Delicious doughnuts!
If you’ve been following this series of The Great British Bake Off, you’ll know that it’s caramel week this week! So how about trying our caramel doughnuts to get you in the Bake Off mood?
This caramel doughnut recipe makes approximately 12-15 rings of heaven!
Ingredients - Filling
3 slices of smoked bacon
150g double cream
150g unsalted butter
150g dark brown sugar
Ingredients - Doughnuts
25g fresh yeast or 12g dried
65ml water
75ml milk
5g salt
20g unsalted butter - diced
1 free range eggs - beaten
25g caster sugar
350g strong flour
Method – Filling
Combine 150g dark brown sugar, 150g unsalted butter cut into dice, 150g double cream with 3 slices of smoked bacon.
Place this on a medium heat, meanwhile grill 4 slices of smoked bacon or Pancetta to crispy now add this to your sauce. Bring to boil and stir frequently. Cook till well thickened. Remove from heat and allow cooling for 30 minutes use a little smoked sea salt to heighten the bacon notes, strain. Place mix in a cool place and stir frequently.
Method – Doughnuts
In an electric mixing bowl, using the dough hook – combine the flour, sugar, butter and salt. Mix this on medium speed for 5 mins.
Warm the milk and water to approx 30c, whisk in the yeast and leave to stand for 3 minutes.
Add the egg to the flour continue to mix, gradually add the milk mix to combine with the flour, mix well for 7 minutes.
Remove the hook, scrape down the sides, cover with a damp cloth and leave in a warm place so it can rise to double in size.
Cut 15 pieces of parchment into 3” square pieces.
Once the dough has risen turn it out onto a floured surface, knock it back with floured hands, tear off ping-pong ball sized pieces and knead into balls. Place the paper squares onto a baking sheet. Place your balls onto the squares of paper.
Lightly dust your balls with flour and place in a warm place covered lightly with a damp cloth.
Method – Coating
Grind 4 tablespoons of coffee granules combine with 16 tablespoons caster sugar and 2 tablespoons ground mixed spice. Once the doughnuts have risen fry in oil at 175c till golden all over, remove to drain, allow to cool for 2 minutes. Place your cooled sauce into a piping bag, make a small hole in the doughnut and create a space within. Fill your doughnut with the sauce and toss in the sugar till well coated.
Enjoy!