Dunking Doughnuts with Chocolate Custard

Desserts Food

Preparation time: 35 minutes Cooking time: 5 minutes  

10 Servings
500g McDougalls Soft Bap Mix
330g warm water
70g caster sugar
Sunflower oil for coating the tray
Caster sugar for rolling/coating
500g Ambrosia Custard (ready-to-use)
100g dark chocolate, melted
  1. Lightly oil a tray. Place the bap mix and sugar in a mixing bowl fitted with a dough hook. Blend in the warm water and mix on a medium speed for 6 minutes

  2. Divide the dough into 30g pieces and mould/roll each piece into thick ‘sticks’, then place on the 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
  4. Twist each piece of dough so it ‘knocks back’. Deep fry at 180°C for approximately 5 minutes, turning occasionally
  5. Remove from the fryer onto kitchen tissue to drain off the excess oil, then roll in caster sugar and place to one side
  6. Combine the warm custard with the chocolate and serve with the warm doughnuts (3 per portion)