RASPBERRY CUSTARD DOUGHNUTS
|45 mins |
1 hour 45 mins resting
- 2 x 125g Perfection Raspberries
- 3 egg yolks
- 1/2 cup (115g) caster sugar
- 1 tsp vanilla paste
- 1 tbs cornflour
- 2 tbs plain flour
- 11/2 cups (375ml) full cream milk
- 1/3 cup (80g) caster sugar
- ¾ cup (180ml) milk, warmed
- 60g butter, melted
- 1 egg yolk
- Vegetable oil for frying
- ½ cup (110g) white sugar
- 21/4 cups (340g) plain flour
- 2 tsp (6g) instant dried yeast
- Whisk egg yolks, sugar and vanilla in a bowl. Whisk in cornflour and flour. Add milk, 1/4 cup at a time, whisking well after each addition. Transfer to a saucepan and cook, stirring constantly, over medium heat for 10 minutes or until custard comes to the boil. Pour custard into a heatproof bowl. Cover the surface with plastic wrap. Refrigerate until cold. Beat lightly to loosen the custard.
- For the doughnuts; Combine the flour, yeast, sugar, and a good pinch salt in a bowl of a stand mixer. Add the milk, butter and egg yolk. Beat on low speed with dough hook until combined. Beat on low for further 5 minutes until dough is smooth and elastic, but still sticky. Place the dough in a lightly oiled bowl, turning once to coat the top of the dough with oil. Cover with plastic wrap and tea towel. Set aside to rise in a warm place for 1 hour or until doubled in size.
- When the dough is ready, turn out onto a lightly floured bench. Knead gently until smooth. Divide dough into 24 equal portions. Roll each into a smooth ball. Place on a lined baking tray. Cover with plastic wrap. Set aside 30-45 minutes until they almost double in size.
- Crush the raspberries with a fork. Heat oil in a medium, deep saucepan to 160°C. Fry the doughnuts 4 at a time, turning constantly for about 4, turning until golden. Remove with a slotted spoon to a tray scattered with the white sugar, turn to coat in immediately.
- Cut a slit in the top of each doughnut. Spoon in custard. Top with crushed raspberries. Serve.
Tip: Doughnuts are best eaten they day they are made.