Tangzhong Vanilla-Mulberry Doughnut Skewers

I am so excited to share our new favourite treat with you, my sweet baked doughnut skewers!

I bet it will become your new favourite type of skewer!

Doughnut Skewers with a Mulberry-Vanilla filling and syrup-y glaze

Vanilla Pudding

Ingedients

200gr of the Vanilla Pudding will go intk the dough in place of Tangzhong. The rest will be used to fill the buns:

750gr Milk

110gr Sugar

3gr Curcuma Powder for a sweeter colour

60gr Corn Flour

Vanilla Paste or extract

Method

In a bowl mix 150ml milk with the cornflour and vanilla paste.

In a pan heat 600ml milk with the sugar and curcuma powder.

When really hot, add some of it to the cornflour bowl while whisking. Transfer the mixture back in the pan and heat on medium high while whisking until the pudding thickens.

Cool in the fridge covered with plastic wrap touching the surface.

For the dough:

Ingredients

Dry Ingredients:

600gr Bread Flour

8gr yeast

110gr sugar

7gr salt

6gr milk powder (optional)

Wet Ingredients:

1 egg

240ml milk

200gr Vanilla Pudding

3gr vanilla paste/extract

After some kneading:

40gr butter

Egg Wash:

1 Egg yolk

15gr Milk

Method:

Combine the dry ingredients, the bread flour, sugar, salt, milk powder and instant yeast. Add the wet ingredients to the dry ingredients (warm milk, egg, vanilla and vanilla pudding).

Using the dough hook on your mixer, on low-medium speed, knead for 2 minutes until the ingredients are incorporated.

Add the butter and continue mixing on medium-high speed for 8 minutes for the gluten to develop.

Transfer the dough to an oiled surface, shape it like a ball and transfer to an oiled bowl to proof until double (1-2hours)

After the dough has proofed:

Transfer the proofed dough to an oiled surface, divide into 2 pieces and cover the one dough piece.

Divide the other dough piece into small dough balls of 20-30gr.

Flatten them, add jam of choice inside (you can even skip it) and shape into dough balls again.

Place them in a baking pan lined with parchment paper. Optimally place every 3 balls closely almost touching.

Cover and let them proof for 30 minutes. Meanwhile preheat the oven to 190C.

When ready to bake, egg wash them and bake for 20 minutes or until golden.

Remove from the oven and let them cool on a wire rack.

Meanwhile prepare the Honey Glaze by heating together 30gr honey and 15gr water to dilute it (I also added some of the juice of my Mulberry Jam.)

Pass the buns through the skewers and glaze them with the syrup.

Dip them into granulated sugar and enjoy!

Looking forward to your feedback in the comment section!