doughnuts…..also makes delicious buns..click here!
Makes about 20 medium doughnuts and about 18 buns
This recipe was taken from Gourmet Traveller Australia…it has been refined for absolute accuracy and the method simplified!
New oil and never Canola is the secret to the best of deep-fried food. Filtering the oil post cooking can salvage the oil for a second use with a savoury profile.
400g plain flour – little extra for rolling
50g caster sugar + extra for rolling the doughnuts through
50g unsalted butter
150g milk
80g cream
10g dry yeast
1 x min 61g whole egg…room temperature or warmed in hot water
New corn or vegetable [not Canola] oil for frying
Raspberry jam click here
Weigh the flour and the sugar into your mixing bowl. Weigh the butter into a microwave safe jug and melt in the microwave. Weigh the milk, cream and yeast into the jug and combine with a stab mixer. Add the egg and mix together and let is stand for 10 minutes.
Weigh the flour and the sugar into your mixing bowl. Weigh the butter into a microwave safe jug and melt in the microwave. Weigh the milk, cream and yeast into the jug and combine with a stab mixer. Add the egg and mix together and let is stand for 10 minutes.
On slow speed using the Kenwood k-beater or their flexible beater [my favourite for many things including softer bread doughs, puff pastry and so much more] run the liquid down the side of the bowl and continue working at low speed until it is a smooth dough. Cover with a damp towel and allow the dough to double in size.
Scrape the dough onto a lightly floured surface, knock it down and roll it into a sausage. Remembering that the dough will double in size cut off equal pieces of dough and roll them into balls. Place them onto a greased tray and cover them loosely with plastic and allow to double in size.
On slow speed using the Kenwood k-beater or their flexible beater [my favourite for many things including softer bread doughs, puff pastry and so much more] run the liquid down the side of the bowl and continue working at low speed until it is a smooth dough. Cover with a damp towel and allow the dough to double in size.
Scrape the dough onto a lightly floured surface, knock it down and roll it into a sausage. Remembering that the dough will double in size cut off equal pieces of dough and roll them into balls. Place them onto a greased tray and cover them loosely with plastic and allow to double in size.
Pre heat the oil to 160°C….put the raspberry jam into a pourer bottle
Set up some caster sugar into a bowl to roll the doughnuts through and in another bowl put some crumpled paper towel to drain the dough nuts. Cook the doughnuts a few at a time turning them in the oil so that they are evenly cooked, then using a wire scoop drop them into the paper towel and then roll them through the caster sugar. This must be done while they are still warm.
When they are cooled push the sauce nozzle into the doughnuts and fill with raspberry jam until it starts to come out.
Eat…well, silly eat as soon as possible!
Raspberry Jam
For Stella Stock’s amazing jam recipe for many fruits click here
500g fresh or frozen raspberries
500g sugar
100g water
20g citric acid
Tip….Choose a saucepan three times the volume of the ingredients…it will boil high and there is nothing more nauseating than boiled over jam to clean up.
Weigh the raspberries, sugar and water into a saucepan and place on high heat and stirring to lift the sugar from the bottom bring to a rapid boil.
Don’t leave it alone…it will burn easily. Add the citric acid boil for another couple of minutes and then strain off through a medium sieve.
We make a raspberry vinegar cordial with the strained seeds…weigh the strained off seeds and pulp, add and equal weight of sugar and Vine Valley white wine vinegar. Bring to the boil and making sure the sugar is lifted from the bottom…turn the heat down and simmer gently for 5 minutes. Turn the heat off and set a timer for 15 minutes…strain off pressing hard against the raspberry seeds into a sterilised bottle.
Buns using the same dough
50g candied peel
50g currants
100g dried cranberries
75g warm water
I quantity doughnut dough
Approximately 75g of the strained raspberry jam….out into a sauce bottle
For the icing
Melted butter
½ vanilla pod, seeds only
Icing sugar mixture
Weight the fruit into a bowl and then weigh in the hot water and set a timer for 1 hour. When the timer goes strain off the fruit and let them sit for another 15 minutes.
Make the dough and then work in the marinated fruit…cover with a damp tea towel and allow the dough to double. Knock the dough back. Lightly flour your rolling service and scrape the dough onto the surface and with lightly floured or damp hands press it out into a rectangle. Cover it with a plastic sheet and using a rolling pin roll it out into a rectangle approximately 35 cm x 25 cm. Remove the plastic [reserve to use again] and, avoiding a 3 cm rolling/sealing edge squirt about half of the raspberry jam on the dough. Wet the rolling/sealing edge and tightly roll up the dough.
Cover a baking dish with baking paper and cut the dough into approximately 2 cm slices and place them a little apart in the prepared dish. Squirt the remaining raspberry jam into the buns. Cover with the sheet of plastic again and allow to double in size.
Pre heat oven to 175°C
Bake the buns until they are golden….stand on a cake rack and allow to cool. Make a runny butter and vanilla cing and drizzle it over the top.
And yes we stuffed them warm and lavishly buttered them!
Tip…These buns are cook and eat day one…day two toast or better still, slice and freeze and make bread and butter pudding with them.