Doughnuts

Homemade doughnuts are simply sublime! You may think that doughnuts are the sort of thing that are really hard to make at home, but with this recipe and a little bit of patience you’ll breeze through!

 

Deep-fried doughnuts really are the way to go, none of this healthy baked doughnuts malarky – the classic ‘jam doughnut’ kicks the Krispy Kreme-style glazed ring doughnuts to the kerb in terms of sheer indulgence, freshly coated in sugar and oozing warm strawberry jam all over your fingers and chin.

Other good things to put in doughnuts include Nutella, dulce de leche, homemade custard (combined with jam or on its own), pastry cream or cream i.e. anything with plenty of flavour and ooze. These doughnuts are all about the ooze.

For this recipe I’ve filled my doughnuts with a mixture of Nutella and caramel and raspberry flavoured double cream and then topped with rich, indulgent chocolate ganache.

The doughnut base is a rich, sweetened, yeasted dough. To begin with it is quite rough and sticky, but the more you knead the dough the smoother and silkier it becomes. So, personally I’d recommend using a big standing mixer (Kitchen aid, Kenwood and the like) to make your life a little easier. However, if you don’t own one then they can easily be made by hand, it just takes slightly longer!

Deep frying can be a little scary because we – hopefully – don’t do it every day. But after a lot of experimentation I can promise that, in this instance, it’s worth it. Drink a green juice and do some yoga tomorrow: today it’s all about the doughnuts.

Recipe

For the Doughnuts

1 packets active dry yeast
1/2 cup warm water
1/3 cup unsalted butter
1/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
3-3 1/2 cups flour
Canola oil, for frying

For the filling:

Nutella / Double cream with raspberries or caramel / custard – whatever you fancy!

For the topping:

1/2 cup semisweet chocolate chips or chopped up dark chocolate
1/3 cup heavy (double) cream

Instructions

For the Doughnuts:

  1. In a small bowl, mix together the yeast and warm water. Set aside. Using an electric mixer, beat together the butter and sugar until well combined and fluffy (about 2 minutes.)
  2. Beat in the eggs, vanilla extract, and salt until throughly combined. Mix in the yeast/water mixture just until combined. Switch to using the dough hook and a 1/2 cup at a time, slowly add in the flour. Scrape down the sides of the bowl as necessary.
  3. Add flour until the dough has formed and is no longer sticking to the bowl or your hands.
  4. Place the dough in a well-oiled bowl, tightly cover with plastic wrap, and place near a warm area for 1 hour, or until doubled in size.
  5. Line a large baking sheet with parchment paper and set aside. Using a rolling pin, roll out the dough on a well-floured surface until about 1/2 inch thick. Using a biscuit cutter (or the top of a large glass flipped upside-down) cut out about 9 circles, and place on the prepared baking sheet. Roll out the dough again to get a few more doughnuts, if desired.
  6. Cover the baking sheet with a dry towel, place near a warm area, and let rise again for another hour.
  7. Near the end of the hour, start warming up the oil for frying. In a large pot (or deep fryer), put in canola oil until about 2-3 inches high in the pot. Heat until the temperature reaches 170-180 degrees C.
  8. Carefully drop in the pieces of dough, about 2-3 at a time. Fry for 1 minute, then turn over and fry for another minute, or until golden brown. Using a slotted spoon (or spider strainer), remove the doughnuts from the oil and place them on a plate covered with paper towels to drain some of the oil. Repeat with the remaining pieces of dough. Let the doughnuts cool completely

For the Topping:
Place the semisweet chocolate chips in a medium-sized bowl. Heat the heavy cream in the microwave (or stove top) until slightly bubbling. Pour the hot heavy cream over the chocolate chips and whisk until creamy and smooth.

For Assembly:
Once the doughnuts have cooled off, transfer the filling to a pastry bag fitted with a long, sharp pastry tip (I used this tip), poke a hole in the side of each doughnut and fill with the marshmallow cream. Then dip the tops of each doughnut into the chocolate ganache, let the excess ganache drip off, place back down, and then finish with your desired toppings!
Place doughnuts in an airtight container at room temperature for up to 2 days. Enjoy

Happy Baking x

 

(Easter) Brownie Cookies

Having said that I wouldn’t procrastibake this year during exam season, it only look a short scroll through my Instagram feed to give in to temptation and decide to bake something for Easter weekend!

