Fri, 5 February 2016
Chef Patrick Ryan from Revolution Bakery had this recipe for delicious revolution donuts.
Ingredients:
500g strong white flour
5g salt
50g sugar
300g milk
10g yeast
1 egg
50g softened butter
Method:
1. Mix together the flour, salt and sugar in a bowl. Rub in the softened butter with your fingertips. The flour should resemble fine breadcrumbs. Make a well in the flour.
2. Crumble the yeast into the milk so that it dissolves and pour the yeasted milk into the well.
3. Add the egg. Bring the dough together with your hands or with a spatula. This is quite a soft, supple dough so if things start to get a little messy don't panic just be persistent
4. Turn the dough out on to a clean surface and knead for 10 minutes until the windowpane effect is achieved.
5. Put the dough in a floured/oiled bowl, cover with a damp tea towel and leave to prove for about 60 to 90 minutes at room temperature.
6. Transfer the dough to a clean work surface and knock back
7. Cut the dough into 13 equal pieces, form into rolls and place on a non-stick baking tray or a tray lined with parchment. Leave to prove again for 60minutes or until doubled in size
8. You do not want to allow your dough to prove too much as you still need to be able to handle it.
9. Using a fat fryer ( a saucepan of oil may be used but be very careful) preheat the oil to 170C.
10. Using a slotted spoon transfer the doughnuts to the oil. Its important to leave sufficient room as the doughnuts will expand during cooking. Cook for 2 minutes on either side or until golden brown.
11. Transfer to a kitchen towel to absorb any excess oil. Whilst still warm toss each doughnut in caster sugar.
12. For the filling make a slight hole in the side of each doughnuts and using a piping bag fill each doughnut with your favourite jam.
Take a look at how to make these delicius treats in the video below.
