Mini Doughnuts – Willey’s Weekly Bake 126

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I needed a little midweek pick me up and wanted to use some fresh berries. I love doughnuts the usual sugar coated jam filled kind but wanted to mix it up as sometimes the big ones just get so messy. These were a great alternative as being smaller they were perfect for dipping into sauce, I chose to make a white chocolate raspberry ganache which was perfect.

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Ingredients for doughnuts

  • 500g Strong White Bread Flour
  • 14g Dried yeast
  • 40g Butter
  • 50g Caster sugar (Plus extra for coating)
  • 150ml Milk
  • 120ml Water
  • 2 Medium egg

Ingredients for dipping sauce

  • 150g of White Chocolate
  • 200ml of Double cream
  • 70-100g Fresh Raspberries
  • Drop of vanilla bean paste

 

Method

  1. Add all the dry ingredients to a bowl. Ensuring that the salt and yeast are placed on opposite sides. 8a6b4308-4147-48e5-b552-2d7932519820
  2. Add the butter in small pieces.
  3. Warm the milk slightly and add to the flour mix, along with 3/4 of the water and the eggs and mix using a wooden spoon until it comes together.
  4. Add more of the water if required.
  5. Tip onto a floured work surface and knead for 5-10 minutes until a soft, smooth dough.
  6. Leave the dough to rise at room temperature in a covered bowel until doubled in size. 36bc7cab-95be-42d6-86a8-32e5ec0e632b
  7. Once doubled in size, roll into small balls about the size of a ping pong ball, and leave to rise until doubled. d85e5a55-abf0-49aa-8e8f-b807dff4fff9
  8. Heat vegetable oil in a large saucepan over a medium heat. Test using a piece of bread at the correct temperature.
  9. Add in a few dough balls at the same time they should take about a 1 minute 30 seconds on each side. Make sure to not have the oil too hot or the middle will be raw (This happened to a couple of mine). 00a7173a-45ae-4ca2-a267-7b1c73ae3f1c
  10. The dough balls will be cooked when a dark golden brown colour. Place on kitchen roll to drain some of the oil off.
  11. In a bowl roll the doughnuts in the caster sugar to coat them fully.
  12. To make the sauce heat the cream in a small saucepan along with the vanilla bean paste on a low heat until starting to boil. 128a1e6a-35f6-4d49-88f0-60c74652e3ff
  13. Remove from the heat and pour over the white chocolate and stir gentle until all the chocolate has melted.
  14. Break up some raspberries using your fingers and add to the chocolate sauce and mix gently and serve with the doughnuts.

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