Cinnamon Fried Donut with Yuzu and Mandarin Creme Patissiere
There is nothing quite like the smell of freshly made donuts. Chef Sarah has the next dessert for your sweet menu.
Ingredients
Serves:
- 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.
