- 8 egg yolks
- 200gm castor sugar
- 30gm plain flour
- 30gm corn flour
- 500ml milk
- 500ml cream
- zest of 2 lemons or oranges or 2 teaspoons vanilla extract
- In a saucepan heat the milk and cream together with the zest or vanilla. Bring it to a simmer.
- In a mixing bowl whisk together the yolks, sugar and flours until smooth.
- When milk is at a simmer remove one cup and whisk into the egg mix, then add the egg mix to the pot of milk and continue to heat and whisk until it has thickened, abut 5-8 minutes.
- Remove from heat, pass through a fine strainer to remove any lumps.
- Set aside to cool.
- 500gm plain flour
- 11gm dry yeast
- 320ml tepid water
- 12gm sea salt
- 20gm caster sugar
- 100ml olive oil
- 1lt vegetable oil for frying
- Cinnamon sugar.
- 2 cups castor sugar
- 1 tablespoon ground cinnamon
- In the bowl of your KitchenAid add the water, yeast, sugar, flour, salt and oil in that order.
- Attach the dough hook and allow to mix and knead the dough for 8-10 minutes on 2 then increase to 6 for 4-5 minutes or until the dough has come together and the sides of the bowl are clean.
- Turn the dough out onto a lightly floured work bench and allow to prove for 20 minutes (a little longer of its cool in your kitchen)
- Now using your hands gently press the dough out until it’s about 2cm thick all over.
- Using a 5cm ring cutter, cut out disks of dough, you should end up with about 12-14. Any excess dough scraps can be kept and fried as a little snack for the chef.
- Allow the disks of dough to prove again for 20 minutes.
- While this is happening, heat the vegetable oil in a large pot, you want it to be 180 degrees for frying.
- Using a metal spatula very carefully lift the one disk at a time into the hot oil, making sure you place them in not drop them in to avoid oil splashing, fry about 5 at a time. Cook for 2 minutes on the first side then carefully flip each one, cook for another 2 minutes. Remove and drain on some kitchen paper. Repeat the process with the remaining dough.
- Mix the sugar and cinnamon together in a bowl.
- Once your doughnuts have cooled (about 20 minutes) roll them in the cinnamon sugar and set aside. The sugar can be kept for a later use.
- Now, you can go one of two ways here. Pipe the crema into the doughnuts or serve it on the side to be dipped into.
- If piping, allow the crema to cool completely, put into a piping bag and cut off the tip of the bag.
- Make a small hole in the top of each of the doughnuts using a small knife.
- Now gently squeeze the crema into each doughnut until a little comes out the top.
- I like to serve a big scoop of crema in a bowl then pop a doughnut on top of that, more crema this way!