Hi! E here from Make, Do and Spend honoured to be guest posting for Holly this week. I’ve been a huge fan of Holly Loves Cake from the beginning, so it’s my pleasure to be featured amongst all Holly’s beautiful bakes in this small yet perfectly formed corner of the internet.
So, I know what you’re thinking, there is a fatal flaw in my featured recipe, “Holly loves Cake!” I hear you cry! And yet there is no cake, only dough, and a distinct lack of nuts
Ok, let me explain…..
A few weeks ago I had a rare and precious long weekend where I took a little trip to the big smoke, this trip featured a most anticipated visit to Borough Market. On the eve of our visit I fell into a slight panic, there is a lot to see and more importantly taste at Borough Market and I did not want to miss out on even one significant morsel. So I called on the help of Holly who gave me a definitive list of the best places to eat, drink and be merry on Borough Market. One of these must do eats was doughnuts from Bread Ahead Holly spoke of these doughnuts most highly, to be exact “Life changing” was the verdict, so these instantly sprang to the top of my to do list. I certainly wasn’t disappointed! After sampling the infamous Bread Ahead creme caramel with salted honeycomb doughnut I returned to my home town of leicester determined to re-create doughnuts of the highest order in the comfort of my own kitchen.
When Holly and I first discussed a blog swap for Easter, a little over a month ago now, the first ingredient that sprung to mind was rhubarb. This is my all time favourite spring ingredient, though there are two simple stipulations before I am to use it, the rhubarb must be grown on English soil and the pinker the better!
Pre-borough market all sorts of ideas had run through my mind, rhubarb and coconut, rhubarb and raspberry pudding, rhubarb and ginger cake, rhubarb and rhubarb on top of rhubarb and rhubarb…and so on. (If you have ever visited Myself and my co-conspirator B’s blog over at Make do and spend you will know it’s no secret we both suffer from an indecisive nature and these sorts of import and detailed artistic discussions can go on for indefinable periods)
So really Bread Ahead sealed the deal. Doughnuts. But then again a decision had to be made between jam doughnuts or custard doughnuts? To avoid delay, I opted for both.
This recipe makes 8 generously sized doughnuts
- 325g flour
- 30g sugar
- 5g salt
- 30g butter
- 1 egg yolk
- 10g fast action dried yeast
- 250ml warm water
- the zest of 1 orange
- 1 litre of light oil, vegetable or sunflower oil
- 250g granulated sugar
- 1/2 a vanilla pod
- 200g rhubarb
- the zest of 1 orange
- 25ml honey
- 7g arrowroot
- 1 egg
- 20g cornflour
- 250ml milk
- 25g sugar
- 1 tsp vanilla extract
To make the dough place the flour, salt, sugar, butter, egg yolk and orange zest into the bowl of an electric mixer with a dough hook attachment.
Place the warm water in a measuring jug and add the yeast, stir until both are well combined and milk like in consistency. Start the mixer on a slow speed and stream in the yeast and water mixture slowly until all the ingredients come together to form a dough, turn the mixer up a little and knead the dough for around 5 minutes so the butter is well incorporated and the dough smooth and shiny. Once ready, turn the dough out onto a well floured work surface.
Divide the dough into 8 equal pieces and roll into balls. Place each ball onto it’s own individual square of silicone paper sprayed with a little non stick baking spray to prevent the dough sticking to the paper during proving – this will help later when frying.
Place the dough balls onto a baking tray, cover with cling film and leave them in a warm place to prove for an hour or so until the balls have doubled in size.
Whilst the doughnuts are proving make the fillings. To make the custard place the milk into a saucepan and heat gently. Place the egg, cornflour, sugar and vanilla in a heatproof mixing bowl, whisk to combine. Once the milk comes to the boil pour this over the egg mixture and whisk all together. Transfer the mix back into the saucepan, return to the heat and cook until thickened, stir constantly throughout to prevent splitting. Set the custard aside to cool
To make the rhubarb jam place all ingredients into a saucepan and cook over a gentle heat for 7-10 minutes until soft. the arrowroot will thicken the jam to make it a more pipe-able consistency. Place the sugar in a shallow bowl, scrape the seeds of the vanilla out of the pod and add this to the sugar. Mix to combine and set aside until needed.
Heat the oil to a temperature of 160 °C in either a deep fryer or a saucepan. I don’t have a deep fat fryer so heat my oil on the hob and use my jam thermometer to measure the temperature. As long as the temperature keeps between 160 to 170°C the doughnuts should cook through and be light and fluffy on the inside whilst turning a deep golden brown on the outside. Take cake with hot oil, have some kitchen roll ready to catch any drips and use a heatproof slotted spoon to turn the doughnuts and to take them out of the oil safely without burning fingers.
Cook the doughnuts for 3 to 4 minutes each side until they are golden and make a hollow sound when tapped. Once ready transfer the doughnut to the bowl of sugar and roll the doughnut until well coated.
To finish the doughnuts cut a small hole in the side of each doughnut with a knife, then use a piping bag or spoon fill each doughnut with rhubarb and custard filling until it bulges and just a little of the filling seeps out of the hole.