I must admit I haven’t been in the kitchen much lately and have been pretty busy with study and life. But yesterday I decided it was time to jump back in and do some sweet cooking. I though for a while what I could make that I haven’t made in a very long time and it was either chocolate mousse cake or doughnuts and well DOUGHNUTS overruled.
Here is a recipe I have created myself with gaining inspiration from others. I added something you don’t usually see into my dough; vanilla instant pudding. This was an experiment which worked, the addition of instant pudding gave the doughnut a delicate texture and subtle vanilla flavour.
Cinnamon, Choc Nut Doughnuts
3 1/4 cups plain flour
1/4 cup castor sugar
1 vanilla instant pudding sachet
3 tsp. yeast
300ml milk, warmed
100g butter, melted
3 egg yolks, beaten
canola oil for deep-frying
1 cup castor sugar
1 tbsp. cinnamon
Extra flour for dusting/rolling
1x chocolate ganache
75gm chopped nuts
- Sift flour, sugar, instant pudding, salt and yeast into bowl of a stand mixer with dough hook.
- Turn on mixer for a second to combine dry ingredients and to create a well.
- Whisk together milk, melted butter and beaten egg. Add to the dry ingredients and turn onto medium speed for 2-3 minutes. The dough will be sticky.
- Turn out onto a lightly floured bench and knead for 2 minutes until dough is smooth.
- Oil metal bowl, place dough in and brush gently with oil, cover with glad warp and place in a warm place for 1-2 hours. You want the dough to be doubled in size.
- Knock back and turn dough out onto floured bench.
- Roll out until the dough is 1.5 cm thick, using a medium size glass cut circles from the dough. Using the back of a piping nozzle or finger make a whole in the center of the circles.
- You can re-roll the dough scraps or I like to deep-fry them as they are. This makes for no waste and great snack for the cook to snack on.
- Leave to rest for 15 minutes.
- Heat oil to 180 degrees.
- Combine sugar and cinnamon together in a rectangular dish.
- Test oil temp with the centers cut from the doughnuts, they should float to the surface and be golden brown.
- Set up a cooling rack over a baking tray to drain doughnuts on straight from the hot oil.
- Place 4-5 doughnuts into the hot oil at a time, cook for 40-50 seconds each side until golden brown. Turn and repeat on other side, remove from oil with metal tongs or slotted spoon, drain on wire rack.
- Place in castor sugar/cinnamon mixture and coat.
- Place on cooling rack until cool.
- Drizzle with chocolate ganache and sprinkle with chopped nuts.
Makes: 18-20 doughnuts
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