Ingredients
- Doughnut
- 2¼ tsp active dry yeast
- ½ cup warm water, 110 degrees
- ¼ cup granulated sugar
- ¼ cup evaporated milk, warmed to 110 degrees
- ½ tsp salt
- ¼ cup melted butter
- 1 large egg
- 1 egg yolk
- ½ tsp vanilla extract
- 420g 2½ cups all-purpose flour, then more as needed
- 8 cups vegetable oil, for frying
- Funfetti sprinkles
- Cinnamon sugar to sprinkle
- 4 tbsp Raspberry Jam
- Ganache
- 200g white cooking chocolate
- 100ml thickened/whipping cream
- 1tsp strawberries and cream essence (can sub for whatever essence flavour you like!)
- 2 drops pink food gel
Instructions
- Ganache
- Add white chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Add pink food gel and essence and mix until evenly coloured and well combined. Alternatively you may melt it using a double boiler. Fill a medium sized pot with ⅓ of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. To soften the ganache to spreading or piping consistency microwave for 10 seconds at a time, mixing each time with a large spatula until it reaches the right consistency.
- Donut
- In a small bowl, whisk together yeast, warm water and ½ tsp of the sugar. Cover it with cling wrap and a towel. Let it rest 5 - 10 minutes in a warm spot until it becomes frothy.
- Add in yeast mixture, milk, remaining granulated sugar, salt, melted butter, egg, egg yolk and vanilla.
- Add half of the flour and set mixer with whisk attachment and blend until smooth. Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4 - 5 minutes, adding additional flour as needed (I only added about 2 Tbsp more. You shouldn't need a lot more, you want dough to be slightly sticky and tacky but shouldn't stick to a clean fingertip). Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1½ hours.
- Dust your work surface very well with flour. Gently tip your dough out of the bowl onto your work surface. Flatten slightly with the palm of your hands.
- minutes before the dough finishes rising gently heat up a large pot of oil.
- Use a 7” cutter to cut the dough into a large circle shape. Use a 3” cookie cutter to cut the hole from the centre. When cutting the dough take care not to twist the cookie cutters while cutting the dough. Just very firmly cut in one motion until the dough cleanly comes away with your hand.
- Carefully place a large pizza spatula under the large donut taking care not to misshape the dough. Take your time with this.
- Using a kitchen spatula gently shuffle the dough off the pizza spatula into the oil. Again, take your time with this making sure not to misshape the dough.
- Fry on one side for 5 minutes until golden brown on a medium heat and finish off frying on the other side for a final 5 minutes. To flip the doughnut over make sure your pot of oil is at least 3cm wider than your donut on each side. Use two kitchen spatulas to flip. Put on in the hole and one underneath the donut and gently tip over as demonstrated. To take out of the oil use two flat spatulas and place underneath the donut on either side. Place on a prepared baking tray lined with kitchen towels to let the oil drain.
- Once the donut has cooled slightly, sprinkle with cinnamon sugar and use a serrated knife to cut in half. Again, I know I’ve said this a million times but take your time with this. The donut will be quite soft and fluffy.
- Spread raspberry jam in the middle and sandwich backup again with the other half.
- To finished off drizzle pink ganache over the top allowing some to drip off the sides and sprinkle with funfetti sprinkles.
- Donuts are best served the day they’re made.
One donut, to rule them all. Taste for Yourself: taste.md/2y65UZz
Posted by Sweeten on Sunday, May 20, 2018
