Ingredients:

4 cups cake flour

1 packet instant yeast (7g or 10g packet)

¼ cup sugar

¼ tsp salt

½ cup butter

3 large eggs

1 cup milk

chocolate spread / jam / thick custard

Oil for deep frying

Method:

Heat the milk, add the butter, salt and sugar.

Stir until the butter and sugar is melted. Cool slightly.

Whisk the eggs in a separate bowl.

Combine the flour and yeast into a big mixing bowl.

Pour the milk mixture and eggs into the flour.

Mix to form a soft dough.

Cover the bowl with plastic wrap and leave in a warm place to rise for about 90 minutes or until double in size.

Lightly oil your work surface. Dip your fingers in oil and form the dough into 30 small balls.

Make a small hole in the dough and fill with a small block of chocolate.

Close the hole by pinching the dough together firmly.

Leave the dough balls to proof for 30 minutes.

In the meantime heat the oil in a deep pan or pot.

Gently transfer the dough balls one at a time into the warm oil.

Deep fry in medium hot oil turning half way through until golden brown.

Remove with a slotted spoon onto kitchen towel to drain excess oil.

Roll into sugar when slightly cool. Makes 30

Cook’s Note:

Instead of chocolate you may use jam or custard as a filling. After frying, make a small hole on one side. Using a syringe, thin nozzle or piping bag fill the doughnuts with the jam then roll into the sugar.

Roll the doughnuts in the sugar as soon as possible after frying in order for the sugar to stick. You may also use castor sugar instead of granulated sugar.