jam & vanilla custard filled doughnuts

DSC05715 DSC05716

I doughn’t know what it is about this recipe, but I am so happy that my first forays into yeasted concoctions have been deep fried, covered in sugar and filled with dreamy deliciousness.

There’s something incredibly satisfying about kneading a dough by hand, and certainly no smell more comforting than fresh, floury products. Unfortunately I can’t eat these in any way, shape or form given my celiac disease, but I absolutely adore the process of making something that literally rises to the occasion. I am, however, curious to experiment at some stage with what will inevitably be inferior gluten free renditions, but for now, here is the unadulterated, gloriously glutinous version.

These are real-deal doughnuts: I’m unfortunately not about to accept baked versions as anything more than doughnut-shaped cakes, which are undeniably tasty in their own right, to be sure, but doughnut to try to tell me that they can compare to their yeasted, fried, sugar dusted counterparts. These really are in a league of their own, and try as I might to come up with a combination more blissfully simple than jam and custard, I’m not about to mess with what I know works.

Continue reading