Doughnut Balls 

Ingredients

Tangzhong

  • 20g Bread Flour 
  • 100ml water 

Dough 

  • 300g Bread flour 
  • 30g sugar 
  • 1 tsp salt 
  • 8g instant yeast 
  • 1 egg 
  • 120ml warm water 
  • 25g softened unsalted butter 
  • Oil for frying

Custard 

  • 500ml Full cream Milk 
  • 6 egg yolks 
  • 150g caster sugar 
  • 80g plain flour 
  • 3 tsp vanilla essence or paste 
  • 125g fruit of choice – optional 

Coating 

  • ½ cup caster sugar 
  • 3 tablespoons Ground cinnamon. 

Method: 

  1. Make the Tangzhong, Add the flour and water to a saucepan. Heat on high, stirring constantly, until it forms a thick, sticky, gooey paste. Remove from the heat and transfer to a bowl. Press a piece of cling film directly onto the surface of the Tangzhong (this prevents a skin from forming). Cool in the fridge for 10 minutes.

2. Move on to making the dough; Place all the dough ingredients into a bowl along with the cooled Tangzhong. Mix with your hands until a sticky dough ball forms. Cover the bowl with a damp tea towel and leave in a warm place to rise for 2 hours.

3. For the fruit/ custard filling, Blend about 125 g of your chosen fruit (fresh or frozen) until smooth or slightly chunky.  

4. In a saucepan, mix all the remaining custard ingredients together (do not add the fruit yet). Cook over medium heat, stirring continuously, until the mixture becomes thick and custard-like. Do not stop stirring or the eggs will scramble. Once thickened, stir in the blended fruit. Remove from the heat, transfer to a bowl, press cling film directly onto the surface, and cool to room temperature. Then refrigerate until needed. 

5. Once the dough has risen, turn it out of the bowl and divide into even pieces. Roll each piece into a smooth ball using the palm of your hand. Place the balls on a lined baking tray, leaving space between them. Leave to rise again, uncovered, for 40 minutes.

6. In a medium bowl, mix the sugar and cinnamon together and set aside.  

7. Heat a shallow depth of oil for frying. Carefully add the dough balls and turn them frequently with a spoon so they cook evenly. They are ready when golden brown and floating. Immediately toss them in the sugar-cinnamon mixture, then transfer to a tray lined with paper towels to drain.

8. Once the balls have cooled, use a butter knife to make a small hole in the centre of each one. Pipe the cooled fruit custard into the centres using a piping bag fitted with a round tip. For extra coating, roll the filled balls once more in the sugar-cinnamon mixture. Serve.