Ep. 10 - Baked Milk Bread Doughnut w/ Strawberry Matcha Filling 🍩 | a party for one

Inspired by the numerous strawberry matcha lattes in the world, I decided to use the same pair of flavors in a doughnut. This was my first time making doughnuts and also my first time making milk bread. I haven’t really had a good enough excuse to purchase a standing mixer for myself and I’m also limited on space, so I decided to knead this dough by hand. Not going to lie...it was tiring. But wow wow wow it is so rewarding!
Eat these while warm - the doughnut is so soft! I will definitely be making these again with some new fillings.

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INGREDIENTS
Milk Bread (makes 12 doughnuts)
Tang Zhong (roux starter)
• 3 tbsp water
• 3 tbsp milk
• 2 tbsp bread flour

Dough
• 298g bread flour
• 50g sugar
• 1 tsp salt
• 1 tbsp active dry yeast
• 113ml whole milk
• 1 egg
• 57g melted unsalted butter
• Additional melted butter for brushing doughnuts
• Sugar for dusting doughnuts

Matcha Custard (in the video we made a double batch - you will only need the below to fill a dozen doughnuts)
• 245ml milk
• 50g sugar
• 12g corn starch
• ¼ tsp salt
• 3 large egg yolks at room temp
• 1 tsp vanilla paste (or extract)
• 1 tbsp butter
• 3 tsp matcha powder

Strawberry Jelly
• 450g strawberries, halved
• 75g sugar
• 1 tbsp lemon juice
• Pinch of salt
• 1.5 tbsp water
• 1.5 tbsp corn starch

RECIPE
Matcha Custard
• Whisk corn starch, egg yolks, and 45g of the milk together in a bowl.
• Combine remaining milk, sugar, salt in a saucepan and bring to a
gentle simmer until all sugar have dissolved.
• Temper the egg mixture by adding a little bit of the steamed milk
mixture into the eggs and whisking quickly. Then, add the egg
mixture into the saucepan and immediately whisk to prevent the
eggs from curdling.
• Bring to a boil or until the custard has thickened and reached a
temperature of 165°F
• Turn the heat off and stir in vanilla and matcha powder. Lastly, add in
butter and mix until butter has fully melted.
• Cool in the refrigerator for at least 3-4 hours.

Strawberry Jelly
• Mash the strawberries in a saucepan until coarsely crushed. Then,
add all the remaining ingredients and bring to a boil. Cook until
thickened.
• Cool until just warm and then put the jelly in a food processor so all
the strawberries have been mashed. This prevents any blockage in
the piping bag when you fill your donuts.

Milk Bread Doughnut
• Combine tangzhong ingredients in a pan and cook on low heat,
stirring constantly until thick ~3-5 minutes. The tangzhong will look
like a thick paste. Remove from heat and let cool.
• Combine remaining dough ingredients with the cool tangzhong until
a smooth elastic dough forms. If you are using a standing mixer, this
will take around 15 minutes of kneading on medium. If you are
kneading by hand, this will take around 30 minutes of kneading.
• Cover the dough in a slightly oiled bowl and let rise for 80-90
minutes.
• Gently deflate the dough and roll it out into a rectangle ~ 1/2in thick.
Using a round cookie cutter, cut out donuts. My cutter is 3in and I
managed to just get about 12 donuts. Place each disk on a non-stick
or greased baking sheet.
• Cover and let rise for 40-50 minutes.
• Preheat the oven to 375°F. Once the dough is done rising, bake the
donuts for ~8 minutes until just golden brown. (Do not let the
doughnuts get too golden as they will dry out and become hard.)
• As soon as the doughnuts are out of the oven, brush with some
melted butter and then coat the doughnuts in sugar.
• To fill the donuts with both matcha custard and strawberry jelly, put
each mixture into a piping bag and then put both of those bags side-
by-side into a larger piping bag with a round nozzle. Then using a
small paring knife, cut a long hole into the length of each doughnut.
Pipe the filling into each doughnut.