A chocolate version of scotch eggs, creme eggs wrapped in doughnut and deep fried. I made some creme egg filled doughnuts last year, too late to get my hands on any more creme eggs to have a second go, but now the time has come! On reflection I might stick to mini ones in future, as a full size egg wrapped in sweet doughnut and rolled in sugar is a pretty hefty calorie and sugar hit, but they look good in an egg cup.
Creme egg doughnuts
Full size or mini creme eggs, wrapped in yeasted doughnut dough, deep fried, and rolled in sugar (a glaze would probably be overkill).
Ingredients
- Doughnut dough
- Cadbury creme eggs
- Oil for deep frying
- Sugar
Instructions
- Follow any yeasted doughnut recipe, I think I picked this one from Leite’s Culinaria.
- When it comes time to shape the dougnuts, roll them out into circles and wrap around a creme egg, sealing the seam as well as possible.
- Leave them to proof for about an hour, during which the seam should become more secure.
- Deep fry until golden brown, being watchful for any rupturing of the doughnut casing.
- Drain on kitchen paper and roll in granulated sugar.
- Eat while still hot and the creme egg in the centre is still molten!