Doughnuts filled with Peanut Butter Crème Pâtissière - Caroline Barty
These delicious doughnuts are made extra special with a peanut butter pastry cream filling. Makes eight doughnuts.
Ingredients
- For the crème p âtissi ère
- 300ml whole milk
- 3 egg yolks
- 50g caster sugar
- 15g cornflour
- 5g plain flour
- 100g smooth peanut butter
- 1 teaspoons vanilla extract
- For the doughnuts
- 225g strong plain flour
- 25g caster sugar
- ¼ teaspoon salt
- 7g sachet easy bake dried yeast
- 125ml whole milk
- 1 medium egg
- 20g unsalted butter at room temperature
- About 3 litres vegetable oil for deep-frying
- Caster sugar for dusting
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