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Cinnamon Fried Donut with Yuzu and Mandarin Creme Patissiere
Makes 10, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 8 | each | Egg yolks |
| 120 | g | CSR Castor sugar |
| 50 | g | White Wings Plain flour |
| 20 | g | White Wings Cornflour |
| 450 | mL | Milk |
| 1 | each | Vanilla bean pod |
| 45 | mL | Mandarin puree |
| 30 | mL | Yuzu juice |
| 500 | g | White Wings Universal Donut Mix |
| 100 | mL | Water |
| 50 | g | Cinnamon sugar |
| 2 | L | Simply Vegetable Oil |
Method
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Step 1
Take a large mixing bowl and add Egg Yolks and Sugar and whisk until light and fluffy and has gone two or three shades lighter.
Step 2
Whisk in the plain flour and the cornflour to the Egg Yolk and sugar.
Step 3
Heat Milk in saucepan set aside to boil.
Step 4
Then mix the hot milk in to the Egg mix, but whisk very quickly so that the egg mix doesn’t cook.
Step 5
Add the Yuzu, Mandarin and Vanilla Bean and return to heat until the Crème Pâtissière thickens. Set aside to cool in refrigerator.
Step 6
To make donut mix: blend the White Wings Donut Mix and cold water together for 1 minute at low speed then for a further minute on medium speed. Rest mixture for 10 minutes. Follow equipment manufacturers instructions for frying donuts.
Step 7
Fill donuts with Crème Pâtissière or serve as a dip.
