir and let it sit for 10 minutes until the mixture becomes Foy crack one egg and whisk well make sure the yolk and white are mixed completely after 10 minutes using a kitchen scale carefully drizzle store 30 G of the beaten egg into the milk mixture add the sugar koser salt sweetened condensed milk the bread flour and unsalted butter at attach the bowl to your stand mixer and fit it with the paddle attachment stir until the flour is incorporated about 15 seconds then switch to speed for until there are no longer any streaks of butter about 30 to 45 seconds stop the mixer and scrape the dough from the bowl size remove the paddle attachment and switch to a dough hook attachment start kneading on speed a for 3 minutes stop the mixer lift the hook and scrape down the size of the ball knead on speed a for another 3 minutes stop the kneading lift the hook and scrape down the Sid again KNE on speed a for another 3 minutes hold on the mixer as it may Rock and move stop the mixer and lift the hook the dough hook should be able to lift the entire D Mass when it's done scrape down the size we are almost there knead on speed a again for 1 to 2 minutes this time while kneading you'll see the dough separate from the bottom of the mixer Bowl stop kneading and lift the hook it should pick up all the door in one piece now KNE on speed for for 1 minute to loosen up and smooth out the dough the final dough should look shiny silky soft and smooth lift and release the dough from the hook thinly Co a medium bowl with a neutral oil line your walk surface with a non-stick silicone baking mat if you have one otherwise lightly dust your walk surface with the bread flour carefully transfer the dough from the bowl smooth side up to the walk surface now pick it up and slam the D Smooth side onto the walk surface gently roll it up while keeping the smooth Side Up rotate the roll 90° then slam the smooth side onto the walk surface continue this process until the skin is smooth and T it could be three to four times or 8 to 10 times it depends on the do's condition once the skin is smooth and T place the dough inside the bowl and cover it with plastic let the dough rise until it becomes three times bigger in size about 1 hour I use the proof setting on my oven at 100° F just ahead up we'll reload the dough halfway through at 30 minutes now let's prepare the custard cream place a large sheet of plastic wrap on top of a small Rim tray in a small saucepan heat the milk on low heat and slowly bring it to a bare simmer in another small saucepan add egg yolks and sugar and whisk until the the mixture turns pale yellow add the vanilla extract to the egg mixture and stir well then add the cake flour and combine well when bubbles start to appear around the edges temper the eggs by gradually adding a small portion of the hot milk to the egg mixture quickly whisk to combine to avoid scrambling the eggs then add another small portion and risk to combine completely add the rest of hot milk and combine now heat the sauce pan over medium heat and cook whisking continuously until thickened do not walk away from the sauce span while cooking the custard is done when you lift the Whisk and the custard Falls in Rons up first then drips immediately remove the custard from the heat the custard will continue to cook and thicken with the residual heat so it should be runnier at this stage than the finished consistency add the unsalted butter and whisk combine pour the card directly on the plastic wrap in the prepared tray wrap the card tightly with the plastic wrap use ice Pags or bag of ice cubes to cool immediately once cooled keep it in the refrigerator until ready to use at the 30 minute Mark halfway through the F rise transfer the door to the walk surface place the dough smoooth side down and gently roll it up revealing the smooth surface pull down the edges of the dough from all sides to create a smooth T skin gently put it back in the bowl smooth Side Up cover it with the plastic and continue with the first rice 30 more minutes meanwhile cut six squares of parchment paper each 4X 4 in after 30 minutes see if your door has triple in size you can do the finger test to check if your dough is ready dust some flour on top of the dough and poke your index finger in the middle if the hole does not close up when you remove your finger it's ready if the door closes up immediately proof the dough a little longer and test again inite the bow to release the dough onto to your walk surface using your fingers gently press down and defrate the air bubbles in the dough gently roll it up revealing the smooth surface and Tuck any loose edges underneath using a kitchen scale weigh the dough here I have 327 G now divide it into six equal pieces with the dough scraper by weight if you have a piece that's heavier than the others tear off some dough from the edge attach