- Ingredients
- 1tsp dried quick action yeast
- 1tbsp sugar
- 150ml semi-skimmed milk, warmed
- 220g plain flour, plus extra for dusting
- 45g NESTLÉ DOCELLO Coulant au Chocolat
- ¼tsp salt
- 50g butter, melted
- 1 free-range egg, beaten
- 300ml vegetable oil
- 1tsp cinnamon
- 5tbsp caster sugar
- 125ml semi-skimmed milk
- 125g double cream
- 1 vanilla pod, seeds only
- 20g NESTLÉ DOCELLO Crème Brûlée
- 50g white chocolate, chopped
Chocolate Doughnuts with White Chocolate Custard Picture
Chocolate Doughnuts with White Chocolate Custard Picture
Portions: 10
Ingredients
Method
Method
Mix the yeast with the sugar and 30ml of the warm milk. Rest for 10-15 minutes, or until frothy.
Sift the flour, Coulant au Chocolat and salt into a large bowl. Make a well and pour in the yeast, the rest of the milk, melted butter and egg. Mix and knead until smooth. Return dough to the bowl, cover, and leave in a warm place for 45 minutes until dough has roughly doubled in size.
On a floured work surface knead the dough for five minutes. Divide into 20 balls and place on a lined baking tray. Leave in a warm place for 30 minutes, or until they have doubled in size.
Heat the oil in a deep pan until it reaches 190˚C. Gently lower the balls into the hot oil one at a time in batches of two or three. Fry for 3-5 minutes on each side. Remove with a slotted spoon and drain on kitchen paper.
Combine the cinnamon and sugar and roll the doughnuts in the sugar mix.
Heat the milk, double cream and vanilla seeds in a saucepan and bring to the boil. Remove from the heat and stir in the brûlée powder, whisking continuously for approximately 2 mins. Add the white chocolate and stir until melted.
Serve warm with 2 doughnuts per person.
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