Valley Lomas, Basic Doughnut Recipe & Dominique Ansels, Go To Pastry Cream

Valley Lomas, Life is What you Bake it. Basic Doughnut Recipe. Also, Dominique Ansel's, Everyone can bake, Go To Pastry cream. Amazing recipe, please try it when you get time!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For your doughnut dough, Activate your yeast with warmed milk in a jug.

Step 2

Add all other ingredients in a stand mixer with a hook attachment, the add in your warm milk mixture.

Step 3

Mix on low until mixed, then mix on medium speed for about 8-10 minutes

Step 4

Grab another bowl, coat with a little oil and leave your dough to prove for 1 or 2 hours, depending on heat in your kitchen. (Until doubled in size)

Step 5

Deflate your dough after 2 hours and turn into a ball, then leave again for about 45 minutes.

Step 6

Once proofed, get your dough out on your kitchen counter and flatten with a rolling pin (3/4 inch), cut into squares or shape of preference.

Step 7

Leave to proof for 45 mintues.

Step 8

10 Minutes before finishing your proofing, put on your oil in a large dutch oven over medium - low heat. Also the trick is to use a thermometer to keep an eye on your oil temp.

Step 9

Once proofed, and the oil is reaching 350f, add in about 3 or 4 doughnuts at a time depending on your dutch oven. Cook for about 1 minute each side until done. Put on a cooling rack for about 30 seconds then coat your doughnuts with the sugar (I used vanilla infused sugar). Then your doughnuts are done, leave until fully cooled!

Step 10

Add your whole milk and sugar into a pan to make it hot (not boiling)

Step 11

In a medium bowl, add your egg yolks, sugar, cornstarch, pinch of salt. Whisk until slightly fluffy.

Step 12

Pour your hot milk 1 splash at a time until fully incorporated. Mixing vigorously until all your mixture has gone into the bowl.

Step 13

Put the mixture back into the pan and on LOW heat, keep whisking until it is a custard mixture.

Step 14

Take off the gas and transfer to a new bowl, adding in the butter and pistachio paste (2 Tbsp) into the mixture and whisk vigorously until combined. Cover fully with cling film to prevent a skin and leave to fully cool (2 hours)

Step 15

Pipe your cream into your doughnuts until filled and top with crushed pistachios and ENJOY!

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