TONKA BEAN CREAM DOUGHNUTS
Preparation time
20 min
Makes about
15 doughnuts
Cooking time
30 mins + 4h30 to rise
Doughnut mixture
350g flour
12g fresh yeast
2 eggs
60ml milk
60ml water
30g butter
5g salt
37g sugar
Tonka bean cream
2 egg yolks
190g milk
1 tonka bean
15g cornflour
55g sugar
10g butter
Method
- Place the flour, salt and sugar in an electric mixer. Mix the fresh yeast with the slightly warmed milk and pour in. Add the water and eggs.
- Mix at speed 2-3. When the mixture forms a ball, reduce the speed until the mixture is smooth.
- Chop the butter and add gradually mixing all the time. Add a bit more flour if the mixture is too sticky. Continue to mix until the mixture is soft.
- Turn out into a greased bowl and form into a ball. Cover with a tea towel and leave to rise for a minimum of 4 hours. Meanwhile, make the tonka bean cream.
- Pour the milk into a saucepan and grate the tonka bean into the milk. Place over a gentle heat.
- Meanwhile, beat the egg yolks with the sugar.
- Add the cornflour and continue to whisk. When the mixture is smooth pour in the warm milk slowly, whisking continuously to avoid any lumps.
- Once you have mixed in all the milk and the mixture is smooth, pour it back into the saucepan and place over a gentle heat and stir continuously. As soon as the cream thickens it is ready. Remove from the heat and leave to cool, add the butter.
- Roll out the doughnut mixture until it is about 1 cm thick. Cut into circles about 6 cm in diameter with a cookie cutter or a glass.
- Place the circles on a sheet of baking parchment, and cover with a clean tea towel. Leave to rise for 30 mins.
- Heat the oil in deep fat fryer or large saucepan, and cook the doughnuts for 1 minute each side, then remove and place on kitchen paper to absorb the excess oil.
- Use a piping bag to fill the doughnuts with the tonka bean cream then roll in sugar for the finishing touch!
Recipe sent to us by our friend "Miam Yam"