Great British Bake Off finalist Richard Burr makes his Scoff debut with the new series of Keep Calm and Bake. Here Richard demonstrates how to make the perfect custard filled doughnuts. Try these out and tuck in! Subscribe! http://www.youtube.com/subscription_center?add_user=Videojugfoodanddrink Check Out Our Channel Page: http://www.youtube.com/user/Videojugfoodanddrink Like Us On Facebook! http://www.facebook.com/pages/Food-Drink-Club/382470928450558 Follow Us On Twitter! http://www.twitter.com/videojugfood Watch This and Other Related films here: http://www.videojug.com/film/custard-filled-doughnuts INGREDIENTS: 1 tbsp Quick Yeast 95 g Caster Sugar 150 ml Whole Milk, Warmed 330 g Strong Bread Flour 1/4 tsp Salt 50 g Unsalted Butter 1 large Egg, Beaten 4 large Egg Yolks 1 1/2 ltr Vegetable Oil 330 ml Whole Milk 1 tsp Vanilla Paste 2 1/2 tbsp Cornflour 100 g Icing Sugar STEP 1: CREATE THE DOUGH Mix the yeast with a teaspoon of sugar and about 50ml of warm milk and put to one side for about 15 minutes. Meanwhile, melt 50g butter in a pan over a low heat. Sift 330g flour, ¼ tsp salt and 1 tbsp of sugar into a large bowl. Pour the yeast mix into this, the rest of the warmed milk, melted butter, and 1 beaten egg. Mix this into a dough, knead, then put into a bowl and cover with cling film to rise for about an hour at room temperature. STEP 2: MAKE THE CUSTARD While the dough is rising, put the milk and vanilla paste in a saucepan over a medium heat. Whisk the 4 egg yolks, sugar and cornflour together in a heatproof bowl with a hand whisk until smooth and creamy. Once the milk is steaming, but not yet boiling, whisk the milk into the egg yolk mixture in the bowl until fully incorporated. Pour the custard back into the saucepan and continue to heat, constantly mixing with a silicone spatula until it thickens up. Pour into a bowl, cover with cling film and put in the fridge to cool. STEP 3: FRY YOUR DOUGHNUTS When the doughnut dough has risen, knead on a floured work surface for about 30 seconds. Divide the dough into 10 portions and roll each portion into a neat ball. Press each ball of dough down to form a disc and lay onto an oiled tray. Cover with cling film and leave for 45 minutes to rise at room temperature. After 45 minutes, heat the oil in a large saucepan on the hob until it reaches 170oC. Fry the doughnuts, 2 at a time for 2 minutes on each side until golden brown. Take each doughnut out of the oil and leave to dry on a cooling rack. STEP 4: FILL UP WITH CUSTARD Once the custard has cooled, take out of the fridge and load into a piping bag fitted with a long nozzle (or into a flavour injector). Fill each doughnut with about 40ml of custard, then roll in icing sugar to finish. STEP 5: THEN ENJOY 13. Try not to eat them all in one sitting!

• published: 01 May 2015
• views: 17811