What I am making today: Jelly (or Jammy or Custard) doughnuts
Doughnuts are awesome. Home made doughnuts are even more awesome. That is all that needs to be said.
Makes between 25-50 depending on how big you make them (smaller really is better)
For the predough
225 g really finely mashed potato
225 g water in which the potatoes were boiled
125 g plain white wheat flour
3 g instant/6 g dry/12 g fresh yeast
For the dough
225 g sugar
200 g milk heated to just below boiling and allowed to cool completely
175 g melted butter that you have allowed to cool slightly
3 eggs, beaten
6 g salt
800 g flour
1.5 litres of high “smoke point” oil such as peanut, safflower, avacado, or rapeseed
Maple Syrup or cinnamon sugar or plain white sugar
Jam, jelly or custard of your choice
Day one - make the predough
Measure all the ingredients for the predough into a big mixing bowl and mix them well. Cover with cling film and let sit overnight (or at least for several hours).
Day Two - make the dough
Add all the dough ingredients except the flour to the predough. Beat the mixture thoroughly and then add the flour, stirring constantly. The result is somewhere in between a very stiff batter and very loose dough. When you get there stop. Do not add more flour. Cover and let it rest for 2 hours.
Shape the buns
Scrape about half the dough out onto a very floury counter and generously flour the top of the dough (there is a lot of dough, so just do half at a time)
Using a scraper, fold the left and then the right sides of the dough into the middle and then fold the top and the bottom of the dough into the middle, working as quickly as you can.
Flip the dough over and, using a scraper that you regularly dip in flour, cut the dough into squares no more than about 3-5 cm across.
Using a scraper, place each square on floured surface and cut a slash in all of them from one point to another using scissors.
Flour them lightly and cover them with a dry tea towel to rest for one hour.
Repeat with the other half of the dough.
Heat the fat in a large saucepan or deep fat fryer to 375 degrees F. If you don’t have a thermometer, test the temperature by dropping in a few bread crumbs. If they drop to the bottom and begin to rise smoothly, the oil is hot enough. If they stay at the bottom, the oil is not hot enough.
Place a few doughnuts at a time into the oil. Don’t crowd them. Fry them 2-3 minutes, turning them over from time to time until they turn dark golden brown.
Drain them on paper towel. If you want to stuff them take a chop stick and poke a hole in the doughnuts. Fill a piping bag with a smallish nozel attachment or fill a very wide guage syringe with the filling of your choice. Insert the tip and squeeze gently so you don't over fill (and burst) the doughnut. Then, either roll them in sugar or serve them with maple syrup.
This recipe first appeared in my second book, The Book of Buns. You can buy it on Amazon and you can bake your way through the Book of Buns with a fun and friendly facebook group!
Curious and want to learn more? Come and take a bread course with us!