After a busy Saturday morning at a photo shoot we popped over to my Husband sister’s house. She had told us that she was planning on making doughnuts, I mean if you want someone to come round there’s not a better way to entice them. I helped her out, piping and decorating the doughnuts she had prepared and fried. It was a great way to spend a Saturday afternoon and of course the taste testing was incredible.
The flavour combinations here work so well. The Jaffa Cake doughnut was filled with orange curd, which is a lot more delicious than it sounds, I imagined it to not have as much orange flavour as it did but it was totally delicious. The top was coated in chocolate and chocolate icing piped on top. You really got that Jaffa Cake flavour and when you bit inside the orange curd spilled out beautifully.
There was also the Mars Bar inspired doughnut. Filled with beautiful caramel and chocolate icing piped on top. The rich caramel sauce worked perfectly with the texture of the doughnut and the creamy chocolate sauce on top.
It’s a difficult choice but at a push my favourite would have to be the Mars Bar.
Mars Bar and Jaffa Cake Doughnuts
– Makes 24 –
For the doughnuts:
1 tbsp yeast
4 tbsp caster sugar
150ml milk, warmed
225g plain flour, plus extra for dusting
¼ tsp salt
50g butter, melted
1 free-range egg, beaten
300ml vegetable oil, for deep-frying
For the orange curd:
Zest and juice of 1 medium orange
40g caster sugar
2 large eggs
For the caramel:
1 tin of Carnation Caramel
For the chocolate icing:
25g melted chocolate
75g icing sugar
75g melted chocolate
Prepare your fillings in advance.
Place the zest, juice, caste sugar and eggs in a bowl and whisk together.
Add the butter, cut into small cubes, and place the bowl over a pan of simmering water.
Whisk from time to time until the curd thickens. This takes around 10 minutes.
Leave to cool.
To make the doughnuts: (from BBC Food)
Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk.
Place in a warm place to rest for 15 minutes, or until frothy.
Sift the flour and salt into a large bowl. Stir in one tablespoon of the sugar.
Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter and the egg.
Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size.
On a floured work surface, knead the dough for five minutes, then divide into 12 balls and place in a warm place for 30 minutes, or until they have doubled in size.
Heat the oil in a deep pan until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns golden in 30 seconds.
Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden-brown, and then carefully turn over.
Remove from the hot oil with a slotted spoon and drain on kitchen paper. Leave to cool.
Once cooled. take a skewer and poke a small hole in the doughnut.
Fill a piping bag with orange curd and fill 12 of the doughnuts with curd.
Fill another piping bag with caramel and fill the other 12 with caramel.
Dip the the orange curd filled doughnuts into the melted chocolate and leave to set.
Mix together the chocolate and icing sugar and place into another piping bag.
Pipe on top of each doughnut.
Leave to set before serving.
(You could just keep the doughnuts plain or make ring ones also!)