This recipe first appeared in Woman’s Day.
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Ingredients
Chocolate custard
Method
1.In an electric mixer fitted with a dough hook or strong paddle, combine flour, eggs, water, sugar, cocoa, yeast and salt. Mix on low to combine. Knead on medium for 4-5 minutes.
2.With the motor running, add butter, 1 cube at a time, kneading into dough between each addition (this should take 5 minutes) until dough is smooth and shiny. Transfer to a lightly greased bowl and set aside, covered, for 1 hour until doubled in size.
3.For the chocolate custard: In a medium saucepan, heat milk and cocoa on low for 5 minutes. In a small bowl, whisk sugar, flour and yolks until smooth. Whisk ½ cup hot milk into egg mixture until smooth. Whisk egg mixture into remaining milk mixture. Cook, stirring constantly, on medium heat, until boiling. Reduce heat to low and simmer for 3 minutes. Transfer to a large bowl. Cover top of custard with cling film. Chill for 1 hour.
4.Knock back air from dough. Knead until smooth. Roll two teaspoons of dough into balls. Place on a lined oven tray. Set aside, covered, for 40 minutes until risen slightly.
5.In a large, heavy-based saucepan, heat oil until a small piece of dough sizzles when added (180°C). Cook balls in 4 batches for 1 minute, turning. Remove with a slotted spoon. Drain on a paper towel and cool.
6.Use a small knife to form a small hole for filling. Transfer custard to a piping bag with a 0.5cm nozzle. Pipe custard into each donut.
7.Drizzle donuts with chocolate, then scatter over gold and silver sprinkles. Chill for 10 minutes before serving.
Donuts are best eaten on day of making.
Note