Doughnuts with chocolate sauce

Babiche Martens

If you want to have some fun in the kitchen, give these custard doughnuts a try. Have the children get involved by helping to knead the dough and make little balls before the cooking process. The deep frying is best left to the adults. And then, of course, when it comes to filling them with custard and dipping into the chocolate sauce, there will be lots of finger licking.

Ingredients

1 Tbsp	Active dried yeast
1 tsp	Sugar
¼ cup	Tepid water
1 ¼ cups	Plain flour
¼ cup	Sugar
2	Egg yolks
1 Tbsp	Butter, softened
1 tsp	Salt
1 bottle	Oil, choose a neutral one for frying
1 cup	White sugar, for dusting
1 cup	Thick custard, bought is fine
1 cup	Chocolate sauce, to serve

Directions

1. Combine the yeast and teaspoon of sugar. Sprinkle over the tepid water and leave to stand for 10 minutes or until frothy.
2. Place the flour in a large bowl. Add the yeast mixture, the sugar, yolks, butter and salt, stirring well. Tip on to a floured bench and knead until you have a soft dough. Place into a lightly oiled bowl and leave in a warm place to double in size. This takes about 1½ hours.
3. Place the dough back on to a lightly floured bench and roll until 1cm thick. Using a 3-4cm round cutter, cut 20 rounds. Cover with lightly oiled plastic and leave in a warm place to rise for 30 minutes.
4. Half fill a medium-sized saucepan with flavourless oil. Heat to medium. Test with one doughnut round, lowering into the oil with a slotted spoon. Cook for about 30 seconds then turn. Adjust the heat of the oil if necessary. Continue to cook the remaining, 3 or 4 at a time.
5. Roll in sugar while they are warm.
6. Place the custard into a piping bag or snap-lock bag with the corner cut off. Make a hole in the side of each doughnut and pipe in some custard.
7. Eat as they are or serve with chocolate sauce.

More of Angela's Easter treats

• Baked coffee and chocolate custard
• Easter egg molten cups