O.M.G! What can I say…..super tasty and fluffy!
I attended a Doughnut Master class recently and thoroughly enjoyed it, so this weekend was the time to put my new found skills to the test and it was a success. I was so pleased with myself, although I am a perfectionist so I’ll give these 9/10, always room for improvement…..lol!
The flavour ideas going through my head just now are buzzing, so look forward to experimenting in the future.
For the Doughnuts:-
500g Strong White Flour
60g Caster Sugar (plus 60g for finish)
10g dried yeast
4 Whole eggs
180g cold water
125g unsalted butter
- Add all the dry ingredients to a mixer the add the eggs and water. Mix on low setting for 30 seconds then on high for 5-7 minutes until the dough comes together.
- Let the dough rest for a minute, then cut up the butter into cubes and add to the dough. Mix on high for about 5 minutes.
- Once mixed transfer the dough to a large bowl and allow to rise/prove until double in size. If you have a setting on your oven great, if not cover with cling film and leave in a warm place.
- Once doubled, knock the dough back and allow to rise again in the fridge for a couple of hourse, ideally overnight though. (doing this in the fridge gives a stronger flavour)
- Remove dough from fridge, knock back and roll into 55g balls then cover with flour. Lay onto a baking tray, making sure you cover the tray generously with flour or the balls will stick. Allow space in between for them to double in size. Prove the balls until doubled in size.
- Preheat some rapessed oil in a pan to between 175-180 deg. Gently place the balls in the oil and fry for about 2 minutes each side. Remove, allow to cool slighty and roll in the sugar. Set aside.
For the Creme de patisserie:-
6 egg yolks
80g strong bread flour or plain
125g caster sugar
- Whisk together egg yolks in a bowl then add in flour & sugar, whisk together
- Gently heat 500ml milk – do not boil. Warm enough to touch. (60-70deg)
- Slowly add the milk to the egg mixture, ensuring you whisk at all times to prevent curdling.
- Then add mixture back to the pan and whisk continually on a medium heat until the mixture thickens up (this will take about 10 minutes)
- Remove from heat and put into a dish, cover with cling film ensuring film is touching crem pat. This is to prevent a hard crust forming. Allow to cool then chill in fridge for around 2 hours.
- Remove and add in your choosen flavours. I used Lemon Curd in 1 and Nutella in the other. Transfer crem pat mixture into a piping bag.
- Take the doughnuts and gently push your finger into the side where it is white making space for the filling. Gently push the piping bag in a fill.
- Nothing else to do then get the kettle on and devour! Oh so Yummy!