I love brownies, and I mean reaaally love brownies. Who doesn’t? They’re rich, fudgy and oh so chocolatey. But I also love cookies, they’re full of thick, soft, chewy cookie goodness. So when I came across a recipe for a brownie cookie hybrid I had to give them a go!

….and they really didn’t dissapoint !

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These cookies are rich, chocolatey and melt in your mouth, but without being too fudgy so that they fall apart in your hands, and then as if that isn’t enough they’re topped with even more chocolate! As it’s Easter I’ve used a mixture of creme eggs, mini eggs and mini Malteser bunnies, but feel free to top your cookies with whatever chocolate or candy you have available.

So, if you’re bored, in the mood for baking or just need to use up the copious amount of chocolate I’m sure you’ve received over the weekend, then I’d definitely recommend giving these bad boys a go!

Recipe : makes 10-12 cookies

(from glasgowfoodgeek.co.uk)

90g Plain Flour

1/2 tsp Baking Powder

1/2 tsp Salt

230g Dark Chocolate, chopped into small pieces

60g Unsalted Butter

150g Light Brown Sugar

1 tsp Vanilla Extract

2 Eggs

130g Milk Chocolate, Chopped into large chunks

Assortment of Easter Treats – Creme Eggs, Mini Eggs, Malteaser Bunnies, Mini Oreo Eggs etc…

Method

  1. Pre-heat the oven to 175oC
  2. In a bowl measure out the flour, baking powder and salt, and set to one side for now.
  3. In a large bowl melt the chocolate and butter over a pan of gently simmering water until everything has melted. Then remove from the heat.
  4. In a large mixing bowl beat together the sugar, vanilla and eggs until the mixture it light and fluffy, before adding the chocolate mixture and lightly beating together until fully combined.
  5. Add the flour mixture to the chocolate mixture and using a wooden spoon gently fold the two together until just combined.
  6. Add the milk chocolate chunks to the dough (I also added 100g of mini eggs) and very gently fold them until they are distributed.
  7. This is a really soft dough so don’t try to roll the cookies into balls, just using a spoon dollop some mixture on the baking tray, making sure you leave plenty of room for spreading during baking.
  8. Bake for approx 13-15 minutes before removing. Allow to cool for a few minute before popping some of your easter candy on the top while the cookie is still soft – I used half creme eggs, malteaser bunnies and more mini egg.
  9. Allow the cookies to cool on the tray for approx 10 minutes before moving to a cooling rack to cool completely

Enjoy x

Raspberry Bakewell Tart




  

Recipe

For the pastry (Recipe from Konditor and Cook)

50g caster sugar

1 egg yolk

100g salted butter

150g plain flour

For the filling

225g / 8oz unsalted butter, softened

225g / 8oz caster sugar

225g / 8oz ground almonds

3 free-range eggs

50g / 2oz plain flour

1 jar raspberry jam

1 box/ punnet fresh or frozen raspberries

flaked almonds, for sprinkling

Method

For the pastry
  1. Combine the sugar and egg yolk in a medium bowl with a wooden spoon and then add the cold cubed butter. Using the spoon or your fingers combine them together.
  2. Sift the flour into the bowl and quickly work everything into a dough, being careful not to overwork as this will result in a tough pastry.
  3. Shape into a ball/ flat slab, wrap in film and chill for 1 hour.
  4. Roll out the pastry on a lightly floured surface to 3-4mm thick and use to line a 25cm loose-bottomed tart tin. Chill for 30 minutes.
  5. Preheat oven to 175°C/gas mark 4. Line the pastry case with aluminum foil, draping it over the edges a little and fill with baking beans or rice.
  6. Bake blind for 15 minutes then remove from the oven and leave to stand for 5 minutes.
  7. Lift out the foil with the beans or rice and return the pastry case to the oven for 5-10 minutes, until the pastry is golden brown and crisp.
  8. Remove from the oven and leave to cool
For the filling
  1. In a separate bowl beat the butter and sugar together until light and fluffy.
  2. Add the eggs one by one, mixing well after each addition. You can add a little flour to the mixture to prevent curdling.
  3. Fold in the flour and ground almonds and mix until well combined.
  4. Generously spread the raspberry jam over the base of the pastry case.
  5. Spread half of the raspberries over the raspberry jam.
  6. Fill the tart case with the frangipane batter and then top with the remaining raspberries and the flaked almonds.
  7. Bake the tart for 20 minutes, or until the filling is set and golden-brown.
  8. Allow to cool in the tin and then ‘dust’ with icing sugar just before serving.

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