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 OPTIMUM temperature 180C /350F. Fry in too low a temperature and they soak up oil, burn and are raw in the middle. The doughnuts should float on the surface to fry for 1-2 minutes/side before puffing up and turning golden. Alternatively, why not BAKE in the oven. We love Britt’s recipe and shared it here: See more from her blog She Who Bakes
Prep: 20 minutes
Cooking time: 10-12 minutes
- 220g pumpkin
- 350g plain flour
- 100g brown sugar
- 2 large free range eggs
- 60g softened unsalted butte
- 2tsp baking powder
- 1tsp cinnamon
- 1tsp ground ginger
- 1tsp ground nutmeg
- 1tsp mixed spice
- ½ tsp salt
- ¼ tsp bicarbonate of soda
Ingredients for the cinnamon glaze
- 300g icing sugar
- 1tsp cinnamon
- 2 tablespoons of water
- 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.