- A challenge
- March 2017
- Makes 10
- Hands-on time 1 hour 15 min, plus overnight rising and proving
Doughnuts from the Bread Ahead bakery are famous in the delicious. office. Soft, pillowy and oozing with rich custard – now you can recreate these beauties at home using their recipe.
- 23g (9.4g saturated)
- 35.8g (13.9g sugars)
When frying, make sure the oil is 180°C for each batch. Too high and the doughnuts will burn but be raw in the middle. Too low and they’ll absorb the oil and be greasy.
To make by hand, mix in a bowl using your hands, then tip onto the work surface and use the heel of your hand to stretch and tear the dough for 8 minutes. Rest for 1 minute, then knead the dough again, adding the butter 25g at a time until it’s all incorporated, then knead for 5 minutes more. Go to step 2.
After the doughnuts have been proved and are ready for the fryer, handle gently so as not to knock out the air – you’re looking for ‘pillows of joy’.
The overnight cold fermentation is important to deepen the flavour of the dough and allows the delicious oils from the lemon rind to seep out.
Make sure you roll the dough into smooth, tight balls for great-looking doughnuts.
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