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Creme egg doughnuts
Creme egg doughnuts
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Prep Time:
100 minutes
Cook Time:
15 minutes
Total Time:
115 minutes
Indulge in Easter delight with cinnamon sugar doughnuts filled with Cadbury Creme Eggs!
Ingredients:
  • 160ml (2/3 cup) milk, warmed
  • 40.00 gm caster sugar, plus 55g (1/4 cup), extra
  • 2 tsp dried yeast
  • 340g (2 1/4 cups) plain flour
  • 75g unsalted butter, melted
  • 2 egg yolks
  • 12 Creme Egg Minis
  • 2.50 gm ground cinnamon
  • Sunflower oil, to deep fry
Instructions:
  • In a small bowl, mix together the milk, 2 tablespoons of caster sugar, and yeast. Let it sit for 5 minutes until it becomes foamy.
  • Start by gently sifting the flour into a bowl, creating a well in the center. Add in the yeast mixture, butter, and egg yolks, then slowly mix everything together. Knead the dough on a floured surface until it becomes smooth. Place the dough in a lightly oiled bowl, cover it, and let it rest for an hour until it doubles in size.
  • After letting the dough rise back, divide it into 12 pieces (approximately 60g each). Take one piece at a time, shape it into a ball, flatten it into a disc, then place a creme egg in the center and carefully seal the edges. Roll the dough between your hands to ensure the egg is completely enclosed. Arrange the balls on a baking tray lined with parchment paper and let them rise for 15 minutes. In a bowl, mix together the extra caster sugar and cinnamon, and set it aside.
  • Fill a saucepan halfway with oil and heat over medium until it reaches 160°C on a thermometer. Cook the balls in batches for 1 1/2 minutes on each side. Drain on paper towel and coat with cinnamon sugar.

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