Custard Donuts Two Ways — Fried and Baked

Kitchen Tools I Cook With: https://amzn.to/47KTh6J Some links are affiliate links, which means I may earn a small commission at no extra cost to you. --- Ingredients for dough (8 donuts): 3 cups flour (bread flour's great, but all-purpose flour will do just fine) 1 room temperature egg 2/3 cup warm milk (about 100°F or 40°C) 40g (about 1.4 oz) unsalted butter, room temp 3 tbsp sugar 4g yeast (that’s 1.5 tsp for those keeping track) 1/2 tsp salt (or less if you’re not into the salty vibes) For the custard filling: 1 egg + 1 yolk (yeah, we’re going yolk fancy here) 3 tbsp sugar (4 or 5 tbsp if you want it real sweet) 1 tbsp flour or cornstarch (your choice!) 2 cups milk Pinch of salt A few drops of vanilla extract (if you’re feeling fancy) For the whipped cream: 1/2 cup heavy cream 1 tbsp sugar For the coffee topping (for 4 donuts): 40g (1.4 oz) unsalted butter 2 tbsp sugar 1 egg 2 tbsp flour 5g (about 0.15 oz) coffee How to make that delicious coffee topping: 1. Melt the butter using a water bath on low heat (patience, my friend). 2. Keep it on the stove, toss in the sugar, egg, and coffee. Mix it up real good. 3. Take it off the heat, then stir in the flour until you’ve got a smooth blend. 4. Pop that mixture into the fridge for 20 minutes. 5. After chilling, throw it into a pastry bag and boom—you’re ready to top your donuts! A few pro tips to keep you on track: Bake these bad boys at 340°F (170°C) for about 18 minutes. Keep an eye on ‘em! And don’t forget: use warm milk for the dough. If it’s cold, the yeast will be like, "Nope, not today!" Let's go make some magic (and maybe some mess) in the kitchen!