Rhubarb and Custard Doughnuts

  • Preparation Time60 mins
  • Cooking Time10 mins
  • Serves8
  • DifficultyEasy
300g strong flour
2 tbsp very thick custard
150ml water
20g yeast
1 egg, beaten
30g fat
Pinch of salt
10g milk powder
40g sugar
2 tbsp rhubarb puree

Sieve the flour and rub in the fat until it resembles breadcrumbs.

Mix a small amount of the water with the yeast and the rest of the water with the salt, sugar and egg. Mix all of the solutions into the flour mixture.

Knead the dough until smooth. Allow to double in a warm place, covered with cling film.

Knock the dough back and divide into 8 portions. Shape and allow to rise again.

Deep fry for 8-10 minutes at 180°C, turning frequently until golden brown.

Remove from the oil and toss in caster sugar.

Once cooled, make a small hole in the side of the doughnut and pipe the rhubarb and custard into the centre.

Other recipes with egg

Shows on Dplay

Stream on Dplay