What goes better with coffee in winter than a warm fluffy donut? Dive into the creamy deliciousness of these custard cream-filled donuts made by Anum Adil using National Vanilla Custard.
In a sauce – pan add milk along with sugar and let it boil, in a bowl add National Custard Powder with milk whisk well and pour the mixture in milk & cook until thickens.
For dough preparation, in a large bowl add milk, sugar and yeast, let it rest for 10 minutes
now combine all wet ingredients then into it add dry ingredients mix it well and make a ball shape using hands knead the dough well.
Transfer back into the bowl, cover and leave for 1 hour in warm place.
When Dough became double in size take it out from bowl, cut 8 parts equally for large donuts and 16 parts equally for medium sized doughnuts.
make ball shapes and transfer into the try align with butter paper.
Press a little and let it rest for an hour.
Fry on medium low flame until golden brown.
let it cool down, Cap with caster sugar , make a whole using knife or skewer, fill with Custer cream filling and enjoy.
