This was very nearly the blogpost that never was. And here’s a very valuable piece of advise from me to you. Never go to Ikea on a Sunday morning, especially if you are hormonal and suffering from after effects of a migraine with two excitable young kids in tow. Ugh!
It was NOT a good trip. By the time we returned home I realised that I had very little time to make doughnuts which was my #GBBO Bake Along recipe this week. And to top it all, the living room/kitchen was a total tip, I had a friend coming over and the fryer was in storage.
But despite all that I persevered and employed Nancy’s microwaving technique to speed up my proving. Desperate times call for desperate measures and the doughnuts were made despite all obstacles. The fast-track proving method DID work – the Male Judge would most likely disapprove!
As an aside I am impressed with how many of you attempted the Povitica. Lots of wonderful examples linked below – check them out! I had that recipe pinned for a couple of years on my Pinterest boards so I wasn’t surprised when it made its debut (twice!) on the show – well done Chetna for researching obscure recipes. Although I guess it was inevitable, I am sad to see young Martha leave the show but she did so well for so long at such a young age. Now we are nearly at the end I wonder if we will have a male winner to repeat the male/female alternating pattern of past four years.
As for the doughnuts? These babies were very tasty – although I think a slow rise would give better results. Instead of apple compote you could fill with apple curd and whipped cream and glaze them with salted caramel.
Butterscotch sauce
60g | 4 tbsp unsalted butter
100g | 1/2 cup dark brown sugar
150ml | 1/2 cup + 2 tbsp double cream
Method
- Put the butter in a small pot and melt over low heat.
- Tip all the sugar in and stir for 5 minutes until the sugar melts.
- Add the cream and stir over medium-low heat for another 5 minutes or until the sauce thickens.
- Pour the sauce into a measuring jug and cool slightly. This can be made in advance and reheated until runny if it sets.
Apple compote
5 large apples, peeled, cored and cubed
4 tbsp sugar (more if the apples are very tart)
3 tbsp water
Juice of 1/2 lemon
Large pinch mixed spice or cinnamon
Method
- Put all in the ingredients in a saucepan and bring to the boil. Lower heat to a simmer and cook until the apples are soft.
- Purée in the Magimix until smooth. Cool before using.
For the doughnuts
315g | 2 1/2 cups plain flour
1 packet active dry yeast
50g | 4 tbsp (caster) sugar
200ml | 6.8fl oz milk
30g | 2 tbsp vegetable shortening (such as Trex)
1 large egg
1 tsbp glycerine or corn syrup
1/4 tsp salt
1/4 tsp mixed spice
1 tsp vanilla extract (or paste)
An additional 45g | 1/2 cup flour plus more for rolling (if needed)
Enough oil to fill a deep sided pan just under half way up
Chopped almonds or nuts of your choice (optional)
Ground cinnamon to dust
1 packet active dry yeast
50g | 4 tbsp (caster) sugar
200ml | 6.8fl oz milk
30g | 2 tbsp vegetable shortening (such as Trex)
1 large egg
1 tsbp glycerine or corn syrup
1/4 tsp salt
1/4 tsp mixed spice
1 tsp vanilla extract (or paste)
An additional 45g | 1/2 cup flour plus more for rolling (if needed)
Enough oil to fill a deep sided pan just under half way up
Chopped almonds or nuts of your choice (optional)
Ground cinnamon to dust
Method
- Put the milk, vanilla extract, glycerine and shortening in a bowl and microwave for about 20-30 seconds until milk is just warm.
- Put the flour, the sugar, salt, yeast and spice in the bowl of a stand mixer fitted with the dough hook. Start mixing the ingredients on low speed.
- Slowly add the milk mixture and continue to mix until the liquid is mixed in with the flour.
- If the dough is very sticky then add the remaining flour a little at a time whilst mixing on low speed . Once all the flour is incorporated continue to mix for 5-8 minutes or until the dough passes the windowpane test.
- Put the dough in a lightly greased bowl, cover and let it rise until double – 1 -1 1/2 hours. If you are pressed for time, microwave on lowest possible heat setting for 10 seconds at a time. Repeat until the dough is almost doubled. This will cut down the proving time but a slow rise is more reliable and creates better tasting doughnuts.
- Flour your worktop and tip the dough on it. Gently knock it back and then roll it out until it is 1cm (1/2 inch) thick.
- Use a 6-7cm (2 1/2-3in) round cutter to cut out rounds, gathering the scraps and re-rolling until all the dough is used. Either let these rise at room temperature until fluffy and puffed up (about 40m-1h) or repeat the microwave method as above.
- Heat the oil in a large, deep-sided frying pan. You only need to If you have a candy thermometer clip it on. The oil is ready when it reaches 180C | 350F. (To check if the oil is ready without the use of the thermometer drop a small cube of bread in it. It should brown within a minute.) If you have a fryer use it – it makes life much easier.
- Lower the doughnuts into the oil using a spatula 2-4 at a time. Fry until golden – about 1–1 1/2 minutes on each side.
- Drain on kitchen towels and cool before filling and glazing.
- Pierce the sides of the doughnuts with a chopstick and then fill with the compote (using a syringe or piping bag) until it starts oozing out.
- Drizzle the sauce over the doughnuts and top with a few chopped nuts (I used almonds). Sprinkle with a little cinnamon and serve. Eat them while they are fresh!
Remember to link your #GBBO bakes. There will be book prizes given out to three star bakers – and possibly more!
Anne Dalzell says
They just look so light and fluffy and truly delightful. I'm going to bake these bad boys with my LO for Halloween
Kirsty Hijacked By Twins says
Wow these look so delicious! x
dina says
i love doughnuts. these look delicious!
Sarah | Broma Bakery says
These look gorgeous and delicious! Get in my belly!
Thalia @ butter and brioche says
Words cannot express how badly I am craving one of these delicious dougnuts right now.. that toffee apple filling has got me going crazy here! Great recipe, it's definitely one that I must try!
Niaomi Nitisha says
Looks gorgeous, bet tastes so too! The recipe seems a bit complicated, what to do without the magimix?
Lucy Parissi says
Hi Niaomi
You can make the dougnhut dough by hand. Mix it in a bowl first then knead until elastic Рabout 10 minutes. The apple pur̩e is best made in the Magimix although you can mash it with a fork and pass through a sieve if necessary.
Jenny says
goodness gracious i almost licked the screen! how amazing do they look and sound? yum x
Gemma says
Gosh, these doughnuts look so luscious! I've just fallen in love with them…so cute and perfect! Plus you have such a great collection of plates. ^_^
xoxo
Lucy Parissi says
Thanks Gemma. I don't think you can resist doughnuts. It's just not humanly possible especially when freshly made. The plates were an impulse purchase at the Covent Garden vintage market. £1 each!
Laura Denman says
I've always been a traditionalist with doughnuts, enjoying the creations of Krispy Kreme but sticking to a favourite of jam filled and sugar dusted. However, after seeing the first picture of these on Facebook I think I might have changed my mind. They look so perfect!
Rosie says
I made toffee apple doughnuts too! I made them on Sunday morning, fully refreshed with no children and I found it pretty tricky so yours are even more impressive for being made post-Ikea 🙂 BTW any tips on taking beautiful food photos?
Lucy Parissi says
Hi Rosie – make sure you link yours to #CookBlogShare or this post if you have blogged the recipe! I keep meaning to write a photo post and I will my work ever settles down. But I have to say having a good camera is more than half the battle!
Elizabeth says
Oh heavens these look amazing! I want… now! 🙂