- • 500g Soft Bap Mix
- • 330g Warm water
- • 70g Caster sugar
- • Sunflower oil for coating the tray
- • Caster sugar for rolling/coating
- To serve
- • 500g Bird’s Custard (ready to use)
- • 100g Dark chocolate (melted)
McDougalls Dunkin Doughnuts with Chocolate Ambrosia Custard
McDougalls Dunkin Doughnuts with Chocolate Ambrosia Custard
Number of portions: 10
Prep time: 35 minutes
Cooking time: 5 minutes
Cost per portion: XX
For these doughnuts we use our McDougalls soft bap mix, which is a versatile soft bread mix that works in a wide range of dishes from savoury through to sweet. We serve this with Ambrosia ready to use custard simply blended with dark chocolate, which thickens the custard to make the perfect sweet dip!
Ingredients
Method
1. Lightly oil a tray.
2. Place the McDougalls Soft Bap Mix and sugar in a mixing bowl fitted with a dough hook. Blend in the warm water and mix on a medium speed for 6 minutes.
3. Divide the dough into 30g pieces and mould/roll each piece into think ‘sticks’, then place on the oiled tray roughly 2cm apart.
4. Leave to prove in a warm place (covered with a damp cloth) for 10 - 15 minutes or until the dough has risen and doubled in size.
5. Twist each piece of dough so it ‘knocks back’.
6. Deep fry at 180°c for approximately 5 minutes, turning occasionally.
7. Remove from the fryer onto kitchen tissue to drain off the excess oil, then roll in caster sugar and place to one side.
8. Combine the warm Ambrosia Custard with the melted chocolate and serve with the warm doughnuts (3 per portion).
Hints & Tips
• This dough can be used to make a classic doughnut or baked for Devonshire splits
• You can also glaze these with icing or frosting
• Why not try adding a hint of cinnamon or mixed spice to your coating sugar
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
