Cinnamon-coated custard donuts

Votes: 1

Time: 1 hour 40 min.
Complexity: easily
Quantity: 30 mini donuts

These miniature donuts are made with a choux pastry dough made from a mixture of wheat flour and dry instant mashed potato base. Butter, sugar, vanilla, and eggs are also added. The dough is then scooped into the hot oil using a small ice cream scoop, approximately 2.5 cm in diameter. This method ensures that the donuts are evenly fried inside and out, and they all maintain a uniform round shape. Remove them from the fryer and immediately roll them in a mixture of sugar and ground cinnamon. The generous amount of butter and dry instant mashed potato base create a delicate texture, and the cinnamon aroma is sure to captivate everyone.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 tablespoons unsalted butter
1 tsp vanilla extract
0.5 cups premium flour
0.5 cup instant mashed potatoes
1.5 cups of sugar
0.5 tsp salt
3 large eggs + 1 white
2 tablespoons ground cinnamon
Vegetable oil, for deep-frying

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Cooking the dish according to the recipe:

In a medium saucepan, combine 1/2 cup water, butter, and vanilla; bring to a boil, stirring to melt the butter. Remove from heat and stir in the flour, dry instant potatoes, 1/2 cup sugar, and salt. Return the saucepan to medium heat and mix until the dough is stiff and pulls away from the sides of the pan, about 2 minutes. Transfer the dough to the bowl of a stand mixer or a medium bowl; cool for about 10 minutes.
Beat the dough on medium-high speed with a mixer fitted with a paddle attachment or a wooden spoon; add the eggs and egg whites one at a time, beating thoroughly after each addition. After the eggs are incorporated, beat for about 1 minute more, until the dough is smooth and glossy. Let it rest for 1 hour.

In a shallow dish, combine the remaining 1 cup sugar and cinnamon. Place a tall, heavy-bottomed saucepan over medium heat and fill it about a third full with vegetable oil; heat to 170°C (350°F) on a deep-fry thermometer. Use a small ice cream scoop to drop the batter into the oil (fry in batches).

Note

It is very important to drop the dough into the oil with a small ice cream scoop, not a tablespoon..
Fry, turning once, until golden brown, about 6 minutes. Using a slotted spoon, transfer the donuts to the cinnamon-sugar mixture and roll to coat completely. Serve warm.

Author of the recipe - Chef Charles Granquist is a pastry instructor at the culinary school.

Categories:

recipe / Mixer / Breakfast / Festive dishes / Bakery / Desserts / Donuts, pies, buns / / American cuisine

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