dessert
Donut
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Prep
30 min + cooling time
Cook
15 min
Total
45 min
Serves
Makes about 12 donuts
Crispy outside and custard-soft inside, these donuts are made from a choux-style batter, cooked on the stove first, then shaped and fried for a completely different texture than a yeast donut.
Ingredients
- 400 ml (1 2/3 cups) water
- 1 1/2 tbsp white sugar
- 3/4 tsp salt
- 150 g (10 tbsp) butter
- 240 g (2 cups) all-purpose flour
- 4 eggs
Instructions
- 1Combine the water, sugar, salt, and butter in a saucepan and bring to a boil.
- 2Reduce to a simmer and add the flour, whisking continuously, until a smooth dough forms and pulls away from the sides.
- 3Spread the dough onto a sheet pan and cool to room temperature.
- 4Transfer the cooled dough to a stand mixer with the paddle.
- 5Beat in the eggs one at a time until the dough is completely smooth and pipeable.
- 6Pipe or scoop into shape and fry at 175 C (350 F) until golden, 3 to 4 minutes per side.
Cook's Note
The dough must be completely cool before the eggs go in, hot dough scrambles the eggs. Spread it thin on the sheet pan and let it cool fully before starting the mixer.
Best Served With
Serve warm with chocolate ganache, maple milk frosting, or powdered sugar. Works for brunch or as a dessert.
Why This Recipe Works
This is a choux-based donut, cooking the flour in liquid first sets the starch and gives a much denser, custard-like crumb than a yeast donut. The eggs go in after to add richness and structure.
Make It Yours
- Pipe into long churro shapes and toss in cinnamon sugar for a different presentation.
- Add a teaspoon of vanilla extract to the dough.
- Top with chocolate ganache or maple milk frosting.
- Cereal top: crumble Captain Crunch Berries by hand into rough pieces, not crumbs, and press onto the frosted donut just before serving.
Leftover Strategy
Best eaten fresh. Reheat in a 160 °C (320 °F) oven for 5 minutes if needed.
Want to impress guests with this dish? Ask Jeff
Pairing
A hot coffee or a cold glass of whole milk is the natural pairing. For an adult version, a small glass of rum or bourbon on the side.