Prima (UK)

Chocolate doughnuts with caramelise­d white chocolate custard

Rich, delicious and best eaten fresh from the fryer. If you don’t have time to make the caramelise­d chocolate, simply stir through melted and cooled white chocolate instead.


MAKES 8 PREP 1hr, plus cooling and rising COOK about 1hr 10min


• 175ml whole milk

• 25g unsalted butter

• 250g strong white bread flour

• 50g cocoa powder

• 10g fast-action dried yeast

• 150g caster sugar

• 1 medium egg

• Vegetable oil, to grease and deep-fry


• 300ml whole milk

• 1tsp vanilla bean paste

• 2 medium egg yolks

• 50g caster sugar

• 35g plain flour

• 2tbsp custard powder

• 175g good-quality white chocolate, finely chopped, see Cook’s tip

1 For the doughnuts, heat the milk and butter in a small pan over low heat to melt the butter. Cool until just warm.

2 In the bowl of a freestandi­ng mixer fitted with a dough hook, mix flour, cocoa powder, yeast, 50g sugar and 1/2tsp fine salt to combine. Add the egg and cooled milk mixture. Knead on low-medium speed for 8-10min, until springy (the dough should be slightly sticky). Cover bowl and leave to rise in a warm place for 1hr, until doubled in size.

3 Meanwhile, make the filling. Heat the milk and vanilla in a pan until just steaming. In a bowl, mix the egg yolks, sugar, flour and custard powder to a thick paste. Gradually whisk in the hot milk. Return to the pan and cook, whisking constantly, over medium-high heat until thick. Transfer to a large bowl, lay clingfilm or baking parchment directly on to the surface and leave to cool.

4 Make the caramelise­d white chocolate. Preheat oven to 140°C

(120°C fan) mark 1. Scatter white chocolate on to a small, non-stick baking tray. Bake for 50min, removing from oven every 10min and stirring well (this will stop the chocolate catching), until a deep golden-brown colour.

Don’t worry if your chocolate goes lumpy, just keep going until smooth and caramelise­d. Leave to cool for

5min before stirring it into the filling. Re-cover and chill until needed.

5 Once the dough has risen, grease a large baking sheet. Divide dough into 8 equal pieces, roll into balls and space apart on the greased sheet. Loosely cover and leave to rise again for

30min, until puffed.

6 Fill a large, heavy-based, high-sided pan with oil so that it’s 5cm deep.

Heat oil to 160°C (check using a thermomete­r). Add 4 doughnuts at a time and cook for 3-4min per side, until puffed. Lift out with a slotted spoon on to kitchen paper, then gently toss in remaining 100g sugar. Cool. Repeat with remaining doughnuts, monitoring oil temperatur­e as you go.

7 Whisk filling to loosen, if needed, then transfer to a piping bag fitted with a 1.5cm nozzle. Using a skewer, poke a hole into the side of each doughnut. Pipe in plenty of filling.


GET AHEAD Make filling up to 1 day ahead. Complete recipe to serve.


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