Malted Custard Doughnuts
To make these delicious doughnuts you will need the store cupboard essential – Malt Extract. Malt extract is made by extracting the natural sugars produced during the malting process, using just water and heat. As these sugars are not refined, it provides a more sustained release of energy. Malt extract is readily available from Health food shops and chemists.
Ingredients for doughnuts
100ml warm water
½ teaspoon vanilla extract
12g fresh yeast (or 1 sachet dried yeast)
4 large egg yolks (approx. 70g)
80g malt extract
400g plain flour (a little more if mixture is too wet)
50ml double cream
Ingredients for the custard
250ml full-fat milk
3 egg yolks
60g caster sugar (and 2 tablespoons later)
40g plain flour
120ml double cream
15g malt extract (and 1teaspoon later)
For the doughnuts
Combine all the doughnut ingredients in a food mixer bowl and mix for 10 minutes or until the mixture forms a ball. If it looks a little sticky, add a little more flour. Place the dough in a covered bowl and leave to prove for 1 hour or until doubled in size. Tip the dough onto a well-floured work surface and roll to 1/2-inch-thick. Using a 5 ½ cm cookie cutter, cut rounds and place onto a greased baking tray. Cover and leave to prove for a further 30 minutes or until doubled in size.
Preheat oven to 200OC. Bake for 8-12 minutes until golden brown and puffed, the remove and allow to cool.
For the custard
Whisk the egg yolks with sugar in a bowl until creamy and pale, then add the flour and whisk again until thoroughly mixed. Set to one side. Heat the milk and malt extract in a pan on a medium heat and bring to a gentle boil, then remove from the heat and slow add the egg yolks, keep stirring gently. Heat gently for a further 5 minutes, stirring continuously until it has thickened. Pour into a bowl and allow to cool thoroughly in the fridge.
Whip the cream with two tablespoons of sugar and one teaspoon of malt extract until thick, so that it holds its shape, then fold it into the cold custard. Chill until needed.
Once thoroughly cooled, fill the custard into a piping bag and nozzle and insert into the doughnuts and fill with custard. Melt some butter in a pan. In a bowl pour two tablespoons of caster sugar. Dip the filled doughnuts in the melted butter then roll in the sugar. Place on to a cooling rack.