Choc-Custard Doughnuts

By The Weekly  

March 25, 2018

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Break open one of these Choc-Custard Doughnuts to find an oozy chocolate custard centre. These are best eaten fresh, so serve soon after cooking them. 

  • Prep: 25 mins
  • Cook: 15 mins
  • Yields: 24 Doughnuts


1¾ cups bread flour

2 eggs

⅓ cup warm water

2 tbsps caster sugar

2 tbsps cocoa

7 g sachet dried yeast

½ tsp sea salt flakes

75 g butter, softened

Oil, for deep frying

200 g dark chocolate, melted, cooled

Gold and silver edible sprinkles, to decorate


2 cups milk

2 tbsps cocoa

⅓ cup caster sugar

2 tbsps plain flour

3 egg yolks

15 g butter


1In an electric mixer fitted with a dough hook or strong paddle, combine flour, eggs, water, sugar, cocoa, yeast and salt. Mix on low. Knead on medium 4 to 5 mins.

2With motor running, add butter, one cube at a time, kneading between each addition until dough is smooth and shiny (takes about 5 mins). Transfer to a lightly greased bowl and set aside, covered, 1 hour until doubled.

3CHOCOLATE CUSTARD In a saucepan, heat milk and cocoa on low, until hot. In a bowl, whisk sugar, flour and yolks until smooth. Whisk ½ cup hot milk mixture into egg mixture. Whisk egg mixture into remaining milk mixture. Cook, stirring constantly, on medium heat until boiling. Reduce heat to low and simmer 3 mins. Transfer to a bowl. Cover top of custard with plastic wrap. Chill 1 hour.

4Knock back dough with fist. Knead until smooth. Roll 2 tsps dough into a ball. Place on a lined oven tray. Repeat with remaining dough. Set aside, covered, 40 mins.

5In a heavy-based saucepan. Heat oil until a piece of dough sizzles when added (180 C). Cook balls in 4 batches, 1 min each, turning. Drain and cool.

6Pierce each with a small knife. Pipe in custard using a piping bag with a 0.5-cm nozzle. Top with chocolate and sprinkles. Chill 10 mins, then serve.

Photo: Rob Shaw/