Chocolate and custard donuts

For the donuts

1 Tbsp	Dried yeast
1 cup	Milk, lukewarm
2 cups	Flour
1 tsp	Salt
60 g	Unsalted butter
1	Egg
1 Tbsp	Sugar
1 Ltr	Vegetable oil, for frying

For the glaze

½ cup	Dark chocolate, chopped, melted
1 cup	Custard

Directions

1. Dissolve the yeast in the milk and leave for about 5 minutes to ferment. Add the egg and mix well in a large bowl. Add flour, salt and sugar and mix well again. Once dough has formed, mix well and then add softened butter. Turn on to a floured surface and knead well until combined.
2. Place in an oiled bowl and leave to prove until doubled in size (approx 1 hour). Turn dough on to a floured surface and knead gently. Form into balls.
3. Heat oil in a medium, heavy-based saucepan to about 180C. Carefully drop dough balls into the oil using a slotted spoon, turning them to ensure both sides cook through (approx 1 min each side).
4. Place on a plate covered in a paper towel.
5. Carefully cut a small hole in the side of each doughnut, and add a couple of spoonfuls of custard (you can cut them if you prefer). Dip one side of the doughnut in the chocolate for a topping. Sprinkle with any garnish you wish.

If you liked this recipe, try Delaney's

baby plum donuts