Lemon Meringue Pie Baked Doughnuts

glazed lemon meringue pie doughnuts recipe greatbloggersbakeoff2014

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
50g sugar
1 egg
150ml milk
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

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– 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.

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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?

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Find out more about #greatbloggersbakeoff2014 and take a look at this weeks other bakes here.

greatbloggersbakeoff2014

Making Mini Doughnuts

mini ring doughnuts jam sandwich and white iced with sugar sprinkles quick bake ideas

Tonight was one of those nights where I got home from work and just wanted to have a play in the kitchen. Anyone who loves baking or cooking will know what I mean – not your average weeknight cook a healthy dinner, clean up and find the evening is over. But something more creative. More fun. More… sugary!

Any my unsuspecting target? This silicon mini doughnut that I bought in the sale at Lakeland before Christmas. Sadly (for you!) it was in the sale as they’re not making it any more, but rest assured it’s not going to be difficult to find another one, should you desire.

mini doughnut mould from lakeland purple review easy to use results
The recipe for these mini doughnuts I’m not going to share with you, as, quite frankly, it didn’t taste that amazing. Kind of an ok-I’ll-eat-one-more, but not a wow-I-must-finish-the-whole-plate-immediately sort of recipe.

The one thing I must love about these mini doughnuts is that they are SO quick to make – literally a couple of minutes to make up and 6-7 minutes to bake. So you can have fresh hot doughnuts in under 10 minutes. That’s groundbreaking stuff right there. And if you throw them straight into the sugar after removing from the mould, they are ready to serve immediately too. Winner.

fresh sugar doughnut rings mini baked from silicon mould close up

As you can see my first batch turned out a little flat. I’d followed the not-so-great-recipe’s instructions to only half-fill each mould, and they just didn’t rise up enough.
Not to be defeated, I had kind of been daydreaming of jam doughnuts all day, so sandwiched them together in pairs with a thin layer of raspberry jam. Hey presto, instand mini jam doughnut sandwiches!

mini jam ring doughnut sandwich sugared finish how to

mini ring jam sandwich doughnuts baked not deep fried using silicon mould lakeland easy under 10 minutes recipe

The second batch I filled up the moulds much more, just so the middle circle could be seen peeking out, and they came out much better. Full, fat, round doughnuts. That’s more like it!

freshly baked mini doughnuts light fluffy round using silicon mould not deep fried

To finish these off I drizzled across a white icing, mixed with a dash of lemon juice for added zing…

dripping white icing on freshly baked mini doughnuts with sugar sprinkles
…before topping with some tiny sugar sprinkles.

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Result? Well I had my play and discovered a new love for these little bites of amazingness. Not only are they super-quick and easy to make, and moreishly bite-sized, they’re actually one of those not so bad for your waistline type of cakes. The recipe I used only had a tablespoon of oil, which divided amongst the 30 or so doughnuts it yielded means they can probably be classed as low-fat. Hurrah! I will definitely be whipping up some more mini-morsels from this doughnut pan, watch this space for my quest to find a better recipe…