Malaysia, November 4, 2011 Ingredients Filling (combined) 100g durian flesh 30g whipping cream Pinch of salt 1 tbsp icing sugar Dough 200g high protein flour 40g plain flour 10g custard powder 4g instant yeast 30g castor sugar 1/8 tsp salt 1 egg, lightly beaten 20g butter 130ml lukewarm water 1 tbsp UHT milk Method Put sifted flours, sugar, salt and yeast in a mixing bowl. Add egg, lukewarm water, milk and butter. Beat over low speed until a soft and smooth dough is formed. Cover the bowl with a damp tea towel and leave to rest for 45 minutes or until the dough has doubled in bulk. Divide dough into small, equal portions. Put a teaspoon of durian filling in each portion and wrap up neatly. Shape into small balls and place in paper cups. Arrange the prepared doughnuts on a cup cake baking tray. Cover with cling film, wrap and leave aside to proof until doubled in size. Using a pair of sharp scissors, snip the surface to create a durian thorn effect. Bake in a preheated oven at 180°C for 15 minutes or until golden brown. Brush the surface with a little milk immediately.