Portuguese Custard-Filled Doughnuts Rolled in Sugar

What you need

• 435 g (3 1/2 cups) all-purpose flour, plus extra for dusting
• 25 g fresh yeast, or 8 g instant yeast
• 150 ml (2/3 cup) whole milk, lukewarm
• 1 large egg
• 4 large egg yolks, 1 for the dough, 3 for the custard
• 60 g (1/4 cup) caster sugar, for the dough
• 50 g (3 1/2 tbsp) unsalted butter, softened
• 1 pinch salt
• 1/2 lemon, zest only
• 1 tbsp white rum, optional
• 1 l (4 cups) neutral oil, for deep frying
• 75 g (1/3 cup) granulated sugar, for the custard
• 10 g (1 tbsp) cornstarch
• 250 ml (1 cup) whole milk, for the custard
• 1 tsp vanilla extract
• 100 g (1/2 cup) granulated sugar, for rolling

Method

Restated from the original video

1. 1

   For the custard, whisk 75 g sugar, 10 g flour, the cornstarch and 3 of the yolks in a saucepan. Pour in the 250 ml milk.

2. 2

   Cook over low heat, stirring constantly, until it thickens to a pudding, 5-7 min. Let it bubble gently for 1 min.

3. 3

   Stir in the vanilla, pour into a bowl, press cling film onto the surface and cool completely.

4. 4

   For the dough, put 65 g of the flour in a large bowl. Dissolve the yeast in the lukewarm 150 ml milk and mix it in.

5. 5

   Add the egg and the last yolk and knead until smooth. Add the caster sugar and the butter, then the salt, lemon zest and rum.

6. 6

   Work in the rest of the flour a little at a time and knead 8-10 min, until the dough is soft, elastic and only slightly tacky.

7. 7

   Cover and leave in a warm spot until doubled, about 1 hour.

8. 8

   Divide the dough into 10 pieces of about 70 g and roll each into a smooth ball. Set them on a floured tray with space between, cover and rise again until puffy, 40-50 min.

9. 9

   Heat the oil to 170 °C (340 °F) in a deep pot. Fry 3-4 balls at a time, 2-3 min per side, until deep golden.

10. 10

    Lift out with a slotted spoon and drain on paper towels for 30 seconds, then roll each ball in the sugar for rolling while still warm.

11. 11

    Cool completely. Cut a slit in the side of each ball with scissors, without cutting through.

12. 12

    Spoon the custard into a piping bag with a plain nozzle and fill each ball generously.

Imported from cozinharsemstress.pt. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.