the tone piece to the edge of the dough that's smaller than the others using your palm press down and defrate the dough hold the dough with a smooth surface on top now gently pull down and tighten the dough from all sides to create tension on the outside form each piece into a bowl with a smooth tot skin you can roll it around in your hand on the non- dusted surface as well tuck and pinch at the bottom the pinch dough should be smooth place the dough on the parchment Square on the baking sheet repeat this process for the rest of pieces dust the bread flour on top and gently press down a little bit to flatten the dough cover the dough with another baking sheet and proof until the dough doubles in size about 40 to 50 minutes add 1 in of oil to a heavy bottom pot or deep fryer heat over medium Heat and bring it to 340° F when the dough Bowls have double in size dust some bread flour and gently press them down to flatten on top fry two Donuts at a time pick up the parchment square corners and carefully transfer the dough into the oil immediately remove the paper if air bubbles form in the dough while frying pop them with a skew fry until they are brown on the bottom about 1 minute flip to cook the other side for about 1 minute when both size of the donuts are nicely browned transfer them to a wire rack continue frying the remaining dough cut the tip of a piping bag and push a decorating tip into the bags tip put the bag in the glass cup and fold on the top half of the bag transfer the chilled custard into the bag once you fill the bag halfway unfold the top half of the bag and push the custard down toward the tip twist the Piping Bag and set aside now roll the donuts in powdered sugar to dust on all sides insert a chopstick tip into the side of a donut to make a hole wiggle the Chopstick in inside the donut to create space for the custard then pipe the custard into the donut to fill until it is plump and sworen pipe an extra D up of custard at the opening to decorate enjoy I hope you enjoy this recipe and check out more videos here what's your favorite donut feeling chocolate custard or jelly let me know in the comments below thank you so much for watching and see you in the next video mattoday I'll be making light and fluffy n Donuts I'm Nami from just one cookbook you can easily make this popular Japanese Donuts at home before we start don't forget to subscribe to my channel and click the Bell icon for new updates now let's get started warm up the milk to 104° F in the microwave it should be warm slightly above the body temperature add the milk to a St mixer bowl and add active dry yeast give the mixture quick stir and let it sit for 10 minutes until the mixture becomes Foy crack one egg and whisk well make sure the yolk and white are mixed completely after 10 minutes using a kitchen scale carefully drizzle store 30 G of the beaten egg into the milk mixture add the sugar koser salt sweetened condensed milk the bread flour and unsalted butter at attach the bowl to your stand mixer and fit it with the paddle attachment stir until the flour is incorporated about 15 seconds then switch to speed for until there are no longer any streaks of butter about 30 to 45 seconds stop the mixer and scrape the dough from the bowl size remove the paddle attachment and switch to a dough hook attachment start kneading on speed a for 3 minutes stop the mixer lift the hook and scrape down the size of the ball knead on speed a for another 3 minutes stop the kneading lift the hook and scrape down the Sid again KNE on speed a for another 3 minutes hold on the mixer as it may Rock and move stop the mixer and lift the hook the dough hook should be able to lift the entire D Mass when it's done scrape down the size we are almost there knead on speed a again for 1 to 2 minutes this time while kneading you'll see the dough separate from the bottom of the mixer Bowl stop kneading and lift the hook it should pick up all the door in one piece now KNE on speed for for 1 minute to loosen up and smooth out the dough the final dough should look shiny silky soft and smooth lift and release the dough from the hook thinly Co a medium bowl with a neutral oil line your walk surface with a non-stick silicone baking mat if you have one otherwise lightly dust your walk surface with the bread flour carefully transfer the dough from the bowl smooth side up to the walk surface now pick it up and slam the D Smooth side onto the walk surface gently roll it up while keeping the smooth Side Up rotate the roll 90° then slam the smooth side onto the walk surface continue this process until the skin is smooth and T it could be three to four times or 8 to 10 times it depends on the do's condition once the skin is smooth and T place the dough inside the bowl and cover it with plastic let the dough rise until it becomes three times bigger in size about 1 