Chocolate and custard donuts
For the donuts
|1 Tbsp||Dried yeast|
|1 cup||Milk, lukewarm|
|60 g||Unsalted butter|
|1 Ltr||Vegetable oil, for frying|
For the glaze
- Dissolve the yeast in the milk and leave for about 5 minutes to ferment. Add the egg and mix well in a large bowl. Add flour, salt and sugar and mix well again. Once dough has formed, mix well and then add softened butter. Turn on to a floured surface and knead well until combined.
- Place in an oiled bowl and leave to prove until doubled in size (approx 1 hour). Turn dough on to a floured surface and knead gently. Form into balls.
- Heat oil in a medium, heavy-based saucepan to about 180C. Carefully drop dough balls into the oil using a slotted spoon, turning them to ensure both sides cook through (approx 1 min each side).
- Place on a plate covered in a paper towel.
- Carefully cut a small hole in the side of each doughnut, and add a couple of spoonfuls of custard (you can cut them if you prefer). Dip one side of the doughnut in the chocolate for a topping. Sprinkle with any garnish you wish.
If you liked this recipe, try Delaney's baby plum donuts