Japonesas – Custard ‘Doughnuts’

Japonesas are an absolute classic. Found in most local pastry shops in Gibraltar and nearby Spain these sticky treats filled with runny custard are as tasty as they are rich.

Cooking Time: 40 Minutes Serves: 6 -8

Ingredients

• 560G Self Raising Flour
• 110G Sugar
• 1 Tsp salt
• 2 Tbsps Yeast
• 2 Eggs
• 85G Margarine
• 150ML Milk and water in equal parts if required.
• Custard Cream:
  • 50ML Milk
  • 60G Cornflour
  • 150G Caster Sugar
  • 3 Eggs Yolks
  • 2 Tsp Vanilla Extract
  • 50ML Water
  • Cinnamon Stick
• Syrup
  • Golden Syrup

Method

Mix all ingredients into a smooth dough. Leave covered with a clean teacloth to rest for 20mins. 

Prepare the custard by mixing the egg yolks, sugar, 50ML water, cinnamon stick, cornflour and vanilla extract in a pan and whisking together over a low heat.

When smooth, gradually pour in the milk, until the mixture continues to thicken and smoothen out. Leave to cool down and begin to set.

Thinly roll out the dough and cut out into circles, the size of a bowl. Spoon the custard cream onto the centre and fold over, seal the edges by pressing down alongside the edges, don’t panic if some custard begins to leak, but try and seal all gaps. Leave in a warm place whilst you heat up the oil. Fry in very hot oil, until both sides are golden and begin to crisp.

Remove from the oil when ready and drain on a kitchen towel, in the meantime heat up the golden syrup to thin the syrup. Remove from the heat when it begins to bubble and becomes runny and place the japonesas inside one at a time coating all its sides. Lay them out on a tray or plate and leave them to cool off. 

This recipe can be found in our cookbook – Mama Lotties 100 Everyday Recipes

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Japonesas – Custard ‘Doughnuts’

5 from 1 vote

Japonesas are an absolute classic. Found in most local pastry shops in Gibraltar and nearby Spain these sticky treats filled with runny custard are as tasty as they are rich.

Cook Time40 minutes mins

Course: Dessert

Cuisine: Gibraltar, Mediterranean, spanish

Servings: 7

Author: Mama Lotties

Ingredients

• 560 g self raising flour
• 110 g sugar
• 1 tsp salt
• 2 tbsps yeast
• 2 eggs
• 85 g margarine
• 150 ml milk and water in equal parts if required.

custard cream:

• 50 ml milk
• 60 g cornflour
• 150 g caster sugar
• 3 eggs yolks
• 2 tsp vanilla extract
• 50 ml water
• cinnamon stick

syrup

• golden syrup

Instructions

• Mix all ingredients into a smooth dough. Leave covered with a clean teacloth to rest for 20mins.
• Prepare the custard by mixing the egg yolks, sugar, 50ML water, cinnamon stick, cornflour and vanilla extract in a pan and whisking together over a low heat.
• When smooth, gradually pour in the milk, until the mixture continues to thicken and smoothen out. Leave to cool down and begin to set.
• Thinly roll out the dough and cut out into circles, the size of a bowl. Spoon the custard cream onto the centre and fold over, seal the edges by pressing down alongside the edges, don’t panic if some custard begins to leak, but try and seal all gaps. Leave in a warm place whilst you heat up the oil. Fry in very hot oil, until both sides are golden and begin to crisp.
• Remove from the oil when ready and drain on a kitchen towel, in the meantime heat up the golden syrup to thin the syrup. Remove from the heat when it begins to bubble and becomes runny and place the japonesas inside one at a time coating all its sides. Lay them out on a tray or plate and leave them to cool off.