Ep. 10 - Baked Milk Bread Doughnut w/ Strawberry Matcha Filling 🍩 | a party for one

Inspired by the numerous strawberry matcha lattes in the world, I decided to use the same pair of flavors in a doughnut. This was my first time making doughnuts and also my first time making milk bread. I haven’t really had a good enough excuse to purchase a standing mixer for myself and I’m also limited on space, so I decided to knead this dough by hand. Not going to lie...it was tiring. But wow wow wow it is so rewarding! Eat these while warm - the doughnut is so soft! I will definitely be making these again with some new fillings. Subscribe for more cooking #ASMR 👂videos, we release a new one every week. Share the video and follow us on social to stay tuned on what’s coming next. Follow us on IG:   / apartyforone   INGREDIENTS Milk Bread (makes 12 doughnuts) Tang Zhong (roux starter) • 3 tbsp water • 3 tbsp milk • 2 tbsp bread flour Dough • 298g bread flour • 50g sugar • 1 tsp salt • 1 tbsp active dry yeast • 113ml whole milk • 1 egg • 57g melted unsalted butter • Additional melted butter for brushing doughnuts • Sugar for dusting doughnuts Matcha Custard (in the video we made a double batch - you will only need the below to fill a dozen doughnuts) • 245ml milk • 50g sugar • 12g corn starch • ¼ tsp salt • 3 large egg yolks at room temp • 1 tsp vanilla paste (or extract) • 1 tbsp butter • 3 tsp matcha powder Strawberry Jelly • 450g strawberries, halved • 75g sugar • 1 tbsp lemon juice • Pinch of salt • 1.5 tbsp water • 1.5 tbsp corn starch RECIPE Matcha Custard • Whisk corn starch, egg yolks, and 45g of the milk together in a bowl. • Combine remaining milk, sugar, salt in a saucepan and bring to a gentle simmer until all sugar have dissolved. • Temper the egg mixture by adding a little bit of the steamed milk mixture into the eggs and whisking quickly. Then, add the egg mixture into the saucepan and immediately whisk to prevent the eggs from curdling. • Bring to a boil or until the custard has thickened and reached a temperature of 165°F • Turn the heat off and stir in vanilla and matcha powder. Lastly, add in butter and mix until butter has fully melted. • Cool in the refrigerator for at least 3-4 hours. Strawberry Jelly • Mash the strawberries in a saucepan until coarsely crushed. Then, add all the remaining ingredients and bring to a boil. Cook until thickened. • Cool until just warm and then put the jelly in a food processor so all the strawberries have been mashed. This prevents any blockage in the piping bag when you fill your donuts. Milk Bread Doughnut • Combine tangzhong ingredients in a pan and cook on low heat, stirring constantly until thick ~3-5 minutes. The tangzhong will look like a thick paste. Remove from heat and let cool. • Combine remaining dough ingredients with the cool tangzhong until a smooth elastic dough forms. If you are using a standing mixer, this will take around 15 minutes of kneading on medium. If you are kneading by hand, this will take around 30 minutes of kneading. • Cover the dough in a slightly oiled bowl and let rise for 80-90 minutes. • Gently deflate the dough and roll it out into a rectangle ~ 1/2in thick. Using a round cookie cutter, cut out donuts. My cutter is 3in and I managed to just get about 12 donuts. Place each disk on a non-stick or greased baking sheet. • Cover and let rise for 40-50 minutes. • Preheat the oven to 375°F. Once the dough is done rising, bake the donuts for ~8 minutes until just golden brown. (Do not let the doughnuts get too golden as they will dry out and become hard.) • As soon as the doughnuts are out of the oven, brush with some melted butter and then coat the doughnuts in sugar. • To fill the donuts with both matcha custard and strawberry jelly, put each mixture into a piping bag and then put both of those bags side- by-side into a larger piping bag with a round nozzle. Then using a small paring knife, cut a long hole into the length of each doughnut. Pipe the filling into each doughnut.