Mini Doughnuts Stuffed with Strawberry Compote & Chocolate Custard
1 1/2 tsp
icing sugar for dusting
Oil for frying
For the strawberry compote
sugar according to taste
Method for Doughnuts
Firstly boil water and turn off the gas. Add the yeast and 2tbsp sugar to the water and let it froth for 15 minutes. If it does not froth then leave it until it does
In a mixing bowl, take the flour, sugar, salt, butter and the yeast. Mix the dough into a smooth consistency. Leave it covered to rise in the fridge overnight or for two hours.
Punch out the air on a dough mat and roll it to ½ inch thickness.
With a cookie cutter, cut out round discs and cover. Let it rest for an hour or two.
Heat oil in a pan and let it come to medium heat.
Drop in 2-3 of the doughnuts at a time and fry till golden brown on both sides.
The ring in the middle needs to be a shade lighter.
Remove on a kitchen towel and let cool. Fry all the doughnuts in the same way.
Method for Strawberry Compote
Mix everything in a bowl and refrigerate overnight.
Bring it to a boil and simmer for 20-30 minutes depending on the consistency you want.
Remove the whole spices and blitz it.
Your strawberry compote is ready to use.
Take all the ingredients in a bowl and mix over a double boiler till you get a thick custard.
For the filling
Take the doughnuts and pierce them with a thick skewer or a straw.
Now fill a piping bag with the strawberry compote and fill the doughnut with it. Fill half the doughnuts with the strawberry compote and dust with icing sugar.
Lastly, fill a piping bag with the chocolate custard and pipe it into the rest of the doughnuts. Dust the doughnuts with icing sugar.
Your Mini-doughnuts with strawberry compote and chocolate custard are ready. Go nuts with these doughnuts!