Easy Home-made Fresh Cream Donuts

Warm the milk in the microwave.

Now add the sugar and yeast.

Lightly mix together and leave aside for 5 minutes

In a separate bowl, sift the flour, then add the nutmeg and salt and the 2 tablespoons sugar

Rub in butter, add egg and milk, and make a nice soft dough.

Knead the dough for 10 minutes, to form a soft dough

Cover the dough in a bowl and leave to rise for an hour (60 minutes)

Then punch down and break the dough in 10 to 12 balls

Roll each ball between your palms to the size you want. I made miniature ones

Place on a baking sheet, and cover again for 30 minutes

Then using a knife cut gently down the middle to form a very slightly slit

Prepare your pot of oil or if you have you can also use a deep fryer (180°C/350°F).

It’s best and easiest to line a baking sheet with some paper towel to drain the donuts and let them cool down.

Place 3 or 4 donuts (depending on the size of the donuts and the size of your pot) at a time into hot oil and cook for 2 to 3 minutes or until golden brown, turning halfway through cooking.

Caution: Beware of oil splatters, it’s piping hot and can cause serious burns.

Cream. To prepare the cream, place an aluminum bowl with your whisk in the freezer for 15 minutes.

Pour the cream into the bowl, whisk the cream, and once it starts to thicken, gradually add the icing sugar.

Continue to whisk the cream until its thick and creamlike.

Place in a piping bag and once the donuts are cold, pipe with cream in the slit you made prior to frying it in the oil.