RACHEL ALLEN

Baked dough­nuts

Irish Daily Mail - YOU - - BOOKS -

These dough­nuts work a treat in the oven, which is a great al­ter­na­tive if you aren’t a fan of deep-fry­ing. In this recipe, they are brushed with melted but­ter as they come out of the oven to give their clas­sic sugar coat­ing a lit­tle more stick­ing power.

MAKES 10 115ml (3¾fl oz) milk, luke­warm 25g (1oz) caster sugar 10g (¼oz) fresh yeast or 5g (⅛oz) ac­tive dried yeast 275g (10oz) strong white bread flour, plus ex­tra for dust­ing ½ tsp salt 25g (1oz) but­ter, melted 1 egg, beaten 1 tsp vanilla ex­tract

FOR THE FILL­ING AND TOP­PING 3 tbsp le­mon curd, or 3 tbsp rasp­berry jam, or 3 tbsp Nutella 30g (1¼oz) caster sugar 30g (1¼oz) but­ter, melted

1. Pour the milk into a bowl and stir in the sugar, then add the yeast and leave to stand for 5 min­utes un­til creamy.

2. Sift the flour and salt into the bowl of a food pro­ces­sor. Pour the melted but­ter into the yeast mix­ture fol­lowed by the egg and the vanilla ex­tract, and stir well. Pour on to the flour and mix to­gether us­ing the pad­dle. Once com­bined, switch over to the dough hook and knead for 8–10 min­utes un­til the mix­ture is com­ing away from the sides of the bowl. (Al­ter­na­tively, mix the flour and melted but­ter mix­ture above us­ing your hand un­til well in­cor­po­rated. Turn the dough out on to a lightly floured work sur­face and knead the dough.) The dough is ready when it is smooth and springy when you gently press it with a floured finger.

3. Cover the bowl with cling film (mak­ing sure there are no gaps for the air to get in) and put in a warm part of the kitchen for 1–2 hours or un­til dou­bled in size. It should be light and airy, and when you press the top of the dough with a floured finger, the dent from your finger should re­main, and the dough should start to col­lapse.

4. Lightly flour the bak­ing sheet. Take the dough out of the bowl and knead it by hand for 1 minute to knock all the air out. Di­vide the dough into 10 pieces. Take one piece and cover the rest with an up­turned bowl to pre­vent a skin form­ing. Form the dough into a ball by rolling it on the work sur­face un­der the palm of your hand. Re­peat with the other pieces. Don’t flour the work sur­face too much, if at all, while you are rolling them or they won’t grip and be­come smooth.

5. Once rolled, put them, smoother-side up and well spaced apart, on the pre­pared bak­ing sheet, then flat­ten them with your hand un­til they look like burger buns, about 8cm (3¼in) in di­am­e­ter. Cover with a clean tea towel and put in a warm place for 20–30 min­utes un­til light and slightly risen.

6. Pre­heat the oven to 180°C (350°F) Gas mark 4. When you press the dough gently with a floured finger, the dent of your finger should re­main; the dough­nuts are then ready for bak­ing. Bake in the cen­tre of the oven for 15 min­utes or un­til golden brown; they should sound al­most hol­low when tapped on the base.

7. While the dough­nuts are cook­ing, pre­pare the fill­ing and top­ping. Put the le­mon curd, jam or Nutella in a small saucepan over a low heat and gently warm through, stir­ring fre­quently. Put the sugar in a wide bowl.

8. When the dough­nuts are cooked, brush them all over with the melted but­ter, then toss them in the sugar. Us­ing a skewer, pierce each dough­nut from the side into the cen­tre and wig­gle it around a lit­tle to make the hole larger, then pipe the le­mon curd, jam or Nutella into the cen­tre us­ing a pip­ing bag and long tube. En­joy!

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