Ingredients
Doughnuts:
Custard Filling:
To finish:
Directions
Doughnuts:
- Step 1:
Place flour, salt, sugar and butter into a large mixing bowl.
- Step 2:
Dissolve yeast in milk and add eggs
- Step 3:
Combine wet ingredients with dry ingredients and mix to a soft dough.
- Step 4:
Turn out onto a floured surface and knead until gluten is stretchy ( )
- Step 5:
Place in a large clean bowl and allow to double in size (about )
- Step 6:
Knock down the dough and divide into 18 small balls. Roll into balls and then into ring doughnuts and leave to prove again for on a floured surface and covered with a dish towel.
- Step 7:
Heat oil to about 165C, test with a cube of bread to see if it is hot enough. Fry doughnuts in batches of 4 or five. Turn once in the hot oil till golden brown all over. Remove doughnuts from hot oil and toss in cinnamon sugar.
- Step 8:
Once all doughnuts are made and cooled, cut each in half and pipe custard filling onto one half. Cover with other half and serve.
Custard Filling:
- Step 9:
Heat 300ml of milk to just below boiling.
- Step 10:
Combine the remainder of the milk with the remainder of the ingredients and mix well.
- Step 11:
Remove the heated milk from the heat.
- Step 12:
Pour the egg mixture into a jug. Holding the jug high above the heated milk, slowly pour the egg mixture into the heated milk in a gently, slow stream. Whisk the milk mixture as you pour. When most of the egg is added, you can pour more quickly.
- Step 13:
Return the saucepan to the heat and cook on a medium heat until the custard thickens. Stir constantly while it thickens.
- Step 14:
Whisk in the vanilla.
- Step 15:
Place a piece of cling film on top the custard before chilling, so a skin does not form on the custard.
