These giant doughnuts are light as a feather, have a hint of spice and are filled with gorgeous mango custard – if you want to make them smaller you could easily divide the mixture into 18 and adjust the frying time a little.
Hands-on time: 1 hour, plus rising
Frying time: about 18 minutes
Skill level: Needs skill
For the dough:
550g strong white bread flour
70g caster sugar
50g unsalted butter
14g fast-action dried yeast
130ml hand-hot whole milk
100ml hand-hot water
1 litre sunflower oil, for frying
For the mango crème pâtissière:
150ml whole milk
100ml mango purée
2 egg yolks
35g caster sugar
40g unsalted butter
For the royal icing:
6 tbsp liquid pasteurised egg white
750g icing sugar
2 tsp coconut extract, or to taste
orange food-colouring gel or paste
You will also need:
Baking sheet lined with baking paper, then dusted with flour
1 medium and 1 small disposable piping bag
Step 1 – Mix all the dough ingredients, except the oil, in the bowl of a stand mixer fitted with the dough hook for 5–7 minutes, until you have a soft and slightly sticky dough. Remove the bowl and cover with cling film. Place in a warm pace and leave to rise for about 45 minutes to 1 hour, or until doubled in size.
Step 2 – Meanwhile, make the mango crème pâtissière. Place the milk and mango purée in a pan and warm to just below boiling point – it will look curdled, but don’t worry the curdling will go when you add the remaining ingredients.
Step 3 – In a medium bowl, hand whisk the egg yolks, sugar and cornflour until smooth. Pour a little of the hot milk mixture onto the egg mixture, whisking well, then gradually whisk in the remaining milk mixture to combine. Pour everything back into the pan and whisk over a medium heat until smooth and thickened.
Step 4 – Add the butter and stir until melted and smooth. Spoon the custard into a bowl, cover with cling film, cool, then place in the fridge to chill.
Step 5 – Make the royal icing. Beat the egg white in a medium bowl and gradually add enough icing sugar to give a thick pouring consistency. It should leave a thick coat on the back of a spoon. Add coconut extract to taste.
Step 6 – Separate out 6 tablespoons of the icing into a small bowl and add orange food colouring and a little extra icing sugar to give a thick piping consistency. Cover both bowls of icing with cling film.
Step 7 – Tip out the risen dough onto a lightly floured surface. Knock it back, then divide it into 12 equal portions. Shape each portion into a ball and place the balls on the prepared baking sheet. Cover with oiled cling film and leave to rise for anther 20–30 minutes, or until doubled in size.
Step 8 – Pour the sunflower oil into a deep-fat fryer and heat to 180°C. When the doughnuts are risen, cook in batches, 2 or 3 doughnuts at a time, for 2 minutes on each side until cooked through. Drain on kitchen paper and leave until cool enough to handle.
Step 9 – Place the mango crème pâtissière into the medium piping bag and snip the end. Pierce the side of each warm doughnut with a skewer, then pipe the crème pât into the hole, squeezing the bag to make a generous filling.
Step 10 – Pour a spoonful of the runny white icing over each doughnut and allow it to spread over the top. Place the orange icing into the small piping bag. Snip the end, then pipe a paisley pattern on top of each doughnut. Best eaten the same day.