Milk tart-filled mini doughnut recipe

Deep-fried dough with a sweet milk tart filling – what’s not to love? These are best served still warm, but we wouldn’t say no to one served up the next day (or the day after that…).

600ml milk

2 tbsp (30ml) cornstarch (maizena)

1 tbsp (15ml) cake flour

4 tbsp (60ml) caster sugar

3 eggs, separated

1 tsp vanilla extract

1 tsp ground cinnamon, plus extra for dusting

1 cup golden caster sugar

2 tbsp ground cinnamon

500g store-bought or homemade yeast dough, proved once

vegetable oil, for frying

1 Bring the milk to a boil (I added a cinnamon stick and bay leaf to mine). In the meantime, whisk together the cornstarch, flour, sugar, egg yolks, vanilla and cinnamon and a little of the milk to make a creamy paste.

2 Pour the hot milk over the paste, whisking continuously then return to the heat and cook until thickened.

3 Whisk the egg whites until stiff then whisk into the still-warm filling. Allow to cool then place into a piping bag.

4 Combine the sugar and cinnamon in a bowl and set aside.

5 To make the doughnuts, knead the dough on a lightly floured surface for 5 minutes or until smooth and elastic. Roll 2 tablespoonful of dough into balls at a time and place on a baking tray lined with non-stick baking paper and set aside for 30 minutes or until risen.

6 Place the oil and a sugar thermometer in a large, deep saucepan over medium heat until temperature reaches 180°C. Cook the doughnuts, in batches, for 1 minute each side or until golden.

7 Drain on absorbent paper and immediately roll in the cinnamon sugar mixture.

8 Carefully pierce doughnuts with a knife and fill with the custard. Serve immediately.