Doughnut dough
Doughnut master Justin Gellatly makes irresistibly plump and sugary treats
I started making my doughnuts while working at St John restaurant more than 10 years ago and, if I do say so myself, they have become a bit legendary, photographed on social media around the world.
Once you’ve tasted them, there’s no going back. I usually keep the fllings quite classic – custard, jam, lemon curd and apple cinnamon – but I’m always developing new favours. Try these, or get creative and make your own (see below).
Doughnut dough
MORE OF A CHALLENGE
MAKES about 20 doughnuts (about 1kg dough) PREP 45 mins plus proving and overnight chilling COOK 4 mins per doughnut (fried in batches, about 30-40 mins total)
FOR THE DOUGH 500g strong white bread flour 60g golden caster sugar 15g fresh yeast, crumbled 4 eggs zest 1/ 2 lemon 2 tsp fine sea salt 125g softened unsalted butter about 2 litres sunflower oil, for deep-frying caster sugar, for tossing PER DOUGHNUT 255 kcals • fat 16g • saturates 4g • carbs 22g • sugars 3g • fibre 1g • protein 5g • salt 0.5g
Custard filling
A LITTLE EFFORT
MAKES about 900g (45g filling each for 20 doughnuts) PREP 20 mins COOK 10 mins
1 vanilla pod 500ml full-fat milk 6 egg yolks 125g golden caster sugar, plus an extra 2 tbsp 80g plain flour 200ml double cream
1 Slit the vanilla pod open lengthways and scrape out the seeds. Put both pod and seeds into a heavy-based saucepan with the milk and bring slowly to the boil, to infuse the vanilla. 2 Meanwhile put the egg yolks and the 125g sugar in a bowl and mix together for a few secs, then add in the flour and mix again. 3 Pour the just-boiling milk over the yolk mixture, whisking constantly to prevent curdling, then return the mixture to the saucepan. Cook over a medium heat, whisking constantly, for about 10 mins until very thick. 4 Pass through a fine sieve, discarding the vanilla, and place a sheet of cling film on the surface of the custard to prevent a skin forming. Leave to cool, then chill in the fridge. 5 Whip the cream and the 2 tbsp sugar together until thick but not overwhipped, fold into the chilled custard. PER 45G 132 kcals • fat 8g • saturates 4g • carbs 13g • sugars 10g • fibre none • protein 2g • salt 0.1g