Skip to content
February 17, 2014 / mintcustard

Creme egg doughnuts.

20140217-212842.jpg

I do love a doughnut. Simple ring ones, glazed ones, jammy sugary ones and now creme egg depth charged ones. I know this could be seen as a surfeit of riches and quite possibly guiding the lily but why not combine two of my favourite things into one?

Doughnuts

425g plain flour

180 ml warm milk

2 tsp dried yeast

1 tbsp caster sugar

1 egg

½ tsp salt

1 tbsp lard or butter

60 ml warm water

1 tsp vanilla extract

1 bag mini creme eggs.

Pour the milk into a small sauce pan and warm through until it becomes lukewarm. Tip this into a jug and add in the warm water, from the kettle will do, and stir in the sugar.
Whisk in the dried yeast and sugar and leave for ten minutes or so for the yeast to activate.
Sieve the flour into the large bowl of your kitchen mixer if you have one and add the salt. Rub in the butter or lard. If you don’t have a mixer that’s fine but be prepared to get your hands messy.
Once the yeast has activated and left foam on the surface of the liquid whisk in the egg and the vanilla extract to this yeasty mixture.
Attach a dough hook to your mixer; pour the liquids onto the dry ingredients and leave to combine for 2 to 3 minutes. If you are using your hands make a claw shape with your hand and combine the ingredients using a circular movement. Once amalgamated you will need to continue to work this very loose batter for another five minutes. This is hard work but remember the reward is hot fried doughnuts!
Once kneaded, cover with cling film or a clean tea towel and allow to rise for an hour in a warm draught free place.
Tip the risen dough out onto a floured surface and pat out. Divide the dough into 12 equal portions.
Place an unwrapped mini creme egg into the dough and totally enclose the egg.

Leave to rise again for a further 30 minutes. Heat 15cm depth of vegetable oil in a deep saucepan. Fry the doughnuts on one side until golden, flip over and fry on the other side. They will puff up as they fry. Drain on kitchen paper. Toss in caster sugar. Allow to cool slightly before eating.

20140217-213106.jpg

Advertisements

5 Comments

Leave a Comment
  1. beesloveteas / Feb 17 2014 10:39 pm

    These look amazing – cannot wait to try making them!

  2. Foodie Laura / Feb 19 2014 4:02 pm

    That is a sweet combination that I would totally go for!

    • mintcustard / Feb 19 2014 5:50 pm

      They are very sweet. The upside is that does tend to limit the number you can consume!

Trackbacks

  1. Easter Baking at Mintcustard. | mintcustard

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: