Peach and Custard Doughnuts Recipe
I can’t wait for you to try these! If you have more peaches than you know what to do with this summer, put those punnets to work with these delectable doughnuts. For light, fluffy dough, I’ve added a splash peach flavoured Dash water too. They make fizzy waters infused with wonky fruit that would otherwise go to waste – amazing!
I’ve simplified the steps as much as possible, so it should be foolproof. If you’ve got a free day then go on, give ’em a go. They’re so worth it!
Cook time: 7hrs+
Special Equipment: Stand mixer, candy thermometer and piping bags
For the doughnuts:
7g sachet fast action yeast
500g strong white bread flour
50g caster sugar
1 tsp sea salt
50ml peach Dash water (My secret ingredient for fruity, extra light and airy dough)
1 tsp vanilla extract
125g unsalted butter, room temperature
2l vegetable oil
50g caster sugar to dust.
For the Crème Patisserie:
4 egg yolks
60g caster sugar
25g plain flour
10g corn flour
1 tsp vanilla extract
For the peach filling:
5 peaches, halved and stones removed
2 tbsp caster sugar
1 tsp fresh thyme leaves, optional
1 can of peaches in juice
Make the doughnuts:
Step 1: Heat milk in the microwave at 10 second intervals, until warm but not hot. Add yeast sachet and set aside for 10 minutes until foamy. Add flour and caster sugar to the bowl of a stand mixer with a dough hook and mix briefly until combined. Add yeast mixture, Dash water, vanilla extract and eggs. Knead for 10 mins until smooth.
Step 2: With the mixer running, add butter a spoonful at a time. Beat ‘til combined. After the dough has loosened, stop and remove machine from hook. Add a few spoonfuls of butter, restart, repeat until butter is fully incorporated. Knead for 6 mins until the dough is smooth and shiny.
Step 3: Lightly oil a bowl and carefully transfer dough. Cover with a tea towel and leave in a warm place for an hour, until the dough has doubled. Once risen, use lightly oiled hands to make 20 even size balls (approx 45g). Leave to rise on oiled parchment on a lightly oiled baking tray for up to 4 hours, until doubled in size again.
Step 4: Heat oil in a heavy-based, lidded saucepan over a medium-low heat. Carefully lower in doughnuts. Fry in batches for 2 mins each side until dark golden brown. Carefully place doughnuts on a baking sheet lined cooling rack to drain any excess oil. Dust with caster sugar.
Step 5: Once cooled, fill half of the piping bag with creme patissiere. Run your fingers along the bag’s seam, fill other half with peach puree. Skewer a hole in your doughnut, snip a small hole in the piping bag and pipe!
Crème patisserie (make while dough rises)
Step 1: Whisk egg yolks and sugar for 2 mins until thick and foamy. Mix in flour and cornflour.
Step 2: Heat milk in a saucepan over medium until simmering. Pour ? into the egg mixture. Whisk until combined. Add the rest of the milk, whisk. Return mixture to the pan and heat on medium, whisking until custard like.
Step 3: Pour into a bowl and cover with cling film to prevent skin forming. Cool before filling the doughnuts.
Fragrant peach puree (make while creme patissiere cools)
Step 1: (Skip if using tinned peaches)
Preheat oven to gas mark 7/220C/200C fan. Put peach halves cut side down on a baking tray. Sprinkle with sugar and thyme. Bake for 15-20 minutes until softened and caramelised. Remove from oven. Cool.
Step 2: Peel skin from roasted peaches. Pulse in blender until pureed.