little custard doughnuts
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little custard doughnuts
  • 2 teaspoons active dry yeast
  • 1½ tablespoons lukewarm water
  • ½ cup (125ml) lukewarm milk
  • 2 tablespoons caster (superfine) sugar
  • 50g butter, melted
  • 2¼ cups (335g) plain (all-purpose) flour
  • 2 eggs
  • vegetable oil, for deep-frying
  • 1 cup (250ml) thick store-bought custard