CINNAMON CUSTARD DOUGHNUTS

INGREDIENTS

FOR CINNAMON SUGAR • 200 g caster sugar

• 1 tsp cinnamon powder FOR THE CUSTARD

• 500 ml milk

• ½ vanilla pod, cut in half

and seeds scraped

• 160 g egg yolks

• 75 g sugar

• 25 g corn flour

• 25 g plain flour

• 100 g double cream

• 25 g icing sugar

FOR THE DOUGH

• 500 g plain flour

• 60 g sugar

• 10 g salt

• 15 g dry yeast

• 200 g eggs (without shells) • 120 g warm water

• 125 g soft butter

INSTRUCTIONS

For the custard: bring the milk and vanilla to the boil and put to one side. Whisk the eggs and sugar in a bowl, then add the flour and whisk well again. Add half the milk and beat until smooth. Add the rest of the milk and then place back in a pan. Cook over a medium heat until the

mixture becomes thick and smooth. Chill.

Whip the cream and sugar until soft peaks form, then fold into the chilled custard base. Transfer into a piping bag and keep chilled.

For the dough: use a mixer with a hook attachment to mix all the ingredients (except the butter) for ten minutes at the slowest speed. Slowly add the soft butter. Increase the mixer speed to medium and mix for another five minutes. Place in an oiled bowl in a warm place and leave to prove until the dough has doubled in size – roughly one hour. Knead and refrigerate for an hour to make the dough easier to work with. Cut into 50-gram balls and leave them on a well-oiled tray until they have doubled in size. Cover in cling film to stop them drying out. Fry in vegetable oil at 160 °C for two to three minutes on each side until golden. While warm, roll in the cinnamon sugar. Make a hole in the side of the doughnuts with a small knife and use a piping bag to fill them with the custard mixture.