04 Jan Homemade Mini-Doughnuts
Homemade Mini-Doughnuts Stuffed with Strawberry Compote & Chocolate Custard
I made fried, Homemade Mini Doughnuts Stuffed with Strawberry Compote and Chocolate Custard the other day. I know I am no baker and I had my good friend Rohini having my back. One can always buy fancy doughnuts these days but making your own homemade mini-doughnuts has its own sweet recompenses. Yours will surely be better and fresher. They are known as Donuts these days.
Doughnuts are deep-fried pastries and can be savory to sweet. Though, in the United States, doughnuts are usually sweet treats, generally enjoyed at breakfast or as a midmorning or mid-afternoon snack; just like our samosa or vada. Doughnuts are sometimes filled or topped with jam or pastry cream; I filled them with strawberry compote and a chocolate custard. The most common American doughnut is circular with a hole in the middle; it looks like a bulbous, chubby ring just like a vada.
There are two basic ring-style doughnuts:; Raised or yeast doughnuts and cake doughnuts with baking powder; Cake doughnuts depend on baking powder for leavening; the batter needs to be chilled before rolling to make it easier to handle.
Yeast doughnuts are enchanting as they are simply light and airy. Baked doughnuts are thick and unlikable. Whereas freshly made, yeast doughnuts, are heavenly.
These mini doughnuts are fried thankfully and turned out just fine. Fried balls of dough dusted in sugar. It’s not only a kid’s dream; so I decided to make them at home.
Mini donut bites stuffed two ways: strawberry compote & chocolate custard
2.5 cups flour
1 cup water
1-2 tsp butter
7gms or 11/2 tsp yeast
4 tbsp sugar
1 tsp salt
3 tbsp icing sugar for dusting
Oil for frying
Firstly boil water and turn off the gas. Add the yeast and 2tbsp sugar to the water and let it froth for 15 minutes. If it does not froth then leave it until it does
In a mixing bowl, take the flour, sugar, salt, butter and the yeast. Mix the dough into a smooth consistency. Leave it covered to rise in the fridge overnight or for two hours.
Punch out the air on a dough mat and roll it to ½ inch thickness.
With a cookie cutter, cut out round discs and cover. Let it rest for an hour or two.
Heat oil in a pan and let it come to medium heat.
Drop in 2-3 of the doughnuts at a time and fry till golden brown on both sides.
The ring in the middle needs to be a shade lighter.
Remove on a kitchen towel and let cool. Fry all the doughnuts in the same way.
For the strawberry compote
200 gms strawberry (chopped)
3-4 tbsp sugar according to taste
3 tbsp water
1 star anise
1″ piece of cinnamon
Mix everything in a bowl and refrigerate overnight.
Bring it to a boil and simmer for 20-30 minutes depending on the consistency you want.
Remove the whole spices and blitz it.
Your strawberry compote is ready to use.
2 egg yolks
3-4 tbs sugar
1 cup milk
2-3 tbsp cocoa powder.
Take all the ingredients in a bowl and mix over a double boiler till you get a thick custard.
For the filling
Take the doughnuts and pierce them with a thick skewer or a straw.
Now fill a piping bag with the strawberry compote and fill the doughnut with it. Fill half the doughnuts with the strawberry compote and dust with icing sugar.
Lastly, fill a piping bag with the chocolate custard and pipe it into the rest of the doughnuts. Dust the doughnuts with icing sugar. Your Homemade Mini-Doughnuts with Strawberry Compote & Chocolate Custard are ready. Go nuts with these mini-doughnuts.