Description
Fluffy vanilla doughnuts embrace Biscoff custard in a delightful culinary dance, promising pure indulgence. Sweet pastry lovers will swoon over this Belgian-inspired treat that marries creamy spice with tender dough.
Ingredients
Scale
Dough Ingredients:
- 2 cups (480 ml) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon (15 ml) baking powder
- 2 large eggs
- 1/2 cup (120 ml) milk
- 2 teaspoons (10 ml) vanilla extract
- 1/4 cup (60 g) unsalted butter
Filling Ingredients:
- 2 cups (480 ml) heavy cream
- 1/2 cup (120 ml) condensed milk
- 3 egg yolks
- 2 tablespoons (30 ml) cornstarch
- 1 cup (100 g) biscoff cookies, crushed
Coating and Garnish:
- 2 cups (480 ml) vegetable oil (for frying)
- 1/2 cup (60 g) powdered sugar
- 1 teaspoon (5 ml) ground cinnamon
- 1/4 cup (25 g) additional crushed biscoff cookies (for topping)
Instructions
- Combine flour, sugar, and baking powder in a large mixing bowl, creating a uniform dry mixture.
- Excavate a central cavity in the dry ingredients, introduce eggs, milk, and vanilla extract, mixing until a cohesive, supple dough materializes.
- Integrate melted butter into the dough, ensuring uniform incorporation while preserving its delicate consistency.
- Manipulate the dough on a lightly dusted surface for 3-4 minutes, developing elasticity and smoothness.
- Shield the dough and allow it to rest at ambient temperature for 30 minutes, enhancing flavor complexity.
- Elongate the dough to approximately 1/2-inch thickness and excise circular shapes using a specialized cutter.
- Elevate vegetable oil in a deep fryer or substantial pot to 350°F, maintaining thermal consistency.
- Delicately submerge doughnuts into sizzling oil, transforming each side for 2-3 minutes until achieving a golden, puffy complexion.
- Extract doughnuts with a perforated utensil, allowing excess oil to drain on absorbent paper.
- Construct custard by whisking egg yolks, condensed milk, and cornstarch in a saucepan over moderate heat until thickening occurs.
- Incorporate pulverized biscoff cookies into the warm custard, generating a luxurious, textured filling.
- Permit custard to cool, then transfer to a piping apparatus with a slender tip.
- Delicately inject each doughnut with biscoff custard, ensuring uniform distribution.
- Amalgamate powdered sugar and cinnamon in a shallow vessel.
- Enrobe filled doughnuts in the sugar mixture, achieving comprehensive coverage.
- Garnish with additional crushed biscoff cookies, introducing textural contrast and visual intrigue.
- Serve promptly to maximize gustatory pleasure.
Notes
- Precision Matters: Use a kitchen thermometer to ensure oil temperature stays consistent at 350°F for perfectly golden, evenly cooked doughnuts without burning.
- Dough Development: Allow dough to rest at room temperature, which helps gluten relax and creates a more tender, lighter texture in the final product.
- Filling Technique: When piping custard, insert the tip gently into the side of each doughnut and apply steady pressure to distribute filling evenly without tearing the dough.
- Dietary Adaptations: Swap regular flour with gluten-free blend and use plant-based milk and eggs to make the recipe suitable for alternative dietary needs while maintaining similar texture and taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 390
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg