Fresh Cream Doughnuts

Add the butter to a microwave safe bowl.

Microwave butter for a few seconds until melted & set aside.

Crack the egg into a small bowl.

Beat the egg using a fork or whisk & set aside.

To a mixing bowl, add the all-purpose flour, salt, 4 tablespoons of castor sugar & the yeast.

Next, add in the milk powder. This is optional but I find it makes for a much softer doughnut.

Mix up all the dry ingredients.

Thereafter, add in beaten egg.

Pour in the lukewarm water, lukewarm milk & the melted butter.

Mix well until it forms into a dough.

Place the dough onto a floured surface.

Knead for 10 minutes until the dough is smooth & soft.

Lightly grease a bowl with a little vegetable oil using your hands & pat the excess oil over onto the dough. This will prevent the dough from drying & forming a crusty outer layer.

Cover the bowl with cling wrap. Place into a dark place – either a turned off oven or microwave & allow it to rest for 1 hour or up to 3 hours if you have the time & patience.

After an hour of resting, the dough should have doubled in size.

Punch down the dough.

Place the dough onto a lightly floured surface.

Knead for a minute.

Keeping the dough in a ball – divide it into 4 pieces.

Thereafter, divide each of those 4 pieces into 2. You should have 8 pieces of dough altogether.

Taking one piece of dough at a time – roll into a ball & then roll between your palms to form a long doughnut. Place these onto a wax paper.

Cover with a dish towel & allow to rest for a further 30 minutes.

After 30 minutes, the doughnuts are ready to be fried.

Heat enough cooking oil in a pot for deep frying on medium-high heat. Carefully place the dough into the oil – do not overcrowd the pot.

Fry for a few minutes until golden & then flip over.

Once they are golden, remove from oil & drain on paper towels.

In a wide plate/casserole, add the cup of castor sugar.

When the doughnuts are warm, place one at a time into the castor sugar.

Toss it into the castor sugar making sure to coat the doughnut well.

Once their all sugar coated, set aside & allow them to cool completely.

Whilst the doughnuts are cooling, place a glass bowl & the whisks into the freezer for around 15 minutes.

In a microwave safe bowl, add the gelatin powder.

Pour in the water & allow it to crystallize for a minute.

Microwave for 30 seconds until the gelatin is completely dissolved.

After 15 minutes, remove the bowl & whisks from the freezer. Pour in the cold whipping cream.

Add in the icing (confectionery) sugar.

Whisk until soft peaks form.

Pour in the gelatin mixture. This helps stabilize the cream, keeping it firmer for longer.

Whisk until stiff peaks form.

Once the doughnuts have cooled, slit each one down the middle – like you would a hot dog roll (not all the way through)

Fill a piping bag with the whipped cream & pipe the cream into the doughnuts. If you do not have a piping bag, the cream can be spooned in but it won’t look aesthetically pleasing.

Best served right away as is or finish it off with a dollop of jam or a cherry.

Store in an airtight container for up to a day or in the refrigerator for a few days more.