Jam and Custard Doughssants

• 份量: 10 servings
• 准备时间: 45 minutes
• 总时间: 3 hours 40 minutes

配料

3/4 cup (180ml) milk, warmed (~110F)

1/4 cup (55g) granulated sugar, divided

2 1/2 tsp (11g) active dry yeast (substitution: instant yeast)

1/2 cup (120g) Greek yogurt or sour cream, at room temperature

1/2 cup (113g) salted butter, melted and slightly cooled

2 eggs, at room temperature

1 tsp (4g) vanilla bean paste or extract

4 cups (480g) bread flour (substitution: all-purpose flour)

1 tsp (3g) salt

Avocado oil, for frying

2 cups (480ml) whole milk

4 large egg yolks

1/3 cup (70g) granulated sugar

1/4 cup (55g) cornstarch

2 tsp (8g) vanilla bean paste or extract

1/2 tsp (3g) salt

3 tbsp (45g) salted butter

3/4 cup (180ml) heavy whipping cream (this will be whipped and folded into the custard once it’s cooled)

Full 13oz jar of raspberry jam or jam(s) of choice

3/4 cup (165g) granulated sugar

步骤

Start by preparing the dough and activating the yeast. Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated.

In a large bowl, whisk together the flour and salt.

Once activated, pour the yeast mixture into the bowl of a stand mixer (or a large bowl if mixing/kneading the dough by hand). Add the rest of the sugar (1/4 cup minus the 1 tbsp that was used to activate the yeast), Greek yogurt (or sour cream), melted and cooled butter, eggs, vanilla, and the flour mixture.

With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined. Allow to rest for 5 minutes so the flour can soak up the liquids.

Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl. If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl. Don’t add too much, you want the dough to be slightly sticky! I ended up adding ~1 1/2 tbsp more flour. If you are mixing and kneading by hand, pour the dough onto a floured surface and knead for 5-7 minutes by hand.

Transfer the dough to a lightly oiled bowl. Cover and allow to rise in a warm environment for 1-1.5 hours, or until doubled in size. I did a full 1.5 hours!

While the dough is rising, prepare the vanilla bean custard. In a medium saucepan or pot over medium heat, heat the milk until it simmers - do not bring it to a boil!

While the milk is warming up, in a separate large bowl, add the egg yolks, sugar, cornstarch, vanilla, and salt. Whisk until well combined and smooth.

Once the milk mixture is simmering, as you continuously whisk, slowly stream it into the egg mixture to temper the eggs, until combined. I would be intentional to go slow with this, you don’t want to cook the eggs!

Once the milk is fully incorporated, add the combined mixture back to the saucepan, and bring back to medium heat. Whisk continuously until it bubbles. Once it starts bubbling, it will begin to thicken quickly. Keep it at the same heat as you whisk fast and vigorously for 1 minute.

Once thickened (the consistency should be like thick pudding), remove it from the heat and whisk in the butter until fully combined.

Pour the mixture through a fine mesh sieve to get it extra smooth into a large clean bowl. Then lay a piece of plastic wrap directly onto the surface of the custard to avoid a skin from forming. Place the bowl in the refrigerator to chill until completely cold.

Once the dough is almost finished rising, cut out 10 rectangles of parchment paper and spread them across 2 baking sheets. These will be used for the doughssants to sit on once shaped and make it easier to transfer the donuts to the oil once ready to fry.

Once the dough is doubled, punch it down and turn it onto a lightly floured surface. Roll the dough out to a 20x12” rectangle, ~1/4” thickness. On the long end of the dough, use a pizza cutter or sharp knife to divide the dough into 5 equal sections (each 4” in width). This should create 5 long rectangles.

Then, cut a straight line diagonally through each rectangle to create 10 triangles. *This is going to make 10 very large doughssants. If you want them smaller, you can cut smaller sections and triangles (i.e., roll the dough out to a 24x12" rectangle; cut into 6, 4" sections; cut a total of 12 triangles from those sections).

Take a triangle and make a small slit in the middle of the large end (refer to video if needed). Then, tightly roll it up into a croissant shape. Repeat with the remaining triangles.

Place the doughssants onto the prepared parchment paper squares on the baking sheets. Loosely cover with a kitchen towel and allow to proof for 30-45 minutes, until puffy.

When the doughssants are almost done proofing, fill a large, heavy-bottomed pot or Dutch oven with oil, filling ~2” in the pan. Heat on medium-high until it reaches 350F-365F.

Line a wire cooling rack with a thick layer of paper towels. Place the granulated sugar into a shallow bowl to use for coating.

Once the oil is hot enough, carefully transfer the parchment paper squares with the doughssants on them slowly into the hot oil, 2 at a time. After 10-15 seconds, pull the parchment paper away from the doughssants (it should almost immediately release). Fry the doughssants for 1-2 minutes on each side (2-4 minutes total), until a golden brown.

Using a slotted spoon, carefully remove the doughssants from the oil and to the rack with paper towels. Repeat with the remaining doughssats.

While the other doughssantts are frying, dip the warm doughssantts into the sugar, making sure to roll and coat both sides. Then place onto a cooling rack to cool almost completely (they should be just lightly warm to the touch before filling).

Once you’re ready to fill the doughssants, finish preparing the custard cream. In a large bowl or the bowl is a stand mixer, beat the heavy cream for 2-4 minutes, until stiff peaks form. Remove the custard from the fridge and give it a good whisk. Then, add the whipped cream to the custard, and use a rubber spatula to fold until well combined. Transfer the custard cream mixture to a piping bag or a gallon ziplock bag with the end snipped off.

Place the raspberry jam (or jam of choice) into a separate piping bag or ziplock bag with the end snipped off.

Use a knife or chopstick to make a small hole in the center of a doughssant, slightly pushing toward the edges to create space for the filling. Then carefully fit the tip of the piping bag with the custard cream into the hole, and squeeze until the center begins to puff up. Don’t fill it fully with the custard cream, you want to leave some space for the jam.

Then press the tip of the jam piping bag into the same hole, and gently fill until the doughssant is fully filled (do less than you think, or else some of the filling will start to spill out once you remove the piping bag if you overfill them). Repeat with the remaining doughssants.

Serve immediately and enjoy!