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 love creme brulee and normally make it fresh, but I came accross the wee carton of delight in Aberdeenshire…..a ready made Creme Brulee from Devilishly Delicious based in Stonehaven.
Devilishly Delicious™ is a brand born from a true passion and commitment to food by the Macphie family. Based in Aberdeenshire, in the North East of Scotland, Macphie has been creating innovative, premium food ingredients for over 80 years and remain a family run company to this day.
The new Devilishly Delicious™ range heralds a new, exciting chapter in Macphie’s history. Building on its extensive experience and success supplying desserts and sauces into restaurants throughout the UK & Internationally, Macphie are delighted to now bring the new Devilishly Delicious™ range of products to you, to enjoy at home with friends and family.
The Devilishly Delicious™ team are passionate about great tasting food, after all its one of life’s great pleasures! Join the team in this exciting new journey and you too can experiment in the kitchen and create restaurant quality desserts from Devilishly Delicious™.
I still had some Nutella left in my cupboard and decided to combine the two to make an absolutely delicious pudding.
1. Melt the nutella in a microwave for about 30 secs until slightly smooth and spoon into a ramekin, only enough to cover the base.
2. Empty the DD Creme Brulee into a pan and bring to the boil stirring continually, remove from hob and pour into ramekins.
3. Put into a refrigerator for 1-2 hours to set. Before serving sprinkle some brown demerara sugar on top and heat under a very high grill for about 1-2 mins until bubbly and brown. (or if your lucky enough to have a kitchen blow torch, use that to brown), and serve. Deliciously yummy!
If you want to make creme brulee from fresh, here are the ingredients and method:-
1 large carton double cream
1 tsp vanilla extract or 1 pod
4 egg yolks
50g caster sugar
1. Mix Cream, milk and vanilla into a pan and heat through bringing to a boil, remove from heat once boiled
2. Beat eggs and sugar together with an electric whisk
3. Pour slowly the cream mixture into the egg mixture using a handheld whisk
4. Pour mixture into ramekins. Place ramekins into a large roasting oven tray and pour water into large tray so that it covers the ramekins about 1 cm from top. (like a ban marie), place into a preheated oven 160deg for 35 mins.
I cheated a bit with this one and bought shop bought pastry. (Jus-~Rol) 1 x box
1 Jar Nutella
1 egg for glazing
a little flour for rolling.
1. Take out pastry from packet and split into 4 or 5 sections, Roll each section out to desired size using a little flour on surface to prevent sticking, you don’t want the pastry too thick or too thin.
2. Take one section of the pastry and spread nutella evenly over top, take next section of pastry and lay on top, then again spread with nutella etc, etc, keep on layering and spreading until you come to your last pastry layer and just lay that on top.
3. Take a large cutter or something circular like a cake tin lid to cut around pastry stack and make nice and neat all the way around.
4. Now come the tricky bit, take a small glass and position in the middle, the cut out your sections evenly.
5. Now take each section pull towards you slightly and twist about 3 times and seal the end.
6. Once all sections have been done, brush with some egg wash for the glaze.
7. Bake in a preheated oven for about 15-20 mins or until golden brown. (or as per packet instructions)
8. Break up sections and serve once cooled….oh so yummy!!!!