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
- Place the yeast, water, milk and 1 tablespoon of sugar in a large bowl and set aside in a warm place for 10 minutes or until bubbles appear on the surface. Add the butter, flour, eggs and remaining sugar to the yeast mixture and use a butter knife to mix until a sticky dough forms. Turn out onto a lightly floured surface and knead until smooth. Place the dough in a lightly oiled bowl, cover with a clean, damp cloth and set aside in a warm place for 45 minutes or until doubled in size.
- Knead the dough on a lightly floured surface for 5 minutes or until smooth and elastic. Roll 1 tablespoonful of dough into balls at a time and place on a baking tray lined with non-stick baking paper and set aside for 30 minutes or until risen.
- Place the oil and a sugar thermometer in a large, deep saucepan over medium heat until temperature reaches 180°C (350°F). Cook the doughnuts, in batches, for 1 minute each side or until golden. Drain on absorbent paper.
- Place the custard in a piping bag. Carefully pierce doughnuts with a knife and fill with the custard. Serve immediately. Makes 30.
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