• 10g Instant Yeast
• 1 TBSP Caster Sugar
• 150ml Milk, warmed
• 225g Plain Flour, plus extra for dusting
• u00bc tsp Salt
• 50g Butter, melted
• 1 Egg, beaten
• 6 - 8 Cru00e8me Eggs
• Oil for deep frying
• Cinnamon Sugar for Dusting

1. Sift the flour and salt into a large bowl. Stir in the sugar.
2. Add the yeast, milk, melted butter and the egg. Mix to make a dough and knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size.
3. On a floured work surface, knead the dough for 5 minutes and then divide into  6 to 8 balls. Roll out each ball or flatten until big enough to cover each crème egg. Make sure it is sealed all over.  Put on a floured or oiled tray and keep aside in a warm place to rise for about 30 minutes (double in size)
4. Heat the oil in a deep pan until temperature reaches 180’C.
5. Gently lower the eggs one at a time into the hot oil, in batches of 2 or 3 and fry for 3 to 5 minutes or until golden-brown, and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper.
6. Roll the hot doughnuts in cinnamon sugar. Great served warm, so chocolate oozes out but either way is delicious!