Calamansi Chantilly Donuts
Calamansi Chantilly Donuts
by Greggy Soriano
Preparation Time: 3-4 hours (includes proofing and shaping dough)
Cooking Time: 30 minutes
Total Preparation and Cooking Time: 4 hours and 30 minutes
Yield: 2 dozen
Ingredients:
Dough:
5 cups flour
4 oz (1 stick butter), melted
1/2 cup sugar
2 large eggs, beaten
1 tsp Pink Himalayan Sea saltYeast mixture:
12 oz. can of evaporated milk (warm 110F-115F)
2 tsp. yeast
2 Tbsp. sugarTangzhong:
1 cup evaporated milk (warm)
5 Tbsp. flour
4 cups vegetable oil for frying donuts
Calamansi Curd:
1 cup sugar
2 tbsp Calamansi zest (optional if hard to find fresh calamansi)
6 egg yolks
1/2 cup Calamansi juice (fresh is best, but you could find pre-squeezed pure Calamansi juice at most Filipino and Asian markets, in a bottle)
1/2 cup butter unsalted, cold
1 tsp. best quality vanilla extract, (half of a scraped vanilla pod would be best)
Chantilly Cream:
1 cup heavy cream
1 tsp. best quality vanilla extract (half of a scraped vanilla pod would be best)
sugar is not needed as it balances well with the curd and powdered sugar coating
Coating:
powdered sugar
Other Tools You'll Need:
https://www.amazon.com/dp/B07Z4NTRTP/?ref=idea_lv_dp_ov_d&th=1" rel="noopener" target="_blank">sheet pans
Directions:
The Dough:
Bloom yeast with 12 oz of warm evaporated milk and sugar. Set aside and allow it to activate and get foamy.
Pre-measure flour, 1/2 cup sugar and salt and add it to a stand mixer bowl. Mix and fluff the dry ingredients with a dry whisk.
Make Tangzhong by pouring the milk in a small saucepan and bringing it to a simmer. Gradually add flour in increments, while constantly stirring with a whisk. Cook until mixture gets thick and smooth. Set aside.
Add Tangzhong, eggs, butter, and bloomed yeast to the mixed flour. Mix with a dough hook until dough starts to come off the sides. Dough should be super soft and a bit wet at first.
Use a plastic/rubber dough or bench scraper and transfer onto a lightly floured surface. Knead until gluten starts to form and shape into a clean, smooth ball. Place onto a greased bowl and cover with with plastic wrap, bag or damp cloth. Set aside and allow to proof until it doubles in size.
Once the dough has doubled in size, punch down and roll out dough to at least half an inch thick. Cut with a 3” - 4" round pastry cutter and gently lay on a lightly floured sheet pan, lined with parchment paper. For a half-sheet pan, lay them in columns of 3 and rows of 4, evenly spaced apart. Allow these to proof and double in size.
To make things easier, for frying, gently cut the parchment paper with scissors into squares (around each donut) to easily lift them to avoid mis-shaping when frying. Each donut should have a square of parchment underneath.
The Calamansi Curd:
While waiting for the dough to proof, add egg yolks into a small pot and beat lightly with a wire whisk. Whisk in the sugar and give it a good mix until lighter in color. Gradually stir in Calamansi juice.
Place heat on low, while stirring constantly with a wire whisk until mixture thickens. Bring to a slight boil and continue to cook for at least 1 minute, constantly stirring.
Remove pot from heat, then add the cold butter, vanilla extract and mix until butter is melted.
Strain into a sealable container or bowl and cover the surface with plastic wrap to prevent a skin from forming. Set aside in the fridge to cool down.
The Chantilly Cream:
On a stand mixer with a whip attachment, add heavy cream, vanilla and whip until it reaches stiff peaks. You want it pretty stiff this time around, but avoid overwhipping to where it turns into butter.
Frying and Assembling the Donuts
Preheat oil in a deep cast iron pan to 350F.
Gently lift the donuts (on the parchment squares) and fry until light golden brown on both sides. Place them on a paper towel-lined sheet pan or rack.
Fill each donut about half-way with Chantilly cream through the side with a piping bag fitted with a #230 Bismarck tip. Then, generously fill each donut with Calamansi Curd. Place on a wire rack to allow excess filling to drip out. Dust with powdered sugar, if desired. Serve and enjoy!
Hope you enjoy this recipe! Be sure to take pics/videos or your beautiful creation and tag or stitch me on my social media!
Muah x 1,000...
Greggy
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Oh, and be sure to purchase full recipes in my e-book The Fil-Am Foodie. These are all the recipes from some of my most viral videos on TikTok and Instagram. Thanks so much for your support! xX
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