Saffron Vanilla Donuts 💛
Details For Recipe:
Diplomat cream:👇
• 60g sugar
• 23g cornstarch
• 4 egg yolks
• Pinch of salt
• 360g whole milk
• 1 vanilla bean pod
• 25g unsalted butter
• 150g heavy whipping cream, cold
Saffron bloom:👇
• 0.25g saffron
• 10g sugar
• 30g whole milk, hot
Dough:👇
• 445g bread flour
• 55g sugar
• 7g salt
• Saffron bloom
• 185g whole milk, at 27C
• 1 whole egg + 1 yolk
• 12g instant dry yeast
• 70g unsalted butter, softened and cubed
Frying oil + extra sugar
Diplomat cream:
•Whisk together egg yolks, sugar, cornstarch, and salt.
•Cut the vanilla pod in half and scrape off the beans.
•Add milk and vanilla to a pot. Heat up over medium heat until tiny bubbles form.
•Remove from the heat and slowly pour it over the egg mixture a little at a time while whisking.
•Place a strainer over the pot and strain everything back into the pot. Heat up over medium heat while constantly whisking until it thickens.
•Remove from heat and mix in butter.
•Transfer to a bowl and cover with plastic wrap that touches the surface of the pastry cream. Transfer to the fridge for at least an hour. Meanwhile, make the dough:
Saffron bloom & dough:
•Add saffron threads to a mortar and pestle and grind until they break down.
•Add 10g of sugar and continue grinding into a fine powder.
•Add 30g of hot milk and stir. Rest for 15 min before continuing with the next step.
•Add ingredients, except butter, to the bowl of your stand mixer. Knead on low for 10 min.
•Add butter, one cube at a time.
•Knead for 10-20 min on low-med until the dough passes the window-pane test.
•Proof for about 90 min.
•Divide into 15 pieces (60g each) and roll into balls.
•Arrange on parchment paper squares and proof for 30 min.
•Fry at 340F/170C, 2 min on each side.
•Transfer to paper towels and toss in sugar.
Whisk 150g of whipping cream to soft peaks and combine with the cooled pastry cream.
Fill donuts and enjoy!
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