Makes: 15 doughnuts
½ kg Flour
4 Tbsp Sugar
¼ Tsp Salt
⅓ Cup Warm Milk
A Little Rum
80g Soft Butter
Oil (for deep frying)
1 Ltr. Milk
½ Cup Flour
8 Egg Yolks
8 Tbsp Sugar
8 Dorot Chopped Basil Cubes
Mix the flour and yeast together in bowl with a mixer.
Add the milk, sugar, eggs and rum and mix with a dough hook on a low speed until the mixture has been combined.
Add salt and work into the dough for approximately 5 minutes.
Add the butter and work the dough until it has been combined.
Remove the dough and place in a bowl, cover and wait until it has risen to double its size.
Place the dough on a floured work surface and roll into 15 balls.
Oil the dough balls in a little oil so that they do not dry out and leave to rise to double their size.
Heat a large pan with oil and fry the doughnuts for about 2 minutes each side then remove from the pan and place on kitchen paper to drain.
Heat the milk and the Dorot Basil cubes in a pan.
In a bowl, mix the egg yolks, sugar and flour.
When the milk reaches boiling point, pour onto the mixture in the bowl and mix thoroughly.
Pour the mixture back into the pan and cook on a medium heat, stirring continuously until the mixture thickens.
Pour the mixture into a bowl and cover with cling film and place in the refrigerator for 4 hours.
Place the mixture into a piping bag and fill each doughnut with the cream. Sprinkle a little icing sugar over the doughnuts and serve.
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