You ever been to a market or fair and had those delicious, fried, sugary, soft, fluffy doughnuts. You know the ones that leave you with sugar all around your mouth, stuck to your fingers and all down your shirt? Well, I've always wanted to make my own at home.
I found a great recipe from the wonderful Cupcake Jemma of Crumbs and Doilies.
I made a mixture of normal round filled doughnut, rings and doughnut holes.
Ingredients:
Dough:
35g Butter
35g Vegetable Shortening
660g Strong Bread Flour
50g Caster Sugar
1 ½ teaspoon Salt
½ teaspoon Nutmeg
1/8 teaspoon Mace
15g Quick Yeast
2 Large Eggs
½ teaspoon Vanilla
400ml Whole Milk
Jam:
700G Frozen Raspberries
300g Caster Sugar
½ teaspoon Vanilla
Oil for frying
Jemma made her jam for the doughnuts from scratch, I used a trusty Tesco Strawberry conserve. I wanted to just try my hand at the doughnuts first. Maybe next time I'll try and make the jam from scratch.
Method:
Melt the butter and shortening together.
In your mixing bowl add the flour, caster sugar, salt, nutmeg and yeast.
Give it a quick mix to combine.
While the beater is going on low, add in the butter and shortening mix.
Mix until the flour becomes a crumb like consistency.
Add the vanilla into the eggs and whisk lightly.
Add the egg mix to the bowl.
Pour in the milk.
Turn the beater up slightly and mix for 30 seconds.
Switch to your dough hook.
Turn the mixer up more and then knead for 10-15 minutes until the dough starts to come away from the sides of the bowl nice and cleanly.
Turn the dough out onto a lightly floured surface.
Do the slap and fold until the dough becomes smooth and slightly less sticky.
Place into an oiled bowl and cover with cling film.
Proof in an ambient temperature for an hour and the dough has doubled in size.
Generously flour the worktop and pour the flour out on the surface.
Slightly knead the dough and then roll out the dough.
Flour your rolling pin and roll the dough out to about two thirds of an inch thick.
Taking a heavily floured cutter, start cutting out your doughnuts.
Place each cut out onto a tray lined with a floured piece of greaseproof paper.
They need to proof for 30 minutes, they do not need to be covered, just left somewhere warm.
You’ll know they’re ready when you press them and there is resistance, and they bounce aback. If your finger sinks into them, they’ve over proofed.
Heat the oil to 175-180C.
Using a metal tool with holes, like a strainer or fish slice, place your doughnut into the hot oil.
Cook the doughnuts for 2 minutes on each side, until golden brown.
Place the finished doughnuts on kitchen towel to drain off some of the excess oil.
To make the jam, place all the ingredients into a saucepan and bring to a boil. Then simmer for 30-45 minutes until it becomes thick.
Once it’s the right consistency pass it through a strainer, while it’s still warm getting rid of as many seeds as possible.
Fill a piping bag with a tip with the jam.
Fill a bowl with caster sugar and then place a doughnut in, one at a time, and cover them in sugar and place on a tray lined with greaseproof paper.
Taking a skewer, make a hole in the doughnut so that they’re easier to fill.
Fill the doughnut with the jam.
Enjoy!
I unfortunately don't have a deep fat fryer, so I had to do the old school way of heating oil in a pan with a thermometer. I'd love to get a deep fat fryer because it would be much easier to control the temperature, I had some issues with the oil either being too hot or too cold. Eventually I managed to get it right, but there were a couple doughnuts that were a lot darker than I had intended.
After making these, I feel very confident in my ability to make doughnuts again. I also have a ton of flavour combinations I want to try, so watch this space.
Watch the video here.
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