Pie Maker Caramilk Custard Doughnuts
August 14, 2020
"From our weekday newspaper The West Australian. NOTE full recipe title is Pie Maker Caramilk Custard-Filled Doughnuts."
- Serving Size: 1 (103.7 g)
- Calories 262.5
- Total Fat - 16.9 g
- Saturated Fat - 8.7 g
- Cholesterol - 180.3 mg
- Sodium - 106.4 mg
- Total Carbohydrate - 21.2 g
- Dietary Fiber - 1.7 g
- Sugars - 13 g
- Protein - 7.8 g
- Calcium - 61.3 mg
- Iron - 1.7 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Make Caramilk Custard Filling - place custard powder in a small saucepan and add 1 tablespoon milk and stir until smooth and then add remaining milk and stir to combine.
Cook over medium-high heat, stirring, for 2 to 3 minutes or until mixture boils and thickens and then remove from heat and add chocolate and stir until melted and smooth and transfer to a heatproof bowl and cover surface with plastic wrap and set aside for 5 minutes to cool and then refrigerate for 15 minutes or until set.
Meanwhile, place flour, cocoa and sugar in a large bowl and whisk until combined.
Whisk milk and eggs in a jug until combined and make a well in centre of flour mixture and add egg mixture and butter and stir until just combined.
Preheat pie maker and working quickly, spoon 1 tablespoon doughnut mixture into each hole and quickly spoon 2 teaspoons custard onto centre of each doughnut mixture and cover each with 1 tablespoon doughnut mixture and close lid and cook for 9 minutes or until doughnuts spring back when lightly touched and carefully transfer to a wire rack set over a tray.
Brush tops of warm doughnuts with extra butter and generously sprinkle with extra sugar and repeat with remaining doughnut mixture, custard, butter and sugar to make 12 doughnuts.
Serve (see notes).
Tips & Variations
- You will need a 4-hole 1/4 cup capacity pie maker for this recipe
- You can swap Caramilk with milk or dark chocolate if you prefer.
- Serve these warm or at room temperature.