Doughnuts with custard dip

By Drum Digital
10 March 2015

A great combination to enjoy on a weekend afternoon while catching up on your favourite series.

Makes: 18

Preparation: 15 min

Resting: 1 hr

Cooking: 10 min

375 ml (1½ c) milk

80 ml (? c) castor sugar

10 g yeast

1 litre (4 c) flour

2,5 ml (½ t) salt

40 g butter

oil for frying

Custard

250 ml (1 c) milk

3 egg yolks

45 ml (3 T) castor sugar

45 ml (3 T) corn flour

5ml (1 t) vanilla essence

1. Heat milk and sugar in a saucepan over medium heat until lukewarm and add yeast to the milk. Cover and set aside.

2. In a mixing bowl mix flour and salt together. Add the butter, rubbing it in with fingertips until the mixture resembles fine breadcrumbs. Add the milk and knead the dough for 10 minutes or until it isn’t sticky but elastic.

3. Transfer the dough back to the mixing bowl and cover with plastic wrap. Keep in a warm place for about an hour and allow the dough to rise.

4. Turn the dough out onto a floured surface and knead a few times. Shape it into a long sausage and cut desired sizes out of the sausage. Roll each piece of dough between your hands and place on a baking sheet lined with baking paper. With the back of a piping nozzle cut out the centre of each doughnut.

5. Heat oil in a pot and fry each doughnut until golden and fully cooked inside. Remove from the oil and place on paper towel to drain.

6. Custard: Heat the milk in a saucepan over medium heat. Remove from heat. Cream the yolks, sugar and corn flour. Add the warm milk and essence to the yolk mixture while stirring.

7. Transfer back to the saucepan, place over low heat and allow the custard to thicken while stirring. Remove from the heat. Transfer the custard to a dish, cover with plastic wrap and allow to cool.

8. Serve doughnuts with custard dip or slice doughnut halfway through and fill with the custard.

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