Mmm Delicious Doughnuts

The Apprentice challenge to make doughnuts was a sticky affair. We spotted an article in The Express where Food Blogger Britt Box of ‘She Who Bakes’ gave some top tips on where things can go wrong: Dough: If you don’t leave your dough to prove long enough, you get a flat, dense doughnut that doesn’t inflate when you fry. If you over prove it can lead to an oily and flat doughnut. Fry or Bake: The oil needs to be at the OPTIMUM temperature 180C /350F. Fry in too low a temperature and they soak up the oil, burn and are raw in the middle. The doughnuts should float on the surface to fry for 1-2 minutes per side before puffing up and turning golden. Alternatively, why not BAKE in the oven. : See more from Britt Box – She Who Bakes by clicking here We love Britt’s recipe and shared it here:
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Ingredients

  • 220 g pumpkin
  • 350 g plain flour
  • 100 g brown sugar
  • 2 large free range eggs
  • 60 g softened unsalted butter
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1 tsp mixed spice
  • ½ tsp salt
  • ¼ tsp bicarbonate of soda

Ingredients for the cinnamon glaze:

  • 300 g icing sugar
  • 1 tsp cinnamon
  • 2 tablespoons of water

Instructions

  • For the pumpkin purée – Cut off a section of pumpkin. De-seed, peel and cut into chunks.
  • Boil for 20 minutes or until soft, whizz in a food processor or mash, then leave to cool.
  • Make your doughnut dough: Mix together brown sugar and softened butter, then add eggs.
  • Once mixed in, add in the flour, baking powder, salt, bicarbonate of soda and all the spices.
  • Add in your pumpkin puree
  • Mix on a high speed to create a wet dough.
  • Add mix to doughnut pan or put the dough into a piping bag and pipe circles of the dough onto a lined baking tray.
  • Bake for 10-12 minutes
  • Once your doughnuts are cooled, make up the cinnamon glaze. Take 300g of icing sugar, 1tsp of cinnamon and 2 tablespoons of water and mix in a bowl.