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CARROT CUSTARD DONUTS

By You Desk
Tue, 01, 21

With carrots abundantly in the season, it’s time to try a dessert with a twist!

recipe

INGREDIENTS

Warm water ¾ Cup

Sugar 8 & ½ tbsp

Instant yeast 1 tbsp

All-purpose flour (sifted) 3 Cups

Salt ¼ tsp

Butter (melted) 3 tbsp

Eggs 2

Vanilla essence 1 tsp

Milk (warm) 2 & ½ cups

Carrots (peeled) 3-4 medium

Custard powder (Vanilla flavour) 5 tbsp

Cooking oil for frying

Caster sugar as required

Milk chocolate (melted)

METHOD

  • In a small jug, add warm water, 2½ tbsp sugar, instant yeast and mix well, cover and let it rest for 15 minutes.
  • In a flour kneading machine, add all-purpose flour, salt, butter, eggs & vanilla essence and mix well. Gradually add yeast mixture and knead until dough is formed.
  • Gradually add milk and knead until smooth dough is formed (approx. 8-10 minutes) and add all-purpose flour if needed and knead again.
  • Grease dough with cooking oil, cover with cling film & let it proof for 1 hour.
  • Prepare Carrot Custard: In a bowl, place muslin cloth & finely grate carrots with the help of the grater and squeeze out carrot juice & reserve grated carrots and juice for later use.
  • In a frying pan, add grated carrots and dry roast for 2-3 minutes & set aside.
  • In a saucepan, add milk and bring it to boil. Add sugar, mix well and cook until sugar is dissolved. Add reserved carrot juice and mix well.
  • In the custard powder, add milk and whisk well. Gradually add dissolved custard in milk, mix continuously and cook until it thickens then whisk well.
  • Turn off the flame, add dry roasted carrots and mix well. Cover with cling film & let it cool.
  • Transfer prepared carrot custard in piping bag and set aside.
  • Knead dough again, sprinkle dry flour and knead dough again until smooth.
  • Divide dough into 2 portions, take one part, dust dry flour and roll out with the help of rolling pin.
  • Cut with the help of the cutter, dust dry flour, and cover with kitchen towel for few minutes (makes 17-18).
  • In a wok, heat cooking oil and fry donuts on low flame until golden brown. Let them cool for 10 minutes.
  • To fill each donut, carefully crave a small opening in the side of each round, forming a cavity. Fit a piping bag, fill with prepared carrot custard into each donut round and coat with caster sugar.
  • Decorate with melted chocolate and serve!

Courtesy: Food Fusion

(Recipe by Kanwal Mohsin)