These rose custard donuts are simply magical. Fluffy clouds of fried yeasted dough are filled with custard and topped with a floral rose glaze. This is an eggless recipe.
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I love donuts! In any shape, size, form! There’s something different about these sweet treats. I think anything that has been deep fried tastes like heaven! It’s just the way it works! I would however, prefer doing this at home as I know exactly the ingredients that go into making these sweet delights! I remember being in Dublin and would treat myself to donuts every so often. When you walk the Dublin streets, especially in the city centre, you will often come across myriads of donut stores selling giant donuts in all possible colours and flavours you can imagine! My favourite were Offbeat Donuts (On Pearse St. Station, this would be the first shop you’d see as you make your way to the DART. So, obviously I’d take a detour very often, because hello! Donuts! 🍩 🍩 🍩 So, naturally, I had to make these fluffy fried balls of yumminess and these rose custard donuts are here to tell you the tale.
You may try to avoid making these beauties simply because they involve yeast or the process that is involved in making them. But let me assure you, making these rose custard donuts couldn’t be simpler. Besides, these donuts are also completely eggless including the custard used to fill in the donuts. You start by making a rich bread dough that is enriched with milk, condensed milk and butter. All the yummy things in the dough help add a beautiful texture to the fried donut.
The dough needs to be rested twice throughout the process of making these donuts. First, when you knead the dough and next when you cut them into the desired shape before frying. It helps make the dough incredibly fluffy. Frying is not a difficult task either, it literally takes less than 3 minutes to be deep fried. Usually, donuts, once fried, are rolled in sugar. However, these rose custard donuts not need that as you’d be filling it with custard and then adding a beautiful floral glaze to it.
I hope you make these rose custard donuts and savour every bite! I literally had to give these away because I had one too many! Not that I have any regrets!
- 1 tablespoon caster sugar
- 1 teaspoon + ½ teaspoonUrban Platter’s Professional Active Dry Yeast
- 130 grams warm milk
- 350 grams all-purpose flour
- ½ teaspoon sea salt
- 90 grams condensed milk
- 40 grams butter
- 2 tablespoon custard powder
- 30 grams caster sugar
- 270 grams full fat milk
- 50 grams icing sugar
- 1 tablespoon rose water (You can add more or less based on thickness and consistency desired)
- Begin by making the bread dough first. Add yeast and sugar in a bowl and mix well.
- Add lukewarm milk to the yeast + sugar mix and let it sit for 10 - 15 minutes until activated. It will get foamy.
- In the bowl of a stand mixer with dough hook attachment on, add the flour and salt. Begin mixing on low speed.
- Add the activated yeast and mix until combined.
- Add the condensed milk and mix again on medium speed.
- Add the butter.
- Increase speed to high (8 /10 on stand mixer) and knead for 5 minutes.
- You can even knead the dough by hand for a total of 10 minutes.
- In a lightly greased bowl, let the dough rest for 2 hours in a dark warm place. I like to cover the bowl with a kitchen towel.
- After 2 hours, transfer the risen dough to a lightly floured work surface.
- Roll it out to a 1/2 inch thickness and use a round cookie cutter to cut out circles.
- Place them on a baking sheet lined with parchment paper and cover very loosely with a kitchen cloth and let it prove for another 30-45 minutes.
- Heat oil in a large saucepan on medium heat.
- Fry the doughnuts for a total of 3 minutes, flipping halfway through. The oil should not be very hot but should gently fry the doughnuts.
- Try first with a small piece of dough to ensure that it's not frying away rapidly and browning too soon.
- Take them out and place on a kitchen towel.
- In a bowl, add custard powder and half the quantity of milk in the recipe. Whisk well so that all lumps are broken and it is a uniform mix.
- In a saucepan, add the rest of the milk and caster sugar.
- Once the sugar dissolves, add the cornflour mix and mix well.
- Whisk continuously for 3 minutes. It will thicken considerably.
- Take it off the heat and transfer to a clean bowl and let it cool down to room temperature.
- Once cooled, fill the custard in a piping bag fitted with a wilton 10 nozzle. It's a small round nozzle.
- Use a large skewer, run it 3/4th way through the doughnut and wiggle around to make space inside.
- Insert the nozzle deep into the doughnut and start filling it until the very end.
- Add rose water to icing sugar until it reaches a thickness and consistency you desire.
- Add a very tiny drop of red food colour to make the glaze a baby pink hue.
- Dip the filled donuts in this glaze and top with dried rose petals.