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Ingredients
- Doughnut dough:
- 5 g instant yeast
- 150 g warm water
- 45 g caster sugar
- 125 g unsalted butter, softened
- 4 medium eggs
- 3 tbsp malt powder
- 500 g strong white bread flour
- Pinch of salt
- 1.2 L bottle sunflower oil
- Doughnut dusting:
- 150 g caster sugar
- 150 g malt powder
- Doughnut filling:
- 500 ml milk
- 6 egg yolks
- 110 g caster sugar
- 3 tbsp malt powder
- 80 g all purpose flour
- 150 ml double cream, whipped to stiff peaks
- 150 g dark chocolate
- Doughnut topping:
- Crushed malt balls, such as Whoppers/Maltesers
Preparation
Step 1
Notes: For the best results, leave the doughnut dough to develop its yeasty flavour in the fridge overnight.
Put the warm water and yeast in a measuring jug and let stand for 5 minutes until frothy. Add all of the dough ingredients to an electric mixer and beat on medium speed for 10 minutes until the dough is glossy.
Cut the butter into cubes, put the mixer on low and add bit by bit, then mix on medium for 5 minutes. The dough should be elastic at this point, if it’s not, keep mixing! Cover the bowl with clingfilm and place in the warmest and darkest spot in your home for 2 hours to prove. Give the dough a big punch, recover with clingfilm and place in the fridge overnight, you can leave this step out, just make sure to prove the dough in the next step for 4 hours.
Divide the dough into 50g pieces and roll with one hand to create round and smooth ball shapes. Heavily flour a couple of trays and space the dough balls out, leaving plenty of room for each one to expand. Cover with a tea towel and leave to expand in a dark spot, about 2-4 hours.
Prepare filling. Put the milk and chocolate in a pan on medium heat until the chocolate has melted and the milk is just bubbling. Add the sugar, malt, egg yolks and flour to a large bowl and whisk until smooth. Slowly pour the milk into the eggs, whisking constantly to avoid curdling. Transfer back to the pan and cook, whisking constantly until thick. Sieve the custard into a bowl to remove lumps, cover the surface with clingfilm and chill in the fridge. Once chilled, fold in the whipped cream, transfer to a large piping bag and set aside for the doughnuts.
Add the doughnut dusting ingredients to a large bowl and mix together.
Heat oil to 180 C in a deep pan, making sure the oil never goes above or below 180. Use a flat spatula to carefully put the buns topside down in the hot oil – don’t overcrowd the pan! Set a timer and cook for 2 minutes on each side. Put the cooked doughnuts on a tray lined with paper towels for 5 seconds, then plonk straight into the dusting to coat, then back on the paper towels to cool off ready for the filling.
Make a large hole with a knife in the middle of each doughnut (the white bit circling the middle). Snip the end of the piping bag and fill each doughnut just until breaking point. Sprinkle crushed malt balls on top of the overspill. Doughnuts last for 2 days if kept covered.