It’s a match made in heaven with these easy-to-make homemade baked doughnuts and Ultra Mel ice-cream brought to you by Ultra Mel Custard Creations with Snooze.
INGREDIENTS:
- 2 cups cake flour
- ¾ cup of sugar
- ½ tsp cinnamon
- 1 ½ tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- ¾ cup of Ultra Mel Custard
- 2 eggs, lightly beaten
- 2 Tbsp unsalted butter, melted
- 1 tsp almond essence
- 1 tsp vanilla essence
Ice-cream
- 60g castor sugar
- 250ml cream
- 500ml Ultra Mel Custard
METHOD:
The Doughnuts
Preheat oven to 200℃ and spray a standard doughnut pan with nonstick cooking spray. Whisk together the cake flour, sugar, cinnamon, baking powder, and salt in a large bowl. Combine the Ultra Mel Custard, eggs, melted butter, vanilla and almond essence in a jug and add to the dry ingredients. Fold in just until incorporated.
Fill a pastry bag fitted with a large tip and fill each doughnut cup ¾ full. Tap the pan sharply to reduce air bubbles. Bake for about 8-9 minutes or until the tops spring back when touched. Turn the doughnuts out onto a wire rack to cool completely.
The Ice-cream
In a mixing bowl add the sugar and cream. Whip until soft peaks form. Gently fold the Ultra Mel Custard into the cream mixture. Gently pour the mixture into a mixing bowl then place in the freezer for about an hour. After an hour, give it a stir. Repeat this 4 times. Allow freezing for 24 hours.
Serving
Place a doughnut on a plate with a scoop of ice-cream and a drizzle of dark chocolate sauce and chopped pecan nuts.