DOUGHNUTS – the food dept. bring you more of what you love, 4 more fabulous doughnuts

use a yeast dough made

yeast to prove and gives them a delicious flavour. they are

rounds and once they are rolled in icing sugar and then a slit is cut

on the side and filled

yeast

salt

honey

warm milk

eggs

butter

vegetable oil

quantity vanilla bean custard

place the yeast

dough hook and gently mix to combine

add the honey

mixer running in the butter

the butter has been added and is combined in the yeast dough. the dough

will be but should not be so sticky that you can't roll it out

remove the dough from the mixer and place in a lightly oiled bowl

until it has doubled in size. the dough be allowed to stand

morning! the refrigerator slows the proving process

turn the dough out onto a lightly floured bench and give it a

knead. roll out cm thickness and cut approximately 24 rounds of dough

heat the vegetable oil in a open pot

deep frying and using a thermometer heat the oil . carefully

lower the bombolini into the oil and fry

brown

using a slotted spoon lift the bombolini from the oil and drain on

absorbent paper

cut a slit across the middle of each bombolini and pipe in some of the

vanilla bean custard. sprinkle

vanilla bean

custard

milk

vanilla bean

pod

egg yolks

caster sugar

flour

double

cream

place the milk

vanilla pod in a saucepan over a low heat and bring to a simmer

combine the egg yolks

once all of the milk has been added to the egg yolks return to the saucepan

over a low heat and stir until the custard has thickened

plastic wrap to prevent a skin from forming and cool. once fold through

the double cream

these doughnuts

makes

approximately

overnight in the refrigerator and you make doughnuts to order in the

bombolini. place onto a tray lined

place

the day they are made but they be served the following day

remove from the

heat and transfer

spoon into a

piping fitted