Ingredients

Method

• ¾ cup lukewarm milk
• 3 T caster sugar
• 5 T butter , melted
• 2 free-range eggs
• 10 g instant yeast
• 420 g flour
• vegetable oil, for frying
For the filling:
• 1 cup milk
• 3 free-range egg yolks
• 3 T cornflour
• 1 t vanilla extract
• 4 T caster sugar
• 3 T cocoa powder
• light brown sugar, for brûléeing
• 3 T Woolworths espresso instant coffee

Method

Ingredients

1. Place the milk, sugar, butter, eggs, yeast and flour in the bowl of a stand mixer. Beat at high speed with the paddle attachment until the mixture comes together in a ball.

2. Place the dough into a clean bowl. Cover with plastic wrap and allow to prove until doubled in volume, about 45–60 minutes.

3. Turn out the dough onto a floured work surface and flatten to a thickness of 1 cm. Use a 10 cm round cutter to cut out circles. Place on a baking sheet sprinkled with flour. Allow to prove again until doubled in volume, about 20 minutes.

4. While the dough is rising, make the filling. Place all the ingredients in a bowl and beat with a whisk until smooth.

5. Place in a saucepan over a low heat. Stir until the mixture thickens like a white sauce. Stir for another 5 minutes or until glossy. Spoon into a clean bowl and place a sheet of plastic wrap directly onto the custard. Allow to cool.

6. Heat the oil in a saucepan and place 3–4 risen doughnuts into the oil. Fry for 3–5 minutes on each side, or until golden brown. Drain on kitchen paper. Repeat with the remaining doughnuts.

7. Spoon the cooled filling into a piping bag fitted with a 5 mm nozzle. Press the nozzle into the side of the cooked doughnuts and fill. Sprinkle one side of doughnut with brown sugar and brûlée using a blowtorch to make a crispy caramel crust. Serve immediately

Find more doughnut recipes here