Classic Cream Donuts


180ml room temperature milk

2 tsp. instant dried yeast

3 cups flour

1 ½ tsp. salt

¼ cup caster sugar

1 large egg and two egg yolks, beaten

100g butter, diced and softened

1- 1 ½ L Canola or rice bran oil

1 cup icing sugar

Tatua Dairy Whip

1 cup berry jam or preserve


  1. Pour the 180ml room temperature milk into a small jug if not already, and sprinkle over the dried yeast. Leave to bloom for 5 minutes.
  2. Place the dry ingredients, except the icing sugar, into the bowl of a stand mixer and attach the dough hook. Mix on low for 30 seconds. Add the yeast milk mixture and the beaten egg, and mix until a ball forms. Increase to medium speed and knead for 4-5 minutes.
  3. Slowly add the diced butter one piece at a time, adding the next once the previous has incorporated. Knead for another minute, and if the dough is stretchy, cover and proof in a warm place until doubled in size.
  4. Once doubled, transfer the dough to a well floured bench top. Roll out to a 3cm thickness, and cut into circles. Place on a lined tray.
  5. Cover and leave to rise for a further 20 minutes. In a medium to large sized pot, bring the oil to heat, then deep fry for 2-3 minutes each side or until golden brown. Set on a drip tray and leave to cool slightly.
  6. Roll the donuts in icing sugar, then either cut the donuts nearly in half, leaving a small portion uncut to hold the donuts together, or use a chopstick or skewer to create a hole in one end of the donut. Fill with Tatua Dairy Whip, dollop with jam and serve.
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