Doughnuts with Apple Compote and Custard | Cobb Lane
Australian Gourmet Traveller recipe for doughnuts with apple compote and custard by Cobb Lane in Melbourne.
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Ingredients
- 300 gm (2 cups) strong baker's flour
- 30 gm caster sugar, plus extra for dusting
- 9 gm (1 ½ sachets) dried yeast
- 2 eggs
- 55 ml milk
- 2 tsp dark rum
- 60 gm butter, coarsely chopped
- For deep-frying: vegetable oil
- Bay leaf custard
- 400 ml milk
- 1 fresh bay leaf
- 80 gm caster sugar
- 65 gm egg yolks (3-4 yolks)
- 30 gm cornflour
- ½ tsp rosewater
- Apple compote
- 2 each Granny Smith and pink lady apples, cored and diced
- 50 gm caster sugar
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