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).
  • Doughnut dough
  • Cadbury creme eggs
  • Oil for deep frying
  • Sugar
  1. Follow any yeasted doughnut recipe, I think I picked this one from Leite's Culinaria.
  2. 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.
  3. Leave them to proof for about an hour, during which the seam should become more secure.
  4. Deep fry until golden brown, being watchful for any rupturing of the doughnut casing.
  5. Drain on kitchen paper and roll in granulated sugar.
  6. Eat while still hot and the creme egg in the centre is still molten!
Recipe by Cut squash at