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  • Donut with crème patisserie filling by Chef Paul

    by Rosemaree Summerplace | Jun 24, 2020


    A message from Paul, “I made these donuts because during the first part of lockdown even though supermarkets were open they weren’t really selling freshly baked breads or cakes. So I thought it would be a good idea to make my own”

    Donut Recipe


    1 cup castor sugar plus 1 tsp

    1 cup of milk

    1 pkt of 10g dry yeast powder

    4 cups plain flour

    1/2 tsp salt

    6 table spoons melted butter

    2 eggs

    1/2 tsp vanilla essence


     1/ Warm the milk then add the tsp of sugar & the yeast. Whisk together then leave for 10 mins till it starts to foam.

    2/ In a large mixing bowl put the flour, salt, sugar, melted butter, eggs & vanilla essence.

    3/ Add to the flour mix the milk yeast mix and bind together into a dough and then tip out on the counter top and knead for 5 minutes.

    4/ Put dough into a lightly greased bowl cover with a cloth and leave for 1 hr to rise (it should double in size)

    5/ Lightly grease a baking tray. Tip the dough mix out onto the work surface and knock down the dough and knead for 5 minutes. Divide up the dough into 16 pieces and roll them into balls about the same size as a golf ball and put them on the greased tray. Cover with a cloth and leave to rise for 40 minutes.

    6/ Now they are ready to fry, heat up oil in a pot about 3- 4 inches deep and heat up to about 180°C. Place the dough balls into the oil to slowly fry and cook for about 5- 10mins until golden brown. Make sure you keep turning the donut in the oil with a slotted spoon so it doesn’t burn on one side.

    7/ Lift out the cooked donuts with the slotted spoon and roll them in castor sugar and leave to cool down.

    8/ It’s really nice to fill the donuts with either jam or custard. To do this use a chopstick or skewer and insert it into the donut until it goes into the middle. Wiggle it around a bit to open up a bit of a space inside. Using a piping bag with a small round nozzle, fill it with jam or custard by inserting the piping bag into the donut hole. Squeeze the bag gently so the filling goes into the centre of the donut. Keep filling until the filling just starts to seep out of the hole That should give you the perfect amount of filling.

     Crème Patisserie (filling)

    Good time to make this crème patisserie is while you are waiting for the donut dough to rise for the first time.


     4 egg yolks

    1/2 tsp  vanilla essence

    60g sugar

    2 tsp corn flour

    25g flour

    280ml milk


     1/ whisk together sugar and egg yolks till pale and thick

    2/ whisk in the flour and corn flour

    3/ Heat milk and vanilla essence in pot until it simmers

    4/ pour the milk slowly into the egg and flour mix and whisk well to bind together.

    5/ Pour the mix back into the pot and back onto a low heat while continuously stirring, after a while the milky egg mix should start to thicken.

    • It is important that you keep stirring with the whisk to stop the mixture from burning
    • It is also important not to heat to quickly otherwise the mix will scramble and you will have to start again.

    6/ Once the mix is a bit thicker than normal custard put into a clean bowl cover the custard with cling wrap so it touches the custard to stop it forming a skin. Leave to cool in the fridge to set about an hour or so and it should be ready to pipe.