Signature Donuts Recipe
Java Anglaise, Chantilly Cream.
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Ingredients
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Donuts
Java Anglaise
Chantilly Cream
Method
Donuts
- 1
Make the Donut Batter
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- 2
Combine Wet Ingredients
In a separate bowl, beat the eggs, then add the milk, melted unsalted butter, and vanilla extract. Mix well until combined.
- 3
Mix Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 4
Heat Oil for Frying
In a deep pot, heat the vegetable oil over medium heat until it reaches 375°F (190°C).
- 5
Fry the Donuts
Using a donut cutter, cut out the donuts from the batter. Carefully drop them into the hot oil, frying a few at a time until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
Java Anglaise
- 6
Prepare the Infusion
In a saucepan, combine the heavy cream, milk, granulated sugar, and the scraped vanilla bean along with its pod. Heat gently until just below boiling, then remove from heat and let steep for 15 minutes.
- 7
- 8
Combine Mixtures
Strain the cream mixture to remove the vanilla pod. Slowly pour the warm cream mixture into the egg yolks while whisking constantly to temper the yolks.
- 9
Cook the Custard
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon, about 5-10 minutes. Remove from heat and stir in the strong brewed coffee.
Chantilly Cream
- 10
Whip the Cream
In a mixing bowl, add the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until soft peaks form.
- 11
Serve
Transfer the whipped cream to a piping bag if desired and pipe onto the donuts or serve on the side.