A delicious dessert you can quickly whip up at home.
200g flour, plus extra for dusting
50g chilled unsalted butter, diced
7g sachet dried fast-action yeast
4 tablespoons caster sugar
1 medium free-range egg, beaten
100ml whole milk, heated to lukewarm
2 teaspoons vanilla essence
Olive Pride blend
Clover Classic Custard
Instant chocolate pudding
Sift the flour and a pinch of salt into a large bowl, then rub in the butter with your fingertips. Stir through the yeast and 1 tablespoon of the sugar, then make a well in the centre. Mix the egg with the lukewarm milk and vanilla essence and pour into the well. Mix quickly and bring together to make a soft dough.
Knead the dough on a lightly floured surface for 8 minutes or until silky smooth. Place in a very lightly greased bowl, cover with cling film and leave in a warm place for an hour or until doubled in size.
Divide the dough into 12 evenly sized pieces and shape these into smooth balls or into rounds.
Heat the Olive Pride Blend in a large deep pan to a temperature of 190°C (a cube of bread will brown in about 30 seconds). Carefully lower the doughnuts into the hot oil using a slotted spoon, in batches of 2 and fry for 30 seconds on each side until golden and cooked through.
Remove with a slotted spoon and drain on kitchen paper.
Mix together the Clover Classic Custard and instant chocolate pudding until firm. Place the filling into a piping bag. Slice the doughnuts in half and pipe in the filling before serving.