By Eilidh (Dolly Roger)
With Easter just around the corner, I’m starting to see the supermarkets stocking all of the chocolaty delights that come with this yummy time of year. Give me a bag of mini Crème Eggs and I am in heaven! I love incorporating my favourite chocolate delights into a sweet cake treat. After having a browse online I thought I would make my bag of mini Crème Eggs into donuts. Sugary donuts filled with a gooey crème egg – what’s not to love?!
The donut mix is a pizza dough recipe believe it or not.
- 1kg strong white bread flour
- Teaspoon of sea salt
- 14 grams of yeast
- 1 tablespoon of golden caster sugar
- 4 tablespoons extra virgin olive oil
- 650ml lukewarm water
- 1 bag of mini crème eggs (freeze these for about 4 hours)
- 1 bowl of caster sugar
- 1 litre of vegetable oil for frying
Sieve the flour and salt onto a clean work surface and make a well in the middle. Add the water, yeast sugar and olive oil into a jug and leave for a few minutes. Carefully pour this water mixture into the well of the flour, using a fork carefully bring in the flour from the sides and mix into the liquid. Keep mixing and bringing the flour together until it all comes together, work in the remaining flour with your hands (make sure you cover your hands in flour to avoid the dough sticking). Knead until you have a smooth springy dough.
Pop your dough into a clean well-floured bowl and cover with a damp cloth. Pop the bowl into a warm room for about an hour to allow the dough to rise, it should almost double in size.
Take the dough from the bowl and place onto a well-floured work surface, kneading and pushing the air out with your hands.
Now this is enough dough to make between 6-8 medium sized pizza bases I suggest using about half of the dough and freezing the rest for future use, either for more donuts or to make a scrummy homemade pizza.
Divide your pizza dough into 8 small balls, flatten these out and place a frozen Crème Egg in the middle. Wrap the dough around the egg ensuring it is completely covered and the Crème egg is sealed inside.
Now comes the part you need to be super careful; empty the vegetable oil into a pan and heat the oil. When the oil is hot enough carefully place the donut ball into the pan, one at a time, and fry until they are golden brown, I found about 4-5 minutes for each was perfect.
Once cooked carefully remove the donut from the oil and place on a sheet of kitchen roll to remove any excess oil. Now place in the bowl of caster sugar until lightly covered and enjoy.
I recommend eating these while still warm, when you cut into the donut the crème egg filling should ooze out and I will be extremely surprised if you don’t eat them all in the one go.
Give it a go and tweet us your photos @scotcampus!
More from Dolly Rodger.