Ingredients
- 8 each Egg yolks
- 120 g CSR Castor sugar
- 50 g White Wings Plain flour
- 20 g White Wings Cornflour
- 450 mL Milk
- 1 each Vanilla bean pod
- 45 mL Mandarin puree
- 30 mL Yuzu juice
- 500 g White Wings Universal Donut Mix
- 100 mL Water
- 50 g Cinnamon sugar
- 2 L Simply Vegetable Oil
Method
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Step 1
Take a large mixing bowl and add Egg Yolks and Sugar and whisk until light and fluffy and has gone two or three shades lighter.
Step 2
Whisk in the plain flour and the cornflour to the Egg Yolk and sugar.
Step 3
Heat Milk in saucepan set aside to boil.
Step 4
Then mix the hot milk in to the Egg mix, but whisk very quickly so that the egg mix doesn’t cook.
Step 5
Add the Yuzu, Mandarin and Vanilla Bean and return to heat until the Crème Pâtissière thickens. Set aside to cool in refrigerator.
Step 6
To make donut mix: blend the White Wings Donut Mix and cold water together for 1 minute at low speed then for a further minute on medium speed. Rest mixture for 10 minutes. Follow equipment manufacturers instructions for frying donuts.
Step 7
Fill donuts with Crème Pâtissière or serve as a dip.
