Rhubarb and custard doughnuts
Light and fluffy homemade doughnuts are filled with rhubarb compote and custard cream, then dusted in icing sugar to create a trendy treat for the whole family to enjoy!
Ingredients
- 3 1/4 cups plain flour
- 1 sachet instant dried yeast
- 1/4 cup sugar
- 1 tsp salt
- 250 ml milk, lukewarm
- 2 eggs
- 75 g butter, at room temperature, cubed
- canola or sunflower oil, for frying
- 1/3 cup icing sugar
Rhubarb compote
- 250 g rhubarb, cut into 1cm pieces
- 2 tbsp water
- 1 tbsp sugar
- red food colouring (optional)
Custard cream
- 1/2 cup tore-bought custard
- 1/2 cup cream
- 1/2 cup vanilla essence
Steps
- Combine flour, yeast, sugar and salt in a bowl. Add milk, then using dough hooks, mix to form a sticky dough. Knead with hooks, add 1 egg. Break second egg into a bowl, whisk lightly; add half to dough (discard remainder). Knead dough until smooth and satiny.
- Add butter a few cubes at a time, kneading well. Place dough in a clean, greased bowl and cover with greased plastic wrap. Leave to rise for 40 minutes or until doubled in size. Make Rhubarb compote and Custard cream (see below).
- On a floured board, roll out dough to 4cm depth. Cut into rounds with a 7cm cookie cutter. Leave to rise for 15 minutes.
- Heat 2cm oil in a frying pan to 180°C. Cook doughnuts 2-3 at a time for 3 minutes. Turn and cook for a further 3 minutes. Remove to a tray lined with crumpled kitchen paper.
- When cool enough to handle, poke a hole in each with a knife; enlarge with your finger. Use a piping bag to pipe Rhubarb compote and Custard cream into each doughnut. Dust with icing sugar.
Rhubarb compote
- Combine rhubarb, water and sugar in a saucepan. Cover and cook over medium-low heat, stirring often, until fruit breaks down and bubbles. Cook to a jam-like consistency. Add food colouring if using. Cool.
Custard cream
- Beat custard, cream and vanilla until thickened.