Blackberry ripple custard doughnuts

Blackberry ripple custard doughnuts

By
From
The Sugar Hit!
Makes
9
Photographer
Chris Middleton

This recipe is a straight-up winner, and the secret, the magic ingredient is … drumroll … water! When these doughnuts hit the hot oil they puff up into the most ridiculously light, flavoursome doughnuts you can imagine.

Ingredients

Quantity Ingredient

Doughnuts

Quantity Ingredient
250g plain flour
2 tablespoons caster sugar, plus extra for coating
1 teaspoon salt
2 teaspoons dry active yeast
2 eggs
1/2 lemon, grated zest
80ml warm water
65g butter, softened
canola or grapeseed oil, for deep-frying

Filling

Quantity Ingredient
2 egg yolks
2 tablespoons caster sugar
1 tablespoon cornflour, (cornstarch)
125ml thickened cream, (35% fat)
125ml milk
1 teaspoon vanilla bean paste
80g smooth blackberry jam

Method

  1. For the doughnuts, put all the ingredients, except the butter and oil, in the bowl of a stand mixer fitted with the dough hook. Mix on low speed for about 4 minutes, or until combined and elastic. With the mixer running, add the butter, bit by bit, until incorporated. Scrape down the side of the bowl, cover with plastic wrap and set aside in a warm place to rise until doubled in size.
  2. For the filling, in a small bowl, whisk together the egg yolks, caster sugar and cornflour.
  3. Put the cream, milk and vanilla in a small saucepan over medium heat. When the milk begins to bubble around the edges, remove it from the heat and slowly whisk it into the egg mixture. Pour the mixture back into the pan and cook over medium heat, whisking constantly, until the mixture boils and becomes very thick – about 3 minutes. Once the mixture is the consistency of soft butter, scrape it into a bowl, cover and set aside to cool completely.
  4. Punch the dough down and scrape it out onto a well-floured surface. Pat the dough into a rectangle, about 1 cm thick, and cut out 9 doughnuts using a 7 cm round cutter. Put the doughnuts on a baking tray lined with baking paper, cover with plastic wrap, and set aside to rise for another 45 minutes, or until puffy. Put 5 cm of the oil in a saucepan over low heat (or use a deep-fryer) and heat the oil to 160°C – when a small piece of dough dropped into the oil bubbles and rises to the surface, the oil is hot enough. Fry the doughnuts, a few at a time, for about 1 minute each side or until golden brown. Transfer to paper towel. Toss them in the extra caster sugar.
  5. To fill the doughnuts, ripple the cold pastry cream with the jam. Press a piping (icing) bag fitted with a 5 mm nozzle into the side of each doughnut and squeeze until you can feel the weight of the doughnut increase slightly. Continue until all the doughnuts are filled. Serve.

Note

  • … is the funnest! But it’s also, obviously, not something that you want to muck around with. My tips for deep-frying are as follows:

    Pick a heavy, sturdy pan to deep-fry in

    Use an oil with a high smoke-point, such as canola or grapeseed

    Put your pan on a burner at the back of the stove, not the front

    Make sure any handles aren’t hanging over the side of the work surface

    Invest in a thermometer to measure the temperature of the oil

    Never fill your pan more than a third full of oil

    Leave the oil to cool completely before disposing of it

    Use common sense!
Tags:
sugar
hit
cake
cakes
baking
sweet
sweets
dessert
sarah
coates
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