Makes: 10-12

Ingredients: 

Donut Dough

• 380g plain flour 
  
• 1 tsp yeast 
  
• 1 tsp salt 
  
• 20g white sugar 
  
• 150ml milk 
  
• 2 eggs 
  
• 2 tsp vanilla extract 
  
• 100g unsalted butter, cubed and at room temperature 
  
• Neutral oil for deep frying 

 
Mango Filling 

• 250g ripe mango flesh, blended until smooth 
  
• 3 egg yolks 
  
• 40g caster sugar 
  
• Juice of 1 lime 
  
• 50g unsalted butter, cubed 
  
• Pinch of salt 

 
Tajín Sugar 

• 100g caster sugar 
  
• 1 Tbsp Tajín 

Method: 

1. Add the flour, yeast, salt, sugar, milk, eggs and vanilla to a stand mixer fitted with a dough hook. Mix on low for 2 mins or until a dry dough forms. Add the butter 2-3 cubes at a time, mixing on medium until incorporated before adding more. Once all the butter has been added, continue mixing on medium for 8 mins until you have a smooth dough. Transfer dough to covered mixing bowl and cover with a damp tea towel and proof for 1.5 hours or until doubled in size. 

2. Once the dough has doubled in size, gently press it down and transfer to a clean work surface. Divide into 10-12 equal portions (approximately 60g each). Using your hand in a claw shape, roll each piece into a tight ball. Place each dough ball onto an individual square of baking paper on a baking tray. Cover and proof for another hour or until doubled in size. 

3. Meanwhile, make the mango filling. Blend the mango, egg yolks, sugar, lime juice and salt until smooth. Transfer to a microwave-safe bowl and heat in 30 sec bursts, whisking between each, until thickened and coating the back of a spoon. Alternatively, cook in a saucepan over low-medium heat, whisking continuously. Once the filling has thickened, whisk in the cold butter until smooth, then set aside to cool. 

4. For the Tajin Sugar, mix the caster sugar and Tajín together in a shallow bowl to make your coating. 

5. Add your frying oil to a deep fryer or large pot and heat to 180C | 375F. Carefully add 2 donuts at a time, removing the baking paper with tongs once they're in the oil. Fry for 2 minutes, flip and fry for another 2 minutes until golden and cooked through. Transfer to a wire rack to drain. Once all donuts are fried, use a chopstick or knife to poke a hole into the side of each donut. Toss in the Tajín sugar until coated. 

6. Transfer the cooled mango filling into a piping bag fitted with a round nozzle. Pipe the filling into each donut, then place hole-side up on a lined plate or tray. DEVOUR immediately!