Doughnuts are so good, we can all agree but they are a rare treat. Making them at home is actually really easy and they are way better for you than buying them, not to mention so delicious.
I made the classic cinnamon doughnut but also tested a doughnut that was tossed in cardamom sugar and filled with a turmeric pastry cream. The Turmeric pastry cream was really good, the flavour of Turmeric was very subtle and gave a warm taste to the cream, without being overpowering. Paired with the cardamom sugar, it was just perfect. To make the cardamom pastry cream, make a basic pastry cream with 4 egg yolks, 70 g of caster sugar, 20 g of cornflour, of milk, 1 1/2 teaspoons of turmeric, 1 teaspoon of vanilla extract. Then before serving, whip up 200 ml of double cream and fold it into the pastry cream.
I really recommend making these during the holidays if you have a little more time on your hands, it really is very simple, just a little time-consuming. I had never made doughnuts before because the idea of deep-frying scared me a little but if you are careful to turn off the heat every now and again to make sure the oil doesn't get to hot and be careful to not touch ustencils after they've just been dipped into the oil, it will be really fine and actually really fun. I didn't want to use a lot of oil, because it is a waste, I used a really small saucepan (like you can see on the video) and fried the doughnuts one at a time, tilting the saucepan to make the oil deeper to make sure the bottom of the doughnut wouldn't burn. It is a little more time consuming but in any case, the doughnut cooks so fast so it's fine.
Ingredients
250 g plain flour
150 g strong white bread flour
50 g butter
12 g fresh yeast
1/2 teaspoon of salt
40 g of sugar
40 ml of water
150 ml of milk
2 egg yolks
To toss into: Caster sugar + cinnamon or cardamom seeds crushed into powder
To fill: Chocolate ganache or Turmeric pastry cream
Recipe
Start by heating the milk in a saucepan until warm but not simmering. Then take off the heat and place half in a bowl and add in the cold water to reduce to temperature. Once the milk and water decrease to 30-35 C, crumble in the fresh yeast and whisk until combined. Leave for 10 minutes.
In the remaining milk, add in the butter and place back on the heat until the butter is melted. Set aside.
In the bowl of your stand mixer, place the plain flour + bread flour + salt + sugar + egg yolks + melted butter and milk + milk and fresh yeast mixture. Mix with the dough hook and then proceed to kneading for about 5 minutes, until the dough comes off the sides of the bowl and bounces back.
Place in an oiled bowl and cover + place in a warm place to rice for about 2-3 hours until doubled in size at least.
Place onto a floured surface and divide into 16 balls. Roll into balls and place each ball on a square of baking parchment. Leave to rise for another hour.
Heat the oil to 180 C. Then place in a ball of dough with the parchment. Once in the oil and floating, remove the parchment paper. Once brown on the bottom, flip. Once brown on each side and hollow when you tap on it, remove for the oil.
Dame with kitchen towel to remove excess oil and toss into the sugar of choice (with cardamom or cinnamon). Tap to remove excess sugar and reserve.
Repeat the process for all 19 balls.
Fill with filling of choice, by doing a small criss-cross on the side of the doughnut and placing your piping bag inside.
And serve, a treat anyone is sure to love.
Before you leave, don't forget to:
Check out the new Baking Glossary on the blog if you are unsure of any baking terms.
Subscribe to receive notifications when another post goes up.
Tag me on Instagram if you recreate a recipe from the blog, @decadent_foodblog to get a shoutout.
Comments