Any doughnuts I’ve made I normally fry but I decided to give the baked kind a go. I bought a doughnut tray ages ago and forgot all about it until I was clearing out my cupboards…lol! Having loads of colours in my baking drawer I went for it and got my creative flare going. I’ve loads more ideas now, so watch this space on my designs coming soon.
Makes 8-10 – Large size doughnuts
90g Butter, Softened
130ml milk at room temperature
1 Dried Yeast Sachet
Pinch of salt
1 tsp vanilla essence
270 plain flour
Melt some butter and glaze the doughnut pan. Preheat oven to 160 deg fan.
Pour milk into a mixing bowl & add the yeast, salt, egg, sugar, vanilla and flour and mix until combined into a smooth dough. Add the butter and mix for 4-5 minutes.
Cover and allow to rest at room temperature for 10-15 minutes.
Using a piping bag, pipe the dough evenly into your moulds, smooth down with a little water on your fingertip. Cover the tray and allow to rise at room temperature for about 45 minutes.
Bake in centre of oven for about 15-20 minutes.
Remove doughnuts carefully from tray and allow to cool on a wire tray.
Meanwhile for the toppings:- Mix some icing sugar together and add your choosen food colouring, Not too thin, you want it quite thick. If using chocolate, melt your chocolate accordingly. (In a microwave for 30 secs, then stir, then 30 secs and stir until melted.)
Once doughnuts have cooled, simply pour over the icing and decorate with any sprinkles, nuts etc if you have them. Allow icing and chocolate to harden before devouring.
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!
I know right!….low calorie doughnuts! O.M.G! Who knew? These are inspired by Tom Kerridge, I just needed to give these a go after seeing him bake these on TV, I have to say they are amazing, the flavour is fabulous and they are extremely light and fluffy too. At ONLY 120 CALORIES per Doughnut……..why would you not?? I have to say I was in heaven this afternoon……my fav Sunday afternoon treat….Fresh Coffee & Doughnuts! (no guilt)
250g Self Raising flour
180ml milk – semi-skimmed
2 tbsp sugar
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp chinese five spice
1/2 tsp dried yeast
1 egg beaten
1 tsp vanilla extract
Gently heat the milk, butter and vanilla extract in a saucepan on hob. (do not boil)
In a mixer, sift the flour, 1 tbsp sugar (keep 1 tbsp back for finishing), cinnamon, chinese five spice and yeast, mix together.
Add in the egg to the flour and mix then add in the milk mixture and mix until you get a thick batter.
If you have a doughnut tray…..brilliant! If not, (like me) spoon the mixture into a piping bag and grease a baking tray.
Gently pipe round circles like doughnuts onto the tray.
If you have a proving setting on your oven set or place in a warm place and allow to rise for about 2 hours.
Preheat your oven to 210 deg and bake for about 10 minutes.
Remove and allow to cool slightly.
Brush each doughnut with a little water and dip into the remaining sugar. You could also use light brown sugar and maybe add 1 tsp of cinnamon for extra flavour.
Then………devour………..and don’t feel guilty about it! Happy Days!
I recently bought this little jar of Oak Smoked Apple Butter from The Sweet Beet Company, I decided to give doughnut muffins a go……..oh WOW! So tasty and different, another great food find for my recipe book.
For the Muffins
260g plain flour
32g Caster Sugar
2 tsp baking powder
1 tsp salt
4 tbsp oak smoked apple butter
1 tsp cinnamon
2 eggs beaten
1 tsp vanilla extract
1 tbsp melted butter
For the Topping
1/4 cup of caster sugar
1/4 cup light brown sugar
1 tbsp cinnamon
1 egg beaten for wash
Preheat oven to 165 deg.
Grease a muffin tin
Mix flour, sugar, baking powder and salt in a mixing bowl
Add in melted butter, milk, vanilla, apple butter and eggs and mix together until well blended, if too thick just add a little more milk.
Spoon mixture evenly into the muffin tin, only about 3/4 full.
Bake for about 15 minutes or until a knife comes out clean.
Mix together the sugars and cinnamon in a bowl for the topping, and set aside the egg wash. Once the muffins have cooled, remove from tin and brush with egg wash then dip into the sugar mix, thoroughly coating the whole muffin, lay on a rack to set.