Tuesday was Valentine’s Day, so of course, I decided to make something special. My husband has been begging me to make donuts forever, so I thought I’d surprise him with these beauties. Heart shaped, filled with custard cream, glazed, and sprinkled with cinnamon sugar. What could be more romantic than heart shaped donuts? The donut recipe vegetarian-ized version of a basic yeast donut. The cream filling is my own invention. Hey, Singh jee doesn’t like chocolate, so I had to jazz it up somehow.
No keertan today, we’re doing paath instead. What better shabad to express love than Shabad Hazaare? Bhai Pritam Singh Anjaan does it with such love… watch out, you might just cry!
- 3/4 cup scalded milk
- 1/3 cup sugar
- 1/4 teaspoon salt
- 2 1/4 teaspoon active dry yeast
- 1/4 cup warm water
- 4 cups sifted all-purpose flour
- 1 teaspoon cinnamon
- 1/3 cup melted butter
- 4 Tablespoons finely ground flax seed + 6 Tablespoons warm water, mixed well and allowed to sit for 10 minutes
- oil for deep frying
- cinnamon sugar for sprinkling
- 2 tablespoon Bird’s custard powder
- 4 tablespoons sugar
- 1 1/2 cup milk
- 1/2 cup chilled whipped cream (just beat heavy cream with a whisk until it becomes stiff, don’t buy the canned stuff)
- 2 cups icing (powdered) sugar.
- 3 tablespoons melted butter
- 3 tablespoons sugar
First, make the custard, it’ll need to chill in the fridge for a while. Mix the custard powder and sugar with 1/4 cup of the milk and mix it really well. It should make a kind of paste. Heat the other 1 1/4 cup of milk until almost boiling. Pour the hot milk into the paste, mixing vigorously the whole time to avoid lumps. Put it back on the stove and heat again until thick (but not boiling). Remove from the stove and chill. When it’s cool, mix it with the whipped cream and keep it in the fridge until the donuts are done.
Now for the donuts… In a medium bowl, stir together the scalded milk, sugar, and salt. Set aside to cool. Stir cinnamon into the flour, and add 2 cups of the mixture to the milk, and beat until well blended.In a small bowl, dissolve the yeast in warm water, allowing to sit until a foam forms on top. Stir into the milk and flour mixture, then mix in the butter and flax seed mixture. Mix in the remaining flour 1/2 cup at a time as needed to make a soft dough. When dough is firm enough, turn it out onto a floured surface, and knead for 3 to 4 minutes. Place into an oiled bowl, cover and allow dough to rise until doubled in bulk. This should take 30 to 45 minutes.On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into desired shape using a cookie cutter. Set aside to rise for 30 to 40 minutes, or until light and fluffy looking.Heat one inch of oil in a deep heavy frying pan to 375 degrees F (190 degrees C). Fry donuts a few at a time. Cook on each side until golden brown, then remove to drain on paper towels. Be careful, they get dark quickly. When they’re cool enough to handle, you need to squeeze the custard into the donut through a small hole in the bottom. There are two ways to do this. You can use a pastry bag with a long narrow tip (called a bismarck tip). These kits cost about $10. Or, you can do it the cheap way, like I did. You can purchase a plastic condiment bottle for less than a dollar at Walmart. Fill it with custard, poke the tip into the bottom of the donut, and squeeze the filling into the donut. When it starts to come out the hole, you’re done. To make the glaze, just mix the sugar, milk, and butter together until smooth. Now dip the donut into the glaze and sprinkle with cinnamon sugar.
Congratulations, you just made donuts!