THIS DONUT HAS A CHEWY TEXTURE BUT NOT HARD THE INSIDE IS VERY SOFT.
Ingredients for the dough:
1&1/2 Cup Warm water or milk
2 Tsp Yeast (I used instant)
1/4 Cup Granulated sugar
1 Tsp Salt
4 Cups All purpose flour
2 Tbsp Lard
1 Large Egg slightly beaten
1 Tbsp ube extract
1/4 Cup Ube halaya
1 12 oz Can Evaporated milk
1 14 oz Can Condensed milk
1 Tbsp Ube flavoring
1/4 Cup Ube Halaya
3 Large Egg yolks
1 tbsp Granulated sugar
2 Tbsp cornstarch diluted in 2 tbsp water
2 Tbsp Unsalted butter divided
Procedure for the dough:
1 Add 1 tbsp sugar into the warm water and add the yeast stir and set it aside until its foamy.
2 Combine the flour, salt and the rest of the sugar.
3 Add the yeast mixture into the flour mixture, follow the ube halaya, egg and the ube extract then mix spread the 1 tbsp of lard into your working surface and transfer your dough into your working surface.
4 Knead the dough until it is smooth and elastic.(dough will be very sticky but do not use flour, instead use the remaining lard to knead it)
5 Grease a large bowl with 1 tbsp of vegetable oil. then transfer the dough into that bowl and cover until it doubled in size about 45 to 1 hr depending on how warm your place is.
***WHILE THE DOUGH IS RISING PREPARE THE FILLING***
6 In a medium size non stick sauce pan combine both milk, egg yolks, ube halaya, ube extract, sugar, cornstarch and 1 tbsp butter.
7 Bring it to the stove, and cook it over medium low heat stirring constantly until the mixture has thicken up. After that, turn off the heat and add the remaining butter and set it aside to cool down.
8 Transfer the dough into your work surface you can dust it with flour if you dough is sticking. Using you hand or rolling pin flatten the dough into 1/2 inch thick, and cut using a cookie cutter. (3 1/2 inch) let it rest for about 25-30 minutes.
9 While the dough is resting, in deep pan add 3-4 cups of vegetable oil turn on the heat medium high. Fry each cut dough until its slightly golden brown about 6-8 minutes.
10 Roll the donut into your prefered coating granulated sugar or powdered sugar. Then using a skewer poke the donut (sideways) and make a whole. Using a piping bag or just a ziplock bag, add filling and snip the tip of the bag then squeeze the filling inside the donut through the whole that you made.
If your using powdered sugar let the donut cool down first before rolling it into the powdered sugar.
This donut has a chewy texture but very soft inside if you don't like it feel free to use butter instead of lard or shortening.
If cookie cutter is not available you can use anything that is a circle.
Any leftover filling can be stored in the freezer. When heating it just add milk to loosen it.