hour I use the proof setting on my oven at 100° F just ahead up we'll reload the dough halfway through at 30 minutes now let's prepare the custard cream place a large sheet of plastic wrap on top of a small Rim tray in a small saucepan heat the milk on low heat and slowly bring it to a bare simmer in another small saucepan add egg yolks and sugar and whisk until the the mixture turns pale yellow add the vanilla extract to the egg mixture and stir well then add the cake flour and combine well when bubbles start to appear around the edges temper the eggs by gradually adding a small portion of the hot milk to the egg mixture quickly whisk to combine to avoid scrambling the eggs then add another small portion and risk to combine completely add the rest of hot milk and combine now heat the sauce pan over medium heat and cook whisking continuously until thickened do not walk away from the sauce span while cooking the custard is done when you lift the Whisk and the custard Falls in Rons up first then drips immediately remove the custard from the heat the custard will continue to cook and thicken with the residual heat so it should be runnier at this stage than the finished consistency add the unsalted butter and whisk combine pour the card directly on the plastic wrap in the prepared tray wrap the card tightly with the plastic wrap use ice Pags or bag of ice cubes to cool immediately once cooled keep it in the refrigerator until ready to use at the 30 minute Mark halfway through the F rise transfer the door to the walk surface place the dough smoooth side down and gently roll it up revealing the smooth surface pull down the edges of the dough from all sides to create a smooth T skin gently put it back in the bowl smooth Side Up cover it with the plastic and continue with the first rice 30 more minutes meanwhile cut six squares of parchment paper each 4X 4 in after 30 minutes see if your door has triple in size you can do the finger test to check if your dough is ready dust some flour on top of the dough and poke your index finger in the middle if the hole does not close up when you remove your finger it's ready if the door closes up immediately proof the dough a little longer and test again inite the bow to release the dough onto to your walk surface using your fingers gently press down and defrate the air bubbles in the dough gently roll it up revealing the smooth surface and Tuck any loose edges underneath using a kitchen scale weigh the dough here I have 327 G now divide it into six equal pieces with the dough scraper by weight if you have a piece that's heavier than the others tear off some dough from the edge attach the tone piece to the edge of the dough that's smaller than the others using your palm press down and defrate the dough hold the dough with a smooth surface on top now gently pull down and tighten the dough from all sides to create tension on the outside form each piece into a bowl with a smooth tot skin you can roll it around in your hand on the non- dusted surface as well tuck and pinch at the bottom the pinch dough should be smooth place the dough on the parchment Square on the baking sheet repeat this process for the rest of pieces dust the bread flour on top and gently press down a little bit to flatten the dough cover the dough with another baking sheet and proof until the dough doubles in size about 40 to 50 minutes add 1 in of oil to a heavy bottom pot or deep fryer heat over medium Heat and bring it to 340° F when the dough Bowls have double in size dust some bread flour and gently press them down to flatten on top fry two Donuts at a time pick up the parchment square corners and carefully transfer the dough into the oil immediately remove the paper if air bubbles form in the dough while frying pop them with a skew fry until they are brown on the bottom about 1 minute flip to cook the other side for about 1 minute when both size of the donuts are nicely browned transfer them to a wire rack continue frying the remaining dough cut the tip of a piping bag and push a decorating tip into the bags tip put the bag in the glass cup and fold on the top half of the bag transfer the chilled custard into the bag once you fill the bag halfway unfold the top half of the bag and push the custard down toward the tip twist the Piping Bag and set aside now roll the donuts in powdered sugar to dust on all sides insert a chopstick tip into the side of a donut to make a hole wiggle the Chopstick in inside the donut to create space for the custard then pipe the custard into the donut to fill until it is plump and sworen pipe an extra D up of custard at the opening to decorate enjoy I hope you enjoy this recipe and check out more videos here what's your favorite donut feeling chocolate custard or jelly let me know in the comments below thank you so much for watching and see you in the next video mat\n"