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Ingredients
- Yields 12 donuts
dough:
315 g all-purpose flour
50 g sugar
2 egg yolks
160 ml warm milk
60 g unsalted butter (melted)
2 g vanilla extract
7 g instant yeast
20 g icing sugar (for dusting of the donuts)
salted egg custard:
45 g salted egg yolk powder
10 g custard powder
250 g UHT milk
3 g vanilla extract
20 g sugar
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Salted Egg Baked Donuts
For a healthier twist to the classic donut, ditch your deep-fryer and try your hand at baking them instead. Not only does this cut down the time for prep and cleanup, the results are just as tasty. What makes these baked donuts extra special is the creamy salted egg custard filling that’s just the right amount of sweet and savory.
- Easy
- 30 min
- 240 min
- 15 min
- 3 steps
- 13 Ingredients
- Easy
- 3 steps
- 13 Ingredients
- 30 min
- 240 min
- 15 min
Instructions
-
Preparing the Dough
- Combine 120g flour, sugar, and instant yeast in a bowl.
- Pour in warm milk, 2 egg yolks, melted butter and vanilla extract. Mix well.
- Let it rest in room temperature for 15mins (Pre-Proofing)
- Add in the remaining 195g of flour and fold it in.
- Knead the dough in the bowl until nice and smooth, if it’s too sticky and wet, add more flour accordingly.
- Let it rest in room temperature for 1.5 hours or until double its size
-
Making the salted egg custard
- Pour in milk, sugar, custard powder, Salted Egg Yolk Powder and vanilla extract into a pot
- Over low heat stir the mixture constantly and simmer until it thickens and smooth. Turn off the heat.
- Wrap with cling wrap to avoid drying up, set aside in fridge for 2 hours.
-
Baking the Donuts
- Pre-Heat oven at 190⁰
- Add some flour on to the surface of the table, roll rested dough into 1cm in thickness
- Cut dough into circles (2.5 inch in diameter) and place them onto a wax paper lined tray.
- Let the dough, in the tray, rest in room temperature for 1 hour and cover it with cling wrap. (Do not wrap it.)
- Remove cling wrap and bake for 190⁰C for 10-12mins or until lightly golden brown.
- Place piping bag into a cup, unfold piping bag around the cup. (To create an opening)
- Pour Salted egg custard into the piping bag (Fill up half full.)
- Unfold the piping and twist the opening, make sure it is closed and tight.
- Once twisted tightly, cut a small opening at the tip of piping bag.
- Use a chopstick to make a small hole at the bottom of the donuts gently, put the opened tip of the piping bag into the donut.
- From the inside, gently press the piping bag to release the custard, and while pressing slowly pull out the piping from the donut. (To know when it is enough, the custard should ooze a little out from the donut.)
- Pre-Heat oven at 190⁰
Plate and Serve!
Brush the baked donuts with melted butter on the top. Serve donuts with sugar dustings on top.
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Ingredients
- Yields 12 donuts
-
dough:
315 g all-purpose flour
-
50 g sugar
-
2 egg yolks
-
160 ml warm milk
-
60 g unsalted butter (melted)
-
2 g vanilla extract
-
7 g instant yeast
-
20 g icing sugar (for dusting of the donuts)
-
salted egg custard:
45 g salted egg yolk powder
-
10 g custard powder
-
250 g UHT milk
-
3 g vanilla extract
-
20 g sugar
Nutrition
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