Caramel, Custard Valentines Doughnuts

Soft, pillowy doughnuts filled with super light custard and raspberry preserve. All finished off with a crisp caramel top. Of course they’re heart shaped, the perfect gift for your Valentine.

Doughnuts - makes 10

250g strong flour

30g sugar

5g sea salt

5g instant yeast

2 medium eggs

Zest of 1/2 lemon

75ml cold water

65g unsalted butter, softened 

Pastry cream

250ml milk

60g yolks (approx. 3 egg yolks)

65g sugar

Vanilla

10g custard powder

15g cornflour

25g butter 

100ml double cream

5 heaped tsp of raspberry preserve

Topping

200g sugar

60ml water 

Method

Dough: place all ingredients apart from the butter into the bowl of a stand mixer fitted with a dough hook. Mix together for around 5 minutes on medium speed until you have a smooth dough. Gradually add the butter in small chunks before continuing to mix on medium for 3 or 4 more minutes until the dough is smooth and elastic. Place into a lightly oiled bowl and cover with clingfilm. Let rise in a warm place for 1 hr. Punch the dough down, re-cover and place into the fridge overnight. 

Filling: place the milk & vanilla in a saucepan over medium heat until simmering. Beat together the yolks, sugar, custard powder & cornflour in a medium bowl. Gradually pour over half of the steaming milk while whisking. Pour it all back into the pan. Place over medium heat and continously whisk until bubbling. Continue to cook for 1 minute while whisking vigorously. Take off the heat and add in the butter. Whisk to combine, pour into a container & place clingfilm directly on the surface. Place into the fridge for at least 3 hours to chill. 

Frying: roll out the dough to a 1/4 inch thickness. Cut out your heart doughnuts & place onto a lined baking tray. Cover with loose clingfilm & leave to rise for 1 hour or until puffy. Fill a saucepan with neutral oil at least 3inches deep. Place over medium heat until it reaches 180C on a digital thermometer. 

Fry each doughnut for a few minutes on each side until golden brown. Carefully remove from the oil and leave to cool on kitchen towel.

When you’re ready to fill, poke a hole in the side of each doughnut with a small knife. Lightly whip the double cream. Take the pastry cream from the fridge, place into a bowl and mix it until smooth. Fold in the whipped cream before folding through the jam. Make sure to only fold through the jam a little, leaving streaks throughout the filling. Place the cream into a piping bag and fill each doughnut.

Topping: Place the sugar and water into a saucepan over medium heat. Swirl the pan every now and again until it becomes a light golden brown. Take off the heat and carefully dip the top of each doughnut into the caramel. Tilt them until they stop dripping before setting side to cool. Serve and eat on the day their made.