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
|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