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Nutella Doughnuts And Custard
Nutella Doughnuts And Custard
You Are Sorted | P.142
Makes 8 doughnuts
Ingredients
For the doughnuts
500 g plain flour
4 tbsp cocoa powder
7 g dried active yeast
4 tbsp caster sugar
1 tsp salt
250 ml whole milk tepid
1 tsp vanilla extract
50 g unsalted butter melted
1 large egg beaten
1-2 l vegetable oil for deep-frying
250 g caster sugar for coating
For the filling
150 ml double cream
4 tsp instant coffee
600 g Nutella
For the custard
1 vanilla pod
280 ml double cream
4 large egg yolks
4 tsp caster sugar
2 tsp cornflour
2 tbsp Amaretto
Method
Measure the flour and cocoa powder into a bowl. Add the yeast and sugar to one side. Add the salt to the other side and mix everything well. Add the milk, vanilla extract, melted butter and egg to the bowl and using your hands, mix it until it forms a ball (you can also use a stand mixer with a dough hook attachment).
Turn the dough out onto a lightly floured work surface and knead for about 5 minutes until you have a smooth dough (this can also be done in a stand mixer). Place the dough back into the bowl and cover with a tea towel. Leave to prove in a warm, dry place for about 45 minutes until doubled in size.
Remove the dough from the bowl and shape into 8 flat balls, making sure the ball is tight. Leave to stand for about 20-30 minutes until risen, light and puffy. Heat the oil in a deep fat fryer or saucepan to 165°C. Fry the dough in small batches for 2-3 minutes on each side until golden. Carefully remove from the oil and transfer to a tray lined with kitchen paper to drain any excess oil. Toss in the sugar and leave to cool.
Pour the double cream for the filling into a small saucepan and heat to a boil. Add the instant coffee and let it dissolve, then add the Nutella. Stir until they come together into one mix. Leave to cool and transfer into a piping bag with a very thin nozzle.
To make the custard scrape half the seeds from the vanilla pod and chuck them into a saucepan with the cream.
Heat the cream until almost boiling and meanwhile whisk together the egg yolks, sugar and cornflour.
Pour the hot cream into the egg mix slowly whilst continuously whisking then pour the custard back into the saucepan over a gentle heat. Stir until it thickens enough to coat the back of a spoon, then add the Amaretto.
Create a hole in the doughnuts and carefully fill with the Nutella mix. Serve 2 per portion with a load of custard.
Nutella Doughnuts And Custard
Nutella Doughnuts And Custard
You Are Sorted | P.142
Makes 8 doughnuts
Ingredients
For the doughnuts
500 g plain flour
4 tbsp cocoa powder
7 g dried active yeast
4 tbsp caster sugar
1 tsp salt
250 ml whole milk tepid
1 tsp vanilla extract
50 g unsalted butter melted
1 large egg beaten
1-2 l vegetable oil for deep-frying
250 g caster sugar for coating
For the filling
150 ml double cream
4 tsp instant coffee
600 g Nutella
For the custard
1 vanilla pod
280 ml double cream
4 large egg yolks
4 tsp caster sugar
2 tsp cornflour
2 tbsp Amaretto
Method
Measure the flour and cocoa powder into a bowl. Add the yeast and sugar to one side. Add the salt to the other side and mix everything well. Add the milk, vanilla extract, melted butter and egg to the bowl and using your hands, mix it until it forms a ball (you can also use a stand mixer with a dough hook attachment).
Turn the dough out onto a lightly floured work surface and knead for about 5 minutes until you have a smooth dough (this can also be done in a stand mixer). Place the dough back into the bowl and cover with a tea towel. Leave to prove in a warm, dry place for about 45 minutes until doubled in size.
Remove the dough from the bowl and shape into 8 flat balls, making sure the ball is tight. Leave to stand for about 20-30 minutes until risen, light and puffy. Heat the oil in a deep fat fryer or saucepan to 165°C. Fry the dough in small batches for 2-3 minutes on each side until golden. Carefully remove from the oil and transfer to a tray lined with kitchen paper to drain any excess oil. Toss in the sugar and leave to cool.
Pour the double cream for the filling into a small saucepan and heat to a boil. Add the instant coffee and let it dissolve, then add the Nutella. Stir until they come together into one mix. Leave to cool and transfer into a piping bag with a very thin nozzle.
To make the custard scrape half the seeds from the vanilla pod and chuck them into a saucepan with the cream.
Heat the cream until almost boiling and meanwhile whisk together the egg yolks, sugar and cornflour.
Pour the hot cream into the egg mix slowly whilst continuously whisking then pour the custard back into the saucepan over a gentle heat. Stir until it thickens enough to coat the back of a spoon, then add the Amaretto.
Create a hole in the doughnuts and carefully fill with the Nutella mix. Serve 2 per portion with a load of custard.