Choc Custard Donuts

MAKES 24 PREPARATION 25 MINUTES (PLUS PROVING) COOKING 15 MINUTES

1¾ cups bread flour 2 eggs 1 / cup warm water 3 2 tablespoons caster sugar 2 tablespoons cocoa 7g sachet dried yeast ½ teaspoon sea salt flakes 75g butter, softened oil for deep-frying 200g dark chocolate, melted, cooled gold, silver edible sprinkles to decorate CHOCOLATE CUSTARD 2 cups milk 2 tablespoons cocoa 1 / cup caster sugar 3 2 tablespoons plain flour 3 egg yolks 15g butter

1. In an electric mixer fitted with a dough hook or strong paddle, combine flour, eggs, water, sugar, cocoa, yeast and salt. Mix on low to combine. Knead on medium for 4-5 minutes.

2. With the motor running, add butter, 1 cube at a time, kneading into dough between each addition (this should take 5 minutes) until dough is smooth and shiny. Transfer to a lightly greased bowl and set aside, covered, for 1 hour until doubled in size.

3. CHOCOLATE CUSTARD. In a medium saucepan, heat milk and cocoa on low for 5 minutes. In a small bowl, whisk sugar, flour and yolks until smooth. Whisk ½ cup hot milk into egg mixture until smooth. Whisk egg mixture into remaining milk mixture. Cook, stirring constantly, on medium heat, until boiling. Reduce heat to low and simmer for 3 minutes. Transfer to a large bowl. Cover top of custard with cling film. Chill for 1 hour.

4. Knock back air from dough. Knead until smooth. Roll two teaspoons of dough into balls. Place on a lined oven tray. Set aside, covered, for 40 minutes until risen slightly.

5. In a large, heavy-based saucepan, heat oil until a small piece of dough sizzles when added (180°C). Cook balls in 4 batches for 1 minute, turning. Remove with a slotted spoon. Drain on a paper towel and cool.

6. Use a small knife to form a small hole for filling. Transfer custard to a piping bag with a 0.5cm nozzle. Pipe custard into each donut.

7. Drizzle donuts with chocolate, then scatter over gold and silver sprinkles. Chill for 10 minutes before serving.