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Midi Doughnuts

Asalamu Alaikom,

After my small family scoffed the lot of doughnuts i made yesterday mashAllah, i said to myself, why not try another doughnut recipe tomorrow but this time using less yeast, so whilst searching i came across this recipe by Gordon Ramsay for mini doughnuts.

Mine are midi doughnuts not mini purely because i was supposed to get approximately 25 out of Gordon's recipe (i halved the recipe quantities which says you can make app 50!) but still only ended up with 13, each weighing 23g which looked ever so tiny, before deep frying where they rose considerably.

Here is my variation of Gordon's recipe.

Ingredients for Poolish (starter)

2g fast action dried yeast
50g plain flour
50ml plus abit more if you need it warm water

125g plain flour
27g caster sugar , plus more for rolling the doughnuts in
2g fast action dry yeast
2 egg yolks , beaten
12g butter , melted and cooled

oil for frying

Jam Filling
3 heaped tbsp strawberry jam (try to buy or make one that uses more fruit than sugar), only just melt, pass through a fine sieve then add:-
1 cardamom or to taste (First discard the green pod and grind seeds in pestle and mortar)

1.To make the poolish (starter), dissolve the yeast in the warm water and mix in the flour. Leave to rest in a warm place for about 15 minutes. It should start to bubble.
2. Mix the flour, sugar, yeast and 1/2 tsp salt(omit if using salted butter) together. Add the egg yolks, poolish and butter and stir to a soft dough - add a splash of water if you need to. Knead for 7-10mins. Tip the dough into a lightly oiled bowl, cover and leave for a 1 and half hours or until doubled in size (mine still looked pretty flat to be honest), Knead the dough lightly on a floured surface for a few seconds,then roll into 13 small rounds, each 1 should be approximately 23g. Leave for about 10 minutes before frying. Whilst doughnuts are resting carefully fill a small piping bag fitted with the wilton (or any other brand) cupcake/eclair filling tip with the cardamom spiced strawberry jam.
3. Heat the oil in a deep-fat fryer (150.160 degC) or deep saucepan (don't fill it too deep) until a cube of bread added to the oil browns in 1 minute. Slip the doughnuts in a few at a time; they will sink and then rise to the surface of the oil. Wait for them to brown - splash some of the hot oil over the tops so they cook evenly. Drain on kitchen paper, fill with jam and then roll while still warm in sugar with a little extra cardamom mixed in if you like.

Thank you Melissa over at west coast hijabi for the cardamom idea

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