Air-Fried Cardamom Cream-Filled Doughnuts

Directions

To make the doughnuts, in the bowl of an electric mixer, whisk together the milk, yeast and the 1 Tbs. sugar. Let stand until foamy, about 10 minutes.

Fit the mixer with the flat beater and add the 1/3 cup (3 oz./90 g) sugar, the salt, melted butter, egg and 2 cups (10 oz./315 g) of the flour. Beat on low speed until just combined, about 2 minutes. Switch to the dough hook. With the mixer running on low speed, add 1 1/2 cups (7 1/2 oz./235 g) of the flour, stopping the mixer to scrape down the sides of the bowl as needed. Increase the speed to medium and beat until the dough is smooth and elastic and pulls away from the sides of the bowl, about 5 minutes, sprinkling in the remaining 2 Tbs. flour halfway through. The dough will be sticky.

Using a flexible bench scraper, transfer the dough to a lightly oiled large bowl and turn to coat with the oil. Cover the bowl with a kitchen towel and let stand in a warm spot until doubled in size, about 2 hours.

Meanwhile, make the cardamom cream custard: In a saucepan over medium heat, combine the milk and cardamom pods. Bring to a gentle simmer, then simmer for 1 minute. Remove from the heat, cover and let steep for 20 minutes, then strain through a fine-mesh sieve into a bowl; discard the cardamom pods.

In a large bowl, whisk together the egg yolks, sugar, cornstarch, salt and vanilla. Pour about 1 cup (8 fl. oz./250 ml) of the warm milk into the egg yolk mixture and whisk to combine. Pour the remaining milk back into the saucepan, then pour in the egg yolk mixture. Set over medium heat and bring to a boil, whisking constantly until the mixture begins to thicken and looks glossy and smooth, 3 to 5 minutes, reducing the heat as needed if the eggs begin to scramble. Strain through a fine-mesh sieve into a bowl. Cover the custard with plastic wrap, pressing it directly onto the surface, and refrigerate for at least 2 hours or up to overnight.

Line a baking sheet with parchment paper. Gently punch down the dough to deflate slightly, then transfer it to a lightly floured work surface. Lightly dust the dough with flour and roll out 1/2 inch (12 mm) thick. Using a 3-inch (7.5-cm) round doughnut cutter, cut out 8 to 10 doughnuts. Alternatively, use two round biscuit cutters one about 3 inches (7.5 cm) and one about 1 inch (2.5 cm) in diameter to cut out doughnuts, collecting the scraps and rerolling them as necessary.

Using an offset spatula, transfer the doughnuts to the prepared baking sheet. Cover with an oiled piece of plastic wrap and let stand in a warm spot until doubled in size, about 30 minutes.

Preheat an air fryer to 350°F (180°C) for at least 5 minutes or according to the manufacturer’s instructions. Spray the fry basket with oil spray. Place the 1 cup (8 oz./250 g) sugar in a shallow bowl. Set aside.

Carefully place 2 doughnuts in a single layer in the fry basket and lightly spray them with oil spray. Insert the basket into the air fryer and cook until the doughnuts are golden brown, 6 to 7 minutes. Using tongs, remove the doughnuts from the air fryer and lightly spray them on all sides with oil spray; transfer to the bowl of sugar and turn to coat. Place on a wire rack. Repeat with the remaining doughnuts. Let cool completely before filling.

To finish the cardamom cream, in the clean bowl of the electric mixer, or in a medium bowl using a handheld mixer, beat the cream on medium-high speed until stiff peaks form. Fold the whipped cream into the custard until combined. Transfer to a piping bag fitted with a 1/2-inch (12-mm) tip.

To fill the doughnuts, using the handle of a wooden spoon or a wooden skewer, poke a hole in the side of each doughnut, being careful not to go all the way through. Insert the tip of the pastry bag in the hole and pipe the filling into the doughnut. Makes 8 to 10 doughnuts.

Williams Sonoma Test Kitchen