Ingredients
Directions
Place flour, salt, sugar and butter into a large mixing bowl.
Dissolve yeast in milk and add eggs
Combine wet ingredients with dry ingredients and mix to a soft dough.
Turn out onto a floured surface and knead until gluten is stretchy ( 5 Minutes)
Place in a large clean bowl and allow to double in size (about 45 to 60 Minutes)
Knock down the dough and divide into 18 small balls. Roll into balls and then into ring doughnuts and leave to prove again for 30 Minutes on a floured surface and covered with a dish towel.
Heat oil, 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.
Once all doughnuts are made and cooled, cut each in half and pipe custard filling onto one half. Cover with other half and serve.
Heat 300ml of milk to just below boiling.
Combine the remainder of the milk with the remainder of the ingredients and mix well.
Remove the heated milk from the heat.
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.
Return the saucepan to the heat and cook on a medium heat until the custard thickens.
Whisk in the vanilla.
Place a piece of cling film on top the custard before chilling, so a skin does not form on the custard.
Ingredients
Directions
Place flour, salt, sugar and butter into a large mixing bowl.
Dissolve yeast in milk and add eggs
Combine wet ingredients with dry ingredients and mix to a soft dough.
Turn out onto a floured surface and knead until gluten is stretchy ( 5 Minutes)
Place in a large clean bowl and allow to double in size (about 45 to 60 Minutes)
Knock down the dough and divide into 18 small balls. Roll into balls and then into ring doughnuts and leave to prove again for 30 Minutes on a floured surface and covered with a dish towel.
Heat oil, 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.
Once all doughnuts are made and cooled, cut each in half and pipe custard filling onto one half. Cover with other half and serve.
Heat 300ml of milk to just below boiling.
Combine the remainder of the milk with the remainder of the ingredients and mix well.
Remove the heated milk from the heat.
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.
Return the saucepan to the heat and cook on a medium heat until the custard thickens.
Whisk in the vanilla.
Place a piece of cling film on top the custard before chilling, so a skin does not form on the custard.