Strawberry Cream Doughnuts

Filled with a mouthwatering take on strawberries and cream, these impressive doughnuts are sure to become a new favourite.

CAL/SERV:397
MAKES:14 servings
PREP TIME:hours 45 mins
COOK TIME:hours 50 mins
TOTAL TIME:hour 35 mins

Ingredients
For the doughnuts
150 ml 
whole milk
400 g 
plain flour
7 g 
sachet fast-action dried yeast
200 g 
caster sugar

medium eggs, beaten

Vegetable oil, to grease and deep fry
For the filling
225 ml 
whole milk

medium egg yolks
125 g 
caster sugar
4 tbsp. 
cornflour
1/2 tsp. 
vanilla bean paste
250 g 
strawberries, hulled and chopped
125 ml 
double cream
 
Directions
  1. To make the doughnuts, heat the milk in a small pan until just steaming. Set aside to cool until just warm. 
  2. In the bowl of a freestanding mixer fitted with a dough hook, mix the flour, yeast, 50g (2oz) of the caster sugar, butter, eggs, cooled milk and ½tsp fine salt. Knead on low-medium speed for 8-10min, until springy (the dough should be glossy and slightly sticky). Cover the bowl with clingfilm and leave to rise in a warm place for 1½-2hr, until doubled in size.
  3. Meanwhile, make filling. Heat milk in a medium pan until just steaming. In a medium bowl, mix egg yolks with 75g (3oz) of the sugar and 2½tbsp of the cornflour. Gradually mix in the hot milk. Return to the pan and cook, stirring constantly, over medium-high heat until thick and smooth (the mixture will need to boil, and initially gets lumpy). Remove from heat and stir in vanilla bean paste. Transfer to a large bowl, lay clingfilm directly on the surface, cool and chill. 
  4. Next, whizz the strawberries to a purée. Empty into a pan with remaining 50g (2oz) sugar and 1½tsp cornflour. Cook, stirring regularly, until thickened (the mixture will need to boil). Cool. 
  5. Once dough has risen, line 2 baking sheets with greased baking parchment (oil-side up). Divide the dough into 50g (2oz) pieces, roll into balls and space apart on the lined sheets. Loosely cover with clingfilm and leave to rise for 1hr, until puffed. 
  6. In a large bowl, using a handheld electric whisk, whip the double cream until it holds stiff peaks. Add the strawberry purée and chilled vanilla filling and beat until combined, thick and smooth. Transfer to a piping bag fitted with a 1.5cm (⅔in) nozzle. Chill. 
  7. Heat oil in a sturdy, large, high-sided pan to 160°C. Add 4 doughnuts at a time and cook for 3-4min per side, until golden and puffed. Drain on kitchen paper then carefully toss in the remaining 150g (5oz) sugar and leave to cool. Repeat with the remaining doughnuts, checking oil temperature. 
  8. Using a metal skewer, poke a hole in the side of each doughnut. Pipe in plenty of filling and serve. 
  9. Recipe: Good Housekeeping

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