By Sarah-Kim Watchorn
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Serves: 8 people
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For The Creme Egg
25 g Butter
2 tbsp Corn Flour
150 g Icing Sugar
200 g Milk Chocolate
5 drops Orange Gel Food Colouring
300 g chocolate frosting
For The Doughnuts
100 g Butter
50 g Caster Sugar
10 g Dried Active Yeast
2 large Free Range Eggs
0.5 tsp Sea Salt
350 g Strong Flour
4 cups Sunflower Oil
125 ml Water
To make the doughnuts whisk the yeast with the warm water and leave to stand for 5 minutes.
Add the flour, butter, sugar, salt and eggs to a freestanding mixer with a hook attachment.
With the machine turned on, slowly add the water mixture to the flour. Once it has come together, knead for about 5 minutes until smooth and soft.
Turn out onto a clean surface, shape and return to a clean bowl that you’ve oiled a little and oil the top of your dough too. Cover with clingfilm and leave somewhere warm for at least 1-1.5 hours, it will have doubled in size.
Beat the glucose, icing sugar and butter together in a freestanding mixer until smooth. Leave 40g of the mix in the bowl and add enough food colouring to this to reach the desired orange colour. Dust your hands in cornflour.
Divide the white icing in 8, shape into balls and arrange on a tray that you’ve dusted with cornflour also. Press your finger into the centre of each one to indent it.
Divide this orange mix into 8, shaping into a ball and pressing each one into the whites (they’ll look a little like a fried egg). Enclose the orange in the white by pressing the edges together. Shape to form an oval egg. Pop in the freezer for 30 minutes.
Back to the doughnuts: tip the doughnut mix onto a floured surface, gently roll out to about 12” x 4” rectangle that’s ½ ” thickness.
Cut into half lengthways and then to 8 in total, they’ll be 3” x 2” each, use a small 1” round cutter to cut out the centre, but don’t throw these away.
Throw a damp tea towel over these and leave to prove for another 45 minutes, if you want to pop them on a tray to do so you can.
Place one egg at a time into the melted chocolate mix, using two forks to toss the egg in the melted chocolate, and then place on a wire rack set over a tray.
Repeat with the rest and freeze for 5 minutes. Repeat this chocolate process once more. Once fully set, cut in half lengthways.
Heat the oil to 165oC, drop the doughnuts in two a time and cook for 3 minutes on each side until golden.
They’ll also plump up during this process.
Remove using a slotted spoon to a tray lined with kitchen paper. When the doughnuts are ready, dip one side in the melted chocolate frosting and let it cool on a wire rack.
Top with the creme egg halves and you’re done. They’re definitely best eaten straight away.