I’ve had the idea of wrapping a ball of chocolate inside a donut for a while now. I mean what could be better? You wrap it inside the dough and then while you’re cooking the donut, the ball of chocolate inside slowly melts and… *sigh* Anyway, the plan was originally to use a chocolate truffle, but then I had this bag of mini cream eggs bashing around the cupboard and had a brainwave. I mean, I love cream eggs, but am I the only one who thinks the mini ones are a bit pointless? Well, no more! I’ve found the perfect use for them!
Cream Egg filled Donuts (makes eight)
- 75 ml of warm milk
- 2 tbsp caster sugar (plus a couple more mixed with cinnamon for coating)
- pinch of salt
- 25 g melted butter
- 1 beaten egg
- 1 sachet of instant yeast
- 150 g plain flour (plus a little extra for kneading)
- 300 ml oil for frying
- 1 pack of mini cream eggs
- If you’ve got a bread maker then throw all the ingredients in (flour on top, liquid on the bottom) and set to program 6 (or whatever the dough program is on your machine). If not then you’ll have to mix the yeast with the milk and sugar and wait for it to form bubbles, then mix and knead in a bowl with the other ingredients.
- The dough will be sticky and hard to work with – but persevere! Turn it out onto a surface with plenty of flour and knead until it’s more manageable. Then separate into balls. Unwrap your cream eggs and wrap each one inside each dough ball, making sure they’re sealed up.
- Pour the oil into a pan and heat it up (be careful!). You’ll know it’s ready when you can drop a little bit of bread into it and it sizzles and crisps. Turn down the heat – if it’s too hot then the balls will cook on the outside but not on the inside – and one by one drop the balls into the oil.
- Once golden, take them out, dry the oil off with a paper towel and then roll them in plenty of cinnamon sugar. Yum! They’re best eaten while they’re still fresh and warm so you can bite in and enjoy the cream egg at its most gooey 😉
Happy Easter everyone! 🐰