vanilla cream doughnuts with lemon pressed extra virgin olive oil
Our lemon pressed olive oil has long been the secret ingredient in these delicious doughnuts but now the secret is out! Michael James from Tivoli Road Bakery sh
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Ingredients
- 185g bakers flour
- 23g caster sugar
- 2g Mount Zero Pink Lake Salt
- 8g lemon zest
- 7g fresh yeast
- 41g water
- 77g eggs
- 11ml Mount Zero Lemon Pressed Extra Virgin Olive Oil
- 46g butter, softened
- Vegetable oil, for deep frying
- Cinnamon sugar, for dusting
- 650g milk
- 65g unsalted butter
- 1 vanilla bean, split and scraped
- 140g egg yolks
- 190g caster sugar
- 35g plain flour
- 40g corn flour
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