October is famous for being Black History Month, and also the
month when kings and queens are born. I say that because my son, Corban-Jeremiah, will be 18 on October 12th and just eight days later, on the 20th, I will be 50. So, this issue’s recipe is dedicated to my son and I.
It’s a happy birthday to us and a happy BHM to you!
We both love doughnuts. My favourite have always been the jam ones. I loved them from Percy Ingles as a kid, and my son is really into the Krispy Kreme ones, so it seemed like the perfect recipe for this issue.
Be warned, this is what I call a considered recipe, as it involves an overnight stage, with a little more proving and resting after that. Long, I know (sigh), but honestly it is worth it, as the end result is FANTASTIC!
Every sugary, jammy, chocolatey mouthful is well worth the effort – and the calories. LOL.
• 500g strong white bread flour
• 60g golden castor sugar
• 15g of yeast
• 4 eggs
• juice of half a lemon
• 1 small tsp of salt
• 125g soft unsalted butter
• Sunflower oil (for frying)
• Castor sugar (for tossing – it tastes good with some grounded cinnamon mixed in too)
• Put 150g of water with all the dough ingredients, apart from the butter, into your mixer. Mix on a medium speed for 8 minutes, or until the dough starts to come away from the sides and forms a ball. Rest the dough for about a minute.
• Start your mixer up again on a medium speed, and slowly add the butter to the dough – small chunks at a time. Once all the butter is incorporated, mix on a high speed for 5 minutes until the dough is glossy, smooth and very elastic when pulled.
• Cover the bowl with cling film or a clean tea towel, and leave to prove until it has doubled in size. Knock back the dough (knead slightly) in the bowl briefly, then re-cover and put in the fridge to chill overnight.
• The next day, take the dough out of the fridge and cut it into 50g pieces – you should get about 20. (I can’t lie, I got 18. Try to do better than me, please. You really don’t want to miss out on that sugary goodness, LOL.)
• Roll the dough pieces into smooth, tight buns, and place them on a floured baking tray, leaving plenty of room between them, as you don’t want them to stick together while they prove.
• Cover loosely with cling film, and leave for 4 hrs or until doubled in size. Fill your heavy-based saucepan halfway with oil. Heat the oil to 180C.
• When the oil is heated, trying not to deflate the doughnuts, put them into the oil. Do 2-3 at a time, depending on the size of your pan.
• Fry for 2 minutes on each side until golden brown – they will puff up and float.
• Remove the doughnuts from the fryer, and place them on kitchen paper.
• Toss the doughnuts in a bowl of caster sugar while still warm. Repeat the steps until all the doughnuts are fried, but keep checking the oil temperature is correct. If it is too high, they will burn and be raw in the middle; if it is too low, the oil will be absorbed into the doughnuts and they will become greasy. Set aside to cool before filling.
fillings and topping ideas
• Jam, custard or cream fillings
• Chocolate icing*, plain icing and sprinkles on top
Fill a piping bag with your jam. Push the piping tip into the doughnut – anywhere around the (horizontal) white line between the fried top and bottom. Squeeze into the doughnuts until they are nicely swollen. After filling, the doughnuts are best eaten straight away, but will keep in an airtight tin for about a day… if they last that long!
(*Mix cocoa powder and icing sugar together with a little water to make chocolate topping.)