Crème Egg Doughnuts

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Kitchen Tip!  Try this recipe with any of your favourite chocolates.  Please be careful around the oil, and be careful not to overheat the oil. Do not leave unattended.

1 – 2 hours
5 – 10 minutes
Serves: 6-8 Donuts
10g Instant Yeast
1 TBSP Caster Sugar
150ml Milk, warmed
225g Plain Flour, plus extra for dusting
¼ tsp Salt
50g Butter, melted
1 Egg, beaten
6 - 8 Crème Eggs
Oil for deep frying
Cinnamon Sugar for Dusting


1              Sift the flour and salt into a large bowl. Stir in the sugar.

2              Add the yeast, milk, melted butter and the egg. Mix to make a dough and knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size.

3              On a floured work surface, knead the dough for 5 minutes and then divide into  6 to 8 balls. Roll out each ball or flatten until big enough to cover each crème egg. Make sure it is sealed all over.  Put on a floured or oiled tray and keep aside in a warm place to rise for about 30 minutes (double in size)

4              Heat the oil in a deep pan until temperature reaches 180’C .

5              Gently lower the eggs one at a time into the hot oil, in batches of 2 or 3 and fry for 3 to 5 minutes or until golden-brown, and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper.

6              Roll the hot doughnuts in cinnamon sugar. Great served warm, so chocolate oozes out but either way is delicious