- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 30 minutes plus 3hrs for proving
- Effort: medium
For the doughnuts
- 330 g strong bread flour
- 54 g fresh yeast
- 246 ml water, at room temperature
- 93 ml milk
- 700 g strong plain flour
- 210 g caster sugar
- 1 pinch salt
- 113 g soft unsalted butter, melted
- 12 egg yolks
For the vanilla custard
- 550 g milk
- 1 split vanilla pod
- 6 egg yolks
- 125 g caster sugar
- 40 g plain flour
- 15 g cornflour
For the raspberry jam
- 500 g raspberry puree
- 350 g caster sugar
- 150 g glucose syrup
- 20 g pectin, powder
For the vanilla sugar
- 100 g caster sugar
- 1/2 vanilla pod, scraped
For the cinnamon sugar
- 100 g caster sugar
- 70 g cinnamon
For the lemon sherbet sugar
- 80 g good quality lemons, shebert
1. For the doughnuts: First you need to make two doughs. For the first dough, place the water into a bowl, add 27g yeast and stir to dissolve.
2. Put flour into the mixing bowl of a food processor and slowly add the yeast-water mixture, mixing continuously until a wet dough has formed.
3. Remove the dough from the bowl, wrap in cling film and leave to prove in a warm place for about an hour.
4. To make the second dough, pour room temperature milk into a small bowl and stir in the remaining yeast (27g) to dissolve.
5. In the mixing bowl of a food processor, add flour, sugar and salt, and mix together on a low speed.
6. Add milk, melted butter and egg yolks. Mix for 2 minutes.
7. Add the first dough to the second and mix for a further 5 minutes on a low speed. If the mixture is too wet, add a little more flour.
8. Wrap the dough in cling film and leave to prove for an hour in a warm place.
9. Roll the doughnut mixture into even, bite-sized balls (each ball should be about 15g) and leave to prove until they have doubled in size.
10. Deep fry in oil until golden. (If you are using a deep fat fryer, set it to 160C.)
11. For the vanilla custard: bring milk and vanilla pod to the boil.
12. Whisk yolks, sugar and sieved flours until they form a paste. Add the milk to the paste and whisk to form one smooth mixture.
13. Cook on the stove, stirring until thick. Pass through a sieve and chill.
14. When the custard is completely chilled, lightly mix and place into a piping bag.
15. For the raspberry jam: boil the fruit puree, 300g sugar and glucose syrup to 81 degrees.
16. Whisk in the remaining sugar (50g) and pectin powder and continue stirring for about 10-15 minutes.
17. Boil until 104 degrees and then leave to cool before placing into a piping bag.
18. For the sugars: Combine the ingredients for each sugar and then place each sugar in a small bowl.
19. To serve: Serve the mini doughnuts with the three different sugars, custard and jam so your guests can experiment with different doughnut fillings and toppings.
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