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Dairy
Medium
4 h, 30 m
Diets 
You can make these doughnuts with the now well-known Rhodes doughnut hack or with unfilled, unfrosted plain doughnuts from your local bakery. The Rhodes rolls make pretty small donuts, which is how we prefer it.
12 Rhodes dinner rolls, fully risen, or plain unglazed bakery donuts
oil, such as Gefen Canola Oil, for frying
3 egg yolks
1/3 cup sugar
1 vanilla bean, scraped, or 1 teaspoon vanilla bean paste, or 2 teaspoons Gefen Vanilla Extract
1/4 teaspoon Gefen Salt
2 tablespoons Gefen Cornstarch
1 cup whole milk
2 tablespoons butter
2 tablespoons strawberry preserves
1 cup sugar
1/4 teaspoon Haddar Kosher Salt
1/4 cup water
Whisk the eggs, sugar, vanilla, salt, and cornstarch well until the eggs have lightened in color.
Warm up the milk in a small saucepan until the edges begin to bubble. Slowly stream a third of the milk into the egg mixture, whisking as you pour, to temper the eggs. Once the milk is fully incorporated, pour the mixture into the pot with the milk, whisking well, and move back to medium heat.
Whisk until the small bubbles dissipate and the custard thickens. Remove from heat and whisk in the butter and strawberry preserves until smooth.
Transfer to a bowl and cover with plastic wrap directly on the cream surface. Refrigerate for three hours or up to a week. Once ready to use, transfer to a piping bag.
Heat two inches of oil in a large pot until a thermometer reads 350 degrees Fahrenheit (175 degrees Celsius) or a cube of bread sizzles and browns when dropped in.
Fry the Rhodes rolls until golden, about two to three minutes per side.
Combine sugar, salt, and water in a sauté pan or frying pan. Mix it to combine before you turn on the heat. Turn the heat to medium-low.
Once it starts bubbling, swirl the pan to keep the heat consistent and the sugar from crystalizing. Continue swirling gently for 12 minutes, or until the sugar reaches a medium amber color.
Remove from heat and immediately and carefully dip each doughnut into the glaze. Allow the excess to drip off, leaving a thin layer of caramelized sugar that will quickly harden to a shell. I found that using two skewers to hold each doughnut protected my hands and allowed me to do this carefully.
Move the doughnuts to a cooling rack. Pipe custard into the center of each doughnut and serve.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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