It’s Easter Sunday and for the last few weeks I’ve had just one single plan for today. Ever since the idea popped into my head today was going to be CREME EGG DOUGHNUT day.
Yes, they’re every bit as disgustingly rich and sweet and delicious as they look.
C’mon, it just had to done! I feel a little bit sick now, but I might just have to make some more tomorrow….
Oh, and if you want to make your own, I just used the same Dan Lepard doughnut recipe I’ve used for my last 2 versions, from his book Short and Sweet. I froze the creme eggs over night then inserted them into the dough balls about 10 minutes before frying roughly 1 minute on each side.