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Homemade Donuts
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Homemade Donuts
It is Homer Simpson’s ultimate object of desire the typical American dessert, the favourite police man's meal, according to comedians: Homemade Donuts. In mammie Tremblay's recipe, the secret ingredient is mashed potato, which brings a more granular texture to the dough, John's touch: homemade custard to stuff them, a pleasant surprise!
Homemade Donuts
| Prep time: 10 minutes + 30 minutes refrigeration time |
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| Cooking time: 10 to 15 minutes |
| Servings or yield: About 30 donuts |
| Difficulty level: Easy |
| 1 cup mashed potatoes |
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| 3 cup all purposed flour |
| 1 cup sugar |
| 3 eggs |
| ¼ cup milk |
| ¼ cup butter |
| 4 tsp. baking powder |
| ¼ tsp. salt |
| 1 litre peanut or canola oil for firing |
| 1 cooking thermometer |
| Icing sugar |
| For custard |
| 4 egg yolks |
| 1 ½ cup milk |
| ½ cup sugar |
| ¼ cup cornstarch |
| 2 tsp. vanilla extract |
| 2 tsp. butter |
Preparation
In a large bowl, sift flour with salt and baking powder, set aside.
In a mixer bowl, add mashed potatoes, sugar and butter and mix 1 minute at medium speed. Add one egg at a time, and mix until mixture is homogeneous. Alternate adding flour and milk in small quantity. Mix until obtaining a ball. Transfer in a floured bowl. Add a little flour on top, cover with a film of plastic and let rest in the refrigerator 30 minutes.
Meanwhile, for the custard, put egg yolks in a big bowl with sugar and cornstarch. Whisk well until homogeneous. In a small pan, add milk and heat (make sure not to boil), remove from the heat. Add hot milk to egg mixture and mix constantly until homogeneous. Transfer mixture in pan and warm on medium heat mixing constantly. Cook, mixing constantly 3 to 5 minutes or until mixture has thickens. Add vanilla and butter, whip until butter is completely melted. Transfer mixture in a bowl, cover with saran wrap, let cool and place in the refrigerator.
After 30 minutes, take out dough from refrigerator and roll on your floured working area to ¼ inch thick. Using a small and larger round pastry cutter, create your donuts.
Warm oil in a deep pan. Verify the temperature using a cooking thermometer (180-200°C). Cook 3 or 4 donuts at a time on each side until golden brown.
Place donuts on absorbing paper and sprinkle with icing sugar. Prepare some donut without holes and stuff with custard. Serve and enjoy!
Tips, Tricks + Culinary ideas
Preparation steps
1 - In a large bowl, sift flour with salt and baking powder, set aside.
2 - In a mixer bowl, add mashed potatoes, sugar and butter and mix 1 minute at medium speed.
3 - Add one egg at a time, and mix until mixture is homogeneous.
4 - Alternate adding flour and milk in small quantity.
5 - Mix until obtaining a ball. Transfer in a floured bowl.
6 - Add a little flour on top, cover with a film of plastic and let rest in the refrigerator 30 minutes.
7 - Meanwhile, for the custard, put egg yolks in a big bowl.
8 - Add sugar and cornstarch. Whisk well until homogeneous.
9 - In a small pan, add milk and heat (make sure not to boil), remove from the heat
10 - Add hot milk to egg mixture and mix constantly until homogeneous.
11 - Transfer mixture in pan and warm on medium heat mixing constantly. Cook, mixing constantly 3 to 5 minutes or until mixture has thickens.
12 - Add vanilla and butter, whip until butter is completely melted.
13 - Transfer mixture in a bowl, cover with saran wrap, let cool and place in the refrigerator.
14 - After 30 minutes, take out dough from refrigerator and roll on your floured working area to ¼ inch thick.
15 - Using a small and larger round pastry cutter, create your donuts.
16 - Warm oil in a deep pan. Verify the temperature using a cooking thermometer (180-200°C). Cook 3 or 4 donuts at a time on each side until golden brown.
17 - Place donuts on absorbing paper and sprinkle with icing sugar.
18 - Prepare some donut without holes and stuff with custard.
19 - Serve and enjoy!
