Kaf­fir lime dough­nuts with pan­dan cus­tard


Food and Travel (UK) - - Recipes -

500g plain flour, plus ex­tra for dust­ing

7g fast-ac­tion dried yeast 1tsp bak­ing pow­der

70g un­salted but­ter

70g caster sugar, plus 2tbsp for sprin­kling

1 large egg

260ml whole milk

1litre sun­flower oil

6 kaf­fir lime leaves, juli­enned 500ml dou­ble cream

8 pan­dan leaves, cut into 3cm strips

6 large egg yolks

300g caster sugar

200g de­mer­ara sugar

300g dessert ap­ples, peeled, cored and roughly chopped

food ther­mome­ter

Sift the flour, yeast and bak­ing pow­der into a bowl and rub in the but­ter, then add the sugar.

In a sep­a­rate bowl, beat the egg and milk to­gether. Make a well in the flour mix­ture, pour in the egg and milk and mix to form a soft dough. Al­low to prove for 1 hour in a warm, dry place. Roll out the dough on a well-floured sur­face to 1cm thick and cut into shapes of your choice.

Heat the oil to 180C/350F in a deep, wide saucepan. To check the oil is at the right tem­per­a­ture, drop in a small piece of dough; if the dough gen­tly bub­bles and floats to the top, the oil is ready. Fry 5-6 dough­nuts at a time for 2 min­utes, then flip them over and fry for a fur­ther 1½ min­utes un­til golden brown all over. Care­fully re­move the dough­nuts from the oil us­ing a slot­ted spoon and drain on kitchen pa­per, then sprin­kle with the 2tbsp caster sugar and kaf­fir lime leaves while still hot.

Gen­tly heat the cream and pan­dan leaves in a saucepan. When hot, whizz in a food pro­ces­sor or blender to break up the pan­dan leaves so they re­lease their colour and flavour into the cream, then strain back into the pan. Leave off the heat for now. Beat the egg yolks into the caster sugar un­til the mix­ture turns pale yel­low and thick. Very slowly, add this to the warm cream while whisk­ing con­stantly. The slower you add the egg/ sugar mix­ture, the less likely it will split, so go care­fully. Once com­bined, re­turn the pan to a low heat and cook, stir­ring, un­til the mix­ture turns light green and thick­ens, but is still pourable. Stir in 1tsp salt.

Place the de­mer­ara sugar, ap­ples and re­main­ing salt in a pan with 50ml cold wa­ter. Sim­mer un­til the ap­ples are soft and sugar is caramelised.

Serve the dough­nuts with the cus­tard and ap­ple jam on top.

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