I went into this bake under the false pretense of  it being easy - Boy was I wrong - Yes they are quick to bake (With only a time of 12 Minutes) but the hours of preparation prior to the bake is where it can go horribly wrong. I failed 3 times before I finally manged to crack it, its all in the kneading girls and boys!  



What You Need: 
The Doughnuts
  • 85ml Milk
  • 70g White Sugar
  • 7g Fast Acting Yeast
  • 200g Strong White Flour
  • 1 Egg
  • 1 Tsp Lemon Juice
  • 55g Unsalted Butter (Room Temperature) 
The Custard
  • 1 Pint Milk
  • 55ml Single Cream
  • 1 Vanilla Pod (Or 1/2 Tsp of Vanilla Extract)
  • 4 Egg Yolks
  • 30g Caster Sugar
  • 2 Tsp Cornflour
The Jam
  • This where I cheated, I bought strawberry seedless jam  
Ready? Lets Bake
The Doughnuts
  1. Heat the milk in a milk pan, Just until it boils and then take it off the heat. Allow to cool slightly until its cool enough to touch. 
  2. Add the Yeast and a Tsp of Sugar, stir slightly then leave to sit for 15 minutes.
  3. Place your Flour in a large bowl add in 50g of Sugar, combine and then create a well in the center
  4. Add 25g of chopped up butter to the well and then add the egg and 1 Tsp of Lemon.
  5. Once you have left the Milk/Sugar/Yeast combo long enough (By now it will have foamed up) add this to the center of the well. 
  6. Fold the mixture together, Place the mixture onto a floured surface
  7. Kneed for 5 minutes until the dough is smooth 
  8. Put back in the bowl cover with cling film and leave for 2 hrs for it to double in size.
  9. Kneed the dough again, roll out with a rolling pin to a thickness of roughly 2cm.
  10. Cut your doughnuts out - I used a small glass which was roughly 5 cm 
  11. Place on to a baking tray covered with parchment paper, allow enough room around each doughnut as they will swell in size.
  12. Cover with cling film and leave for about an hour, I left mine over night as I wanted to bake them fresh the next day.
  13. Remove cling film and Heat the Oven to 170C (Gas Mark 3, 150 Fan) 
  14. Bake for 10 - 12 Minutes - Remove once browned
  15. Melt the remaining Butter and coat the doughnuts in it, then dip them into the sugar.
The Custard  
  1. Add the Milk, Cream and Vanilla pod (If Using) to a pan, allow to simmer over a low heat
  2. If using a vanilla pod remove it once milk mixture has simmered 
  3. Whisk the Yolk, Sugar and Cornflour together until blended
  4. Add the Hot milk mixture to the Sugar, Cornflour and Yolks - Constantly stirring
  5. Return mixture to the pan, reheat to a low heat. Add Vanilla Extract. 
  6. Gently Stir with a spatula until thickened 
  7. And ta-da you have custard
The Messy Part

  1. By now the doughnuts should be cooled, Insert a skewer through the side and wiggle it around to create space for the filling.
  2. Do this on two sides of the doughnut
  3. Place the Custard in the piping back and stick the nozzle through the skewer hole and pipe in the custard
  4. Now using another piping back fill up with jam and pipe into the over skewer hole. 
  5. In writing this sounds easy but it's a very messy process, wet wipes at the ready.
  6. You are now ready to serve your doughnuts, enjoy!

P.S Have a look at my last Bake post, I made a Garlic and Onion Sausage Plait - Let me know what you think! And don't forget to share your bakes with #BakingWithGoodowl


You Can Keep In Touch Via:

I went into this bake under the false pretense of  it being easy - Boy was I wrong - Yes they are quick to bake (With only a time of 12 Minutes) but the hours of preparation prior to the bake is where it can go horribly wrong. I failed 3 times before I finally manged to crack it, its all in the kneading girls and boys!  



What You Need: 
The Doughnuts
  • 85ml Milk
  • 70g White Sugar
  • 7g Fast Acting Yeast
  • 200g Strong White Flour
  • 1 Egg
  • 1 Tsp Lemon Juice
  • 55g Unsalted Butter (Room Temperature) 
The Custard
  • 1 Pint Milk
  • 55ml Single Cream
  • 1 Vanilla Pod (Or 1/2 Tsp of Vanilla Extract)
  • 4 Egg Yolks
  • 30g Caster Sugar
  • 2 Tsp Cornflour
The Jam
  • This where I cheated, I bought strawberry seedless jam  
Ready? Lets Bake
The Doughnuts
  1. Heat the milk in a milk pan, Just until it boils and then take it off the heat. Allow to cool slightly until its cool enough to touch. 
  2. Add the Yeast and a Tsp of Sugar, stir slightly then leave to sit for 15 minutes.
  3. Place your Flour in a large bowl add in 50g of Sugar, combine and then create a well in the center
  4. Add 25g of chopped up butter to the well and then add the egg and 1 Tsp of Lemon.
  5. Once you have left the Milk/Sugar/Yeast combo long enough (By now it will have foamed up) add this to the center of the well. 
  6. Fold the mixture together, Place the mixture onto a floured surface
  7. Kneed for 5 minutes until the dough is smooth 
  8. Put back in the bowl cover with cling film and leave for 2 hrs for it to double in size.
  9. Kneed the dough again, roll out with a rolling pin to a thickness of roughly 2cm.
  10. Cut your doughnuts out - I used a small glass which was roughly 5 cm 
  11. Place on to a baking tray covered with parchment paper, allow enough room around each doughnut as they will swell in size.
  12. Cover with cling film and leave for about an hour, I left mine over night as I wanted to bake them fresh the next day.
  13. Remove cling film and Heat the Oven to 170C (Gas Mark 3, 150 Fan) 
  14. Bake for 10 - 12 Minutes - Remove once browned
  15. Melt the remaining Butter and coat the doughnuts in it, then dip them into the sugar.
The Custard  
  1. Add the Milk, Cream and Vanilla pod (If Using) to a pan, allow to simmer over a low heat
  2. If using a vanilla pod remove it once milk mixture has simmered 
  3. Whisk the Yolk, Sugar and Cornflour together until blended
  4. Add the Hot milk mixture to the Sugar, Cornflour and Yolks - Constantly stirring
  5. Return mixture to the pan, reheat to a low heat. Add Vanilla Extract. 
  6. Gently Stir with a spatula until thickened 
  7. And ta-da you have custard
The Messy Part

  1. By now the doughnuts should be cooled, Insert a skewer through the side and wiggle it around to create space for the filling.
  2. Do this on two sides of the doughnut
  3. Place the Custard in the piping back and stick the nozzle through the skewer hole and pipe in the custard
  4. Now using another piping back fill up with jam and pipe into the over skewer hole. 
  5. In writing this sounds easy but it's a very messy process, wet wipes at the ready.
  6. You are now ready to serve your doughnuts, enjoy!

P.S Have a look at my last Bake post, I made a Garlic and Onion Sausage Plait - Let me know what you think! And don't forget to share your bakes with #BakingWithGoodowl


You Can Keep In Touch Via:

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