Ingredients
2 x 7 g sachets dried yeast
75 g (⅓ cup) caster sugar, plus extra, to coat
125 ml (½ cup) lukewarm milk
3 eggs, lightly beaten
75 g unsalted butter, melted, cooled
500 g plain flour
vegetable oil, to deep-fry
Crème pâtissière
50 g (⅓ cup) plain flour
75 g (⅓ cup) caster sugar
1 egg
4 egg yolks
375 ml (1½ cups) milk
yellow food colouring (optional)
Standing time: 1 hr 40 minutes
InstructionsTo make crème pâtissière, using an electric mixer, beat flour, sugar, egg and egg yolks until thick and pale. Meanwhile, place milk in a pan and bring to the boil. Working quickly, gradually whisk milk into flour mixture until well combined. Transfer to a clean saucepan, place over low–medium heat and whisk constantly for 5 minutes or until thick, taking care it doesn’t burn. Remove from heat and strain through a fine sieve into a bowl. Add a few drops of colouring, if using, and stir until combined. Cover surface with plastic wrap to prevent a skin forming. Set aside to cool. Makes 375 ml (1½ cups).
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