Jammy Custard Doughnuts

by Kyla Van Heerden

Recipe and Photo credit: Parmalat

Yield: 20 portions
1 stand mixer
Medium heat proof mixing bowl
Medium saucepan
1 x shallow tray to chill the jammy custard!!
1 x deep fryer
2 x baking trays with paper towel
1 x piping bag with piping tip, plain 1 cm
5 cm cutter

3 cups (450g) plain flour
1/3 cup (70g) caster sugar
10g dried instant yeast
1 small orange, zested and finely grated
3/4 cup (185ml) lukewarm milk
65g unsalted butter, softened
1 egg plus 1 extra egg yolk, at room temperature
Vegetable oil, to deep-fry
2 cups Parmalat custard
1 tsp vanilla essence
2 egg yolks
2 Tbsp sugar
1/3 cup (50g) plain flour
100g Parmalat fresh cream, whisked to soft peaks
2 1/2 tbs good-quality raspberry jam
1 cup (220g) white sugar
2 Tbs cinnamon powder (flavour of your choice!!)

1. For the jammy custard cream, place custard and vanilla in a medium saucepan over medium
heat and bring to just below the boil. Whisk yolks and 2 Tbsp sugar in a heatproof bowl until
pale, then add flour and whisk to combine. Whisking continuously, pour hot custard mixture
over eggs, then transfer to a clean saucepan. Whisk continuously over medium heat until
mixture comes to the boil, then cook, whisking continuously, for 4-5 minutes until very thick.
Transfer onto a shallow tray, cover surface directly with plastic wrap and refrigerate in freezer
to chill completely.
2. Just before using, whisk custard to loosen slightly, fold in the cream, then fold in jam to form a
ripple effect. Transfer to a piping bag fitted with a 1cm plain nozzle. Set aside.
3. Place flour, sugar, yeast, and orange zest in the bowl of a stand mixer fitted with the dough
hook and mix to combine. Add lukewarm milk, butter, egg, yolk and 1 tsp fine sea salt and
knead on low speed to combine. Increase speed to medium and knead for 4-5 minutes until a
sticky dough form – the dough will be quite wet.
4. Turn out onto a lightly floured surface and dust with a little extra flour. Shape dough into a ball
and transfer to a buttered bowl. Cover with plastic wrap and set aside in a warm place for 1
hour-1 hour 30 minutes until doubled in size.
5. Turn dough out onto a floured surface and roll out to 1.5cm thick. Cut out rounds with a
floured 5cm cutter until there are 20 each. Place on trays lined with baking paper. Re-roll
scraps and repeat. Cover and set aside for 45 minutes-1 hour until risen by about half.
6. For the fruit sugar, combine ingredients in a large bowl and set aside. Feel free to add some
7. Half-fill a large, deep saucepan with oil and heat to 160°C. Working in batches, fry doughnuts
for 5-6 minutes, turning occasionally, until puffed and golden. Remove with a slotted spoon,
shake off excess oil and toss in fruit sugar. Cool to room temperature.
8. Make a hole in the side of each doughnut and pipe in the jammy custard cream. Serve

You may also like

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!