Name: Custard-filled doughnuts
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 20 servings
Cuisine: Child Favourites
Ingredients: 125 ml milk; 65 ml butter; 7 g Superbake Instant Yeast; 645 ml flour white bread; 55 ml sugar; 2 eggs large, slighly beaten; sunflower oil for deep frying; 500 ml milk; 6 eggs just the yolks; 100 g castor sugar; 5 ml vanilla essence; 30 ml flour cake; 20 ml cornflour; glacé icing

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Ingredients (14)

125 ml	milk
65 ml	butter
7 g	Superbake Instant Yeast
645 ml	flour — white bread
55 ml	sugar
2	eggs — large, slighly beaten
	sunflower oil — for deep frying

Custard:

500 ml	milk
6	eggs — just the yolks
100 g	castor sugar
5 ml	vanilla — essence
30 ml	flour — cake
20 ml	cornflour
	glacé icing

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Method:

Heat the milk and butter together until the butter has melted. When it is lukewarm, stir in the yeast.
Sift the flour, 2ml of salt and the sugar into a large bowl. Make a well in the centre and add the milk mixture. Add the beaten eggs and stir together. Knead the dough on a lightly floured surface. If it is too sticky, add a little more flour. It should be a soft but workable dough. Knead by hand or in a food processor for 10 minutes. Cover and leave to rise until doubled in size.

Knead the dough again for five minutes, then roll into small balls. Leave to rise on baking trays lined with baking paper for half an hour.
Heat the oil until medium hot (175°C), then fry the doughnuts for one minute or until golden. Drain on absorbent paper.

Custard
Bring the milk to the boil. Remove from the heat. Beat the egg yolks and sugar together. Add the vanilla, flour and cornflour. Beat until light. Strain the milk into the egg mixture and whisk until smooth. Return to the heat and cook, whisking, until the custard thickens. Remove from the heat and cool completely.

Put the custard into a piping bag with a metal nozzle. Make a hole in the side of each doughnut with a
skewer and pipe the custard into the doughnut.
Make a glacé icing to drizzle over the doughnuts, or sprinkle with cinnamon sugar.

Variations

Flavour the custard with chocolate or coffee by adding 10ml instant coffee powder to the milk or 100g dark chocolate.

Text and image: Ideas magazine

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