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Dunking Doughnuts with Chocolate Custard

Desserts Food Vegetarian
Mark Rigby, executive chef at Premier Foods
Sunflower oil, for coating
500g McDougalls Soft Bap Mix
70g caster sugar
330ml warm water
Caster sugar for rolling/coating
500g Ambrosia Custard (ready-to-use)
100g dark chocolate
  1. Lightly oil a tray. Place bap mix and sugar in a mixing bowl fitted with a dough hook. Blend in warm water and mix on a medium speed for 6 minutes
  2. Divide dough into 30g pieces and mould/roll each piece into thick ‘sticks’, then place on oiled tray roughly 2cm apart
  3. Leave to prove in a warm place (covered with a damp cloth) for 10-15 minutes or until the dough has risen and doubled in size. Twist each piece of dough so it ‘knocks back’
  4. Deep fry at 180°C for approximately 5 minutes, turning occasionally. Remove from fryer onto kitchen tissue to drain off excess oil, then roll in caster sugar and place to one side
  5. Combine warm custard with melted chocolate and serve with warm doughnuts