11 January, 2021
Doughnuts
Last weekend I indulged in a spot of Zoom baking with the guys at Bread Ahead Bakery School. Based in Borough Market, London, they sell all sorts of delicious goodies, as well as running a whole host of courses, many of which have now moved online due to the pandemic.
After posting some photos of my results on social media I had quite a few requests to share the recipe! During the class we made our own raspberry jam and crème pâtissière to fill the doughnuts, as well as an extra batch of dough, so it was pretty full on! Here I’ll post the recipe and techniques for plain doughnuts. You can fill them with anything from shop bought jam, cream, Nutella, or whatever you fancy! They are also delicious plain, just coated in sugar!
The doughnuts are not difficult to make but require some preparation the day before and involve the use of very hot oil – BEWARE!
Equipment:
- 2 litre Mixing Bowl
- Plastic Scraper
- Stand Mixer (optional)
- Cling film / Cover
- Deep Fryer / Saucepan and Thermometer
- Baking Tray
- Kitchen Paper
- Tongs or Slotted Spoon
- Piping Bag
Ingredients:
- 170g Strong White Flour
- 15g Caster Sugar
- 3g Salt
- 1/4 Lemon, zested
- 40g Water
- 1 Medium Egg (50g)
- 5g Fresh Yeast (OR 3g if using dry)
- 40g Butter, softened
- 2 litres of Sunflower Oil, for frying.
- 100g Caster Sugar, for dusting
- Fillings of your choice
THE DAY BEFORE… PREPARE THE DOUGHNUT DOUGH
If using a stand mixer, bring all of the dough ingredients apart from the butter together using a dough hook, mix for a few minutes on medium speed, until the dough starts to come away from the sides and form a ball. Turn the mixer off and let the dough rest for 1 minute. Start the mixer up again and slowly add the butter to the dough, about 1/4 at a time. Once it is all incorporated, mix on high speed for five minutes.
If making the dough by hand, bring all of the dough ingredients apart from the butter together in a bowl, tip onto the table, and using the heel of your hand, knead for 5 minutes. Let the dough rest for 1 minute. Continue to knead the dough, adding the butter 1/4 at time, until it is all incorporated. Knead the dough for a further 5 minutes until it is glossy, smooth and very elastic when pulled.
Cover the dough in the bowl with cling film or a plate (I use a disposable shower cap for this!) Leave the dough to prove until it has doubled in size. Knock back the dough, then re-cover the bowl and put into the fridge to chill overnight.
DOUGHNUTS – METHOD
The next day, take the dough out of the fridge and cut into 50g pieces (you should get about six). Roll each piece into smooth, taught, tight buns and place them onto an oiled baking tray, leaving plenty of room between them so they don’t stick together while they prove.
Cover lightly with a clean tea towel and leave for about 2 hours, or until about doubled in size. As it was a cold day when I made my doughnuts I placed them into the oven to prove with the temperature set to 30*C. I also placed a tray of hot water at the bottom of the oven to provide a moist environment. Remember to keep checking to ensure the doughnuts are not over proving!
Get your deep-fat fryer ready or get a heavy-based saucepan and fill it up to the halfway point with sunflower oil. Heat the oil to 180*C.
PLEASE BE EXTREMELY CAREFUL, AS HOT OIL IS VERY DANGEROUS!
When the oil is heated to the correct temperature, carefully remove the doughnuts from the tray by sliding a pastry scraper underneath them, taking care not to deflate them, and put them into the oil.
Do not overcrowd the fryer – do 2 or 3 per batch, depending on the size of your pan. Fry for 2 minutes on each side until golden grown – they puff up and float.
Remove from the fryer (using tongs or a slotted spoon) and place on kitchen paper, then toss them in a bowl of caster sugar while still warm. Repeat until all fried, BUT make sure the oil temperature is correct each time before you fry. If it is too high the doughnuts will colour too quickly and burn, and will be raw in the middle. If it is too low the oil will be absorbed into the doughnut and it will become greasy.
If you are filling the doughnuts, allow them to cool, then make a hole in the crease of each one (anywhere around the white line between the top and bottom). I used a sharp knife (CAUTION!) to make the holes. I rotated the knife to make the hole large enough for plenty of filling!
Fill a piping bag with your desired filling and pipe into the doughnuts until full!
Doughnuts are best enjoyed straight away!
***Recipe from ‘The Bread Ahead Baking School’***