This week’s Great British Bake Off was Advanced Dough week – groan – when is it time for cakes! However once the doughnuts came round (no pun intended), I was positively drooling. How amazing were Luis’ cocktail ones?
We don’t own a deep-fat fryer but I found a great recipe for baked doughnuts which was seemed both healthier and easier. The dough is fat-free (unlike regular doughnuts), but still enriched with milk, egg, and a little sugar.
Lemon Meringue Doughnuts – makes 18-20
500g white bread flour
Pinch of salt
10g dried yeast
125ml hot water
To fill and decorate
400g lemon curd – one batch, or one jar if you are buying it in
100g icing sugar
Crushed meringue pieces
– In a large bowl, mix together the flour, salt, yeast and sugar
– Beat the egg and add to the dry ingredients, before mixing in the milk and hot water
– Mix to a dough consistency, and knead until smooth and silky (5-6 minutes with an electric mixer, slightly longer by hand)
– Divide into 18-20 even balls and spread evenly on greased baking sheets. The dough balls do need to be spread well apart as they’ll expand rather a lot!
– Cover and place in a warm place until risen and doubled in size, about 45 minutes
– Bake in a hot oven – 200 degrees – for 10-12 minutes, until firm to the touch and golden. Set aside and leave to cool
– Once cool, fill each doughnut with around a teaspoon of lemon curd – a filling nozzle and piping bag worked perfectly for me
– Mix the icing sugar with a little water, and a teaspoon of lemon curd, to form a thin paste
– Lightly paint the glaze all over the doughnuts, placing on a wire rack to set. Sprinkle with the meringue pieces and leave to rest until dry.
A quite sticky bake in the end – but well worthwhile! The doughnuts had a wonderful sugary crunch on the outer, soft and light inside, and oozing with tangy lemon curd. I’ll definitely be trying some more doughnuts – perhaps some mini ones next time – any suggestions?
Find out more about #greatbloggersbakeoff2014 and take a look at this weeks other bakes here.