Prep Time: 30 minutes with 8 hours for resting
Cooking time: 4 minutes per doughnut
- 250g (2 cups) all-purpose flour (maida)
- 30g (3 tbsp) caster sugar
- 7g (1.5tsp) yeast
- 2 eggs
- Zest of 1/4th lemon
- 30-40 ml (3-4 tbsp) water
- 60g (½ cup) softened salted butter
- 1 litre of oil for frying
- Caster sugar for tossing
- 300ml (2 1/4th cup) milk
- 2 egg yolks
- 40g (4tbsp) sugar
- 20g (2tbsp) cornflour
- 5g (1 tsp) SNAP!N Cardamom Powder
- Mix the flour, sugar, yeast, eggs, lemon, water and butter into a bowl and knead for ten minutes by hand and form a ball. Cover the bowl with a tea towel and let it rest till it is doubled.
- Roll the dough into a rectangle and cut out 5 inch circles with a glass or a cookie cutter. Place the circular doughs into a floured baking tray and leave space between them and let them prove for another four hours or till doubled with a tea towel on top.
- Fill a heavy based saucepan halfway with oil and heat the oil to 180C. Place the doughnut in the oil and fry them 2-3 minutes per side.
- Remove the doughnut from the fryer and toss them in caster sugar when they are warm.
- To make the cardamom custard filling, heat the milk in a heavy saucepan and bring it to a boil. Put the egg yolks, sugar, cornflour, SNAP!N Cardamom Powder in a bowl and mix.
- Slowly pour the mixture into the milk while constantly whisking till it is very thick and you can see bubbles arise. Now leave to cool and chill in the fridge with a cling film on top.
- Poke with a chopstick or a knife along the side of the doughnuts. Scoop the custard in a piping bag and pipe it inside the hole.
- Devour and eat away!