Back to All Events

Jam and Cream Doughnuts


Makes 9 large doughnuts

INGREDIENTS

DOUGHNUTS
250mls whole fat milk, lukewarm
1 1/2 teaspoons active dried yeast
525g (3 1/2) cups flour
1 teaspoon salt
4 tablespoons caster sugar
2 eggs
70 grams butter, cubed
Oil for frying

CUSTARD CREAM
2 egg yolks
2 1/2 tablespoons caster sugar
275mls whole milk
Seeds from half a vanilla pod
2 tablespoons cornflour
75mls cream

Raspberry jam
Icing sugar

METHOD

In a medium sized bowl combine the lukewarm milk and dried yeast, stir until yeast has dissolved then set aside for a few minutes.

Place the dry ingredients in the bowl of the mixer and combine using the dough hook attachment  on low speed. Add the milk, yeast and egg to dry ingredients and mix until well combined. Increase the speed and mix for 5 to 10 minutes until the dough becomes glossy. Gradually add butter to the dough until well combined. Place the dough in a warm spot, or on top/near the AGA and cover loosely and allow to prove until doubled in size.

Roll dough out on a clean floured surface until around 2cm thick. Cut into 9 circles using an 8cm cookie cutter. Lay a tea towel over the dough and leave for 30 minutes.

Fill a large heavy bottomed pot with 4cm of oil and place over on the Simmering Plate until the oil reaches 180°C. While the oil heats, take a cooling rack and place two layers of paper towels on top.

Gently lower the doughnuts 2 at a time into the oil and fry until golden brown on one side, this should take around 1-2 minutes. Carefully turn the doughnuts and fry for an additional 2 minutes. Once cooked place on the cooling rack lined with paper towels. Repeat with remaining doughnuts.

In a small bowl, whisk together egg yolks, 1 tablespoon of caster sugar and cornflour until thick and pale.

In a medium saucepan, heat the milk, remaining sugar and vanilla seeds until just simmering on the Simmering Plate. Pour half the milk into the egg mixture and whisk continuously. Pour back into pot with remaining milk and stir until thickened. Set aside to cool, then refrigerate.

Whip cream using a hand beater or stand mixer until cream reaches soft peaks. Beat chilled custard until smooth and carefully fold into whipped cream. 

Using the back of a spoon, poke a hole in each of the doughnuts, fill with jam and custard cream then coat the outside with icing sugar.

Recipe and images by http://www.thehungrycook.co.nz/baking-1/#/cream-and-jam-filled-doughnuts/

Earlier Event: June 4
Loaded Mexican Nacho Fries
Later Event: June 7
Blueberry Almond Pancakes